அருமை. செய்து பார்ப்போம். பொறுமையாக விளக்கி சிறப்பாகச் செய்த செல்வி பவித்ராவிற்கு நல்வாழ்த்து.

நான் தஞ்சாவூர் செழியன் நண்பர். நான் உங்களை சந்தித்து பேசி இருக்கிறேன். அருமை. வாழ்த்துகள்

அரிசியை களைந்தெடுத்த தண்ணீரைக் கொண்டு ரசம் தயாரிப்பதும் தஞ்சாவூர் பாரம்பரியம்தான், இன்றும் கிராமங்களில் மூத்தவர்களால் வழக்கத்தில் உள்ளது. ரசத்தின் திடம் மற்றும் தனி சுவையையும், அரிசியின் சத்துக்களும் நிறைந்திருக்கும். இன்றைய இளைஞர்களிடம் இந்த பழக்கம் இல்லை என்பது மிக வருத்தம்.

@harig6086

Жыл бұрын

It's risky to do this today because we don't know what chemicals are there on the rice. In those days we had Kai kuthal arisi and even the chauf of rice was rich with nutrition

Thanks To Sunder Sir & Pavithra Sharing Us Thanjavur Place Traditional Sambar Recipes

அழகு தமிழில் அருமையா விளக்கி செய்து காட்டிய சகோதரிக்கு நன்றிகளும், வாழ்த்துகளும்....

@RecipeCheckr

Жыл бұрын

மிக்க நன்றி.

Super அரண்மனை சாம்பார் 👌

Chef ji now I tried this sambar....really no comparison with this taste and texture. ..hereafter I will make this sambhar only.....

Thank you very delicious Sambhar 👌

Very interesting and useful video. Thank you for taking effort to collect and share this type of unique royal recipes.

Pavithra akka... sooper ka...semmaaaaa😍

Delicious sambar

Totally enjoyed this mouthwatering preparation done with so much precision & care to preserve taste, flavor, color & aroma. Many new tips & tricks to this recipe make it very novel & interesting! Chef himself cooks with so much class & very efficiently. Pavithra was just as meticulous & we thoroughly enjoyed this presentation ❤️❤️❤️

Wow..... delicious recipe..... definitely we'll Cook it.....thank you Pavithra for teaching us this wonderful recipe

@RecipeCheckr

Жыл бұрын

Thank you so much

Mouthwatering! Felt hungry after watching this video ❤

@RecipeCheckr

Жыл бұрын

Wow, Just prepare it and enjoy!

Very interesting. Superb 👍🥰

@RecipeCheckr

Жыл бұрын

Thank you so much.

Interesting recipe. Ghee, fennel seeds and the kokum puli, sound very different !

really interesting

Great effort

very good. Interesting. Presentation by both - very good.

Must try sambar. Very unique way of cooking. Thanks for bringing traditional sambar.

@RecipeCheckr

Жыл бұрын

Thank you so much. Keep watching and keep sharing.

Nice version👍👍👌

Enkal Thanjai perumaiyai velikkondu vanthathuku nandri🙏🌹🌷

Wonder full samber without 🍅 ,thank you so much sir,and madam

Thanks a lot for both of you for a wonderful recipe

@RecipeCheckr

Жыл бұрын

Thanks

Thank u..i use raw rice, can i use the third time washed water or should v use only boiled rice water?? Can v skip d kodam Puli since manga s there r can v use tamarind..i know this s an authentic recipe but v don't like d kodam Puli taste..

இது போன்ற புராதான கோயில் அருமையான சமயள் வாழ்த்துக்கள் வாழ்க வளமுடன் நன்றி

Enga ooru sambar .thank u chef

@RecipeCheckr

Жыл бұрын

Thank you so much. Keep supporting.

Good way of explaining both of you did excellent job great cook great traditional receipe good wishes

Excellent

We expect more authentic traditional dishes from you Grand Chef Sundarji...

@RecipeCheckr

Жыл бұрын

Thank you so much

Nice 👍

Sundari you are a good teacher

@RecipeCheckr

Жыл бұрын

Thanks

I have tried your sambar recipe the taste was so different and it’s really delicious

Super explanation by chef and madam. Really all his receipes are very perfect.

Romba nanri sir..Romba naalaga Marata king sambhaji ikku seida Spl.aranamai sambar..Ithunthanaa..😁

Hello Chef sir & Chef Pavithra madam hats off to you , Thanjavur palace traditional sambar preparation methods , ingredients , measurements , step by step procedures all are unique . It is new way of approach that traditional food preparation will be communicated to all public is a meritorious one . Keep it up .

