Hi Mr Rakesh .I from Malaysia ....would like thank u very much for this avaramani kulumbu that u upload in TH-cam...it is very nice and delicious curry..My family enjoyed the kulumbu...
What a Beautiful Bonding , Amazing way of Cooking ,Love the Way you describe each ingredients & Story behind the each dish - Besh Besh Pramadam , Amma looks so dignified & Her Experience in cooking is Very Obvious -You guys are rocking , A great Visual treat Ammavum Nanum 👌👌👌👌👏🏻👏🏻👏🏻💐💐💐🙏🏻🙏🏻🙏🏻
👍 👍👍👍👍👌👌👌👌🙏🙏🙏🏅🏅🏆🏆🏆🏆🏆🏆🎑 No words to express you want to taste, now its the season in bangalore, in every streets and restaurant and home will have one recipe of this vegi thanks for new taste i will prepare it this Sunday 🙂😊
Rajesh kanna! One suggestion please...taste the item in a kutti cup with edges, so that it doesn't burn your chin and lips(if it flows down from karandi),My personal experience of burnt chin etc of many years, and still at it, (to avoid "echaal"....) Lalitha
Something new south indian dish. Has a Maharashtrian touch. Maharashtrian make Vaal in somwhat similar way. Will definitely try. Thanks for this recipe.
Mochai puli kuzhambu is very famous in southern tamil region too.. same preparation .. but we will add fresh coconut paste to give the consistency rather adding cooked lentils.. add some crushed shallots and garlic while cooking the lima beans.. this will elevate the taste to whole new level..
Rakesh I am great fan of u ..becoz ur host is awesome..... In TH-cam chennal I have seen ur..zee TV cookery show it's really superb .... Ur host presentation too excellent... I was too admire abt ur host...
Omg. Sir i was your fan in sutula suvaikalam. You were a TH-cam rockstar in food review years back. I never knew you are a professional singer. Excellent sir . Please do a food review collab with irfans view . Your fans miss you in food review
Wow!!!!! Amazing !! What diversity in cuisine that we rarely know... avaramani- a new name of the well known mochhai abd of course avraekkai in Kannada..... the north doesn’t have this avaramani.. so I cannot make this dish.. but can we make this preparation with Karamani or the dried mochhai???
MOCHAI kozhambu is an all time favorite in my in-laws house.The preparation is slightly different.This dish is a must on Pongal day for us. In Gujarat I could get this all through winter and would make MOCHAI very often , just to see my husband smiling with joy when he sees it on the table! Thanks for this recipe.Would try it definitely.
Audio is not clear can you make it still more audible and try to avoid sub titles which is hiding the major part of your programme very nice items you are doing
Mam ,please tell how you felt the difference between your husband’s native place and your Mom’s native place.(பழக்கவழக்கங்கள் ). It will be interesting. Thank you mam.
Wish my mom was alive. I would have invited you to meet her. Missing her. Love your mom. This recipe looks yum but am not a fan of adding jaggery. Used to keep away from it. May be I should have. Missing my mom
Wow excellent. Another interesting and new recipe we learnt today. Amma's explanation regarding the peeling of mochai makes us to realise the value of it, because so far we know it is just one of the pulses. Rakesh your way of describing the recipe inspires us to explore the cooking. Also loved the cute potti between you two. Thanks a lot to both of you. Expecting more recipes of Amma. Wish you both a very Happy Pongal.
Hello sir I wd like to share my mother in laws recipe of kootu as she hailed from tanjavur and my father in law hailed from Kanchipuram authentic kootu recipe I wd like to show on ur channel
Wonderful recipe...more so the duo and the conversation. Fab!!. Would love to know of more recipes, especially for women over 35 for their well being, recipes for boosting gut health, memory and fitness. Also bring your family on screen. Love to watch you both.
Rakesh please share your mother’s puliyogare recipe. You tempt us by showing feeds on instagram and talking about it in the videos but it’s long overdue....
Rakesh! May be, u can use a 'palagai' of 2" height, to elevate your position,(on the medai) and have a comfortable angle to stir the iluppachatti, without burning the elbow!...
