தாராளமாக பரம்பரை பதிவுகள் தாராளமாக பார்த்து விட்டோம்.இனி புதுமைபயான சமையல்,இதே பொருட்களுடன்.பாராட்டுகள்.Waiting for your modern recipies with our local veges.Because our growing generations always need changes in every thing.Only.in Cooking, studies sports etc.Thank you very much for your mum and.yourself.
First ever time i did this for my 7yr old favorite... tasted our of the world... I have always seen people use onion,sombu etc...this one best!!! As we don use onion and garlic ...I loved it! Thank you both
As usual lovely commradier and easy directions I wash the mixie and put the water in the boiling sambar podi, puli combination and allow it to come to a boil and keeping it in high flame I add the urundais, and once all urundais are added, I lower the flame. Do not kindafy till the urundais start coming up. None of the urundais break. I have not used ulundu and thengai, will try
The idea of steaming the balls is nice!! My mom in law used to soak some rice along with the dals and add the ground mixture directly to the Kuzhambu.Rice has the binding effect and the balls never used to break.
Rakesh I do it directly only. The trick is that the stove is in low and drop the urandai slowly and it gets cooked in the tamarind water. The taste actually differs in this way. The urandai don’t become hard.
Amazing... !! 😍 My patti used to make best paruppu as mami says ... We usually start food only with paruppu saadham in my Patti's house... That is called as ayyarmalai paruppu ❤... It's the best paruppu I have ever tasted ... Still missing that kind of taste ..😍😍
It's like ammaum bindhuum... I used to sit with my mom like this .. loving all your video and trying every one of them .the recipes are as great as you both ❤️
Thanks for the receipe. In Karnataka we make it as sandige huli. Also what you mentioned about Dil leaves is called as "nucchina unde". Thanks for your love for kannadiga cuisine too. ♥️
This is the most optimized version ever! Didn't have to use rice flour for binding at all and unimaginably fast 😊. Keep these traditional recipes coming!
நாங்கள் செட்டிநாடு பள்ளத்தூர். அரைப்பதில் பருப்புடன் சோம்பு சீரகம் வரமிளகாய் சேர்ப்போம் அரைத்த பின் சின்ன வெங்காயம் தேங்காய் பல் அல்லது துருவியது சேர்ப்போம். மறுபடியும் சின்ன வெங்காயம் முழுசாக பூண்டு தக்காளி வதக்கி உப்பு புளி மஞ்சள் தூள் மிளகாய் தூள் சேர்த்து குழம்பு கொதித்ததும் அரைத்து வைத்த உருண்டையை ஆவியில் அவிக்காமல் அப்படியே பச்சையாகப் போடுவோம் , சிலர் வேக வைப்பர்
My mum does it a little differently. So do I. I add a little rice flour & நல்லெண்ணெய் to the ground mixture with salt n slowly drop the balls into the boiling kuzhambu leaving time gaps before adding more balls. The end result is equally good & the balls dont break down at all. I have never steamed the balls. Must try n see the difference. Tks for the recipe. Its a very gratifying recipe.. that i can say for sure!!
Good to see you back sir...Me my amma n appa were big fans of you show Sutralam Suvaikalam. We were regular viewers on Ytube. Actually I started searching for tamil food blogs bcs of your show. My amma still asks for old episodes of sutralam suvaikalam. It was a fantastic show. Thank you.
I usually add the paruppu urundai directly. Luckily never crumbled :) combination sonathu romba nalalathu...never tried with mor kootu or pachadi..I have always made avarakkai or beans poriyal with it..
Rakesh heard your singing in Subha 's QFR. விழியிலே கலந்தது song from Bhuvana our kelviquri. Rakesh do sing for us more. You have recreated the song. Kudos. RAMA be proud of your son.
Step 2 in the written Method ... see text below the RUclips Video 2. Wash and soak lentils in water for 45 mins to an hour and grind coarsely with red chillies, green chillies and salt.
Your Amma is so sweet. She reminded me of my mother,when she said, while adding the உருண்டை, உனக்காக,நாலு உருண்டை வைச்சிருக்கேன்,😁அதுதான் அம்மா.
