I am from northern part of India but I have stayed in south for quite some time. I am really really happy that you told the differences between the sambhar from 4 states. Everyone needs to know even though its a same dish but how people from different states are making it epic in their own way.
I love your historical knowledge behind the dishes and explanations for every ingredient or step. Became a fan from your ‘Upma’ vid when you broke down the structure of a semolina grain, and hence why we we fry it to utilise it’s full nutritional value! 🌟😍
Yes it is saambaar. I am from Karnataka..I have eaten saambaar in Udupi matt several times and we prepare saambaar like this at home also. The way you present the recipes is awesome.
I am so happy to see this recipe..... It's so authentic ... Most of the times people say Udupi Sambar and make some thing that's not even close to Udupi Sambar. Thank you Chef Ranveer.
As I m from Karnataka it’s been a emotional receipe for me.. trust me Ranveer.. all your receipes which I’ve tried I got a big smile from my family which makes me even more emotional.. My definition abt cooking has changed .. All thanks to u .. 🤗🤗 Plz come to our home if anytime u come Karnataka 😊
Wah , RB you made me happy. Sambar is made slightly differently in each region. As a tamilian cooking for several years, I have observed that adding or deleting one or two ingredients in the masala makes the difference. Jaggery is always optional. Also many tamilians season the sambar with Vadagam...a home made seasoning made of onion, garlic , dals ,jeera and some more ingredients.This seasoning is made into small balls and a little is taken everytime sambar , greens curry or varutha curry is made. This gives a unique flavour to the madras sambar. This seasoning is made and stored for a year in many households. These days vadagam is available in the stores and online too.
I make sambar from your recipe and I sure on god what a amazing sambar I made. I myself can't believe. Aayehaye itna tasty sambar bana na mein bata nai sakti. Thanks thanks and so so many thanks Ranveer. Pls dosa or idli ka bhi share kar dijiye.
Thank You Chef! I am Maharashtrian married to South Indian and today I came to know the history of Sambaar (with the reference to our very own Sambhaji Maharaj) and couldn't be proud more!
The way you showed putting those whole spices on a plate is what exactly my mummy does also most of the coastal region of Karnataka people do. It really made me emotional😊 I am away from my hometown Mangalore after watching this video I forgot where I am now n lived at my hometown.
You have understood the origin of sambar according to the states perfectly!! I am from Hubli and the difference you explained about the different sambar used in breakfast and lunch is exact! The sambar for lunch is called Huli which is prominent in spice and use of different leafs available locally. More power to you on discovering the different cuisines of India 😊
Ranveer though am gujju i was born and brought up in Karnataka! And i swear you got tears in my eyes ! I've got that emotional bond with Karnataka State 😭 and even today i love all the south Indian dishes and love making them ♥♥♥
It's amazing how we connect with places where we grew up. Ranveer is Punjabi but he always describes himself as Lucknow ka ladka because he grew up there. :)
Sir today I started working at restaurant as a chef.... By your recipes like chilly potato, veg chowmeen, veg Manchurian, and yesterday I will make saamber like your video... Thanks sir for helping me indirectly... Love you sir ..... Aur ab aap nahi kah sakte... Ki "Deepu tumne bataya nahi"..?.
I love the fact that u take your food seriously, but don't take yourself too seriously. Also that u care about history as much as u do. Rare to find all that in one person, especially after they become a celebrity! Thanks for being honest, informed and genuinely engaging.
Hi Ranveer I am from Germany and I don’t speak Hindi but with the recipes and under titles I am able to follow okay. Your background knowledge about the tradition of the cuisine is fascinating. Keep up the good work. Food is delicious.
I’m a tambram and I have eaten sambaaar :P all my life, but never has anyone told me the history of this dish and I had no clue how this name stuck. Thank you so much for sharing the beautiful story behind this! PS - to be very honest, I did get mildly irritated when you had pronounced it sambur instead of sambaar, but the little pronunciation correction that you did at the end was absolutely heartwarming! Saath khoon maaf! Loads of love!!
I completely agree to you w.r.t Saambaar from four different southern regions. I stayed in Bangalore in a Kannadiga Gowda household, had Tamilian, Malayali, Coorgi and Mangalorean friends there and I spent my childhood next to a Telugu brahmin chaddi friend. I can differentiate the Saambaar anyday other than the spoken dialect of the zones. And during heated discussions at late night then; Saambaar usually was the closing point, " Brother ur turn to cook tomorrow's dinner and I will not grate the coconut next time".
Awesome, you came exactly to the udupi sambar, I am from south, this is very frequent dish at home. So happy that you spread to all parts of country. Keep going sir
Sir, i am a native of Udupi and this "No Onion No Garlic" Sambhar recipe is a staple for us. We LITERALLY make it everyday. And i can say that you really gave justice to this recipe.. Thanks a lot..