@RecipeCheckr

Жыл бұрын

Thank you so much...

Thankyou sir for royal recipee. Pls.share somemore aramanai cuisins. I WILL try this sambar tumorrow itself.

@RecipeCheckr

Жыл бұрын

Thanks, we'll add that to list.

Rain water in la.super.ka

Chef few days back tried ur curd rice, consistency was perfect even after few hours of making..tasted too good..thank u..

@RecipeCheckr

Жыл бұрын

Thanks

@kalaichelvikalidoss5195

Жыл бұрын

Ĺ"

Very happy to see this recipe chief post other recipes too

@RecipeCheckr

Жыл бұрын

Sure, thanks for your support

Sir great, both g8ven good explanation. So nice of you all , good

Enga veetla sambar kulambu ellame arisi thanneer thaan use pannuvaanga

Super sambar

@RecipeCheckr

Жыл бұрын

Thank you so much

Nice pavi

Yenga voor pakkam laam, pulikuzhambu,rasam, sambar yellaathukume arisi kalanja thannila dhaan samaipom

Post some more receipes of Aranmanai Marathi cuisine

Intha kalathile arissi pesticide irukkara arissi 4 or 5 times wash pannitham use pannanom.

மிக அருமையாக இருக்கு 💝👍👏👏👏😅🙌🙏🏻

@RecipeCheckr

Жыл бұрын

நன்றி.

Superma

Nice

When mango is not in season, what is added instead? Dry Amchoor??

Awesome pavi akka 🔥🔥🔥❤️❤️

@RecipeCheckr

Жыл бұрын

Thanks to her, She's awesome and very talented.

Thanks Chef, It looks so good ..Thanks to Pavithra for sharing it with us 😊

@RecipeCheckr

Жыл бұрын

Thank you so much.

The first time I saw that u added saunf for sambar...

👌❤️

Hello sir! Happy to see you in Tanjavur palace exploring our ancient tasty recipes and their flavours. We are glad to watch this video from your channel. Pavitra madam have prepared and shown an authentic sambhar done in this palace and I liked her interest in cooking👍🏻. The ingredients used for this sambhar preparation, grounded masala, vegetables, ......were clearly explained and finally tempering in ghee looked delicious. 👌🏻Thank you pavitra ma'am and our chef sunder sir for sharing this wonderful recipe carried over generations🙏🏻.

@RecipeCheckr

Жыл бұрын

Thank you so much.

Mouthwatering! 😋👍 I think adding dal after boiling all the ingredients may be retaining the flavour of the masala added .Very nice preparation.

@RecipeCheckr

Жыл бұрын

Yes, you are right

@sudarsans7447

Жыл бұрын

Ilikethiscooking

Though this preparation of sambar is not special but usual one which is prepared by our mothers, sisters, aunties, daughters, but the demo was interesting especially the chef’s patience to explain each and every steps of whole process. But in my personal opinion the sombu could have been avoided and curry leaves might have been added in the thaalipu. Anyhow thanks for the demo and expect more such videos from you.

Na sambar try panninean supera Manama irrundhathu

Can u tell where to buy the sarabendra book, which u showed ?

செய்துகட்டியதர்க்குநன்றி

@RecipeCheckr

Жыл бұрын

நன்றி.

Chef sir, this is how we do sambar in our house.... My appa will fight in hotel that he wanted sambar without tomato 🍅 but except sombu we add all other things

It's not for the nutrients that they add the rice washed water.. it's because it's a thickener as well as emulsifier for the sambar.. so the dal and water will not seperate... Nowadays people use roasted rice as for the same use..

Vanakum. Beautiful.We had the opportunity of visiting the palace. With this humble hostess,a civil engineer, and chef preparing this staple dish is heart warming and educational.The use of ghee, fresh roasted spices, rice water, tamarind, mango seem to make a difference.You have definitely made me think.Mikka nundri. Omnamasivaya..

