Kanchipuram Idly | காஞ்சிபுரம் இட்லி | Episode 52 | Rakesh Udan | Rakesh Raghunathan
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- čas přidán 25. 10. 2021
- A recipe from the temple kitchens of Kanchi Varadharaja Perumal temple.
#kanchipuramidli #idlyrecipes #rakeshraghunathan #puliyogaretravels #ammavumnaanum #kidfriendlysnacks
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Our Previous Episode of Rakesh Udan:
▶ Episode #15 (Azhagar Kovil Dosai) - • Azhagar Kovil Dosai | ...
▶ Episode #14 (Arisi Vadai) - • Arisi Vadai | அரிசி வட...
▶ Episode #13 (Aadi Kummayam) - • Aadi Kummayam | ஆடி கு...
▶ Episode #12 (Andhra Paruppu Podi) - • Andhra Paruppu Podi|Ka...
▶ Episode #11 (Pavakkai Ellukari) - • Pavakkai Ellukari | பா...
▶ Episode #10 (Thakkali Kuzhambu) - • Thakkali Kuzhambu | தக...
▶ Episode #09 (Mango Phirni) - • Mango Phirni | மாம்பழ ...
▶ Episode #08 (Chettinad Mandi) - • Chettinad Mandi | செட்...
▶ Episode #07 (Chidambaram Gosthu) - • Chidambaram Gosthu | ச...
▶ Episode #06 (Ramzan Nombu Kanji) - • Ramzan Nombu Kanji/ரமல...
▶ Episode #05 (Tirunelveli Sodhi) - • Tirunelveli Sodhi | தி...
▶ Episode #04 (Bun Halwa) - • Bread Halwa | பன் ஹல்வ...
▶ Episode #03 (Kumbakonam Kadappa) - • Kumbakonam Kadappa | க...
▶ Episode #02 (Green Pulao (Karnataka Style)) - • Green Pulao (Karnataka...
▶ Episode #01 (Milk Sweet/பால் கேசரி) - • Milk Sweet | பால் கேசர...
Our Ammavum Naanum Episodes:
▶ Episode #32 (More Koozh) - • More Koozh | மோர் கூழ்...
▶ Episode #31 (Thanjavur Race Kootu) - • Thanjavur Race Kootu |...
▶ Episode #30 (Paruppu Urundai Kuzhambu) - • Paruppu Urundai Kuzham...
▶ Episode #29 (Thavalai Vadai) - • Thavalai Vadai | தவலை ...
▶ Episode #28 (Dhal Poori) - • Dhal Poori | தால் பூரி...
▶ Episode #27 (Kunukku) - • Kunukku | குணுக்கு | A...
▶ Episode #26 (Ennai Kathrikkai Kuzhambu) - • Ennai Kathrikkai Kuzha...
▶ Episode #25 (Poricha Rasam) - • Poricha Rasam / பொரித்...
▶ Episode #24 (Chettinad Mandi ) - • Chettinad Mandi | செட்...
▶ Episode #23 (Pavakkai Pitlai) - • Pavakkai Pitlai | பாகற...
▶ Episode #22 (Tomato Soup Rasam) - • Easy Tomato Rasam | த...
▶ Episode #21 (பூசனிக்காய் மோர் கூட்டு) - • Pooshnikkai More Kootu...
▶ Episode #20 (Vepampoo Rasam/வேப்பம் பூ ரசம்) - • Vepampoo Rasam/வேப்பம்...
▶ Episode #19 (Pacchai More Kuzhambu Vadai) - • Pacchai More Kuzhambu ...
▶ Episode #18 (Karuveppilai Kuzhambu) - • Karuveppilai Kuzhambu ...
▶ Episode #17 (Murungakkai Masala Kuzhambu) - • Murungakkai Masala Kuz...
▶ Episode #16 (Mysore Rasam) - • Mysore Rasam / மைசூர் ...
▶ Episode #15 (Thengai Paal Pulao) - • Thengai Paal Pulao | A...
▶ Episode #14 (Chakkaravalli Kizhangu Varathu Araitha Kuzhambu) - • Chakkaravalli Kizhangu...
▶ Episode #13 (Kathrikkai Vendhaya Masiyal) - • Kathrikkai Vendhaya Ma...
▶ Episode #12 (Paccha More Kuzhambu Vadai) - • Paccha More Kuzhambu V...
▶ Ammavum Naanum Teaser #02 - • Ammavum Naanum Teaser ...
▶ Ammavum Naanum Teaser #01 - • Ammavum Naanum Teaser ...
