தஞ்சை அரண்மனையின் சாம்பார் ரகசியம் | Tanjore Sambar Secrets | Ponniyin Selvan Food Trails #3

Today, I came to a historical place. And an interesting place. It's Tanjore Palace. We can call it a lively palace. which is been here for about 400 years. There are cooks in this palace who are serving here for generations. Today, we are going to see this Palace sambar recipe. Sambar originated here 400 years before and they are still maintaining the heritage recipe here. Today, sambar has different variations in our homes. We'll see what different methods are used here.
here are the ingredients for Aranmanai Sambar
For masala powder
Dry red chilli - 50 gms
Coriander seeds - 100 gms
Cumin seeds - 5 gms
Fenugreek seeds - 5 gms
Bengal gram dal - 5 gms
Black pepper - 10 gms
For Sambar
Ghee - 5 tbsp
Shallots - 25 nos
Drumstick - 2 nos
Brinjal - 5 nos
Raw turmeric powder - 1 tsp
Salt - As per taste
Toor dal - 1/2 kg
Malabar tamarind - 4 nos
Raw mango - 4 slices
Tempering
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida water - 1 tsp
Dry red chilli - 4 nos
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Ponniyin Selvan Food Trails
Suzhiyam - சுழியம்
👉 • Tanjore Special Suzhiy...
Karuppatti paniyaram - கருப்பட்டி பணியாரம்
👉 • கருப்பட்டி பணியாரம் - ...
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[@kanamurthy]

அருமை. செய்து பார்ப்போம்.
பொறுமையாக விளக்கி
சிறப்பாகச் செய்த செல்வி பவித்ராவிற்கு நல்வாழ்த்து.

[@surirangaraj8673]

நான் தஞ்சாவூர் செழியன் நண்பர். நான் உங்களை சந்தித்து பேசி இருக்கிறேன். அருமை. வாழ்த்துகள்

[@favouritevideos1517]

Thanks To Sunder Sir & Pavithra Sharing Us Thanjavur Place Traditional Sambar Recipes

[@user-fp6qu8ef9z]

அழகு தமிழில் அருமையா விளக்கி செய்து காட்டிய சகோதரிக்கு நன்றிகளும், வாழ்த்துகளும்....

[@RecipeCheckr]

மிக்க நன்றி.

[@thilkitchen]

Very interesting and useful video. Thank you for taking effort to collect and share this type of unique royal recipes.

[@kottarireviews1671]

Super அரண்மனை சாம்பார் 👌

[@ushakumar8588]

Thank you very delicious Sambhar 👌

[@rjkarthikeyan2498]

Pavithra akka... sooper ka...semmaaaaa😍

[@ravichandrannatesan7891]

Chef ji now I tried this sambar....really no comparison with this taste and texture. ..hereafter I will make this sambhar only.....

[@prabhapappukutty8376]

Delicious sambar

[@g.kaliyaperumalgeekey2280]

அரிசியை களைந்தெடுத்த தண்ணீரைக் கொண்டு ரசம் தயாரிப்பதும் தஞ்சாவூர் பாரம்பரியம்தான், இன்றும் கிராமங்களில் மூத்தவர்களால் வழக்கத்தில் உள்ளது. ரசத்தின் திடம் மற்றும் தனி சுவையையும், அரிசியின் சத்துக்களும் நிறைந்திருக்கும். இன்றைய இளைஞர்களிடம் இந்த பழக்கம் இல்லை என்பது மிக வருத்தம்.

[@harig6086]

It's risky to do this today because we don't know what chemicals are there on the rice. In those days we had Kai kuthal arisi and even the chauf of rice was rich with nutrition

[@madanmohan7189]

very good. Interesting. Presentation by both - very good.

[@chennai6372]

really interesting

[@parvathitiruviluamala9870]

Interesting recipe. Ghee, fennel seeds and the kokum puli, sound very different !

[@ranjuraj328]

Totally enjoyed this mouthwatering preparation done with so much precision & care to preserve taste, flavor, color & aroma.
Many new tips & tricks to this recipe make it very novel & interesting!
Chef himself cooks with so much class & very efficiently. Pavithra was just as meticulous & we thoroughly enjoyed this presentation ❤️❤️❤️

[@MG-kz9ig]

Great effort

[@bhavanikumar7150]

Nice version👍👍👌

[@Shivani-se3rq]

Wow..... delicious recipe..... definitely we'll Cook it.....thank you Pavithra for teaching us this wonderful recipe

[@RecipeCheckr]

Thank you so much

[@bengalurulrssbrachannel5721]

Wonder full samber without 🍅 ,thank you so much sir,and madam

[@gopishankar3801]

Mouthwatering! Felt hungry after watching this video ❤

[@RecipeCheckr]

Wow, Just prepare it and enjoy!

