அம்மாவை எப்போதும் நீங்கள் கிண்டல் செய்வதும் அவர்கள் அதை விளையாட்டாக எடுத்துக் கொள்வது பார்ப்பதற்கு கண்கொள்ளாகாட்சி தான் எங்களுக்கு !!!!!!!! வித்தியாசமான ரசம்!!!!!!!
Since it is dwadesi today, did this today for dwadesi paranai... It was awesome... I generally do lemon rasam for dwadesi....but this is totally different and yumm
As u&mom said,porichaatumadu is the term we use in our households.Out&out,this is a very enjoyable vlog.Ammavum Naanum provides a very good visual delight.Thanku Rakesh
. Hi Anna. Super recipe.🙂 Enga aathula parupu vega vekka maata, instead of that my paati will fry Hing, toordhal, little urid dhal, pepper, red chillies, and 🥥 coconut. My paati will fry coconut little lastly. Then she will boil water with salt with turmeric powder and then after a few minutes she will add the ground paste and then adjust consistency( boil till nadhu kodhi😉). She will temper mustard and curry leaves in little ghee😀
Sounds very interesting. Will definitely try. The way you admire your mother's talkING,is so beautiful Mr.Rakesh. happy to see a mom and son like this. stay Blessed.🙏😁
Nice show.but one request.. pls don't blow in to the karandi. When you taste, put it in your hand and taste and not directly to your mouth to avoid any probability of echil. I am sure your mother will agree to this :)
It's very interesting and nostalgic to watch ammavum Naanum recipes..it's very original and soothing to watch...it's excellent as it's not dramatised but it's very lively as if we r at ur home learning from her...keep rocking...MY AMMAMA IS NOMORE...so am glad to see her and enjoying her cuteness and way of narrating with stories combined...
thanjavur style is different and light :) my mil cooks like this style... I love both versions but for dwadesi i use light version. we roast channa dhal, toor dhal, dhania, jeera, milagu, red chilli and grind and tomatoes. you can squeeze lemon at end if needed.
Hi amazing mom and son conversation! May I suggest that you might want to add this saathamadu is done on Dwadasi coz people fast on ekadasi and hence all the dishes made on Dwadasi will be w/o puli! On lighter side to balance the acid....I’m sorry. Rama did cover this at the end!
Mami namaskaram. Hi rakesh. I am a fan of you. Mami. Romba nanna irukku the way u r expressing ur cooking style. Take care ur health. Rakesh bee stove kita ukkandu irukka. Take care
I tried this receipe very good it is easy too. Even my kids liked it. My friends also tried. U both combination really good. All the best post different receipe . Even poricha more kolumbu also I tried it was tasty and came well. Thanks for easy simple ingredients receipe too.
Beautiful Rakesh!!! I love ur videos so much, but this is the best. Such a chatty cooking!😍🤣 little little correction in between n that lovely son n moms disagreement so entertaining...treasure her❤. Thank u so much for sharing.
Waiting for the second episode of suttrallam suvvaikkalam in ypur channel ..it was a great plessure to learn lot of things from suttrallam suvvaikkalam by u .
Even I prefer to do all works in kitchen by myself. Starting from washing veggies to kitchen cleaning after cooking. Same as what Ms. Rama said, "enakku naan pannina dhaan andha satisfaction varum" I can totally understand that statement 😍
Happy and excited to see you Rakesh after Sutrlam.... Defenitely watch the previous episodes.Subsribed already. Best wishes for ur great journey. Waiting for traditional unique dishes.
Hello Rakesh, love your recipes & videos. There is one jarring note in the video. Please use a small cup for tasting rather than using the ladle. It is just a hygiene issue.
