Vendhaya Keerai Sundal & Rasam | வெந்தய கீரை சுண்டல் & ரசம் | Episode 124 | Ammavum Naanum
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- Опубликовано: 7 сен 2024
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Rakesh Raghunathan is a South Indian culinary ambassador, whose vision is to showcase the rich heritage of the region to audiences across the world. He brings a unique perspective and experience of south Indian cuisine, while also seeking to turn the spotlight on the custodians of these traditional knowledge systems. A food raconteur, armed with a wealth of anecdotal history, and a deep insight into socio-cultural practices, Rakesh has taken food to the realm of the performative. His presentations are a multi-sensory and aesthetic experience with an element of romance and drama threw in, as he draws his audiences into a space where food and art converge seamlessly.
Love these recipes. So endearing to watch the collaboration between Amma and son. Thanks for sharing.
Arumai
Thanks for sharing the video
We do the same with drumstick leaves and eat it with ragi balls and red chutney in Karnataka. It’s called uppu saaru (rasam). Very healthy and yummy combination it is. Will try this methi leaves one for sure very soon
Very interesting recipe
Super, Anything with Methi is my favourite.
Wow-going to try this rasam.
Superb recipes...Should try this...👍👍
Nice
This is a nutritious and delicious recipe, presented beautifully by cute mom/son. Thank you Rama and Rakesh.😊
Excellent aunty,
First time hearing rasam in methi
Looks mouthwatering.. let me try
Pls keep showing greens varieties
Thanks in advance
I tried Samai coconut kheer, it came out very well.
கமெண்ட்டுகள் பெரும்பாலும் ஆங்கிலத்தில் உள்ளது அன்பு உள்ளங்கள் தமிழில் பதிவிடலாமே❤🎉
This is very similar to Upp Saru which is cooked in folks living in Bengaluru Mysuru stretch.
Best with Ragi mudde (Ragi ball) and hot rice.
Thanks Rakesh and Mami💝
Super o super amma i will try my place la venthaya keerai not available if possible do thanks for sharing by mangalam murali madurai.
Ages since I saw this being made ; I follow my pati’s recipe which includes coconut and 1 tsp of cooked Methi- dal mixture to be ground along with the spice mixture. In Bangalore iyengar style, we call this kattina saaru palaadya combo 😊
Vendhya keerai sundudhal not sundal sundal means done with grains cooked
Amma please ma enta pesu ma please please