பித்தளை பாத்திரம் வைத்துக்கொண்டு இருந்தாலும் அதை நன்றாக பராமரித்து தங்கம் போல் வைத்திருக்கிறீர்கள் எனக்கு உங்கள் கை வளையல்கள் உங்கள் பாத்திரம் செய்முறை ரொம்ப பிடிக்கும் வாழ்கவளமுடன்
Although I am a Maharashtrian lady but I always love watching your recipe videos & shorts.. ❤️👌 its a different satisfaction at another level to watch traditional, original, authentic, genuine, a true Bharatiya cultural cuisine & recipes of South India through your channel. Please keep this grandiose work up to the mark with melodious Kernatic music in the background. 👌❤️ Lots of love you guys and blessings 🤞🤗😊
I have tried different ways of making authentic sambhar. My mother was a great cook. Now past 3 years i have hit upon a simple formula. I don't powder the ingredients, rather roast in oil and keep to grind each time with fresh/ wet ingredients. Roast 1/4 cup each channa dal and dhania with 1tbsp oil till you get a nice aroma. Add 1tsp methi seeds, stir for few seconds and put off the stove. Now add 1/2 tsp each turmeric and hing and half cup chilli powder and stir. Since there is extra oil, the grains get coated with the powders. Cool and store. When making sambhar, just take 1tsp of this mixture in a mixer, add fresh ingredients... 1tbsp grated fresh coconut, 1 chopped tomato, 1 lime size deseeded and soaked tamarind, some curry leaves and ground to smooth paste. Keep aside. This mixture is enough for3/4 cup of tovar dal softly cooked. Remaining procedure for making sambhar is well known. The aroma of freshly ground ingredients is stunning and the taste never fails with this formula. Just simple few ingredients.
1. Dry chilli (long+guntur)- 500g+300g=800g 2. Coriander seeds- 2kg 3. Fenugreek seeds- 200g 4. Mustard seeds- 50g 5. Cumin seeds- 4 tbsp 6. Chana dhal- 200g 7. Black pepper- 150g 8. Door dal- 100g 9. Turmeric- 200g Place the ingredients in direct hot sun for 4 to 5 days, after 5 days grind it.
sambar powder measurements shown in this video - 800 g red chilli 2 kg coriander 200 g chana dal 100 g toor dhal 200 g methi 150 g black pepper 50 g mustard 4 tbsp jeera (optional) 200 g haladi The entire proportion can be exactly cut down to 1/2 or 1/4 quantity each for a regular small household ..
Extraordinary content. All the utensils used , Amma's experienced hand measurements, her beautiful head accessory, bangles, everything. Thank you for sharing these amazing videos with us.
Superb. Is it possible to share where to get/purchase "thambalam" used for spreeding chillis in this video @0.15sec? Similar one please. Also kindly share thoughts on where to get/purchase differnt "aazhaku" used for measurements - Iron and Vengalam, please
This is great, but if you could show measurements to make a smaller quantity at home which we can grind in our home blenders, it will be very helpful for ppl like who don’t have access to a grinding mill🙏🏼🙏🏼
sambar powder measurements shown in this video - 800 g red chilli 2 kg coriander 200 g chana dal 100 g toor dhal 200 g methi 150 g black pepper 50 g mustard 4 tbsp jeera (optional) 200 g haladi The entire proportion can be exactly cut down to 1/2 or 1/4 quantity each for a regular small household ..
I must congratulate you as well thank you for this video. You have shown each step of making the authentic traditional sambar pudi, Tamil Nadu variety I think. I am from Bangalore and in the older regions if Bangalore and Kolar we make very similar sambar pudi. Few differences are that we also add green grams and curry leaves. Additionally after sun drying we dry roast each ingredient separately. For chillies we add little oil and rock salt while roasting. Somemof add byadagi chillies to about 25 % of total chillies. This gives a slightly brighter colour. Some people make it 50% too. With these changes the rest if the ingredients and process are same. What is very important is that after roasting we should let the Ingredients cool before getting milled. And your last steps of not closing the lid on freshly milled oudi and spreading it till it completely cools down are very important as itherwide the oudi will turn very dark, almost brown colour, thereby ruining the delicate balanced colour of the sambar. Most youngsters don't know this. We still make this annually during peak summer and store, send to children also. But younger generations are mostly buying ready sambar pudi for various valid reasons. Only those who are getting oudi from mothers / mothers in law are using home made authentic pudi. 😀
Dry chilly shd b 0ne n half kg fr 2kg daniya wl b correct n 200gms of fenugreek seeds are too much it shd b 50 gms wl b enough, of course few uses mustard seeds few dont but using mustard seeds is good fr health, nt too much may b 25 g.