[@sonalishinde7654]

Good way of explaining both of you did excellent job great cook great traditional receipe good wishes

[@shanthiganesh5374]

Super explanation by chef and madam. Really all his receipes are very perfect.

[@vijayav6751]

Excellent

[@jasminevlogs9315]

I have tried your sambar recipe the taste was so different and it’s really delicious

[@packirisamypackirisamy259]

இது போன்ற புராதான கோயில் அருமையான சமயள் வாழ்த்துக்கள் வாழ்க வளமுடன் நன்றி

[@manjulaashok3796]

Enkal Thanjai perumaiyai velikkondu vanthathuku nandri🙏🌹🌷

[@evakanagalathalatha7980]

Very interesting. Superb 👍🥰

[@RecipeCheckr]

Thank you so much.

[@rkharinisre3074]

Sir great, both g8ven good explanation. So nice of you all , good

[@surekhapatil7810]

Nice 👍

[@ranik6804]

Superma

[@raviprakash1956]

Must try sambar. Very unique way of cooking. Thanks for bringing traditional sambar.

[@RecipeCheckr]

Thank you so much. Keep watching and keep sharing.

[@s.k.kavyas.karunanidhi2992]

Nice pavi

[@rkrishnakumar7141]

We expect more authentic traditional dishes from you Grand Chef Sundarji...

[@RecipeCheckr]

Thank you so much

[@vijayashree9218]

Romba nanri sir..Romba
naalaga Marata king sambhaji ikku seida
Spl.aranamai sambar..Ithunthanaa..😁

[@jello184]

Thanks a lot for both of you for a wonderful recipe

[@RecipeCheckr]

Thanks

[@sweet6955]

Chef few days back tried ur curd rice, consistency was perfect even after few hours of making..tasted too good..thank u..

[@RecipeCheckr]

Thanks

[@kalaichelvikalidoss5195]

Ĺ"

[@niranjaninaicker1801]

Vanakum. Beautiful.We had the opportunity of visiting the palace. With this humble hostess,a civil engineer, and chef preparing this staple dish is heart warming and educational.The use of ghee, fresh roasted spices, rice water, tamarind, mango seem to make a difference.You have definitely made me think.Mikka nundri. Omnamasivaya..

[@nileshwarme7324]

Nice

[@vasudevanrajagopalan2195]

Rain water in la.super.ka

[@srilekhagetamaneni3168]

Thanks Chef,
It looks so good ..Thanks to Pavithra for sharing it with us 😊

[@RecipeCheckr]

Thank you so much.

[@manicv1803]

Wonderful and differently made sambar.Tasteful recipe and preparation that kindled the taste buds.Thank you chef and Palace Chef Pavithra Mam.Its awesome.

[@vgvignesh5115]

👌❤️

[@vijilakshmi4782]

Yenga voor pakkam laam, pulikuzhambu,rasam, sambar yellaathukume arisi kalanja thannila dhaan samaipom

[@shanthiganesh5374]

Post some more receipes of Aranmanai Marathi cuisine

[@manjulab.s6950]

Thankyou sir for royal recipee.
Pls.share somemore aramanai cuisins.
I WILL try this sambar tumorrow itself.

[@RecipeCheckr]

Thanks, we'll add that to list.

[@arumugammahendran4513]

Though this preparation of sambar is not special but usual one which is prepared by our mothers, sisters, aunties, daughters, but the demo was interesting especially the chef’s patience to explain each and every steps of whole process. But in my personal opinion the sombu could have been avoided and curry leaves might have been added in the thaalipu. Anyhow thanks for the demo and expect more such videos from you.

[@sweet6955]

Thank u..i use raw rice, can i use the third time washed water or should v use only boiled rice water?? Can v skip d kodam Puli since manga s there r can v use tamarind..i know this s an authentic recipe but v don't like d kodam Puli taste..

[@Ma93635]

Hello Chef sir & Chef Pavithra madam hats off to you ,
Thanjavur palace traditional sambar preparation methods , ingredients , measurements , step by step procedures all are unique . It is new way of approach that traditional food preparation will be communicated to all public is a meritorious one . Keep it up .

[@RecipeCheckr]

Thank you so much...

[@shanthikumar4393]

Enga ooru sambar .thank u chef

[@RecipeCheckr]

Thank you so much. Keep supporting.

[@govindchella4962]

The first time I saw that u added saunf for sambar...

