This looks so authentic and delicious! I've always wanted to make this at home and did not know how. So tasty! You did a nice job with the masalas. I think we can do the dry masala grind in bulk and freeze it for future use. There is one mystery that I cannot figure out in many of these recipes. You used raw channa dal and raw urad dal in the tempering. Then you cooked it very little after adding tamarind and water. Channa dal takes a long time to cook through. Both dals are still hard as stone when you mix it into the rice. You did not use roasted Bengal gram dal which is cooked and softer. Your Channa dal is completely raw. How do you not break your teeth on these hard pieces when eating the rice? It did not have enough time to cook, or soak in liquids, so it is still hard. Also many times you fry raw urad dal to pour over chutneys. I did this once and it felt like rocks on my teeth. I am very puzzled how this works for you but not me. What am I doing wrong?
@@DindigulFoodCourt Doe you eat this dish right away or give the dal time to soften up in the food? Its rock hard, how can you eat it? It will break your teeth. Can anyone answer this please?
No irritating music or explanation.... Very short and crispy videos.... Really fantastic... 💕💕💕
Thank you
Nanum athanala than subscribe panne
உங்க சமையலுக்கு நான் அடிமை அக்கா அவ்வளவு சூப்பர் சிஸ்
Thank you sis
Thanks for sharing nalaike try pandren sister 👍
Thank you sis
Unga samayal enaku romba pidikum
Thank you
Romba romba soopara iruku Mam. 👌👌👌❤😍
Thank you mam
Super recipe my favorite 👍❤️
Thank you
Looks delicious😋😋😋
Going to try tomorrow's lunch
Thank you
S nanum seiya poran
Everyone's favorite..❤️
Thank you
Tmrw I will try sis my favorite receipe😍
Thank you sis
I will try thankyou
Thank you
My favourite dish 😘😘
Thank you
😋 yummy and tasty 🥰
Thank you
Very nice recipe pa
Thank you
Superb sis 👍👍👍👍
Thank you sis
Eral vadai recipe podunga plzzzzzz
Mouth watering
Thank you
Super 👌
Thank you
👌👌👌😋😋🤤🤤
Tasty 😋😋
Thank you
Semma recipe sister 😋😋😋morning than sister ku senji kuduthan seya theriyama. Next time unga method la senji kudupen sister 😍😍😀😀
Thank you sis
Hai Akka
Sema 👍
Thank you sis
What is difference between ur previous puliyogare recipe and this one? Which one is better?
Suer
How much water u used to soak tamarind, tell in cup measurement
Approx.300 ml
One of the popular Good items receipe. Paste can be stored ? Give details
One month in refrigerator
Thank you for the recipe.. is it the raw peanut u have used please .
Raw peanuts
First view 😍
Thank you
😋
This looks so authentic and delicious! I've always wanted to make this at home and did not know how. So tasty! You did a nice job with the masalas. I think we can do the dry masala grind in bulk and freeze it for future use.
There is one mystery that I cannot figure out in many of these recipes. You used raw channa dal and raw urad dal in the tempering. Then you cooked it very little after adding tamarind and water. Channa dal takes a long time to cook through. Both dals are still hard as stone when you mix it into the rice. You did not use roasted Bengal gram dal which is cooked and softer. Your Channa dal is completely raw. How do you not break your teeth on these hard pieces when eating the rice? It did not have enough time to cook, or soak in liquids, so it is still hard. Also many times you fry raw urad dal to pour over chutneys. I did this once and it felt like rocks on my teeth. I am very puzzled how this works for you but not me. What am I doing wrong?
Thank you...we love to eat that fried dal😊
@@DindigulFoodCourt Doe you eat this dish right away or give the dal time to soften up in the food? Its rock hard, how can you eat it? It will break your teeth. Can anyone answer this please?
Tamarind juice measurement?
Approx.300 ml
How long can we store the tamarind paste?
One month in refrigerator
புளி கரைசல் எத்தன கப்
🤍💛🩷🧡❤️💕