தாராளமாக பரம்பரை பதிவுகள் தாராளமாக பார்த்து விட்டோம்.இனி புதுமைபயான சமையல்,இதே பொருட்களுடன்.பாராட்டுகள்.Waiting for your modern recipies with our local veges.Because our growing generations always need changes in every thing.Only.in Cooking, studies sports etc.Thank you very much for your mum and.yourself.
First ever time i did this for my 7yr old favorite... tasted our of the world... I have always seen people use onion,sombu etc...this one best!!! As we don use onion and garlic ...I loved it! Thank you both
As usual lovely commradier and easy directions
I wash the mixie and put the water in the boiling sambar podi, puli combination and allow it to come to a boil and keeping it in high flame I add the urundais, and once all urundais are added, I lower the flame. Do not kindafy till the urundais start coming up. None of the urundais break.
I have not used ulundu and thengai, will try
Nice Paruppurandai Kozhambu. Very well Presented👌🌺😊
Tried ur morekootu & parruppuurundai kuzhambu . It was superb in taste
Pl convey my Namaskarams to amma .she explains
S so much in in detail.🙏
So nice paruppu urandai kolambhu.Rakesh.Ammaa chaalaa bhaagunnai.so nice..Rakesk sweets.pls.
The idea of steaming the balls is nice!! My mom in law used to soak some rice along with the dals and add the ground mixture directly to the Kuzhambu.Rice has the binding effect and the balls never used to break.
Wonderful paruppu urundai kuzhambu .So delicious
Ammavum neeyum kozhanjikkaradhu romba nalla irukku Rakesh. Take good care of her. Best always.
Rakesh I do it directly only. The trick is that the stove is in low and drop the urandai slowly and it gets cooked in the tamarind water. The taste actually differs in this way. The urandai don’t become hard.
The way u prepare and explain......... I want to taste it now itself.........
Superb recipes
Will try all
Made Ksheeraannam today. It was fantastic
Thks once again
V.nice n Good method
Tnx a lot
Amazing... !! 😍 My patti used to make best paruppu as mami says ... We usually start food only with paruppu saadham in my Patti's house... That is called as ayyarmalai paruppu ❤... It's the best paruppu I have ever tasted ... Still missing that kind of taste ..😍😍
It’s very tempting.
Detailed explanation of kulambu.Thanks.please how to prepare moor kulambu with paruppu urundai
My mother used to do this recipe. I still remember the taste. Very nice 👍 thanks a lot
Nalla eruku. I prepare both mor kuyambu and puli kuyambu same day and put urundai. That solves the problem who ever interested can have either.
Thank You for sharing.
Perfect 👌 nice recipe urundai kuzambu
It's like ammaum bindhuum... I used to sit with my mom like this .. loving all your video and trying every one of them .the recipes are as great as you both ❤️
My favourite! My friends mom do this always when we go their house! WOW 😯
Thanks for the receipe. In Karnataka we make it as sandige huli. Also what you mentioned about Dil leaves is called as "nucchina unde". Thanks for your love for kannadiga cuisine too. ♥️
Pls send him recipe na..so that he can show us..sounds slurpy!! :)
Oh u love sandige huli.. Want the recipe for that..
Super receipe Amma and Rakesh
Very nice recipe. We used to do jeera Milagu rasam and in that we add paruppu urundai as such how you made
I prefer putting it directly. As Rakesh said we prepare paruppu urundai rasam frequently.
This is one of our family"s favourite receipie.
Recipe for sambar powder and rasam powder please. Thanks
Nice.Thank you.
Nice recipe. Love watching your mother
Love this Rakesh a must try thanks for sharing this recipe amma
Excellent amma
Thank you so much for posting awesome traditional recipes !
Can I request you for arai puli Kuzhambu recipe ??
Thank you !🙏
Your mother is doing it so casually, really like ur conversations
Very nice,to learn small tips along with your conversations
Wow.... Wow...... Super.....
Favourite kozhambu
You both have a lovely time and love to hear you both conversing
Nice Amma u r so cute Anna u r blessed
Can you please share your sambar podi recipe?
Nice video more than the recipe i like to enjoy. Your conversation and learn the method of cooking the dish also
Hi mam I need your sambar powder and rasam powder and puliogare powder and kozhambu thool.please show us.
