Hotel Jaisa Sambar Kaise Banaye 🍲 Chef Ranveer Brar cooks it Udupi Style - उड़पि सांभर की विधि
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- Опубликовано: 31 май 2020
- UDUPI STYLE SAMBAAR - For all Sambaar lovers, this recipe is a must try. Whenever we think of Sambaar, we think Hotel style, but do check out my recipe for the same inspired by the famous Udupi Shri Krishna Mutt :)
Sambar also spelled sambaar, is a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth. It is popular in South Indian and Sri Lankan cuisines.
Do try and let me know how you like it :)
𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Rawa Idli - • Rawa / Sooji Idli | रव...
Medu Vada - • Medu Vada | Easy Urad ...
Coconut Chutney - • साउथ इंडियन नारियल चटन...
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🍽️𝗔𝗠𝗔𝗭🥘𝗡 𝗦𝗛🍳𝗣 🍽️
RB Store - www.amazon.in/shop/chefranveer
Kitchen Appliances - bit.ly/KitchenAppliancesIUse
Knives I use - amzn.to/36VdxoF
⏩𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 𝓱𝓮𝓻𝓮: goo.gl/UE2pmL
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For more fantastic recipes, check out the Ranveer Brar App 📲
📲𝐀𝐧𝐝𝐫𝐨𝐢𝐝 - bit.ly/RBAppAndroid
📲𝗶𝗢𝗦 - bit.ly/RBAppiOS
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👉🏾 Here's my recipe for a great Hotel Jaisa UDUPI Sambar for you:
Preparation time: 10 minutes
Cooking time: 25-35 minutes
Serves: 4
Course: Main
Cuisine: Udupi, Karnataka (Southern Indian)
Ingredients: 🍛
For the Masala
3 tbsp Coriander seeds, धनिया के बीज
1 tbsp Cumin seeds, जीरा
2 tbsp Urad dal, उड़द की दाल
1 tbsp Chana dal, चना दाल
½ tsp Fenugreek seeds, मेथी दाना
5-6 dry Red chillies, सूखी लाल मिर्च
1 ½ tbsp Oil, तेल
½ tsp Asafoetida, हींग
¼ cup fresh Coconut, white part, grated, नारियल कसा हुआ
¼ cup Water, पानी
For Sambar
½ cup Toor Dal, तूर दाल
2 cups Water, पानी
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
¼ tsp Red chilli powder, लाल मिर्च पाउडर
2 cups Water, पानी (to cook vegetables)
2 Drumsticks, remove edge and cut into 1 inch long, सहजन
2 cups Pumpkin, peeled, cut into cubes, कद्दू
4-5 Aubergine, cut into quarters, बैंगन
4-5 Okras, cut into 1 inch, भिंडी
¼ cup Tamarind pulp, इमली का गूदा
Salt to taste, नमक स्वादअनुसार
4 heaped tbsp Sambar Masala, साम्बर मसाला
2 tbsp Jaggery, grated गुड़
For tempering
2 tbsp Oil, तेल
1 tsp Mustard seeds, राय
Pinch of Asafoetida, हींग
2 dry Red chillies, broken, सूखी लाल मिर्च
2 sprig Curry leaves, करी पत्ता
Method ♨️
For Masala
In a plate take, coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds and dry red chilli.
Heat oil in a pan, add all dry spices and dal saute well.
Add asafoetida and saute it well. Add fresh coconut and mix everything well, add little water to make a paste.
Transfer this mixture into a grinder and grind it into a smooth paste.
Transfer the paste into a bowl and keep it aside for future use.
For Sambar
In a pressure cooker, add toor dal, water as required, salt to taste, turmeric powder and red chilli powder.
Cover it with the lid and pressure cook until it's done.
In another saucepot, add 2 cups of water. Drumstick, salt to taste, pumpkin and cook for 5-6 minutes.
Now , add aubergine, okra, cooked toor dal and mix well.
Add a little water, tamarind pulp, salt to taste and prepare sambar masala and mix everything well and let it cook for 5 minute on medium flame.
For Tempering
Heat oil in a pan.
Add mustard seeds, asafoetida, dry red chillies and curry leaves. Let them splutter.
Pour this tempering over the prepared sambar and mix well.
Finally, add chopped jaggery and give a nice stir.
Once the sambhar has reached the correct thickness, turn off the flame and serve hot along with rice.
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#UdupiStyleSambar #HotelJaisaSambar #RanveerBrar 
Хобби
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 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! 🌟😍
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.
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.
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.
Chef Brar, thank you for making this special sambaar with Udupi recipe and double thanks for emphasising the 'sambaaaar' part! So authentic ❤️❤️
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.
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 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.
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.
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.
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 😊
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
❤❤❤
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.
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’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 🥰
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
Thank you Ranveer for sharing such wonderful recipes and preventing a lot of people from boredom from eating the same dishes repeatedly and kids from starvation.Cooking and serving food truly is the biggest service to mankind.Lots of love.Keep sharing more of your genius with the rest of the world.❤
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
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 ,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 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.
