Rakesh! U r an ideal son.Ur passion for cooking is adorable.Perfection in communicating the right quantity of ingredients in all ur receipees makes ur work score 100 percent
Eventhough I know d receipe which I'm making regularly just watched for d affectionate conversation between d son and mother. It's a pleasure watching u. Really awesome
I really enjoy your cooking shows especially with your mother! the casual conversation between you both are very cute. your mother is beautiful and my regards to her.
Lovely recipe! Rama is a #savageMom for sure.....” Enna chef nee? Tuvaram paruppukkum kadalaiparuppukkum difference theriyalai “ 😃😃 absolutely endearing banter between mother and son!
Thanks amma Remembering my mother's pavakai petlai She is such a dedicated cook I still remember she does all this type of recipes for our entire family members @ 10. During festival times the variety of such food she makes and it's unique taste just awesome. I am quite surprised how all this mayaram decedents adopt such a unique recipes which has lot goodness flavour and taste.
Tried this recipe today....awesome ,authentic thanjavur taste which took me bk to those days...keep rocking mom n son...it’s a boon to relish such vegetarian dishes..keep it up👍
Will try and share my comments. I have done Pavakkai pitla many times but not with channa. So will definitely try it. And I really wanted to share about. The taste was amazing. Tried halwa for the first time. And adhu romba chamatha vanthurthu. 😊😊 Everyone praised me for the sweet. Thank you so much😊😊👍💐
For a very long time - I have been looking for this recipe. My mother used to make awesome yummy pavakai pitlai. Seeing this video, I am reminded of her(great lovable lady my mom) - I will try this recipe. Thank You So Much !!
Hi rakesh and Rama mam .... I tried ur pavakkai Pitlai ..... this is the first time I m trying this recipe .... it was delicious.... thanks for the wonderful recipe .... everyone in the household loved it ......
Enjoy each and every receipe of Amma. Her way of explaining, innocence, etc., are very natural. Please, also mention, which side dish will be better for which kuzhambu, rasam, etc., for persons who may not be having much knowledge about cooking.
Hi Rama, thank you for sharing this recipe. Turned out really nice. Rakesh, thanks for producing this type of content. It is always good to know the history of food culture.
Simply wonderful ! Enjoyed viewing this wholesome recipe of Pavakkai Pitlai in the purest form, cooked with passion & fuelled with authenticity and historical anecdotes . One of our family favourites and a must include item in our Sunday family feast.
Hello Rakesh and Aunty, I made your pavakkai pitlai recipe today.Came out really well.Very traditional recipe..The channa dhal added additional flavour..Thank you both.Keep up the good work.Cheers,S
Enjoyed looking your videos especially Amma casually correcting n communicating with you was so so nice to watch. Your recipes are awesome too. You both are so natural keep up sane style
Really a pleasure to watch you both. I too make this but chick peas pottu ippothan parthen. Loved it. India vandha, unga rendu peyaraiyum paarkanam. Madras than ennakku home city. 😊. God bless.
Hi Rakesh just now seeing your videos. My suggestion is you can make in one pot. Like..saute veg and boil it for some time and then add tamarind water in the same vessel then add things as your recipe. May be it will be useful and easy for the people who are trying for the first time.
Fantastic rama Felt like I was in it kitchen and inhaling the aroma of dhaniya.. Rama you are so cute and natural. Keep going god bless mother son. Show us dangar pachadi..
Rama enjoyed your Pavakkai Pittlai. I did not realize you could add chick peas or as Rakesh suggested, Kabuli Channa or black eyed peas. I love this dish and will add one of them to this dish. My cooking is based on palakkad cooking, in my recipe I do not fry the coconut. But I will try it certainly. Best wishes. Be well, be safe. 😊
Amma goes through the steps systematically, and Rakesh you reinforce it and so it is easy to follow mum's and son's cooking. Nice to see amma and piyan chatting, rare sight these days.
I forgot to note down the ingredients and procedures, because of your conversation in all videos can't skip your conversation.. Now I'm again watching and note down 😁
Wonderful work both of you! Thanks for sharing this classic recipe, with details (especially important for L board cooks like me)& trivia.( Love the friendly banter!) My parents are from Thanjavur too. Much of your exchanges remind me of my mom & me! Recently have started trying out traditional recipes as I am craving for my mom's food. Keep sharing such recipes.p.s. I made as per your recipe, white pushnikai morkootu. Another gem of a comfort food, I felt. It turned out well.(due to current health scare, I added a slight variation- black pepper and turmeric) Good luck.( Followed your other series of native recipes too, very nice, some time back. Made the Tirunelveli special 'pattinam' coconut chutney. Thanks.Turned out well.
To the thalippu we add some grated coconut also and roast it brownish. Sometimes my mil used to add fried appalam also. Tastes wonderful. It's a great recipe otherwise.
What a lovely bond between the mother&son!!I enjoyed this v.log thoroughly.U know one thing Rakesh.....I am also from Thanjavur(proper),presently in Tirunelveli.Looking for more&more vlogs with amma.
Aunty (Mrs. Rama ) getting angry at the end is so cute. Rakesh did not have an answer.. So continued tasting it. Umach kaapathu en varala indha episodela? I just have a doubt... Except for the pavakkai and channa, what is the difference between arachu vitta kuzhmbu and pitlai? The grinding ingredients are all the same. Right?
I finally add some coconut scrapping along with mustard and curry leaves. That adds more taste for any kind of pitla. I enjoy Rama amma's cooking and the way she explains.😊😊
What a recipe aunty .... I have been wanting to try this recipe for quite sometime... was quite skeptical about the pavakkai though ... bcos I hate the flavor of it .... but would def try it the way you cooked ....serious a neenga cook pannumbothu unga veetukku vandhu saapdanum pola irukku .... and neenga romba casual a cook Pandra style enakku romba pudichirukku ..... naanga ellam rakesh vida unga fan aayitom iPpo .....
Hi ma, i need to prepare pavakkai pitlai for my mum’s thivasam and i was told there are things i cant add like channa dhal for sraardha samayal. Im a total beginner ma, mum didnt let me enter d kitchen when she was around. usually i leave it to the experts in india but this yr due to covid i will have to make it happen. What are d amendments (with proportions pls) to ur recipe if i need to do it for a thivasam. 🙏🏽 we have never had pavakkai pitlai and we will for sure not know how its supposed to taste so im going in blindly ma. Please help. Thank you!!
Periyava Charanam Good recipe. Thank you very much. A couple of suggestions please. It might come across as 'cool', but is not hygienic to use the kitchen counter as a seat. Also picking on food, while cooking does not set a good precedent. Thank you for your consideration 🙏🏻🙏🏻🙏🏻🙏🏻
Super ma . My all-time recipe in my kitchen.weekly ones at any one from I use bitter gourd. And so cute conversation with Rakesh and you always make beautiful day . And why mami and patti nu kopeda kodathu maa .
rasa vangi and parkkai pittlai 9 are dishes from Maharashtra.Vangi in Marathi for kaththarkkai and pittlai for making dish with coconut and bengal graim
Hi Rakesh, I am a big fan of Ammavum naanum recipes.. a small request.. can you please use a different spoon for tasting, instead of taking the same ladle, blowing the heat away, putting it back into the pot..
Shho just need one bowl of matta rice to enjoy lunch, it looks sooo tasty, I will make it at dinner for sure, thank you aunty for the recipe and thank you Rakeshji for the narration which makes it so tempting