When I was watching Master chef.. Ranveer in my opinion was a very serious character.. kind of angryman..But my opinion chaged to completely a sweet one when I watched your videos on you tube, lovely ...just like your recipes...☺☺
Hey chef was really happy that you presented a dish I share my origin with. ( Maharashtrian from Tanjore). Waise aapki producer sahi hai bhindi ke bina sambar adhoora hai. And Udupi has a beautiful connection to mahabharat. The place is known for feeding people since mahabharat. Recently a book on cuisines of Tanjore Maharashtrians was released.
How many people are from Karnataka !! M from Hubli, I am big fan of Ranveer. The only guy outside from Karnataka who pronounced (Karnataka) it exactly the way it should be.
Tried and loved it. Also tried adding rice grains and tomatoes. When I have to try any dish that I have been cooking since years in a new way, I always search on TH-cam to see your way of making it and end up relishing the meal. Thank u for wonderful stories and recipes. Immense love 💕
This is ur most awaited recipe for me becoz this is one recipe I always struggled with. Ban to jata hai par wo baat nahi aati. Tried multiple different recipes, different store bought masala mix, homemade masala mix but nothing worked. So I’m going to try this recipe today itself and somehow I know in my heart that ur recipe will end my quest today🤞🏼🤞🏼.Aaj ka menu to fix ho gaya idli n sambhar; oh sorry sorry Sambaar 😀😀.
I tried this recipe and it was delicious 😋 .. thank you Chef. Also a big thanks for the history part .. many times I am here for the history of recipes and ingredients 😊
I have been watching your channel for over an year now and I believe this is one of the best episodes you have made Sir....The reason I say this is because of the epic storytelling and narration in this episode..The way you have spoken about the history of Sambar and the various types was an eye opener for me.. You are my biggest inspiration in the Kitchen Sir ji...I sometimes even copy your dialogue and tell my wife banaane gaye the yeh or ban gaya woh...Hehe...She gets annoyed...Your kam mein zyaada series was really a life saver for us in this lockdown...Keep going Sir...Stay Blessed....You truly are an absolute legend of a chef
Made at home. It tasted like never before. I never had such a nice Sambhar even in “restaurants” which claims to serve Southindian food specialties. Thank you Ranveer
I'm a Palakkad Malayalee... My mumma is under home-quarantine as she had to travel interstate. So, I made sambar for lunch today. The only thing I missed was the veggie stock... And not having it made my Sambar taste less like one! 🤦🏽♀️ Thanks for the tip, Ranveer ji.
Namaskaar Ranveerji 🙏 I love your recipes and this one is amazing that even my british friends wanted more and more. I absolutely feel so proud when people from other countries love our Indian food. Thank you for sharing these cultural, tasty, authentic recipes which our generation is slowly forgetting and relying on fast food. I will keep trying more of your recipes and will keep family and friends happy ☺️🙏💕
Ranveer, today, it seemed as though you joined us all who with diligence enjoy UDUPI SHRI KRISHNA'S continual and unending Love and Grace along with the most distinguished Udupi saambaar prepared in the traditional way and served as the 'prasaada- bhojana', yes, JUST by mentioning Shri Krishna's love and the taste of UDUPI sambaar in THAT order!! Well done! I was born in UDUPI and may the scintillation of 'Shri Krishna- energy' ( Krishna Chethana) make Chef Ranveer just as distinguished Globally, talk to them, would you not please about the magical combinations of papadam/ chattambade/ palya and of course PAYASA, all about which, I am sure your viewers would like to learn from YOU!.. Good Luck!!
Hi Ranveer, yesterday, I made udipi Sambar. Almost just as you told. It was outstanding. Just delicious, I told a lady, that, " I followed your instructions" The receipts you told is just delicious, khatta meetha.
Just tried this recipe for lunch. It’s been my tastiest, tangoes the sambar ever. The veg stock really helped to thin the sambar beautifully without making it taste watery. Thanks for inspiring me to make better sambar
I need to thank you as soon as I had the first bite. Thanks alot Ranveer for sharing this recipe. As soon as I had the first sip it made me stand directly at the tirupathi balaji temple where I had this similar sambhar, thanks alot
Probably this is the first time I am calling any youtuber as Sir. Dear Sir, your recipe was nearly as authentic as we taste in Udupi Matha, as explained by you the choice of vegetables. The quantity of asafoetida was a bit more for the quantity of Sambar you prepared. We shall remember you for your love towards us, thank you. Love from Karnataka.