Poricha saathumadhu is our family favourite rakesh. I do it for every dwadasi for paaranai. I do it with cooked moong dal for dwadasi. This is one such rasam which i crave for and wait to have for every dwadasi. Thanks a lot for showing. Try this variation too for roasting - 1 tsp urad dal, 1 tsp dhaniya, 1/2 tsp toor dal, 1 tsp peppercorns, 1 red chilly and besari sized katti perungaayam(as u call it lolzzzz :) ) fry everything in low to medium heat evenly and grind it with a pinch of cumin seeds and grated coconut (2 tsp) into a slightly coarse paste and prepare in the same way as amma made. This version also tastes awesome (my perima's version )do give a try. I do it in ur mom's method too. I keep changing between thesr twp variations. So happy to see this post. Poricha saathtmadhu can also be done without cooked dal. can add tomatoes in that version . and roasting ingredients will be 2 tsp toor dal , 1/4 tsp peeper, 1 red chilly , perungayam and grind with coconut. Thats also so comforting sometimes and very simple too. Thanks ! happy cooking ! Love ur conversations :)
Great show , love the amma paiyyan duo. Please please maintain your cultural identities, like it comes across now, that is the absolute stellar aspect of your show
Wow nice Rasam. I used to make with toor dal and daniya (not with urad Dal) I will try this. Apart from recipe I like your conversation very much. Sir, your hairstyle is super. And Rama aunty your Saree is very nice. Will u please post araithu vitta sambar recipe?
அம்மாவை எப்போதும் நீங்கள் கிண்டல் செய்வதும் அவர்கள் அதை விளையாட்டாக எடுத்துக் கொள்வது பார்ப்பதற்கு கண்கொள்ளாகாட்சி தான் எங்களுக்கு !!!!!!!! வித்தியாசமான ரசம்!!!!!!!
சமயலோடு அம்மா பிள்ளை பாச உரையாடல் மிக அருமை இந்த நிகழ்ச்சி அம்மாவின் பாசத்தை காட்டுகிறது வாழ்த்துக்கள் ராகேஷ்
like your recipes and love Amma +Pilla( அம்மா பிள்ளை ) conversation very much 😊
Best wishes to you both ❤
Sir,your amma is very 😍...your smile is mesmerizing
Clear conversation to be needed
Excellent and nicely explained. Thank you
Overwhelmed to see this cheerful mom and son duo. Planning to do this tomorrow for sure.
Absolutely love the dialogue between Amma and son. So natural. being an iyengar have a soft spot for Amma.
Lol what does it have to do with Iyengars? 😂
Since it is dwadesi today, did this today for dwadesi paranai... It was awesome... I generally do lemon rasam for dwadesi....but this is totally different and yumm
Very nice rasham
As u&mom said,porichaatumadu is the term we use in our households.Out&out,this is a very enjoyable vlog.Ammavum Naanum provides a very good visual delight.Thanku Rakesh
Overwhelming to see this mom and son duo. Sure to try this for tomorrow lunch. Should I skip the regular Rasam while making this
Very nice! Really like both the recipes and the Amma-Paiyan banter! Keep up the great work! My Namaskarams to Mami! 🙏🏼🙏🏼🙏🏼
Pl. Recap போடுங்க pl
Hands down for this rasam. I normally make it by roasting Thoor dhal but I tried ur moms. Absolutely delicious. Thankyou so much.
Very nice reveipe....
Amma & Paiyan Always Makes a Best Combo 😍🥰💐
Super Rama mami today love this rasam very much I love you recipes 👌👌👌👌👌👌
. Hi Anna. Super recipe.🙂 Enga aathula parupu vega vekka maata, instead of that my paati will fry Hing, toordhal, little urid dhal, pepper, red chillies, and 🥥 coconut. My paati will fry coconut little lastly. Then she will boil water with salt with turmeric powder and then after a few minutes she will add the ground paste and then adjust consistency( boil till nadhu kodhi😉). She will temper mustard and curry leaves in little ghee😀
Nice authentic recipe from mami without any comprise.As rightly pointed out by her,if it is no to tamarind,then it holds good for tomatoes as well.
Rakesh all your recipes are very different and nice
Story sooper
Ll try...surprised no tempering..but I do agree wth aunty..we r comfortable doing on our own..grinding etc
I made this and it turned out awesome. Thanks to you both for sharing this.
Wow super Rasam. Rakesh your conversation with your Mom 😍 I love it
Anna than the recipie ur conversation with ur mom and the small inputs u both give is making me to watch more of ur videos..
Really great.....
Mami porichathumathu super Rakesh u r rocking👍👌😊
Milagambal story nice ...
V nice ty amma.and son..