[@prabhavaidyanathan577]

Hello sir! Happy to see you in Tanjavur palace exploring our ancient tasty recipes and their flavours. We are glad to watch this video from your channel. Pavitra madam have prepared and shown an authentic sambhar done in this palace and I liked her interest in cooking👍🏻. The ingredients used for this sambhar preparation, grounded masala, vegetables, ......were clearly explained and finally tempering in ghee looked delicious. 👌🏻Thank you pavitra ma'am and our chef sunder sir for sharing this wonderful recipe carried over generations🙏🏻.

[@RecipeCheckr]

Thank you so much.

[@skkworld0810]

Really interesting and new tips for sambar is updated (kodam puzhi is used in Kerala for fish curry they add directly in the curry)

[@RecipeCheckr]

Thanks for sharing

[@lalitharamakrishnan1531]

Kokum(kodampuli) is used in the Konkan coast and Goa too.. It's juice is taken with sugar for blood purification and as a coolant in summer

[@anitha9061]

Very happy to see this recipe chief post other recipes too

[@RecipeCheckr]

Sure, thanks for your support

[@subramanyabalaji9777]

Mouthwatering! 😋👍
I think adding dal after boiling all the ingredients may be retaining the flavour of the masala added .Very nice preparation.

[@RecipeCheckr]

Yes, you are right

[@sudarsans7447]

Ilikethiscooking

[@subhiahvs4277]

Super sambar

[@RecipeCheckr]

Thank you so much

[@lakshminarayana139]

Na sambar try panninean supera Manama irrundhathu

[@kumarramasami2469]

Sundari you are a good teacher

[@RecipeCheckr]

Thanks

[@happyMePoorani]

Enga veetla sambar kulambu ellame arisi thanneer thaan use pannuvaanga

[@mariedimanche1859]

மிக அருமையாக இருக்கு 💝👍👏👏👏😅🙌🙏🏻

[@RecipeCheckr]

நன்றி.

[@prasiddhakrishna2045]

Awesome pavi akka 🔥🔥🔥❤️❤️

[@RecipeCheckr]

Thanks to her, She's awesome and very talented.

[@beckyrockz348]

😋😋😋

[@metalhead7752]

It's not for the nutrients that they add the rice washed water.. it's because it's a thickener as well as emulsifier for the sambar.. so the dal and water will not seperate... Nowadays people use roasted rice as for the same use..

[@v.nagarajveluchami5439]

Intha kalathile arissi pesticide irukkara arissi 4 or 5 times wash pannitham use pannanom.

[@vijayadamodaran8922]

my native is Tanjore district, in the Sambar cooking method, when the powder is added, we need to cover the lid, here it is been shown wrong, when we were learning cooking , my mother very seriously insists on not opening the moodi, till the sambar aroma comes n spreads out, its only after then tamarind water is added, and very importantly, as soon as the tamarind water added, only few seconds it is left on for boiling and then immediately, seasoning pannanum, karuvepelai udurthaama appidiyeh ghee la talikkardhula podanum

[@vimalasampath1561]

Ellam o. K. Anal pithalai karandi thane adu. Sambar pannumpodu epdi
......

[@nandhini7760]

Chef sir, this is how we do sambar in our house.... My appa will fight in hotel that he wanted sambar without tomato 🍅 but except sombu we add all other things

[@mgjuyu5555]

இங்க எங்க ஒரிஜினல் நெய் இருக்கு
பூரா டால்டா கலப்படம்..

[@suprabhag1670]

Kerala meen kulambu special kodam puli

[@nalinakshis149]

When mango is not in season, what is added instead? Dry Amchoor??

[@amug3536]

Interesting preparation, pleasant cook... Love the way this gentleman is asking very important questions not stupid ones like some do.... AWESOME
Will try without kodambuli as it has a wierd taste... I may not add saunf (let me see)

[@ma2ma102]

செய்துகட்டியதர்க்குநன்றி

[@RecipeCheckr]

நன்றி.

[@venkatanarasimhanns5325]

Neenga kanbichirukkira padathhil sadham red colour eppadi adjustable enna rice enga kidaikkum

[@ananthanbalajiananthan10]

இது தஞ்சாவூர் சாம்பார் தான் குடம்புளி மட்டுமே வித்யாசம் நாட்டுதக்காளி போடுவார்கள் மரட்டா சமையலில் கயிறுகட்டி கோலா தான் ஸ்பெஷல் இறைச்சி சமையல் நன்றாக செய்வார்கள்!!!

[@chitrachithra9073]

Suuuper, சாப்பிடணும் போல் இருக்கு, lovely, ஆனால் சோம்பு போடுவது எதற்கு னு தெரியல.