Ma'am tumachya recipe mala baghayala avadtata pn tyachya hi peksha tumhi pratyek video madhe mehandi ani bharpur sarya bangadya ghalta te baghun khup chan vatat👌👍😊
மேடம், உங்கோட ரெஸிபியை பார்க்க எனக்கு பிடிக்கும். ஆனால் அது கூடவே ஒவ்வொரு வீடியோவிலும் மருதாணி, நல்ல புடவை, வளையல்கள் அணிந்து வருவது மிகவும் நன்றாக இருக்கிறது.(மராட்டியலிருந்து தமிழாக்கம்)
sambar powder measurements shown in this video - 800 g red chilli 2 kg coriander 200 g chana dal 100 g toor dhal 200 g methi 150 g black pepper 50 g mustard 4 tbsp jeera (optional) 200 g haladi The entire proportion can be exactly cut down to 1/2 or 1/4 quantity each for a regular small household ..
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பித்தளை பாத்திரம் வைத்துக்கொண்டு இருந்தாலும் அதை நன்றாக பராமரித்து தங்கம் போல் வைத்திருக்கிறீர்கள் எனக்கு உங்கள் கை வளையல்கள் உங்கள் பாத்திரம் செய்முறை ரொம்ப பிடிக்கும் வாழ்கவளமுடன்
Aiyo idhu pithalaipathiram Illa. Idhu vengalappathiram kadavuley idhu enna kodumai😣😥
@@sriabiramilakshmanakumar2719 Adhu pithala bro
Bucket pithalabro and all plates are vengalam bro
பெருங்காய ம் கறிவேப்பிலை போடுங்க
Pl
Although I am a Maharashtrian lady but I always love watching your recipe videos & shorts.. ❤️👌 its a different satisfaction at another level to watch traditional, original, authentic, genuine, a true Bharatiya cultural cuisine & recipes of South India through your channel.
Please keep this grandiose work up to the mark with melodious Kernatic music in the background. 👌❤️ Lots of love you guys and blessings 🤞🤗😊
❤
Namaskaram mahalakshmi sambar podi chestunnattugavundi modatisari chustunna Anni vastuvulu pachhi vastuvulato saambaarpodi cheyyadam suuuper chala chala bavundi nenukuda try chestanu
I have tried different ways of making authentic sambhar. My mother was a great cook. Now past 3 years i have hit upon a simple formula. I don't powder the ingredients, rather roast in oil and keep to grind each time with fresh/ wet ingredients.
Roast 1/4 cup each channa dal and dhania with 1tbsp oil till you get a nice aroma. Add 1tsp methi seeds, stir for few seconds and put off the stove. Now add 1/2 tsp each turmeric and hing and half cup chilli powder and stir. Since there is extra oil, the grains get coated with the powders. Cool and store.
When making sambhar, just take 1tsp of this mixture in a mixer, add fresh ingredients...
1tbsp grated fresh coconut, 1 chopped tomato, 1 lime size deseeded and soaked tamarind, some curry leaves and ground to smooth paste. Keep aside.
This mixture is enough for3/4 cup of tovar dal softly cooked.
Remaining procedure for making sambhar is well known.
The aroma of freshly ground ingredients is stunning and the taste never fails with this formula. Just simple few ingredients.
Good one 👍
good sharing ,We also do this for ammavasa any other special occasion
V good idea
Excellent music excellent presentation excellent recipie ❤️❤️❤️
அருமையான செய்முறை சாம்பார் பொடி. வாழ்த்துக்கள் சகோதரி 🙏🏾
1. Dry chilli (long+guntur)- 500g+300g=800g
2. Coriander seeds- 2kg
3. Fenugreek seeds- 200g
4. Mustard seeds- 50g
5. Cumin seeds- 4 tbsp
6. Chana dhal- 200g
7. Black pepper- 150g
8. Door dal- 100g
9. Turmeric- 200g
Place the ingredients in direct hot sun for 4 to 5 days, after 5 days grind it.
Thank you
நன்றி 😊😊
Coriander seed 2 kg aa.
@@pishon8247 yes
Fenugreek seems to be more. Won't it give some bitter taste. We put 100 grams
Very nice super very useful video
Very. Nice. Sambhar. Powder. Recipe.
