With beautiful song sung with all dedication in a melodious voice and the soothing mom and son cool casual interaction no doubt about the tastiest outcome of the Prasadam(preparation). Food for ear,heart and stomach 😋 👌👌
Tried kovil kadambha yesterday. The only difference was didn't add black urad dhal. I made it with wheat dhalia instead of rice. Made it as Ekadasi special so avoided urad dhal and rice. It was yummy. Took me back to the kadambham I savored in the morning hours cold weather in Tirupathi ages ago. Thank you for the wonderful recipe.
The origin of these sarees can be traced back to about 200 years, to the time of Gadwal samasthanam and the efforts of Queen Maharani Adhi Lakshmi Devamma who promoted the craft. SPECIAL FEATURES 1. One of the most notable features of the Gadwal saree is the use of a very fine count of cotton which makes it feather-light. It can literally be folded into the shape of a small matchbox. 2. There are two joints in a Gadwal saree - the horizontal and vertical joint. The vertical joint joins the saree with the border, and the horizontal joins the body of the saree with the pallu. 3. It is the horizontal joint's interlocking weaving technique called “kuttu” which makes this weave special. The interlocking process is carried out entirely by hand, using the thumb and index fingers. 4. The weaver sews the joint by taking the thread from the body and the pallu and twists it together to make this kuttu. He uses natural gum to execute this technique, and this process requires immense skill and experience to be able to attain perfection. Weavers in Gadwal have a rare honour of weaving the sesha vastram or the "eruvada jodi panchalu" for Lord Venkateswara at Tirupathi during the annual Brahmostsavam. The weaving commences in August, and the vastram for the Lord is woven in yellow, maroon and red. Called as Gadwal Yeeravada, a 24"x5" inner cloth, is draped as a cushion onto the forehead of the main deity before he adorns his diamond crown. This cloth is still prepared and presented by Gadwal samasthanam and credited as such. The vastram is woven on a special loom, and the weavers follow a strict personal regimen during the weaving process of 41 days by chanting the name of Govinda. Once the weaving is complete, the Sesha vastrams are carried by them and handed over to the temple's main priest. The weavers are bestowed to perform a special arathi after handing over the cloths. The chief priest, after collecting the dhotis, whispers into the ears of the deity that they have received Gadwala Sesha vastram. This tradition kick starts the Brahmotsavams. Source : sundarsilks After the decline of Vijayanagara Empire, leaders from states such as the Kingdom of Mysore and the Gadwal Samsthanam worshiped as pilgrims and gave ornaments and valuables to the temple.
பாட்டு ரொம்ப ப்ரமாதம்...கோயில் கதம்பம்...ப்ரமாதம்...ghadwal saree information share பண்ணிணதுக்கு ரொம்ப ரொம்ப thanks Rajesh ji....நவராத்திரி நல்வாழ்த்துக்கள்...definitely will try this and post you. அம்மாவுக்கு🙏🙏
Did this recipe yesterday and the best compliment was it tasted like Tirupati temple prasad without any promoting. Thanks so much for the recipe, good food can evoke such memories and I learnt how our tongues have their own muscle memory 👌
Thanks tried this differently... roast of split moong n urad ..during navratri Friday for Devi as prasadam. N it was great. Thank you. Cheers from Pune.
Thank you Though living in Tirupati, I never knew the exact recipe Thank you for my favourite song and this prasadam recipe Perumal blessings to your family🙏🙏🙏🙏
Both your attire are great. Rakesh you are looking coool in ethnic wear😉 We in Bengaluru, we prepare Kadamba during Dussera for offering Mother Chamundi, veggies are always that grown in our state however for the masala we use channadal, urad dal, chillies, pepper and jeera along with khuskhus and dry coconut. As your mom rightly said, we cook rice and dal seperately and veggies seperately and eventually mix all and bring it to a boil to balance flavour.🙂 Thanks Rakesh🥰 thanks to your mom 🙌
I made this prasadam on the occasion of Purataasi Saturday and Ekadasi today . It came out very well; tastes superb. Thanks to you and amma for introducing this special prasadam to us. 🙏
Hi Rakesh ! I watch all your recipes it's just so authentic that even a #nomoodtocook day turns out yummy! Thanks for inspiring many 🙏 Namaskaarams to mami 🙏
Please add recipe with incrediebts list in the description, helps a lot. Enjoying your presentation with aunty!. It shows passion towards cooking, Awesome...keep doing this with more different varieties!
