My Amma used to make this all through my childhood. She passed away last year and did not cook for the last 20 years of her life. With my mothers failing memory I could not ask her for many of her recipes. My heartfelt thanks to Mami for reviving these recipes so that we can enjoy them again. I cannot be more grateful for this wonderful presentation. Simple and sounds like my family elders instructions in the kitchen.
Mami, your recipes are wonderful. I always refer to your video to make my food. Yesterday, I made Arachukalakki and today I am making Rasakalan.. Thank you very much.
i dont mean to be so off topic but does anybody know a way to get back into an instagram account..? I stupidly lost the account password. I would appreciate any help you can give me.
@Kobe Tate thanks for your reply. I found the site through google and Im waiting for the hacking stuff atm. Takes a while so I will reply here later with my results.
Amma your receipies are great. Please let me know how to use urule . How to differentiate between kaikatha utility and the normal one. Any idea where to buy one?
Thank you mami for uploading rasakalan recipe...used to make like shreehari...tomorrow is Saturday and will make rasakalan Love you and vidhya for sharing all the palakkad recipes...😍
Mami this is how we make Rasakalan, In a cheenjetti saute mendium, molaga vettal, jeeram and arishi. Grind this with coconut and 1-2 green chillies. Add this paste to boiled vegetables. The veggies should be boiled in turmeric powder and salt. Also we use raw mango, elevan, chembu etc. Raw mango will give you that sour taste. Puli is not needed in this kootan. In the end add moru. Then poricha kottal with kadugu and curry leaves. Mami you said if you grind the mendium it won't be so tasty. Sorry mami but I don't agree with you. It is extremely delicious if you make it like this. Please try with this method also. It is passed on through many generations in my family.
My mom also grinds mendiyum, but there is a technique for frying mendiyum ( Vedikkapadathu) otherwise it will be bitter. my mom makes like how you have made also.
vidya new name new recepie is.it like irupullikuzambu .I ues to do but with small.change I fry methi rice and cilli coconut and add to the.ingredients this is nice ill.try this inthe same kalchuti
ive learned s lot from mammi such a dedicatef natural and broadminded person there are a big pokisham for us awaiting for the next naskarams apart from try to gather some medicinal tips from mammi and pl share as we dont have anybody to say like this
The other method is to fry methi & Green chillies ( cover with dish as greenchillies burst) ,redchillies in coconut oil on low flame and add coconut gratings cover the frying pan and switch off the gas ,cool and grind in to smooth paste
My Amma used to make this all through my childhood. She passed away last year and did not cook for the last 20 years of her life. With my mothers failing memory I could not ask her for many of her recipes. My heartfelt thanks to Mami for reviving these recipes so that we can enjoy them again. I cannot be more grateful for this wonderful presentation. Simple and sounds like my family elders instructions in the kitchen.
Mami, your recipes are wonderful. I always refer to your video to make my food. Yesterday, I made Arachukalakki and today I am making Rasakalan.. Thank you very much.
Thanks for this recipe... I cook he palakkad way mostly but never tried this recipe... Will try n let u know
Just loved the way you both converse. Exactly like how we speak at home. Will try this surely
Maami
Rasakalan came out very good. Thanks a lot
Thanks. Reminds me how my mother cooked. I love our Palakkad cuisine. Simple. Low on spices. Easy to cook. Easy on the system.
i dont mean to be so off topic but does anybody know a way to get back into an instagram account..?
I stupidly lost the account password. I would appreciate any help you can give me.
@Davion Jasper instablaster ;)
@Kobe Tate thanks for your reply. I found the site through google and Im waiting for the hacking stuff atm.
Takes a while so I will reply here later with my results.
@Kobe Tate It did the trick and I actually got access to my account again. Im so happy!
Thanks so much, you saved my ass !
@Davion Jasper happy to help :D
sooper rasakalan mami. vidhya very good come back after a break. we are very happy to see you again. both are awesome as ever. thankyou 😀
I love mami's Tamil. Sounds just the way we speakat home. My father likes the videos and we have started following mami's recipes.
Thanks mami!You have helped me so much in learning iyer cooking!u and vidya are doing a fab job😊
Very happy to see Mami's recipes again after quite some time. Long live, mami! :)
Very nicely explained Mami,Thank you for the wonderful Rasakalan recipe.will surely try tomorrow.
Is this u Rakka
I love all ur recipes..❤ Me too from Agraharam in Kochi. NoW in Dammam.
Very nice recipe. I made it today.
very nice ...tasty healthy...super !!
Recipe and that Kacchatti looks awesome!
Do you make mambazha rasakalan?
Will try❤
Amma your receipies are great. Please let me know how to use urule . How to differentiate between kaikatha utility and the normal one. Any idea where to buy one?
Ee chatti aeppadi pazhakkarathu.please tell me amma
സൂപ്പർ മാമി ലവ് ദിസ് 🌹
Thank you mami for uploading rasakalan recipe...used to make like shreehari...tomorrow is Saturday and will make rasakalan
Love you and vidhya for sharing all the palakkad recipes...😍
Lovely cooking amma
Mami this is how we make Rasakalan, In a cheenjetti saute mendium, molaga vettal, jeeram and arishi. Grind this with coconut and 1-2 green chillies. Add this paste to boiled vegetables. The veggies should be boiled in turmeric powder and salt. Also we use raw mango, elevan, chembu etc. Raw mango will give you that sour taste. Puli is not needed in this kootan. In the end add moru. Then poricha kottal with kadugu and curry leaves.
Mami you said if you grind the mendium it won't be so tasty. Sorry mami but I don't agree with you. It is extremely delicious if you make it like this. Please try with this method also. It is passed on through many generations in my family.
thanks!!
My mom also grinds mendiyum, but there is a technique for frying mendiyum ( Vedikkapadathu) otherwise it will be bitter. my mom makes like how you have made also.
Maami. Where r u. No news
vidya new name new recepie is.it like irupullikuzambu .I ues to do but with small.change I fry methi rice and cilli coconut and add to the.ingredients this is nice ill.try this inthe same kalchuti
ive learned s lot from mammi such a dedicatef natural and broadminded person there are a big pokisham for us awaiting for the next naskarams apart from try to gather some medicinal tips from mammi and pl share as we dont have anybody to say like this
Why are you not uploading any new videos
Mami, thank you for sharing all this with us.
Mami ella recipi very nice.
taste different irukkume
Nice
super!!thanks for the recipe!! do we need to use sour buttermilk for the recipe?
This recipe is different from what I have heard before. Please give me the authentic if anybody knows
puli puzhinju vittaache pinne ennathukku moru?
Indha koottanukku puli um konjam viduvaa. Konjam Morum. Pinna naangal konjam mendhiyam, konjam arisi and milagaayum varathuppom. Thengai, Pachha molagaayum vechu arappom
romba puli aagaatha?
why too late ma?
what is that vessel? where can one buy it?
It is a soapstone vessel
Kalchatti
Yes.its.other.name.is.irupulikulambu
Yes... Very correct
The other method is to fry methi & Green chillies ( cover with dish as greenchillies burst) ,redchillies in coconut oil on low flame and add coconut gratings cover the frying pan and switch off the gas ,cool and grind in to smooth paste
koottu