Nice video bt ek query ki measurements pls share kre
Super sambar powder without onion lunch sambar recipe podunga
Wow preparation style is so good .............💕💕💕💕💕💕and the bgm......💕💕💕💕is very sweet
Pls mention ingredients measurements in description box
Yes please mention measuremenrs
sambar powder measurements shown in this video -
800 g red chilli
2 kg coriander
200 g chana dal
100 g toor dhal
200 g methi
150 g black pepper
50 g mustard
4 tbsp jeera (optional)
200 g haladi
The entire proportion can be exactly cut down to 1/2 or 1/4 quantity each for a regular small household ..
Ellu idli podi recipe podunga ma'am
All your recipes are very nice pl share your bangles collection and where you are buying mam.
Iam from kerala yenakku tamil romba pudikum.. Unaka videos ellama nalla irriuk... Typeil yathavathu mistak irriunatha sry🥰
Nice tamil
@@vairaltopvideo32 kudos for your thamizh!!!!...👍👍👍
Extraordinary content. All the utensils used , Amma's experienced hand measurements, her beautiful head accessory, bangles, everything. Thank you for sharing these amazing videos with us.
Measurement Kdly write n d description
We used to dry roast all the ingredients except chilli and then we make powder, it smells beautiful and tastes very good.
Yes. That aroma really very nice. Why she is making large quantities, is there any use of it. Keeping so many vessels looks clumsy.
@@1hz2uv3mh her way of presenting
U r Annpurna...best cook in the world ❤
Superb. Is it possible to share where to get/purchase "thambalam" used for spreeding chillis in this video @0.15sec? Similar one please. Also kindly share thoughts on where to get/purchase differnt "aazhaku" used for measurements - Iron and Vengalam, please
Show how to prepare Sambar and gravy using this powder mam
Sis can show sample to do in smaller quantity.....using blender at home??
Mami please show ur face.. U r reminding of our mother in each and every ones home. U r great
So authentic such a genuine goodness thanks for sharing all such content...really wverytime feels gr8 to watch this...luv from uttarakhand
Really great presentation.....
Plse post the vidoes for shikakai powder preparation
நன்றி அக்கா குழம்பு தூள் கரம் மசாலா மற்றும் சீயக்காய் தூள் தயவுசெய்து போடுங்க அக்கா மிக்க நன்றி அக்கா
Mam how to maintain ur vessel s really suberb
Neenga endha ooru...super
This is great, but if you could show measurements to make a smaller quantity at home which we can grind in our home blenders, it will be very helpful for ppl like who don’t have access to a grinding mill🙏🏼🙏🏼
sambar powder measurements shown in this video -
800 g red chilli
2 kg coriander
200 g chana dal
100 g toor dhal
200 g methi
150 g black pepper
50 g mustard
4 tbsp jeera (optional)
200 g haladi
The entire proportion can be exactly cut down to 1/2 or 1/4 quantity each for a regular small household ..
Nalangu mavu recipe podunga more than 50 ingredients
Traditional food preparation 😊
We use equal proportion of dhania and red chilly. We don’t use Chamba dal and mustard. I think 🤔 each family will have its own recipe.
Even we use chana dhal, mustard seeds along with rock salt and rice in lil quantity
Ya it makes sambar too consistent...
If chilli and dhania is equal then you should use less powder for dishes if it's less aroma will not be there you try this 🙂🙂🙂
I must congratulate you as well thank you for this video. You have shown each step of making the authentic traditional sambar pudi, Tamil Nadu variety I think.
I am from Bangalore and in the older regions if Bangalore and Kolar we make very similar sambar pudi. Few differences are that we also add green grams and curry leaves.
Additionally after sun drying we dry roast each ingredient separately. For chillies we add little oil and rock salt while roasting. Somemof add byadagi chillies to about 25 % of total chillies. This gives a slightly brighter colour. Some people make it 50% too.
With these changes the rest if the ingredients and process are same. What is very important is that after roasting we should let the Ingredients cool before getting milled. And your last steps of not closing the lid on freshly milled oudi and spreading it till it completely cools down are very important as itherwide the oudi will turn very dark, almost brown colour, thereby ruining the delicate balanced colour of the sambar. Most youngsters don't know this.
We still make this annually during peak summer and store, send to children also. But younger generations are mostly buying ready sambar pudi for various valid reasons. Only those who are getting oudi from mothers / mothers in law are using home made authentic pudi. 😀
But we also add 200 gms urud dal and 100 gms rice and also curry leaves may b 2 cups and Hing.