🤣🤣funny description! Lack of vendhayam and addition of tuvaram paruppu is strange for a kuzhambu but he said it is between sambar and kuzhambu. It tastes great though. Anything with Puli and freshly made roasted spice powder is great!
Made this today and it was yummy. Thanks
ABSOLUTELY Divine.
Hi Mr Rakesh .I from Malaysia ....would like thank u very much for this avaramani kulumbu that u upload in TH-cam...it is very nice and delicious curry..My family enjoyed the kulumbu...
Rakesh nee oru nalla rasiganya amma unna nallaa saapadu potu valathu irukaanga I like both of you fabulous job rakesh keep rocking
What a Beautiful Bonding , Amazing way of Cooking ,Love the Way you describe each ingredients & Story behind the each dish - Besh Besh Pramadam , Amma looks so dignified & Her Experience in cooking is Very Obvious -You guys are rocking , A great Visual treat Ammavum Nanum 👌👌👌👌👏🏻👏🏻👏🏻💐💐💐🙏🏻🙏🏻🙏🏻
Show everyone of your family.
Hugely admire the way you stay true to your roots. Best wishes to you to continue to do so this way
Great to view a good mother with a lovable son nd great cooking. Best wishes to both of you
👍 👍👍👍👍👌👌👌👌🙏🙏🙏🏅🏅🏆🏆🏆🏆🏆🏆🎑 No words to express you want to taste, now its the season in bangalore, in every streets and restaurant and home will have one recipe of this vegi thanks for new taste i will prepare it this Sunday 🙂😊
Rajesh kanna! One suggestion please...taste the item in a kutti cup with edges, so that it doesn't burn your chin and lips(if it flows
down from karandi),My personal experience of burnt chin etc of many years, and still at it, (to avoid "echaal"....)
Lalitha
Super super .. parthadhuke saptha santhosham kidaithathu..
So tempting
Something new south indian dish. Has a Maharashtrian touch. Maharashtrian make Vaal in somwhat similar way. Will definitely try. Thanks for this recipe.
karnataka has better dishes and gravies made out of hyacinth beans..
Mochai puli kuzhambu is very famous in southern tamil region too.. same preparation .. but we will add fresh coconut paste to give the consistency rather adding cooked lentils.. add some crushed shallots and garlic while cooking the lima beans.. this will elevate the taste to whole new level..
Superb Mami 👌 👌👌 👌👌 👌
Rakesh I am great fan of u ..becoz ur host is awesome..... In TH-cam chennal I have seen ur..zee TV cookery show it's really superb .... Ur host presentation too excellent... I was too admire abt ur host...
its nice to see amma and son doing cookery web series...i will try the recipe...Thank you
Very sweet and sour tasty recipe👌👌 Good to see that you are showcasing old and traditional recipes. Thank you so much Rakesh and aunty🙏🙏
Oh!!We live in Yelagiri hills close to Vaniyambadi /Ambur area..I saw avaramani in today's weekly Santhe
Lovely......I can eat this with hot steamy rice ..Enjoyable indeed
Omg. Sir i was your fan in sutula suvaikalam. You were a TH-cam rockstar in food review years back. I never knew you are a professional singer. Excellent sir . Please do a food review collab with irfans view . Your fans miss you in food review
Pls show a close up of all your ingredients. It's a request!!🙏
Wow!!!!! Amazing !! What diversity in cuisine that we rarely know... avaramani- a new name of the well known mochhai abd of course avraekkai in Kannada.....
the north doesn’t have this avaramani.. so I cannot make this dish.. but can we make this preparation with Karamani or the dried mochhai???
Very good combination with love and bond of mom and son Please raise your volume
MOCHAI kozhambu is an all time favorite in my in-laws house.The preparation is slightly different.This dish is a must on Pongal day for us. In Gujarat I could get this all through winter and would make MOCHAI very often , just to see my husband smiling with joy when he sees it on the table! Thanks for this recipe.Would try it definitely.
Very nice.
I had bought it during pongal.
Soo Tastey. Beautiful masala box Ramaa
A must try recipe
Love your bonding and all your preparations... excellent..
My namaskarams to amma🙏🙏🙏
Yummy sweet and sour kulambu
Audio is not clear can you make it still more audible and try to avoid sub titles which is hiding the major part of your programme very nice items you are doing
Mother and son bonding super!!!