Tried after 4 months of ur uploading the recipe but came out well. Thanx for the recipe
Lovely mother and son. I enjoyed seeing both of you than the recipe. Tq.
Yummy recipes 👌I am enjoying the lovely conversation between son and mom..
Super
Suthipodunga
Rama chitti superb recepie the way you explain and rakesh reactions v lively the story v interesting
Very happy to see u both Rama n Rakesh. Rasam super n dilgambal story also. Rakesh u rocking.
I tried it today it was simply superb. Thank you for the recipe.
Tasty recipe .
Lovely to see ur mom calling u Rakesh so lovingly ur blessed
Nice porucha sathumadhu....keep rocking .....
Mouth watering food
Super Amma & Rakesh wow
Amma has picked up maths ya
So nice ma ..learning has no age ..love u
do share the simple gottu rasam recipe
நல்ல receipe waiting daily to watch
ராகேஷ் அண்ணா, உங்க ஹேர்ஸ்டைல் சூப்பரா இருக்கு. அம்மாவை ரொம்ப predict பண்ணாதீங்க, அப்பதான் show வந்து ரொம்ப ஜாலியா இருக்கும். Especially அந்த மிளகாம்பாள் ரொம்ப நல்லா இருந்தது.
பொதுவா துவாதசி பாரணை தளிகை பண்ணும்போது பெருங்காயம் சேர்க்க மாட்டா.
அம்மா உங்க தளிகை ரெசிபிஸ் ரொம்ப பிடிக்கும்.
தஞ்சாவூர்ல தலர்கரியமுது பண்ணுவாங்களே அத பண்ணி காட்டுங்க
@shravan : No perungayam for dwadasi. For mor kuzhambu no, for nellikai pachadi no, for agathi keerai no but for poricha saathumadhu?
Sounds very interesting. Will definitely try. The way you admire your mother's talkING,is so beautiful Mr.Rakesh. happy to see a mom and son like this. stay Blessed.🙏😁
Expecting more traditional authentic recipes from mami
Very nice
Please upload baandly upma
Its just awesome Porichathamdhu. Your recipes are superb. The way you converse with each other is so realistic.
Nice show.but one request.. pls don't blow in to the karandi. When you taste, put it in your hand and taste and not directly to your mouth to avoid any probability of echil. I am sure your mother will agree to this :)
Superb menu bet. Conversation
It's very interesting and nostalgic to watch ammavum Naanum recipes..it's very original and soothing to watch...it's excellent as it's not dramatised but it's very lively as if we r at ur home learning from her...keep rocking...MY AMMAMA IS NOMORE...so am glad to see her and enjoying her cuteness and way of narrating with stories combined...
Beautiful and lovely conversation..than the food it is the love and making it together that matters...God bless u both
Unga rendu perum communication nala iruku
thanjavur style is different and light :) my mil cooks like this style... I love both versions but for dwadesi i use light version. we roast channa dhal, toor dhal, dhania, jeera, milagu, red chilli and grind and tomatoes. you can squeeze lemon at end if needed.
No jeeragam mami?
Enjoys your conversation
Nice rasam &very tasty rasam my amma will do this for duvathasi parranai
Hi amazing mom and son conversation! May I suggest that you might want to add this saathamadu is done on Dwadasi coz people fast on ekadasi and hence all the dishes made on Dwadasi will be w/o puli! On lighter side to balance the acid....I’m sorry. Rama did cover this at the end!
Hi, I tried this rasam today & it was a super hit at home. Have made poricha kozhambu.
Thanks for this good recipe.
I made it today. Same method. Love your videos
My mom use to do with pasi paruppu on amavasai day.yummy rasam.thank you for posting porichcha sathumadhu 👌👌
Nice recipe between nice conversation 👍
Nice😊😊😃😃
Mami namaskaram. Hi rakesh. I am a fan of you. Mami. Romba nanna irukku the way u r expressing ur cooking style. Take care ur health. Rakesh bee stove kita ukkandu irukka. Take care
I tried this receipe very good it is easy too. Even my kids liked it. My friends also tried. U both combination really good. All the best post different receipe . Even poricha more kolumbu also I tried it was tasty and came well. Thanks for easy simple ingredients receipe too.