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About Rakesh Raghunathan
Rakesh Raghunathan is a South Indian culinary ambassador, whose vision is to showcase the rich heritage of the region to audiences across the world. He brings a unique perspective and experience of south Indian cuisine, while also seeking to turn the spotlight on the custodians of these traditional knowledge systems. A food raconteur, armed with a wealth of anecdotal history, and a deep insight into socio-cultural practices, Rakesh has taken food to the realm of the performative. His presentations are a multi-sensory and aesthetic experience with an element of romance and drama thrown in, as he draws his audiences into a space where food and art converge seamlessly. - Jak na to + styl
“Earthquake vandha madhiri “I really enjoyed
Explanation superb மனதில் இட்லி சாப்பிட்ட திருப்தி வெகு அருமை
love you presentation and the amazing facts you weave into the script
Excellent sir your brief of about kanchipuram & Kanchipuram temple prasadam Amma ellama oru miss pantrapola eruku sir
Lovely recipe. Thanks Rakeshji. In Meghalaya, there are varieties of rice cakes made with sticky rice. They are called as pukline,, punei, etc. Sometimes sticky rice is just soaked overnight and packed tightly in local leaves n steamed. These have their own distinct texture, taste and flavors
Super! Loved the introduction 😊
Thank you for a wonderful recipie sir 🙏🙏🙏
The beautiful temple town..So much santity in the whole town Amazing recipe and interesting to know they tapped into the natural resources around and steamed in eco friendly moulds of bamboo ..m
No wonder the Gods loved it
*sanctity*
Was looking for a authentic recipe for this, I have seen your episode of Sutralaam Suvaikalaam Trichy special of this recipe
Idlli mavu with spices...is an innovative dish....it is equally delicious
Thanks a lot for the authentic receipe
Hello, idle came out well.thanks.
Thank you 🙏... I'm going to try..... 💥
My ooru prasadan.....Alahar Kovil dosa..same batter u mentioned....deep-fried....🤤🤤🤤
Thank you sir
Wow very tasty kanchipuram idly
Thanks for the update your video
Absolutely delicious😋😋
In Ayurveda steaming techniques has been mentioned it's not south east or anything Ayurveda clearly mention about steaming technique
Hi Rakesh bhaiya prasadm bahoot aacha tha. Jaroor try karenge bhoot dino se doond rahi thi. Meine hai receipe aapke dikshin diaries me dheka hai. Tab bi aapka presentation super tha. . thmks n rgds revathi
We prepare like this only Excellent .it goes well with milagai podi as u said😋😋😋.all Ur recipes are excellent .I enjoy watching ammavum nanum
Tried this too 👌👌
You are such a great guy. Keep lt up
Mr.Rakesh Thanks for the excellent recipe.my mother taught me the same method.she is no more now.
Thank you so much
Rajesh I love ur songs n ur recipes all the best hi to ur mom
Very good receipe.. Please continue to give us the written receipe..seems to have been discontinued..
Super and yummy😋 sir looks very nice if possible I Will try sir tomorrow thank you sir you say your method also good by mangalam murali Madurai
Arumai
your way and style of speech is cute and so sweet. i like yr குக்கிங் process my dear son.
For all Prasadams and especially at Temples only Raw Rice is used( at home to be used).It is a regular practice. If we are interested / if it is easy to make then only we can make with Parboild rice.
👌🏼👌🏼👍இதுதான்
காஞ்சிபுரம் இட்லி.
பு.அரிசி இந்த இட்லிக்கு
சேர்க்கவேகூடாது.
நிறையபேர் சேக்கற.
கூடாவேகூடாது.
காஞ்சிபுரம் மாமி
நான் நீங்க
சொன்ன இட்லி
விதம் 👌🏼👌🏼.
Rakesh ji, s it raw r parboiled rice, thanq
Please mention the rice varietie raw or boiled
Is curd really necessary for fermentation if allowed to ferment naturally
Hi very nice recipe. You can add Naareshu Ramba also
Excellent Kancheepuram iddly. Beautifully. Described. Well-done. Delicious interesting unique Recipe. Tnx a lot for sharing. Ur usual Recipe card missing. Pl try to add. It will be very helpful for Reference.
My favorite
Thank you sir
Sure I will try tomorrow
Can add bits of cashew also
Super 👌👌
👌
Thanks for the recipe. Should we use raw rice or idli rice for this recipe?
Boiled idli rice or normal dosa rice is to be added
Rakesh,
You asked me to report how Madurai Potlam Potato curry turned out! I have replied with a link in that episode. Kanchipuram Idli recipe I have . It is almost same as yours . Will steam it one of these days..