Where can we buy that book.share the link

Really interesting and new tips for sambar is updated (kodam puzhi is used in Kerala for fish curry they add directly in the curry)

@RecipeCheckr

Жыл бұрын

Thanks for sharing

@lalitharamakrishnan1531

Жыл бұрын

Kokum(kodampuli) is used in the Konkan coast and Goa too.. It's juice is taken with sugar for blood purification and as a coolant in summer

Neenga kanbichirukkira padathhil sadham red colour eppadi adjustable enna rice enga kidaikkum

Kerala meen kulambu special kodam puli

3/4 podi potinga micham 1/4 podi yena aachi sollunga

Sir you start with one book name where it is available sir

Sombu illamal thalikkalama

my native is Tanjore district, in the Sambar cooking method, when the powder is added, we need to cover the lid, here it is been shown wrong, when we were learning cooking , my mother very seriously insists on not opening the moodi, till the sambar aroma comes n spreads out, its only after then tamarind water is added, and very importantly, as soon as the tamarind water added, only few seconds it is left on for boiling and then immediately, seasoning pannanum, karuvepelai udurthaama appidiyeh ghee la talikkardhula podanum

@vimalasampath1561

Жыл бұрын

Ellam o. K. Anal pithalai karandi thane adu. Sambar pannumpodu epdi ......

😋😋😋

Wonderful and differently made sambar.Tasteful recipe and preparation that kindled the taste buds.Thank you chef and Palace Chef Pavithra Mam.Its awesome.

Also andha book enga sir kidaikum

இங்க எங்க ஒரிஜினல் நெய் இருக்கு பூரா டால்டா கலப்படம்..

இது தஞ்சாவூர் சாம்பார் தான் குடம்புளி மட்டுமே வித்யாசம் நாட்டுதக்காளி போடுவார்கள் மரட்டா சமையலில் கயிறுகட்டி கோலா தான் ஸ்பெஷல் இறைச்சி சமையல் நன்றாக செய்வார்கள்!!!

Tk

Raw mango available on seasons only. Can we skip if not available.?

@ranjthraghavan7186

Жыл бұрын

Maa. Vatral always available...

Wowwww Chance less

@RecipeCheckr

Жыл бұрын

Thanks

எல்லாரும் யூஸ் பன்ற மாதிரி தான் இருக்குப்பா 👌

@RecipeCheckr

Жыл бұрын

Thanks

Sir how to buy that cook book and cost of it please. Thanks in advance

@Rubiyavishwa

Жыл бұрын

How to buy this book

Suuuper, சாப்பிடணும் போல் இருக்கு, lovely, ஆனால் சோம்பு போடுவது எதற்கு னு தெரியல.

Pls.share Tanjore rasam.

@RecipeCheckr

Жыл бұрын

Sure, we'll plan for that.

भले ही आपकी भाषा समझ नहीं आए पर आपकी वीडियो अच्छी है

@hariprasath7756

Жыл бұрын

Thank you.

Aama sir aama

@RecipeCheckr

Жыл бұрын

Thank you so much

No need to add coriander leaves?

@RecipeCheckr

Жыл бұрын

Not part of those days recipe

அந்த காலத்தில் எங்க பாட்டி அரிசி கழவியா தண்ணிரில் சாம்பார், ரசம்,செய்வார்கள்

100 grams coriander for 3 litres sambar with 1/2 kilogram toor dal?

@user-fp6qu8ef9z

Жыл бұрын

She shared the recipie of sambar powder only...whe wasn't use the entire masala...

@ravichandrannatesan7891

Жыл бұрын

She added 8-10 teaspoons only for 3 litre sambar...

Interesting preparation, pleasant cook... Love the way this gentleman is asking very important questions not stupid ones like some do.... AWESOME Will try without kodambuli as it has a wierd taste... I may not add saunf (let me see)

Except ghee everything is same as we do only

We make this way only the masala part. Kodam Puli is called kokam and it gives reddish tint. Brahmins make it this way only in every home.

@RecipeCheckr

Жыл бұрын

Is it?

@abbyiyer2011

Жыл бұрын

@@RecipeCheckr yes only thing we do not add sombu and these days rice has lot of pesticides so do use only canned water, but people who get their rice from their own வயல் still use it, not only that once the kanji is removed , we add sikapodi and use it in our hair as conditioner and it is also natural tonic to hair.

Please display a better photo of the dish🙏

சின்ன பொண்ணு ! சமையல் பர்ஃபெக் டாதெளிவா விளக்கம் கொடுத்தீங்க.!!!! ஏதோ ஸ்பெசலிஸ்ட் என்று சொன்னிங்களே என்ன படிப்பு ??? வாழ்க வளர்க.!!

😊Rd

அரிசி கழுவின தண்ணீர்ல தான் பருப்பு வேக வைப்போம்.

Rice wtr is it Raw rice washed water or Boiled rice washed water?

@ruptharshan

Жыл бұрын

Rice second washed water

To boil toordhal,what all we have to add with dhal?

Place cxplane obout mening for community guidanees

கறிவேப்பிலை தாளிக்க வேண்டாமா