Mother in law adds half teaspoon of jeera at the time of grinding. We add some coriander as well.
Very nice. I love this rasam. My grandma used to do this. You remembered my childhood days. 🙏
Superb
Wow, will try this. I did mandi it was superb. Thank you
Thank you for the awesome rasam receipe.Love amma’s story about Malaga ambal so nice 👍
Rama maami ( akka) pls teach me how to make araitha sambhar powder
Homemade sambhar powder
Tried your Ramzam nombu today. Excellent!
super ammava PESA visungo
Tasty. Samayal. By. Rakesh and
Amama
Arumaiyana rasam super
Beautiful Rakesh!!! I love ur videos so much, but this is the best. Such a chatty cooking!😍🤣 little little correction in between n that lovely son n moms disagreement so entertaining...treasure her❤. Thank u so much for sharing.
Dvadasi anniki we make poricha rasam. Thanks for sharing
🙏 Lovely Rasam and lovely Mom and sweet Son. 💐
Very nice Madam
Apart from that the story of recepie's
Very Unique
Waiting for the second episode of suttrallam suvvaikkalam in ypur channel ..it was a great plessure to learn lot of things from suttrallam suvvaikkalam by u .
After the perungayam we dont know what do h gys put coz both of u talking same time please tell us what do u out thx
Please check out description box. Everything written in detail
Even I prefer to do all works in kitchen by myself. Starting from washing veggies to kitchen cleaning after cooking.
Same as what Ms. Rama said, "enakku naan pannina dhaan andha satisfaction varum"
I can totally understand that statement 😍
Rakesh sir can u post how to make sambar podi, &rasapodi?
Very tasty rasam all the best first wishes your mummy and son
Lovely rasam never made. Mother used to make this.also she used to make one gottu rasam .can u please make it?
Fine
Happy and excited to see you Rakesh after Sutrlam.... Defenitely watch the previous episodes.Subsribed already. Best wishes for ur great journey. Waiting for traditional unique dishes.
Great rasam
Hello Rakesh, love your recipes & videos. There is one jarring note in the video. Please use a small cup for tasting rather than using the ladle. It is just a hygiene issue.
Poricha saathumadhu is our family favourite rakesh. I do it for every dwadasi for paaranai. I do it with cooked moong dal for dwadasi. This is one such rasam which i crave for and wait to have for every dwadasi. Thanks a lot for showing. Try this variation too for roasting - 1 tsp urad dal, 1 tsp dhaniya, 1/2 tsp toor dal, 1 tsp peppercorns, 1 red chilly and besari sized katti perungaayam(as u call it lolzzzz :) ) fry everything in low to medium heat evenly and grind it with a pinch of cumin seeds and grated coconut (2 tsp) into a slightly coarse paste and prepare in the same way as amma made. This version also tastes awesome (my perima's version )do give a try. I do it in ur mom's method too. I keep changing between thesr twp variations. So happy to see this post. Poricha saathtmadhu can also be done without cooked dal. can add tomatoes in that version . and roasting ingredients will be 2 tsp toor dal , 1/4 tsp peeper, 1 red chilly , perungayam and grind with coconut. Thats also so comforting sometimes and very simple too. Thanks ! happy cooking ! Love ur conversations :)
For this particular rasam in Karnataka , we use dry copra in place of coconut.
Mikavum Arumai
Excellent RAMA.
Great show , love the amma paiyyan duo. Please please maintain your cultural identities, like it comes across now, that is the absolute stellar aspect of your show
Can you elaborate what cultural identities are? :)
@@RakeshRaghunathan I think he is mentioning our language I think...
I think it's made next day of ekadasi that's y tamarind is not added in it otherwise it will cause terrible acidity, see how clever our anccesters are
Thank you so much for sharing these traditional recipes with the cute stories. Interesting to watch both of your involvement in the kitchen. 😍
Wow nice Rasam. I used to make with toor dal and daniya (not with urad Dal) I will try this. Apart from recipe I like your conversation very much. Sir, your hairstyle is super. And Rama aunty your Saree is very nice. Will u please post araithu vitta sambar recipe?
அருமை