Hello sir tried this recipe today , came out really well. For someone who is very accustomed to the authentic tamizh iyengar style of kadhambam , this was very very different in color and taste. 🙏 thanks for introducing this recipe to us.
Looks delicious cos of temple Prasadam. Tkns for sharing. Will definitely make one of these Navaratri day as Prasadam. Rakesh u sing so well. Beautiful voice u have. So melodious to hear. We all wud luv hearing more of ur singing. In every vedio present one song.
Wow Wow Rakesh!!!!! You are singing so so sooooo beautifully!!!!!! Alongwith your recipes, could you please post more videos of you singing on your channel?? Romba nanna paadarel neengal, so much bhaavam in your singing... தேனிசை அறுசுவை by Rakesh Raghunathan😃😃
Really would like to know abt those pathrams.. All pithalai.. I would like to get them too.. So pls let me know where to get those small kinnam s and other patharams.
V beautiful rendering ,mamis saree v beautiful so of seeing both only feel the real hapines, and the preparetion is v tasty all total to day iam satisfied of seeing u both and hearing the conversetion,thank u
Beautiful singing Ragesh u have a beautiful Voice u r Rocking. Delicious yummy Prasadam I have learned Thanks to Mami. Ragesh u both look sooo cool in your Attire Happy Navarathri and Nameskarams to Mami. 💐🎉 From Detroit Mi
Normally tanarind extract us added in the end. Because it id said that vegetables and dhall do not cook well if you add tamarind ectract. You added it the beginning irself. How fo you justify thid.
Mami blue silk saree le romba azhaga irukkel..rakesh pattu veshti le neeyum romba handsome aa irukkai. May god bless you.
With beautiful song sung with all dedication in a melodious voice and the soothing mom and son cool casual interaction no doubt about the tastiest outcome of the Prasadam(preparation). Food for ear,heart and stomach 😋 👌👌
Both are very good singer ( karnatic ) congrats🎉
Tried kovil kadambha yesterday. The only difference was didn't add black urad dhal. I made it with wheat dhalia instead of rice. Made it as Ekadasi special so avoided urad dhal and rice. It was yummy. Took me back to the kadambham I savored in the morning hours cold weather in Tirupathi ages ago. Thank you for the wonderful recipe.
Wow! Rakesh sings so well. I knew he catered to our taste buds. But now my earbuds too are happy😆👍
The origin of these sarees can be traced back to about 200 years, to the time of Gadwal samasthanam and the efforts of Queen Maharani Adhi Lakshmi Devamma who promoted the craft.
SPECIAL FEATURES
1. One of the most notable features of the Gadwal saree is the use of a very fine count of cotton which makes it feather-light. It can literally be folded into the shape of a small matchbox.
2. There are two joints in a Gadwal saree - the horizontal and vertical joint. The vertical joint joins the saree with the border, and the horizontal joins the body of the saree with the pallu.
3. It is the horizontal joint's interlocking weaving technique called “kuttu” which makes this weave special. The interlocking process is carried out entirely by hand, using the thumb and index fingers.
4. The weaver sews the joint by taking the thread from the body and the pallu and twists it together to make this kuttu. He uses natural gum to execute this technique, and this process requires immense skill and experience to be able to attain perfection.
Weavers in Gadwal have a rare honour of weaving the sesha vastram or the "eruvada jodi panchalu" for Lord Venkateswara at Tirupathi during the annual Brahmostsavam. The weaving commences in August, and the vastram for the Lord is woven in yellow, maroon and red.
Called as Gadwal Yeeravada, a 24"x5" inner cloth, is draped as a cushion onto the forehead of the main deity before he adorns his diamond crown. This cloth is still prepared and presented by Gadwal samasthanam and credited as such.
The vastram is woven on a special loom, and the weavers follow a strict personal regimen during the weaving process of 41 days by chanting the name of Govinda. Once the weaving is complete, the Sesha vastrams are carried by them and handed over to the temple's main priest. The weavers are bestowed to perform a special arathi after handing over the cloths. The chief priest, after collecting the dhotis, whispers into the ears of the deity that they have received Gadwala Sesha vastram. This tradition kick starts the Brahmotsavams.
Source : sundarsilks
After the decline of Vijayanagara Empire, leaders from states such as the Kingdom of Mysore and the Gadwal Samsthanam worshiped as pilgrims and gave ornaments and valuables to the temple.