[@sabitharanjana8406]

Wowwww
Chance less

[@RecipeCheckr]

Thanks

[@ramapanthulus0409]

Can u tell where to buy the sarabendra book, which u showed ?

[@devrajtk7744]

Tk

[@sundaragnanasekar1236]

3/4 podi potinga micham 1/4 podi yena aachi sollunga

[@kuttichellam6583]

அந்த காலத்தில் எங்க பாட்டி அரிசி கழவியா தண்ணிரில் சாம்பார், ரசம்,செய்வார்கள்

[@jeyasreepaul5985]

எல்லாரும் யூஸ் பன்ற மாதிரி தான் இருக்குப்பா 👌

[@RecipeCheckr]

Thanks

[@sasiprasad9044]

Sir you start with one book name where it is available sir

[@achitra9033]

Sombu illamal thalikkalama

[@SahilSharma-sd6lh]

भले ही आपकी भाषा समझ नहीं आए पर आपकी वीडियो अच्छी है

[@hariprasath7756]

Thank you.

[@sasyrkk]

Where can we buy that book.share the link

[@thelonewolf1481]

Aama sir aama

[@RecipeCheckr]

Thank you so much

[@bibijaan1199]

😊Rd

[@mohan3671]

Raw mango available on seasons only. Can we skip if not available.?

[@ranjthraghavan7186]

Maa. Vatral always available...

[@topperstuition5846]

Also andha book enga sir kidaikum

[@palaniselvamramaiah8145]

அரிசி கழுவின தண்ணீர்ல தான் பருப்பு வேக வைப்போம்.

[@manjulab.s6950]

Pls.share Tanjore rasam.

[@RecipeCheckr]

Sure, we'll plan for that.

[@chandrasekaranv3345]

சின்ன பொண்ணு ! சமையல் பர்ஃபெக் டாதெளிவா விளக்கம் கொடுத்தீங்க.!!!! ஏதோ ஸ்பெசலிஸ்ட் என்று சொன்னிங்களே என்ன படிப்பு ??? வாழ்க வளர்க.!!

[@lakshminarasimhansridhar2961]

Sir how to buy that cook book and cost of it please. Thanks in advance

[@Rubiyavishwa]

How to buy this book

[@manakka1842]

Except ghee everything is same as we do only

[@sasikumaren8731]

தமிழகத்தில் காலம் காலமாக இருக்கும் மராத்தி மக்கள் வாழும் இல்லத்தின் சாம்பார் சுவையோ சுவை

[@Mksmoodi]

😀😀

[@subbaiyashanmugam4730]

தினம் உழைக்கும் மக்களின் சாம்பார் ருசி அறிய காணொளிவெளியிடுங்கள்

[@abbyiyer2011]

We make this way only the masala part. Kodam Puli is called kokam and it gives reddish tint. Brahmins make it this way only in every home.

[@RecipeCheckr]

Is it?

[@abbyiyer2011]

@@RecipeCheckr yes only thing we do not add sombu and these days rice has lot of pesticides so do use only canned water, but people who get their rice from their own வயல் still use it, not only that once the kanji is removed , we add sikapodi and use it in our hair as conditioner and it is also natural tonic to hair.

[@lilone286]

100 grams coriander for 3 litres sambar with 1/2 kilogram toor dal?

[@user-fp6qu8ef9z]

She shared the recipie of sambar powder only...whe wasn't use the entire masala...

[@ravichandrannatesan7891]

She added 8-10 teaspoons only for 3 litre sambar...

[@srikrishna4142]

500 gm tur dal
50 gm red chilli
100gm dhanya
5gm jeera
Methi 3gm
Chana dal 5 gm
Black pepper 10 gm
Add ghee 2 table spoon
Small onion 100gm peelee 30 pcs
Drum stick 2 full
Brinjal 5 pcs medium size
Add fresh stick turmeric powder 3gm
Rice water 1 ltr
Sambar powder 10 spoon
Add Cristal salt
Add cooked tur dal (500gm)
with Malabar tamarin 25 gm or 5 pcs
Add extra water if required
Adtthsr add raw mango 100 gm
After boiling ghee tadka extra is sompp and methi
Thick Heeng water
Add dry red chilli 4 pcs
Karipatta raw in sambhar
After mixing tadka boil for a minute

[@bhavanikumar7150]

Please display a better photo of the dish🙏

[@ravichandrannatesan7891]

No need to add coriander leaves?

[@RecipeCheckr]

Not part of those days recipe

[@gurumurthyvelakumara5362]

All the ingredients mentioned in your video is my grand Maa sambar powder.So you miss one part of additional ingredients. FIND OUT and add in your next video.