Sir, I try your recepies and every one just lick their fingers while eating ,they enjoy every dish.. And I become hero in front of my family....so thank u very much😁😁👌👌
I am from central and southern Kerala and I have never even heard of Kerala sambhar having coconut in it. But when I lived in Bangalore I saw some hotels there had coconut in their sambhar. My tamilian MIL makes the best sambhar just next to my Keralite grandma but the taste is totally different but delicious
Whenever I come across ur videos I fell in love with art of cooking!Such a great chef u r!!😍 Spectacular recipe n with this recipe I had a great day!!😊 Thanks a bunch chef "RB"!📌
The way you explain is very fascinating sir, it reminds me the days, were listening to the stories, which our grandmothers used to say in our childhood.
Amazing RANVEER Sir, as I'm from Bangalore I liked ur respect towards UDUPI n it's sambar. The most amazing history behind the sambar is awesome n very interesting Sir. Thank you for ur information n do keep passing the information about the dishes.🙏
Thanks Chef for making this recipe & bringing it to larger audience. However I would like to highlight two important points here. One in Udupi Chowki or anywhere in Asta Mata's, I haven't seen the use of drumsticks in any of their dishes. Traditionally they never use drumsticks in any of the dishes cooked inside temple. Two, we always use jaggery & tamarind at the start of cooking, more so we cook these two along with Vegetables, as they get infused in vegetables. I know few may disagree here, but this is what I have learnt from my grand father & grand mother!!!
My mom also taught me making saambhar the same way, by adding tamarind n jaggery at the very beginning n letting the vegetables boil in that water before adding the cooked daal to it.
Being my favourite chef guru, when I saw this I was like ‘today Ravneer’a respect is gonna drop... attempting sambar’ (my roots are from Tanjavur + palakkad). But to my pleasant surprise, it just went up bunch of levels!! Loved the sambar recipe, it is closest I have seen to what we have made in our house for decades. We generally keep our sambar powder (like garam masala) which is like every family’s secret mix. But when we want to makes things fresh we make the “arachu vitta sambar” (which roughly translates to grind paste sambar). I personally have felt that version is tastier and tangier. This is that version, perfect proportions. Also the optional coconut you added in the mix brings the west coastal style (palakkad/Udupi). Small variations, we generally use solid hing and fry that first in thil oil (thil oil is important to get the deep flavour of Tamil sambar) and once the hing pops crush it and fry the veggies for a bit. Especially okra gets slimy if boiled so frying makes it crispier. Further add tamarind water and the sambar mix and bring it boil. Add the dal at last. This helps veggies absorb the full flavours, once dal is put it sucks all favours and veggies stay bland. Also add dhaniya leaves at the end it just elevates the flavour profile to the roof. Try this next time and see how it goes. Also, in palakkad they add one tbsp of grated coconut to the tadka.
Now that’s really something new again without tomato also. We could never think that the name Sambar is come from Sambaji. Wah . I always used Toor dal and red masoor dal for sambar with all veggies boil together. Now no more make your way superb Chef. Thank you 🙏
Fantastic recipe Chef Ranveer..... Being from Pune (Maharshtra), I'm glad that you mentioned the origins of Sambhar from the recipe our gr8 King Sambhaji Maharaj tried during his Southern campaign which became famous all over India....Thank You & Kudos!!!🥰🥰🥰
It’s so lovely to see you cooking with so much of divinity. I can totally understand why.... because the food is vegan and 100% cruelty free. Hope to see you transformed in a compassionate Chef. Lots of love.
@@minalagrawal5470 It is cruel to plants though. Unless you are eating tree ripened fruits, the act of eating is largely cruel. This is because only members of the plant kingdom know how to make food by combining carbon dioxide with water using sunlight as fuel, and the entire animal kingdom lives off directly and indirectly of this amazing chemical reaction called photosynthesis. Herbivores eat plants, carnivores eat animals who eat plants, omnivores eat both. Plants do not like to be eaten, therefore plants develop defenses against animals to survive - manifestations are thorns, poisons, capsaicin, etc. are examples. This is simple nature. Nature is cruel, survival is for the fittest by design. Nature does not really care much about emotions. That said, I do acknowledge that farming of animals does feel wrong. Especially commercial farming.
आप जो रेसिपी का इतिहास बताते हो ना श्रीमान वो आज तक किसी भी you Tuber के द्वारा नहीं बताया जाता हैं। आप ही हो सच्चे अच्छे पक्के प्रोफेशनल कुक, लव यू भाईजान
Ranveer sir today I have tried this sambaar n it turned out so perfect delicious I can’t thank you enough for this perfection I’m big fan of south India dishes n tried n number of sambaar recipes but never got this perfect taste I know I’m going to much gaga for this but can’t help ur so much divine chef thanks for being on TH-cam 😍🤩🤩🤩🤩🤩🤩
भैय्या आपका कुकिंग टिप्स और बनाने का स्टाइल एकदम यूनीक है, और जो आप चम्मच के जगह हाथों का प्रयोग करते हैं वही परम्परागत तरीका है। बचपन में जब दादी नानी खाना बनाती थी उनका भी वैसा ही तरीका था।
There's no other Sambar that comes even near to the Udupi and the other Karnataka ones. The flavours are divine and leave the palette tantalized without overpowering masalas❤️ Thank you Chef for this amazing recipe 🙏
Hi Ranveer...I have been making sambar for long time.....but this recipe is just unique and authentic...its really v nice...I tried it and it worked wonders ...thanx for sharing this recipe..
