Chef hats off. I like your cooking. But apart from this I like your real character. Most of them act infront of the camera. But you are really great. When I watch your videos there is something feel like you are one in our family. The way of tasting the dish really no words to say. Thank you
Thank you so much for giving measurements of all ingredients in masala.l will decently try all sambar powders. My little boy also watching video and last when you are eating fryums he is also enjoying. God bless you sir.
Thank you so much vah chef at last my quest for a good sambar has ended. From past 11 years I have been tinkering recipes to get a good sambar but no luck this recipe changed my life so does my family too. May god give you a long life with good health and prosperity. You are a god’s gift for all of us. Thank you for sharing your expertise and culinary tricks.
Chef Chef what a delicious sambar, the way you presented no words i too hungry now but today i cooked only keera masiyal with pappad. Next week i will try your sambar
you are the bestest chef......... you always share authentic recipes which i really like ....thank u so much for sharing the exact recipe sir... love from Spain....Pallavi..
Vahchef - the wet sambhar paste concoction tastes a hell lot better than the other two. I think you explained this in one of your earlier videos called Tiffin Center Sambhar. However, if you are adding Onion & Garlic into the paste, you need to saute the paste in oil before you add it to the liquid, just to kill the rawness. Simply boiling doesn't work as per the culinary cook book :)
The different types of sambar masala is interesting, especially the wet type. Actually, sambar was the strangest dish I encountered. It similar to Philippines' "sinigang" but the taste is totally unfamiliar. Now it is my favorite South Indian dish. I can't eat my sambar withour rice, pickles, and papadums. 🍲
Chef sir, Namaste. Your description part .Very very essentials and useful and Thanks. Because Your valuable Demonstrates and description of ingredients list in English are very useful. Please continuously give your descriptions Ingredients list...Thanks sir/Madam.
My God you are so funny and entertaining. Inki Pinki Ponki LOLLLL All 3 sambars looked tooooo delicious. My personal favourite is the aracha vitta sambar (wet paste). And you had appalam (pappad) by the side. What else does one need??? wow wow wow.
I like potato,carrot and drumstick in my sambar that's how my mom makes and she uses just the shop packet sambar masala.Easy and simple Tastes out of the world!
Hello Chef, I'm new to your channel. I tried your Tomato chuntey. it is awesome Tomorrow I try yellow chuntey Surely give u my feedback Ur showing different types of Sambhar Pls tell me d proportion So I do it perfectly like u Thank u
Yesterday I made this masala box sambar i missed pepper and rice powders. Still turned out really delicious.. i added desiccated coconut at the end. Also i don't have sattu so I replaced it with some microwaved besin🤤🤤
What is the best way to store your home wet or dry spice? Also the shelf life? Wonderful video and great instructions with list of ingredients too. You are a great chef and teacher. Thank you chef.
As usual awesome 👌👍. Request you to make North Karnataka (Hubli-Dharwad) style Sambar, Rasam, Dry Currys, especially Yengai (Brinjal Curry which goes with Jowar Roti). Thank you and God Bless.
O lord so many ingredients just unbelievably and so many species just to make it, I don't think this is somethings that Is made quite often , very very rich with spices i would love to make it but I don't like the vegetables that the soup is made of with which vegetables can i change the raddatz and the okra ?