What an amazing story and history…where does one get these…thank you for taking time to build on this video.
Beautiful voice Rakesh, u should post videos of you singing besides the recipes
Rakesh nd Amma 👌👌👌 super ungalode reciepie
Adore the mother son interaction. The bond is amazing.
பாட்டு ரொம்ப ப்ரமாதம்...கோயில் கதம்பம்...ப்ரமாதம்...ghadwal saree information share பண்ணிணதுக்கு ரொம்ப ரொம்ப thanks Rajesh ji....நவராத்திரி நல்வாழ்த்துக்கள்...definitely will try this and post you. அம்மாவுக்கு🙏🙏
Assala irukku try pannarom Maami🙏🙏🙏🙏
your voice is divine ...stay blessed...watching u and amma is so heart warming ..wishes to u and the family
Did this recipe yesterday and the best compliment was it tasted like Tirupati temple prasad without any promoting. Thanks so much for the recipe, good food can evoke such memories and I learnt how our tongues have their own muscle memory 👌
Made my day. Thank you
Thanks tried this differently... roast of split moong n urad ..during navratri Friday for Devi as prasadam. N it was great. Thank you. Cheers from Pune.
Thank you
Though living in Tirupati, I never knew the exact recipe
Thank you for my favourite song and this prasadam recipe
Perumal blessings to your family🙏🙏🙏🙏
Both your attire are great.
Rakesh you are looking coool in ethnic wear😉
We in Bengaluru, we prepare Kadamba during Dussera for offering Mother Chamundi, veggies are always that grown in our state however for the masala we use channadal, urad dal, chillies, pepper and jeera along with khuskhus and dry coconut.
As your mom rightly said, we cook rice and dal seperately and veggies seperately and eventually mix all and bring it to a boil to balance flavour.🙂
Thanks Rakesh🥰 thanks to your mom 🙌
I made this prasadam on the occasion of Purataasi Saturday and Ekadasi today . It came out very well; tastes superb. Thanks to you and amma for introducing this special prasadam to us. 🙏
So good to know. Thank you
So sweet Rakesh your voice your mother cooks well; Iyengar innovative way of Perumal prasadham kadambam
Great cooking with amma ❤❤❤
I enjoyed not just the recipe but even the utensils, spoons, laddle..will try and let you know
please also give complete english subtitles so we can get the finer nuances too
Wow beautiful singing Rakesh. Yes different ana kadamba rice. Sure will try. Happy navaratri. Sandhya padmanabhan
Today I tried kovil kadamba sadam
It came out awesome
Thank you so much for sharing this wonderful recipe sir
We r happy to see ts vlog with ur divine voice🙏
இனிய நவராத்திரி வாழ்த்துக்கள் அனைவருக்கும்
God bless you.. what a wonderful voice 🙏
Rakesh, please post a vedio of only your songs. You have a great voice.
How Divine ..Beautiful cultured classy videos..keep this up
Thanks for this authentic recipe. Amma always beautiful but more gorgeous today
அருமை! தாயே பராசக்தி! அனைவரையும் காத்து அருவாய்!
Hi Rakesh ! I watch all your recipes it's just so authentic that even a #nomoodtocook day turns out yummy! Thanks for inspiring many 🙏
Namaskaarams to mami 🙏
Please add recipe with incrediebts list in the description, helps a lot. Enjoying your presentation with aunty!. It shows passion towards cooking, Awesome...keep doing this with more different varieties!
Hello sir tried this recipe today , came out really well. For someone who is very accustomed to the authentic tamizh iyengar style of kadhambam , this was very very different in color and taste.
🙏 thanks for introducing this recipe to us.
Kindly share the authentic recipe 🙏
Looks delicious cos of temple Prasadam. Tkns for sharing. Will definitely make one of these Navaratri day as Prasadam. Rakesh u sing so well. Beautiful voice u have. So melodious to hear. We all wud luv hearing more of ur singing. In every vedio present one song.
Lovely singing and lovely demonstration
Hi mami I'm planning to make this on Srirangam vaikunta ekadasi... Tk u for this delicious recipe
Wow Wow Rakesh!!!!! You are singing so so sooooo beautifully!!!!!! Alongwith your recipes, could you please post more videos of you singing on your channel?? Romba nanna paadarel neengal, so much bhaavam in your singing... தேனிசை அறுசுவை by Rakesh Raghunathan😃😃
Super Amma and Rajesh very nice explanation thank you 🙏 god bless you all ❤️
Really would like to know abt those pathrams.. All pithalai.. I would like to get them too.. So pls let me know where to get those small kinnam s and other patharams.