Mam I like ur video ad your cooking also
This is a huge quantity..it would be helpful if you can give the measurements to make a smaller quantity.. may 1/4 th of this ?
Awesome! Just like how my patti n amma make it! Ma'am where do you live? The scenery outside your window is so beautiful
Can u please put a video sambar powder for a short measure ments
Wow nice 👍
Deepavali valthukal.
I keep watching the olden days utensils,,,, we too use to have some of, like these utensils,,, thx for all yr awesome videos 👍🏻👍🏻
Super presentation 👌👌👌👌
Romba romba thanks mam
Fantastic !! ❤️❤️🙏
Very good & useful channel.🤝🤝🤝
Mikka nundri. Loved the sari, bangles, hands,music, and the recipe. Beautiful.
Spices vere level amma
Vatha kuzhambu powder poduga mam
Best sambar powder.
Dry chilly shd b 0ne n half kg fr 2kg daniya wl b correct n 200gms of fenugreek seeds are too much it shd b 50 gms wl b enough, of course few uses mustard seeds few dont but using mustard seeds is good fr health, nt too much may b 25 g.
குழம்பு மசால் செய்முறை விளக்கம் அளிக்க வேண்டும்..அக்கா
Ivlo powder ah?? Ean hotel waika poreengala?
Life muzuvadum kuzambu vaika
Ma'am tumachya recipe mala baghayala
avadtata pn tyachya hi peksha tumhi pratyek video madhe mehandi ani bharpur sarya bangadya ghalta te baghun khup chan vatat👌👍😊
மேடம், உங்கோட ரெஸிபியை பார்க்க எனக்கு பிடிக்கும். ஆனால் அது கூடவே ஒவ்வொரு வீடியோவிலும் மருதாணி, நல்ல புடவை, வளையல்கள் அணிந்து வருவது மிகவும் நன்றாக இருக்கிறது.(மராட்டியலிருந்து தமிழாக்கம்)
Can u show ur face akka wonderful cooking....
Amma where you bought vessels please let me know
- Lalitha
Very nice
Display quantity according to glass or bowl
Most awaited video
Very nice traditionally made sambar powder but y channel name foodzee
Super akka 😍😍
Super super
Superb
அப்படியே புது சாம்பார் பொடில சாம்பார் வைத்து இருந்தால் மிகவும் நன்றாக இருந்திருக்கும்....😀😀😀
Super. Thank you 🙏🏻
Super mam thank you❤️🥰
How to grind kulambu chill powder for 6months
Please tell us each measurement for home use. Please madam.
Hey this is first time am seeing sambar powder making like this. In our state we don't prepare like this...
How do you do it then?
👌
😂🤣sambar podi superb 🌺
How to grind kulambu chill powder
Mam put English names to chillies so that we buy it from Karnataka
We add the garlic
Do they not fry the ingredients?
Sun dried. No problem
👌👌👌👌👌👌👌👌👌👌👌😘
Mirchi thodimelu thesthey bagundedi
Mashallah ❤️❤️❤️❤️
Mam podi idems vekringala mam
Nostalgic 😢 i miss you ma
Mass
Sooperr no words
Super
Super ❤️
Please tell me where do purchase all these vessels for best price
For how long we can store this
3 months. You can store longer but it won't be fresh
இது எந்த ஊர்?
Bangalore
பெங்களூர்
பெருங்காயத்த காணோம்
You should add only at the time of preparation of the dish not now,aroma won't be there if you add while grinding
தாளிப்பு வடகம் Video podunga
sambar powder measurements shown in this video -
800 g red chilli
2 kg coriander
200 g chana dal
100 g toor dhal
200 g methi
150 g black pepper
50 g mustard
4 tbsp jeera (optional)
200 g haladi
The entire proportion can be exactly cut down to 1/2 or 1/4 quantity each for a regular small household ..
Ivlo measurement la arathal evlo qty kidaikum mama. I mean evlo kg ?
By the way which is your native in Tamil Nadu
I love all recipe
Avoid venthayam it will gives much more taste
U can add venthayam only to pulikuzambu and fish kuzambu
Hmm
We use for sambar also this powder is multi purpose in our houses
How to maintain brass utensils like urs
👍🏻.
Where can I buy it in Chennai???
( Fenugreek - வெந்தயம் 200 ) அளவு குறைவாக உள்ளது 500 கிராம் போட்டால் சாம்பார் தூக்கலாக இருக்கும் .
கசக்காதா
பெருகயம் போடவில்லை sis
Good👍🌷🇵🇰
வறுக்க vendama kadugu
Tq amma so useful👌