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.
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
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 ❤️❤️❤️
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 .
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
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..
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..
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.
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🙏🏻.
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..
Wonderful and differently made sambar.Tasteful recipe and preparation that kindled the taste buds.Thank you chef and Palace Chef Pavithra Mam.Its awesome.
@@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.
இது தஞ்சாவூர் சாம்பார் தான் குடம்புளி மட்டுமே வித்யாசம் நாட்டுதக்காளி போடுவார்கள் மரட்டா சமையலில் கயிறுகட்டி கோலா தான் ஸ்பெஷல் இறைச்சி சமையல் நன்றாக செய்வார்கள்!!!
All the ingredients mentioned in your video is my grand Maa sambar powder.So you miss one part of additional ingredients. FIND OUT and add in your next video.
500 gm tur dal 50 gm red chilli 100gm dhanya 5gm jeera Methi 3gm Chana dal 5 gm Black pepper 10 gm Add ghee 2 table spoon Small onion 100gm peelee 30 pcs Drum stick 2 full Brinjal 5 pcs medium size Add fresh stick turmeric powder 3gm Rice water 1 ltr Sambar powder 10 spoon Add Cristal salt Add cooked tur dal (500gm) with Malabar tamarin 25 gm or 5 pcs Add extra water if required Adtthsr add raw mango 100 gm After boiling ghee tadka extra is sompp and methi Thick Heeng water Add dry red chilli 4 pcs Karipatta raw in sambhar After mixing tadka boil for a minute
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)
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
அருமை. செய்து பார்ப்போம்.
பொறுமையாக விளக்கி
சிறப்பாகச் செய்த செல்வி பவித்ராவிற்கு நல்வாழ்த்து.
அழகு தமிழில் அருமையா விளக்கி செய்து காட்டிய சகோதரிக்கு நன்றிகளும், வாழ்த்துகளும்....
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.....
Thanks To Sunder Sir & Pavithra Sharing Us Thanjavur Place Traditional Sambar Recipes
இது போன்ற புராதான கோயில் அருமையான சமயள் வாழ்த்துக்கள் வாழ்க வளமுடன் நன்றி
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.
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
நான் தஞ்சாவூர் செழியன் நண்பர். நான் உங்களை சந்தித்து பேசி இருக்கிறேன். அருமை. வாழ்த்துகள்
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 ❤️❤️❤️
Must try sambar. Very unique way of cooking. Thanks for bringing traditional sambar.
Thank you so much. Keep watching and keep sharing.
சிறப்பு வாழ்த்துகள் 🎉🎉 பாராட்டுகள் நன்றிகள்
Thank you so much.
Chef few days back tried ur curd rice, consistency was perfect even after few hours of making..tasted too good..thank u..
Thanks
Ĺ"
We expect more authentic traditional dishes from you Grand Chef Sundarji...
Thank you so much
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 .
Thank you so much...
Yenga voor pakkam laam, pulikuzhambu,rasam, sambar yellaathukume arisi kalanja thannila dhaan samaipom
Thankyou sir for royal recipee.
Pls.share somemore aramanai cuisins.
I WILL try this sambar tumorrow itself.
Thanks, we'll add that to list.
Pavithra akka... sooper ka...semmaaaaa😍
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
Ellam o. K. Anal pithalai karandi thane adu. Sambar pannumpodu epdi
......
மிக அருமையாக இருக்கு 💝👍👏👏👏😅🙌🙏🏻
நன்றி.
Wonder full samber without 🍅 ,thank you so much sir,and madam
Mouthwatering! 😋👍
I think adding dal after boiling all the ingredients may be retaining the flavour of the masala added .Very nice preparation.
Yes, you are right
Ilikethiscooking
I have tried your sambar recipe the taste was so different and it’s really delicious
Na sambar try panninean supera Manama irrundhathu
Sir great, both g8ven good explanation. So nice of you all , good
Enga ooru sambar .thank u chef
Thank you so much. Keep supporting.
Thank you very delicious Sambhar 👌
Enga veetla sambar kulambu ellame arisi thanneer thaan use pannuvaanga
Wow..... delicious recipe..... definitely we'll Cook it.....thank you Pavithra for teaching us this wonderful recipe
Thank you so much
The first time I saw that u added saunf for sambar...
Good way of explaining both of you did excellent job great cook great traditional receipe good wishes
Really interesting and new tips for sambar is updated (kodam puzhi is used in Kerala for fish curry they add directly in the curry)
Thanks for sharing
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
Suuuper, சாப்பிடணும் போல் இருக்கு, lovely, ஆனால் சோம்பு போடுவது எதற்கு னு தெரியல.
Thanks a lot for both of you for a wonderful recipe
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..
Also andha book enga sir kidaikum
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
Neenga kanbichirukkira padathhil sadham red colour eppadi adjustable enna rice enga kidaikkum
Enkal Thanjai perumaiyai velikkondu vanthathuku nandri🙏🌹🌷
Mouthwatering! Felt hungry after watching this video ❤
Wow, Just prepare it and enjoy!
Post some more receipes of Aranmanai Marathi cuisine
Intha kalathile arissi pesticide irukkara arissi 4 or 5 times wash pannitham use pannanom.
Interesting recipe. Ghee, fennel seeds and the kokum puli, sound very different !
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..