Kovil kadhamba sadham taste t 👍😊hani arumai Rakesh song also
Love your duo I will also talk in English just like your amma with my son especially when I get angry
உங்கள் சமையலும் பாடலும் சூப்பர்
நன்றி
Excellent song and divine cooking..
Mam, I too have a Gadwal silk, it's in AP, a village very near to Raichur, where sarees are weaved and sold in individual houses ....
beautiful singing ...
sounds yummy. Are you sure no Dhaniya?
Proud of Amma..beautiful and confident
Wow. It is superb. I tried it
Can you please tell or mention what all types of vegetable you can add
Wonderful singing sir❤
Splendid Singing! Enjoyed it! Thankful that you have shared :)
Wonderful episode Rama. Excellent singing Rakesh.👌🏻👍
💕
Amma, I have feeling you grew up in North India.
Adding split moong is new. First time hearing. You don't add red chillies for this kadambham. Illaiya. Nice sathveek receipe. 🙏Thanks for sharing
Very nice 👌 thanks Rakesh and aunty 🙏
Thank you
Thank you for good new recepes
V beautiful rendering ,mamis saree v beautiful so of seeing both only feel the real hapines, and the preparetion is v tasty all total to day iam satisfied of seeing u both and hearing the conversetion,thank u
Fantastic Rakesh Sir 👌👌
Beautiful presentation
That “shundakka vathhal” was hilarious 😂 such a cool recipe. Shall definitely try !
superb mouth watering
Rakesh where did you buy your outfit.... excellent..
Even I want
Please let me know
Kadasiyila sundaka vatral thalikaradhu added flavour to Kadamba SADHAM
Enjoyed watching the new setup and it works well as well as all the traditional utensils - loved it.
Nice cooking rakesh mouth watering both of u looking good
Namaskaram Rama and Rakesh, Happy Navarathri stay blessed 🙏.
தமிழ்நாட்டின் கிராமப்புறங்களில் செய்யப்படும் கூட்டாஞ்சோறு போல உள்ளது.
Beautiful singing Ragesh u have a beautiful Voice u r Rocking. Delicious yummy Prasadam I have learned Thanks to Mami. Ragesh u both look sooo cool in your Attire Happy Navarathri and Nameskarams to Mami. 💐🎉
From Detroit Mi
Means a lot. Thank you
Happy Navarathri to both of You. 🙏👏.
Colorful by all means.Thank You Rakesh for the wonderful singing Congratulations 👏.
We all enjoy Your program. 🙏🙏
Really super
Very new recipe, super explanation. Thanks
Will definitely try it, thanks for sharing the Recipe Rakesh and aunty
☺️Looks yum! Wonderful recipe and episode.
P.S. Both of you look more relaxed and joyful in this one. The festive attire is also lovely 🙂
Can you also please show venpongal
Beautiful singing
Hare krishna dandavath pranamam 🙏🙏🙏🙏
Excellent rendering of the song
would love to hear the viruttam for this song from you..
Nei kekave vendam Rakesh Sir, Amma super
Really different with green moong dal, will surely try
Amazing😍🤩🤩
Tried ur roasted vazhaikai today ,came out rather dry,why?
whether dhall will get cooked in tamrind water ?
Lovely❤❤❤❤❤
Amazing anna! Have been hunting down this recipe for a while. One of my fav prasadhams!
Aircondition in kitchen. Oh very nice
Beautiful voice sir
Blessed🙏🙏🙏
Lovely voice
Where did you get that wooden anjarai petti
Amazon
Excellent...Blessed son
Normally tanarind extract us added in the end. Because it id said that vegetables and dhall do not cook well if you add tamarind ectract. You added it the beginning irself. How fo you justify thid.
ரமா நிங்க ரொம்ப அழகாக இருக்கிங்க
Can you please post this recipe in English 🙏
Recipe seems great. Going to try this.
No dhaniya. Interesting. Your iluppa karandi is making me very nostalgic. Looks very seasoned and has seen many many tasty recipes. 😀😀
Ha ha ha. Very seasoned
Drama is looking gorgeous
Rams I enjoy your kadambam
Excellent 👌
Nice voice