I m staying in Mumbai married to tanjavur madhwa Brahmin my parents hail from Hubli Bijapur uttara Karnataka mades Brahmins but I m born and brought up in Mumbai I just loved the way u have the correct information abt the region
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
This is the beauty of India..a tamilian learning to prepare Sambaar from a Punjabi 🤣..I am trying this tomorrow and will let you know
How was it
How was it ?
I am neither a Tamilian nor a Punjabi but your comment warms my heart 😁 🇮🇳
Vanakkam Anna.
Malayali tooo🤣
Only very less people speak with heart and your love towards god increased more love on you🙏🏻🙌🏻
I am from northern part of India but I have stayed in south for quite some time. I am really really happy that you told the differences between the sambhar from 4 states. Everyone needs to know even though its a same dish but how people from different states are making it epic in their own way.
I love your historical knowledge behind the dishes and explanations for every ingredient or step.
Became a fan from your ‘Upma’ vid when you broke down the structure of a semolina grain, and hence why we we fry it to utilise it’s full nutritional value! 🌟😍
Yes it is saambaar. I am from Karnataka..I have eaten saambaar in Udupi matt several times and we prepare saambaar like this at home also. The way you present the recipes is awesome.
Ranveer bro.....You don't even realise what great service you are doing to Indian culture.
Hope to meet you someday and express my gratitude.
I am so happy to see this recipe..... It's so authentic ... Most of the times people say Udupi Sambar and make some thing that's not even close to Udupi Sambar. Thank you Chef Ranveer.
As I m from Karnataka it’s been a emotional receipe for me.. trust me Ranveer.. all your receipes which I’ve tried I got a big smile from my family which makes me even more emotional.. My definition abt cooking has changed .. All thanks to u .. 🤗🤗 Plz come to our home if anytime u come Karnataka 😊
Wah , RB you made me happy.
Sambar is made slightly differently in each region. As a tamilian cooking for several years, I have observed that adding or deleting one or two ingredients in the masala makes the difference. Jaggery is always optional.
Also many tamilians season the sambar with Vadagam...a home made seasoning made of onion, garlic , dals ,jeera and some more ingredients.This seasoning is made into small balls and a little is taken everytime sambar , greens curry or varutha curry is made.
This gives a unique flavour to the madras sambar.
This seasoning is made and stored for a year in many households. These days vadagam is available in the stores and online too.
I make sambar from your recipe and I sure on god what a amazing sambar I made. I myself can't believe. Aayehaye itna tasty sambar bana na mein bata nai sakti. Thanks thanks and so so many thanks Ranveer. Pls dosa or idli ka bhi share kar dijiye.
Being a South Indian and knowing that this is soooo authentic puts my heart at peace. You are amazing!💖
😍 we are Punjabi we know everything 😂
@@RandeepSharma-kw4uv punjabi ho ya brahma ji 🙏
@@tinystepswithmomg punjabi Brahman punjabis are Punjabi speaker they have same culture
Z so v go up hi up hi uujui.l no. V he hh77uhjjjjj hi to 6ujj kk llllll000p0
I'm so happy that you did this. I'm from Udupi Sir.
Same ,happy to udupi dish
Metoo so happy to see my Udupi being mentioned
@@sinsunjai no, will not be that good.
Same here from Udupi
❤❤❤
I’m from the mangalore - udupi area. I can tell you he is pretty spot on... apt explanation of Karnataka sambar. Well done 👍🏼
Can you eat this sambar with idli? Or can only eat with rice? Apology for ignorance.
@@nehadesai6160 u can eat with idli or dose and rice
Finally Someone Is Preparing Recipes From Karnataka
Iam also from udupi 🥰
Thank You Chef! I am Maharashtrian married to South Indian and today I came to know the history of Sambaar (with the reference to our very own Sambhaji Maharaj) and couldn't be proud more!
Yes it is mostly profound story, but it came after Chatrapati's Big Brother Dada Sambhaji Raje, as he was in southern part of India in Bangalore
Which state in South India?
In kannada there is another word for sambar, it's saaru.
The way you showed putting those whole spices on a plate is what exactly my mummy does also most of the coastal region of Karnataka people do. It really made me emotional😊 I am away from my hometown Mangalore after watching this video I forgot where I am now n lived at my hometown.