Nice version👍👍👌
Romba nanri sir..Romba
naalaga Marata king sambhaji ikku seida
Spl.aranamai sambar..Ithunthanaa..😁
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.
Very happy to see this recipe chief post other recipes too
Sure, thanks for your support
Rain water in la.super.ka
Can u tell where to buy the sarabendra book, which u showed ?
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🙏🏻.
Thank you so much.
Very interesting and useful video. Thank you for taking effort to collect and share this type of unique royal recipes.
Excellent
Thanks
very good. Interesting. Presentation by both - very good.
Sombu illamal thalikkalama
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..
Delicious sambar
When mango is not in season, what is added instead? Dry Amchoor??
Nice
இங்க எங்க ஒரிஜினல் நெய் இருக்கு
பூரா டால்டா கலப்படம்..
செய்துகட்டியதர்க்குநன்றி
நன்றி.
3/4 podi potinga micham 1/4 podi yena aachi sollunga
எல்லாரும் யூஸ் பன்ற மாதிரி தான் இருக்குப்பா 👌
Thanks
Sundari you are a good teacher
Thanks
Thanks Chef,
It looks so good ..Thanks to Pavithra for sharing it with us 😊
Thank you so much.
Nice pavi
Wonderful and differently made sambar.Tasteful recipe and preparation that kindled the taste buds.Thank you chef and Palace Chef Pavithra Mam.Its awesome.
Raw mango available on seasons only. Can we skip if not available.?
Maa. Vatral always available...
Very interesting. Superb 👍🥰
Thank you so much.
Super explanation by chef and madam. Really all his receipes are very perfect.
Please display a better photo of the dish🙏
really interesting
Pls.share Tanjore rasam.
Sure, we'll plan for that.
Where can we buy that book.share the link
100 grams coriander for 3 litres sambar with 1/2 kilogram toor dal?
She shared the recipie of sambar powder only...whe wasn't use the entire masala...
She added 8-10 teaspoons only for 3 litre sambar...
Kerala meen kulambu special kodam puli
Sir you start with one book name where it is available sir
Great effort
Sir how to buy that cook book and cost of it please. Thanks in advance
How to buy this book
भले ही आपकी भाषा समझ नहीं आए पर आपकी वीडियो अच्छी है
Thank you.
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.
Is it?
@@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.
அந்த காலத்தில் எங்க பாட்டி அரிசி கழவியா தண்ணிரில் சாம்பார், ரசம்,செய்வார்கள்
Awesome pavi akka 🔥🔥🔥❤️❤️
Thanks to her, She's awesome and very talented.
Superma
அரிசி சொந்தமா விளைவித்து வீட்லயே தயாரிச்சதா?
அப்படி இருந்தால்தான் அரிசி தன்னிய சேக்கலாம்.
கடை அரிசி 3வது தண்ணிய சேர்க்கலாம்.
அடுப்பில் சூடாயிருக்கும் பொருளுடன் பச்சதண்ணிய நேரா சேர்காமல் சூடு பன்னி சேருங்கள்.
பருப்பு வேகவைக்கவும். அரிசிநீர் சேர்கலாமே?
Yes kadaiarisi full chemical..
கறிவேப்பிலை தாளிக்க வேண்டாமா
இது தஞ்சாவூர் சாம்பார் தான் குடம்புளி மட்டுமே வித்யாசம் நாட்டுதக்காளி போடுவார்கள் மரட்டா சமையலில் கயிறுகட்டி கோலா தான் ஸ்பெஷல் இறைச்சி சமையல் நன்றாக செய்வார்கள்!!!
Wowwww
Chance less
Thanks
Book name puriyala sir
Sarabendra Bahusasthram
Nice 👍
அரிசி கழுவின தண்ணீர்ல தான் பருப்பு வேக வைப்போம்.
Super sambar
Thank you so much
தமிழகத்தில் காலம் காலமாக இருக்கும் மராத்தி மக்கள் வாழும் இல்லத்தின் சாம்பார் சுவையோ சுவை
😀😀
No need to add coriander leaves?
Not part of those days recipe
All the ingredients mentioned in your video is my grand Maa sambar powder.So you miss one part of additional ingredients. FIND OUT and add in your next video.
500 gm tur dal
50 gm red chilli
100gm dhanya
5gm jeera
Methi 3gm
Chana dal 5 gm
Black pepper 10 gm
Add ghee 2 table spoon
Small onion 100gm peelee 30 pcs
Drum stick 2 full
Brinjal 5 pcs medium size
Add fresh stick turmeric powder 3gm
Rice water 1 ltr
Sambar powder 10 spoon
Add Cristal salt
Add cooked tur dal (500gm)
with Malabar tamarin 25 gm or 5 pcs
Add extra water if required
Adtthsr add raw mango 100 gm
After boiling ghee tadka extra is sompp and methi
Thick Heeng water
Add dry red chilli 4 pcs
Karipatta raw in sambhar
After mixing tadka boil for a minute
சின்ன பொண்ணு ! சமையல் பர்ஃபெக் டாதெளிவா விளக்கம் கொடுத்தீங்க.!!!! ஏதோ ஸ்பெசலிஸ்ட் என்று சொன்னிங்களே என்ன படிப்பு ??? வாழ்க வளர்க.!!
தினம் உழைக்கும் மக்களின் சாம்பார் ருசி அறிய காணொளிவெளியிடுங்கள்
👌❤️
Except ghee everything is same as we do only
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)