First time hearing adding urad dal,I use only tur dal but have never seen it breaking ,anyway would like to try this too😃
Superdid
Steaming the urundais is an awesome tip. We save a lot of time and the anxiety of ‘will it crumble’ ‘will it stay’ 😀.
My mother sometimes used to deep fry the urundais instead of steaming. Delicious flavour!
Mythili that’s very interesting.
Where get lump asefioda ...in tell me ..all menu u use ... Benefits
My mother sometimes used to deep fry the urundais instead of steaming. Delicious flavour!
BTW, just watched you and heard you in QFR. Awesome!
Thanks so much 🙏🏻
How come you know rakesh... it will also served with mor kolumbu...
i love this recipe....yummyyy....
This is the most optimized version ever! Didn't have to use rice flour for binding at all and unimaginably fast 😊. Keep these traditional recipes coming!
V can even add onions to the batter.
I have a raw capsicum raita or keerai as an accompaniment
Super
Hi Bro. Ammas English fluency is very good. May I know what is her qualification. All your recipes are excellent.
Very nice Mother and son duo. We have a slightly different style.
நாங்கள் செட்டிநாடு பள்ளத்தூர்.
அரைப்பதில் பருப்புடன் சோம்பு சீரகம் வரமிளகாய் சேர்ப்போம் அரைத்த பின் சின்ன வெங்காயம் தேங்காய் பல் அல்லது துருவியது சேர்ப்போம். மறுபடியும் சின்ன வெங்காயம் முழுசாக பூண்டு தக்காளி வதக்கி உப்பு புளி மஞ்சள் தூள் மிளகாய் தூள் சேர்த்து
குழம்பு கொதித்ததும் அரைத்து வைத்த உருண்டையை ஆவியில் அவிக்காமல் அப்படியே பச்சையாகப் போடுவோம் , சிலர் வேக வைப்பர்
My mum does it a little differently. So do I. I add a little rice flour & நல்லெண்ணெய் to the ground mixture with salt n slowly drop the balls into the boiling kuzhambu leaving time gaps before adding more balls. The end result is equally good & the balls dont break down at all. I have never steamed the balls. Must try n see the difference.
Tks for the recipe. Its a very gratifying recipe.. that i can say for sure!!
Steaming of the urundais will b just a short time, not like idlis, pbly like, half the time,.
Good to see you back sir...Me my amma n appa were big fans of you show Sutralam Suvaikalam. We were regular viewers on Ytube. Actually I started searching for tamil food blogs bcs of your show. My amma still asks for old episodes of sutralam suvaikalam. It was a fantastic show. Thank you.
So good to know. Cheers!
I remember Mami saying Rakesh does not like Fresh kothamalli👍
Love watching mom n U video👌🏻❤
Good mrg, very nice ,👌
I usually add the paruppu urundai directly. Luckily never crumbled :) combination sonathu romba nalalathu...never tried with mor kootu or pachadi..I have always made avarakkai or beans poriyal with it..
Soooo addicted to your vedios and I keep waiting to watch ur vedios .great going both of u
When I makes Urandai it becomes hard how can I do this
@7:35... its called nuchina unde we call.... best steamed lentils... we can add methi or dill leaves... will served with chutney...
Nice
nice receipe , well explained also. here in this channel vegetarian recipes only aa brother?
Remembering Amma.
Super ammma
Rakesh heard your singing in Subha 's QFR.
விழியிலே கலந்தது song from Bhuvana our kelviquri.
Rakesh do sing for us more. You have recreated the song. Kudos.
RAMA be proud of your son.
Thank you so much 🙏🏼
Very very proud ofy son, rakesh, always!
Dil leaves will be mixed with paruppu mix and steamed.
Wen did u use green chilly
Step 2 in the written Method ... see text below the RUclips Video 2. Wash and soak lentils in water for 45 mins to an hour and grind coarsely with red chillies, green chillies and salt.
@@ESSPY61 thank u
AMMA 🙏 💝 💝
I too make like this only.
Sambar podi please
Thavavada
Ragunathan lot of loose talks allow others to explain