You have understood the origin of sambar according to the states perfectly!! I am from Hubli and the difference you explained about the different sambar used in breakfast and lunch is exact! The sambar for lunch is called Huli which is prominent in spice and use of different leafs available locally. More power to you on discovering the different cuisines of India 😊
Ttt55
Only chef who teaches us how to cook, along with history & tradition, love u chef for ur hard work & dedication
Ranveer though am gujju i was born and brought up in Karnataka! And i swear you got tears in my eyes !
I've got that emotional bond with Karnataka State 😭 and even today i love all the south Indian dishes and love making them ♥♥♥
Are you from Bengaluru?
@@sakthivelssrinivas6649 Haveri
Great👍🙏
It's amazing how we connect with places where we grew up. Ranveer is Punjabi but he always describes himself as Lucknow ka ladka because he grew up there. :)
Kannadiga Born and brought up gujarat and have a strong connection to Gujarat. I love all Gujarati food and my South Indian food
Sir today I started working at restaurant as a chef.... By your recipes like chilly potato, veg chowmeen, veg Manchurian, and yesterday I will make saamber like your video... Thanks sir for helping me indirectly... Love you sir ..... Aur ab aap nahi kah sakte... Ki "Deepu tumne bataya nahi"..?.
God bless u Ranveer luv from Udupi Mangalore 🙋♂️💐
Sir ,I'm 15 years old I like cook in free time and so many thing I have learnt from your recepies ,so I m a very thankful to you .
I love the way u speak sir... Specially when you tell abt the history...
That differentiation of sambar, among states of South is best part for me.
Sambhaji story is mind blowing.
And recipe, simply ♥️
I love the fact that u take your food seriously, but don't take yourself too seriously. Also that u care about history as much as u do. Rare to find all that in one person, especially after they become a celebrity! Thanks for being honest, informed and genuinely engaging.
Hi Ranveer
I am from Germany and I don’t speak Hindi but with the recipes and under titles I am able to follow okay. Your background knowledge about the tradition of the cuisine is fascinating. Keep up the good work. Food is delicious.
I’m a tambram and I have eaten sambaaar :P all my life, but never has anyone told me the history of this dish and I had no clue how this name stuck. Thank you so much for sharing the beautiful story behind this! PS - to be very honest, I did get mildly irritated when you had pronounced it sambur instead of sambaar, but the little pronunciation correction that you did at the end was absolutely heartwarming! Saath khoon maaf! Loads of love!!
thambarama?
@@tintuu6546 tamilnadu brahmins
Do you teach German by any chance ????
Happy to see my hometown dish. I am from udupi. Thank you chef, curry leaf can also be added while frying masala.
I completely agree to you w.r.t Saambaar from four different southern regions. I stayed in Bangalore in a Kannadiga Gowda household, had Tamilian, Malayali, Coorgi and Mangalorean friends there and I spent my childhood next to a Telugu brahmin chaddi friend. I can differentiate the Saambaar anyday other than the spoken dialect of the zones. And during heated discussions at late night then; Saambaar usually was the closing point, " Brother ur turn to cook tomorrow's dinner and I will not grate the coconut next time".
That's really an interesting troupe of people
Awesome, you came exactly to the udupi sambar, I am from south, this is very frequent dish at home. So happy that you spread to all parts of country. Keep going sir
Sir, i am a native of Udupi and this "No Onion No Garlic" Sambhar recipe is a staple for us. We LITERALLY make it everyday. And i can say that you really gave justice to this recipe.. Thanks a lot..
When I was watching Master chef.. Ranveer in my opinion was a very serious character.. kind of angryman..But my opinion chaged to completely a sweet one when I watched your videos on you tube, lovely ...just like your recipes...☺☺
Hey chef was really happy that you presented a dish I share my origin with. ( Maharashtrian from Tanjore). Waise aapki producer sahi hai bhindi ke bina sambar adhoora hai. And Udupi has a beautiful connection to mahabharat. The place is known for feeding people since mahabharat.
Recently a book on cuisines of Tanjore Maharashtrians was released.
Let me know the book name ,
@@dr.ashokyeole9054
Classic Cuisine and Celebrations of the Thanjavur Maharashtrians
@@shubashreepinglay9578
Thanks and jay bhavani jay shivaji
From Maharashtra
What connection have to udupi from Mahabharata?
Sambar should have bhindi and bringal also
How many people are from Karnataka !! M from Hubli, I am big fan of Ranveer. The only guy outside from Karnataka who pronounced (Karnataka) it exactly the way it should be.
Hey , from mangalore .