Thanks for your efforts.
Chef Hemant
Ada enga ooru idli...
Super
Supersuper
👌👌👌👍
Can we avoid adding curds if we are going to ferment it overnight
😍👏🏻👌🏻
உங்களுடைய ரெசிபிக்கள் எல்லாமே சூப்பர்... News7 Tamil ல் செய்த சிதம்பரம் கத்திரிக்காய் கொத்சு செய்து காட்டுங்கள் சகோதரரே...
Thank you. Already there in the channel. Pls check under Rakesh Udan
Can we do the powder in a normal Idly maavu
Thank You for the Authentic Recipe Chef 💖. But you also have to tell us about the chutney that goes with this Idli
Only milagai podi is the best side dish
how many hours to soak rice and black urad before grinding?
Which rice? Idly rice or raw rice?
Is the rice raw rice or idli rice
Dear Raghu You took Us To Vishnu Casnjeevarram And Feeded Good RSC @Round Steam Cake Ie Kaarra Chaarra Idli with Mandhasrra Ilai Milaghu Chukku Flavour With Nice Milaghai Podi At Three PM Time Good Presentation Nice Taste Ram Ram
Roomba nanna sonninga 🙏
❤
Is it Mavu glasses are with holes or not
What rice to be used..
Being prasadam ..raw rice?
Idly rice or raw rice?
How many hours to soak, how
Is there a translation in English?
What a example.. earthquake vantha maathiri..
Sir, Very Nice . Tha k you so much for the reecipe. But you didnt mention wherher Raw rice or idly rice.
Yes
Someone here has mentioned that parboiled rice is not used in temples .so only raw rice.
Oh...Both kancheepuram n azhagarkovil dosa ingradients are te same...
Kaila mix panna than idli nanna varum
any adaptation to suit UK US residents where we dont get Mandhara elai?
The only alternative for those of us living abroad is to use banana leaves if available or the regular Idli mould, but of course one will miss the aroma of Mandhaarai Ilai. You can buy a few of these leaves or the Dhonnais on your next trip to India and carry them along.
From my sister, who lived in Kancheepuram for many years, I heard that, out of the 2 cups rice that you mentioned, 1 cup of parboiled rice and 1 cup of raw rice needs to be used. Is that so?
Ukulele chords
In kOvil par boiled is not used. only raw rice is used .
Ok, now I understand. Thank you.
In Kanchipuram they sell in temple which costs 400 Rs. Three can have
நாரீஷு ரம்பா
பக்ஷீஷு கருடௌ
Hi anna
Atleast give subtitle in English. It will help all.
Tastytasty
Nice
I like your voice.
Please clarify if is raw rice or par boiled rice.
Rice means Raw rice or boiled rice?
Raw rice. I think they don't use parboiled rice in temples.
When you call this as " Prasadam " you should have a basic feeling while preparing, that this idly is to be offered to God, as Neivedyam first . The temple prasadams have a unique taste because they are blessed with the God's grace , as far as the devotees are concerned .
They are not just like any other preparations. Apart from the ingredients and process followed , it is the sense of devotion that is an important factor that matters .
Apart from showing your skills or knowledge while preparing the prasadams , devotion to God is to be there and the prepared item has to be offered to the God of your choice first .
Hope you will take this comment in the right spirit .
உங்களுக்கு என்ன வேணும் அவர் பஞ்சகச்சம் கட்டிட்டு சட்டை இல்லாம நெற்றியில் நாமத்தோட விஷ்ணு சஹஸ்ரநாமம் சொல்லிட்டு செய்யணுமா. பிறகு அங்க பெருமாள் படம் வைத்து பூஜை நைவேத்யம் பண்ணுங்க என்பீங்க .என்னங்க இது we all know he is a devout person with tradional.background.. Don't bully.him.pls
Gb
பச்சை அரிசியா. அல்லது புழுங்கள் அரிசி மா சொல்லவேயில்லை ராகேஷ்
கோவில் பிரசாதத்தில் புழுங்கல் அரிசி சேர்க்க மாட்டாங்க பச்சரிசி தான்
தொன்னை சரியாக இருக்கும்ல..
A few comments.. No offense intended..
1) if the audience is expected to be tamil speaking ( no subtitles and hence the guess), why not try to keep the narrative entirely in tamil?
2) when stating about historical origins, it's better to say that its a general belief.. for ex. How sure are we that steaming came from SE Asia only.. its a guess based on research of some historical documents... Not a complete information...
Superb presentation of a Divine Prasadam, rakesh! 🙏🙏🙏🙏
Thanks Ma
Super