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
Only chef who teaches us how to cook, along with history & tradition, love u chef for ur hard work & dedication
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
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 RUclips to see your way of making it and end up relishing the meal. Thank u for wonderful stories and recipes. Immense love 💕
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
Being from a southern part of India everytime chef told sambur I was like why? ! Don't miss the last part ! Wait and watch till last. 😂😊
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...☺☺
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..
The way you bring the stories of food is quite impressive...
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
That differentiation of sambar, among states of South is best part for me.
Sambhaji story is mind blowing.
And recipe, simply ♥️
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.
U r my fav chef..
Thanks 4 tis recipe..
I love the way u speak sir... Specially when you tell abt the history...
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 ????
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
Loved the sizzling sound of tadka on sambaar.
Also, bhindi is usually sauteed in few drops of oil and added after we add in dal. That's how I make it 😊
Lastly, thank you for the lovely recipe.
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
Thank you for saying 'Sambaar'. :)
I tried this recipe. It's too delicious. My family members also loved it. Thanku chef.
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.
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.
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.🙏
I tried this... it turned delicious
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 .
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!!
I tried this recipe, turned out really delicious. Thank you very much ☺️
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
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..
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
Wow . Your detailed description of the recipes is amazing. It makes us cook the food as we see your videos....... thank you so much 😘
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
I made this today and it was extremely delicious. Learning a lot from your recipes! Thank you
Happy to see my hometown dish. I am from udupi. Thank you chef, curry leaf can also be added while frying masala.
Tried this today, it was very tasty 👌🏼Thank you Chef for this and so many other recipes 😊
Looking forward to Pineapple jam too.
Udpi style sambar tumba tumba chenagide ,dhanyavadagalu
The ending part of the video shows that Ranveer boss is a meme lover 😂.. production done perfectly 🙂
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
Proud to be a Udupian ...I never thought that you'll make this recipe...
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
Those who waited for " Aur aap kahenge Ranveer apne bataya nahi"... Like 😄
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 ruclips.net/video/D5jvHVS6-90/видео.html
@@RokaDuetKitchenLifestyle u also cook nice
Amazing!!! This tasted really good. Sachhi mein authentic south indian restaurant wala taste aata hai. Thanks a ton Chef.
Nice, so easy method. Yummy 😋 lag raha hai thanku sir.
Love from udupi district
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.
Super receipe. One of my favorites. Thank you Ranveer for explaining it so well.
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।
You mentioned my hometown sir belgaum...I m so glad..I always thought very few ppl know about belgaum and Hubli...😀
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 made this recipe today turned out amazing! Everyone at home loved it.
Tried and this is awesome. Thank you for sharing this wonderful recipe
This side Subuhi....
I love the way that....you explain everything.....
I love your kitchen ....and its items....
Please. Give me heart....❤️❣️😘😍
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 ☺️🙏💕
I have tried this....this turned to be awesome.
Thanks Chef 🙏🏻
छत्रपती संभाजीराजे साठी एक मानाचा मुजरा👌😊खूप छान रणबीर भाऊ।💐
The beautifully presented Dish loved by all Updupi Devotees and presented with complete devotion to Sri Krishna. Thank you Ranveer! Appreciate it.
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.
Looks so appetizing. I will definitely try making this.
Sir u r a great chef . The way u explain ingredients and recipe it makes so delicious.
I watch your videos not for recipes but for the stories! Just love the way you go so much into the history of food and also the way you connect with people and keep it engaging. Awesome! :)
"Waah... What a sambhar gyan".. totally impressed😊
Your voice, your presentation and your style...just wow 😍😍
Ranveer ji aapka Sambhar was AMAZING!!!! Hum weekend mei Idli , Sambhar , Dosa ki party rakhe the aur aapka hamne sambhar banaya sabko pasand aaya. It was gone in no time. Thank you so much for the wonderful recipe. I make and keep your sambhar masala in the fridge now. Whenever I need it I make it. My children eat it like a soup
Good to hear stories about our heritage as well their traditional recipes 👍
Ranveer, you make the cooking not just a task but an enjoyable experience. Thank you. Await more learning experiences.
Just Love the way u Cookkkk And Explain
The way you present the dish is awesome. Luv u chef
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.
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
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 ❤️
Wonderful dish and explained equally wonderfully. Made it after a long time after watching this. The choice of vegetables makes a huge difference in the taste.
RB each and everytime you are awsome...
HISTORY
FACTS
AND PERFECT KNOWLEDGE FOR EACH INGREDIENT...
HATS OFF
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"!📌
Namasthe sir, sambar is every south indian emotion; when it's about upudi dishes we eagerly wait to taste thank you sir ,
Iam from Karnataka, dear Chef you explained everything so beautifully and with simplicity about Udupi sambhar.🙏