Iam from Karnataka, dear Chef you explained everything so beautifully and with simplicity about Udupi sambhar.🙏
Tried and loved it. Also tried adding rice grains and tomatoes. When I have to try any dish that I have been cooking since years in a new way, I always search on TH-cam to see your way of making it and end up relishing the meal. Thank u for wonderful stories and recipes. Immense love 💕
This is ur most awaited recipe for me becoz this is one recipe I always struggled with. Ban to jata hai par wo baat nahi aati. Tried multiple different recipes, different store bought masala mix, homemade masala mix but nothing worked. So I’m going to try this recipe today itself and somehow I know in my heart that ur recipe will end my quest today🤞🏼🤞🏼.Aaj ka menu to fix ho gaya idli n sambhar; oh sorry sorry Sambaar 😀😀.
try this one hope you like this th-cam.com/video/D5jvHVS6-90/w-d-xo.html
@@RokaDuetKitchenLifestyle u also cook nice
Thank you for saying 'Sambaar'. :)
I tried this recipe and it was delicious 😋 .. thank you Chef.
Also a big thanks for the history part .. many times I am here for the history of recipes and ingredients 😊
Same here ,what a knowledgeable guy he is ,and how he connects with his viewers ,like he is addressing each one exclusively.
Good Sambar easy to make and healthy
Proud to be a Udupian ...I never thought that you'll make this recipe...
I made this today and it was extremely delicious. Learning a lot from your recipes! Thank you
I have been watching your channel for over an year now and I believe this is one of the best episodes
you have made Sir....The reason I say this is because of the epic storytelling and narration in this episode..The way you have spoken about the history of Sambar and the various types was an eye opener for me.. You are my biggest inspiration in the Kitchen Sir ji...I sometimes even copy your dialogue and tell my wife banaane gaye the yeh or ban gaya woh...Hehe...She gets annoyed...Your kam mein zyaada series was really a life saver for us in this lockdown...Keep going Sir...Stay Blessed....You truly are an absolute legend of a chef
Ranveer aapne dal wash nai ki aise hi dal di
I really love your history telling of the recipe and the easy way of recipe making👌👌
I will Glad to read the Speech.
@@besties6593 for unpolished dal no need to wash..
Made at home. It tasted like never before. I never had such a nice Sambhar even in “restaurants” which claims to serve Southindian food specialties. Thank you Ranveer
I made your sambar recipe today and loved the authentic taste. Specially the tip on boiling vegetables separately and not with the dal.
I've tried following many recipes for authentic sambar. This is by far the easiest one to follow and turned out to be so so delicious. Thankyou.
I'm a Palakkad Malayalee... My mumma is under home-quarantine as she had to travel interstate. So, I made sambar for lunch today. The only thing I missed was the veggie stock... And not having it made my Sambar taste less like one! 🤦🏽♀️ Thanks for the tip, Ranveer ji.
Namaskaar Ranveerji 🙏 I love your recipes and this one is amazing that even my british friends wanted more and more. I absolutely feel so proud when people from other countries love our Indian food. Thank you for sharing these cultural, tasty, authentic recipes which our generation is slowly forgetting and relying on fast food. I will keep trying more of your recipes and will keep family and friends happy ☺️🙏💕
Ranveer, today, it seemed as though you joined us all who with diligence enjoy UDUPI SHRI KRISHNA'S continual and unending Love and Grace along with the most distinguished Udupi saambaar prepared in the traditional way and served as the 'prasaada- bhojana', yes, JUST by mentioning Shri Krishna's love and the taste of UDUPI sambaar in THAT order!! Well done! I was born in UDUPI and may the scintillation of 'Shri Krishna- energy' ( Krishna Chethana) make Chef Ranveer just as distinguished Globally, talk to them, would you not please about the magical combinations of papadam/ chattambade/ palya and of course PAYASA, all about which, I am sure your viewers would like to learn from YOU!.. Good Luck!!
Hi Ranveer, yesterday, I made udipi Sambar. Almost just as you told.
It was outstanding. Just delicious, I told a lady, that, " I followed your instructions"
The receipts you told is just delicious, khatta meetha.
Just tried this recipe for lunch. It’s been my tastiest, tangoes the sambar ever. The veg stock really helped to thin the sambar beautifully without making it taste watery. Thanks for inspiring me to make better sambar
You have taught a South Indian how to make sambar. It was so tasty. God bless you Ranveer. I love your down to earth style
This union of dal and all the vegetables is famous in Odisha and it is called as "Dalma" ... Even used as bhog in Jagannath Temple!
That's what even I thinking
And Dalma is way ancient, as compared to Sambhar
Thank you Chef ❤️
I was going to write this
Agree & dalma needs to be promoted globally along with other odia dishes.. Many people are unaware of Odia cuisines
I need to thank you as soon as I had the first bite. Thanks alot Ranveer for sharing this recipe. As soon as I had the first sip it made me stand directly at the tirupathi balaji temple where I had this similar sambhar, thanks alot
Chef Brar, thank you for making this special sambaar with Udupi recipe and double thanks for emphasising the 'sambaaaar' part! So authentic ❤️❤️
Probably this is the first time I am calling any youtuber as Sir.
Dear Sir, your recipe was nearly as authentic as we taste in Udupi Matha, as explained by you the choice of vegetables.