Nice recipe
Such amazing recipes Rakesh, you have made us all nostalgic for our grandmother’s and mother’s cooking!! I am waiting for Mami’s puliyodarai recipe!!
Mam ,please tell how you felt the difference between your husband’s native place and your Mom’s native place.(பழக்கவழக்கங்கள் ). It will be interesting. Thank you mam.
Wish my mom was alive. I would have invited you to meet her. Missing her. Love your mom. This recipe looks yum but am not a fan of adding jaggery. Used to keep away from it. May be I should have. Missing my mom
Rakesh neeyum ammavum panninatha parthathey sapita mathiri eduthanthu. Thanks.
Rakesh ammave kadapa pannekata sollngu
Your mom very eager in looking sir. Very nice.
Rakesh i like your mother. She so
Cute parents. R primary. God
Happy. Pongal
I like your affectionable wards
U and mother. Lovely
first day watching your third video, mom and both are cute
Excellent
Loved the recipes and the wonderful conversation
Wow excellent. Another interesting and new recipe we learnt today. Amma's explanation regarding the peeling of mochai makes us to realise the value of it, because so far we know it is just one of the pulses. Rakesh your way of describing the recipe inspires us to explore the cooking. Also loved the cute potti between you two. Thanks a lot to both of you. Expecting more recipes of Amma. Wish you both a very Happy Pongal.
Waiting for the puliyogara ! And Rakesh I’m loving ur both conversation a lot❤️❤️ lots of love to Amma
Luv hear your conversation with amma. Bonding and fantastic🤘😝🤘 cooking👨🍳👨🍳👨🍳
We get scare bele most of the time here in Bangalore you can get it in vv strreet opposite lalbagh west gate it’s actually in food street
Tried it's yummy thank you ma
Kethandapatti periya periya acharyas vazhnda ooru
Send receipe of sambar powder nd rasam powder
👌👌
Good
Is lima beans the correct translation for mochaj?
Hello sir I wd like to share my mother in laws recipe of kootu as she hailed from tanjavur and my father in law hailed from Kanchipuram authentic kootu recipe I wd like to show on ur channel
Your expression so cute very nice mouth watering
Great
Rakesh there are too many varieties of avaraimani in Mumbai. So what u meanby this it is mochai or seeds of avarakai?
Could u get to know which type of Avaraimani is this. I too live in Mumbai
Wonderful recipe...more so the duo and the conversation. Fab!!. Would love to know of more recipes, especially for women over 35 for their well being, recipes for boosting gut health, memory and fitness. Also bring your family on screen. Love to watch you both.
Volume is low.
one suggestion bro volume is too low... please correct it
Excellent anna 😍😍😍😍😍😍
Rakesh please share your mother’s puliyogare recipe. You tempt us by showing feeds on instagram and talking about it in the videos but it’s long overdue....
Audio is not clear, background music is high than your conversation.try to rectify it sir.
Fantastic
Ima beans is it butter beans.your cookong with mum😁😁😁😁
Avarmani kuzhambu my favorite. 😋. Nice recipe. Show the ingredients clearly. Why turdal?
Volume romba koraichala irukku
it is not lima beans but hyacinth beans, and adding toovar dhal to hyacinth beans??
Super
Sorry we can't hear you increase the volume pl
Good Morning, Nice BGM . Are you also playing one of the instrument. Talk about it. What a way to start friday morning .
I think turmeric is Missing
Rakesh! May be, u can use a 'palagai' of 2" height, to elevate your position,(on the medai) and have a comfortable angle to stir the iluppachatti, without burning the elbow!...
Lucky sonn
I love that brass vessel .So cute.....
This is called Rendum kettan kuzhambu
🤣🤣funny description! Lack of vendhayam and addition of tuvaram paruppu is strange for a kuzhambu but he said it is between sambar and kuzhambu. It tastes great though. Anything with Puli and freshly made roasted spice powder is great!
Do puttarusi halwa. The recipe is almost non existent. It was my grandmother's recipe...which was a secret recipe in my family.
Audio is very poor.
Email id please rakesh