The quantity of asafoetida was a bit more for the quantity of Sambar you prepared.
We shall remember you for your love towards us, thank you. Love from Karnataka.
Thank you. Namo namah sir 🙏
- From a Mangalorean.
Sir, I try your recepies and every one just lick their fingers while eating ,they enjoy every dish..
And I become hero in front of my family....so thank u very much😁😁👌👌
This side Subuhi....
I love the way that....you explain everything.....
I love your kitchen ....and its items....
Please. Give me heart....❤️❣️😘😍
I tried this recipe. It's too delicious. My family members also loved it. Thanku chef.
Udpi style sambar tumba tumba chenagide ,dhanyavadagalu
Looking very yummy
Sir please " Rasam " Ka bhi recipe share kijiye... Pls 🙏
Love from udupi district
The beautifully presented Dish loved by all Updupi Devotees and presented with complete devotion to Sri Krishna. Thank you Ranveer! Appreciate it.
Being a South Indian, I can vouch this was a perfect Sambar.. RB makes it look so simple, beautiful and tempting. Great work RB. Keep it up!
Great
I am from central and southern Kerala and I have never even heard of Kerala sambhar having coconut in it. But when I lived in Bangalore I saw some hotels there had coconut in their sambhar. My tamilian MIL makes the best sambhar just next to my Keralite grandma but the taste is totally different but delicious
You mentioned my hometown sir belgaum...I m so glad..I always thought very few ppl know about belgaum and Hubli...😀
Whenever I come across ur videos I fell in love with art of cooking!Such a great chef u r!!😍
Spectacular recipe n with this recipe I had a great day!!😊
Thanks a bunch chef "RB"!📌
The way you explain is very fascinating sir, it reminds me the days, were listening to the stories, which our grandmothers used to say in our childhood.
Amazing RANVEER Sir, as I'm from Bangalore I liked ur respect towards UDUPI n it's sambar. The most amazing history behind the sambar is awesome n very interesting Sir. Thank you for ur information n do keep passing the information about the dishes.🙏
Main jab bi koi dish banati hu ,sab se phale apki recipe dekhti hu ,mujhe humesha kuch new mil jata hai , thanks sir for more videos
Thanks Chef for making this recipe & bringing it to larger audience. However I would like to highlight two important points here. One in Udupi Chowki or anywhere in Asta Mata's, I haven't seen the use of drumsticks in any of their dishes. Traditionally they never use drumsticks in any of the dishes cooked inside temple. Two, we always use jaggery & tamarind at the start of cooking, more so we cook these two along with Vegetables, as they get infused in vegetables. I know few may disagree here, but this is what I have learnt from my grand father & grand mother!!!
You must upload a video so that audience or students can see how traditionally the Sambar is made as you described above
#UB Narayana.
You are absolutely right.
@@kalmishra3997 Thanks MishraJi. With your support & blessings, why not!
That’s because drumstick is considered an aphrodisiac
My mom also taught me making saambhar the same way, by adding tamarind n jaggery at the very beginning n letting the vegetables boil in that water before adding the cooked daal to it.
A Chef who's every recipe worth watching. Thanks for spreading testy work.
उडुपी संभार तो बधिया बनाया.. 👌
और एक बात रणवीर जी 2:38 छत्रपती संभाजी महाराज.. He is the greatest king and warrior of maratha empire..
Being my favourite chef guru, when I saw this I was like ‘today Ravneer’a respect is gonna drop... attempting sambar’ (my roots are from Tanjavur + palakkad). But to my pleasant surprise, it just went up bunch of levels!!
Loved the sambar recipe, it is closest I have seen to what we have made in our house for decades. We generally keep our sambar powder (like garam masala) which is like every family’s secret mix. But when we want to makes things fresh we make the “arachu vitta sambar” (which roughly translates to grind paste sambar). I personally have felt that version is tastier and tangier. This is that version, perfect proportions. Also the optional coconut you added in the mix brings the west coastal style (palakkad/Udupi).
Small variations, we generally use solid hing and fry that first in thil oil (thil oil is important to get the deep flavour of Tamil sambar) and once the hing pops crush it and fry the veggies for a bit. Especially okra gets slimy if boiled so frying makes it crispier. Further add tamarind water and the sambar mix and bring it boil. Add the dal at last. This helps veggies absorb the full flavours, once dal is put it sucks all favours and veggies stay bland.
Also add dhaniya leaves at the end it just elevates the flavour profile to the roof.
Try this next time and see how it goes.
Also, in palakkad they add one tbsp of grated coconut to the tadka.
so well desribed.
I m huge fan of south indian cuisine. I reside at Rajasthan
U r my fav chef..
Thanks 4 tis recipe..
"Waah... What a sambhar gyan".. totally impressed😊
Now that’s really something new again without tomato also. We could never think that the name Sambar is come from Sambaji. Wah . I always used Toor dal and red masoor dal for sambar with all veggies boil together. Now no more make your way superb Chef. Thank you 🙏
I'm from a family of Thanjavur maharashtrians and this is a regular item in our diet since ages.☺️
Hi chef from the bottom of my heart I want to say thank you. I followed step by step process and it turn out awesome ❤️🌺 thank you so much ❤️
छत्रपती संभाजीराजे साठी एक मानाचा मुजरा👌😊खूप छान रणबीर भाऊ।💐
Fantastic recipe Chef Ranveer..... Being from Pune (Maharshtra), I'm glad that you mentioned the origins of Sambhar from the recipe our gr8 King Sambhaji Maharaj tried during his Southern campaign which became famous all over India....Thank You & Kudos!!!🥰🥰🥰
It’s so lovely to see you cooking with so much of divinity. I can totally understand why.... because the food is vegan and 100% cruelty free. Hope to see you transformed in a compassionate Chef. Lots of love.
Cruelty towards?
@@debmalyaghosh5162 cruelty towards animals who are murdered brutally because of our list for their flesh
@@minalagrawal5470 It is cruel to plants though. Unless you are eating tree ripened fruits, the act of eating is largely cruel. This is because only members of the plant kingdom know how to make food by combining carbon dioxide with water using sunlight as fuel, and the entire animal kingdom lives off directly and indirectly of this amazing chemical reaction called photosynthesis. Herbivores eat plants, carnivores eat animals who eat plants, omnivores eat both.
Plants do not like to be eaten, therefore plants develop defenses against animals to survive - manifestations are thorns, poisons, capsaicin, etc. are examples.
This is simple nature. Nature is cruel, survival is for the fittest by design. Nature does not really care much about emotions.
That said, I do acknowledge that farming of animals does feel wrong. Especially commercial farming.
Chef, you're a good actor with a nice sense of humour and wit.
आप जो रेसिपी का इतिहास बताते हो ना श्रीमान वो आज तक किसी भी you Tuber के द्वारा नहीं बताया जाता हैं। आप ही हो सच्चे अच्छे पक्के प्रोफेशनल कुक, लव यू भाईजान
I tried by your method....it was supeeeerrrrr tasty ...thanks to the best chef in the world!
Ranveer sir today I have tried this sambaar n it turned out so perfect delicious I can’t thank you enough for this perfection
I’m big fan of south India dishes n tried n number of sambaar recipes but never got this perfect taste I know I’m going to much gaga for this but can’t help ur so much divine chef thanks for being on TH-cam 😍🤩🤩🤩🤩🤩🤩
Undoubtedly he is the best of best..no one like him ever
The lockdown is going to be very interesting only because of chef ranveer .Dhanavada paaji 🙏🙏🙏
Jinkye pass paise in hain onhounye ke liye not interesing
True
@@Kulwinderkaur-pz1kf yes yaar
The ending part of the video shows that Ranveer boss is a meme lover 😂.. production done perfectly 🙂
Sir u r a great chef . The way u explain ingredients and recipe it makes so delicious.
भैय्या आपका कुकिंग टिप्स और बनाने का स्टाइल एकदम यूनीक है, और जो आप चम्मच के जगह हाथों का प्रयोग करते हैं वही परम्परागत तरीका है।
बचपन में जब दादी नानी खाना बनाती थी उनका भी वैसा ही तरीका था।
It is difficult to try out the every recipe some time but it's entertaining to watch your show every time
Keep it up chef 👍
There's no other Sambar that comes even near to the Udupi and the other Karnataka ones. The flavours are divine and leave the palette tantalized without overpowering masalas❤️
Thank you Chef for this amazing recipe 🙏
RB each and everytime you are awsome...
HISTORY
FACTS
AND PERFECT KNOWLEDGE FOR EACH INGREDIENT...
HATS OFF
This is just a perfect udupi sambhar recipe. Tried it so many times. Just turned out perfect. My family loved it
Hi Ranveer...I have been making sambar for long time.....but this recipe is just unique and authentic...its really v nice...I tried it and it worked wonders ...thanx for sharing this recipe..
I m staying in Mumbai married to tanjavur madhwa Brahmin my parents hail from Hubli Bijapur uttara Karnataka mades Brahmins but I m born and brought up in Mumbai I just loved the way u have the correct information abt the region
I wish you were my son's history teacher. He would have loved history then..you will make a fantastic teacher 😊
Nice recipe sir..listening story n history behind every recipe is really great sir from you...thank you for recipe n knowledge. Lots of love sir😊❤
I have seen this recipe done by u earlier. However, I saw it again, as u explained very well. Thank u.
Amazing!!! This tasted really good. Sachhi mein authentic south indian restaurant wala taste aata hai. Thanks a ton Chef.