UDUPI SAMBAR RECIPES | UDUPI VEGETABLE CURRY RECIPES

[@neethujain3883]

All sambar are Superb must try

[@neetabhat5316]

5:15 this is a new recipe to me.. 7:30 this made me drool as always. Thank you.

[@udupirecipes]

My pleasure 😊

[@murlidhartanksali4824]

Awsome

[@vishivani821]

Thank you so much for this delicious recipe ✌✌😋😋😋👌👍💕

[@bhagyalakshmi3318]

Very nice 👌

[@padmaoruganti9179]

Very good dishes , thank you ❤️

[@AjaySharma-vw1up]

Niiiiiiiice

[@mayabontra6042]

Thank you for sharing such amazing recipes 🙏🏻🙏🏻👌🏻

[@haripriyam9577]

Thanx ri.🙏

[@vedavyasarao5884]

My favorite sambar ....👌🏻

[@sahanarajaram2114]

Good and Tasty

[@josephinedsa3782]

Kindly please share sambar powder recipe u used. Thx

[@poornimasakat56]

Nice

[@swamigore69]

Perfectly explain...thank you. Pls tell me which red chilli used in recp

[@udupirecipes]

Its byadagi red chilly or kashmiri which is less in spice

[@bhuvanagururaj2320]

At its best !!!

[@vedavyasarao5884]

Nice 👍🏻

[@VivekSingh-wh4dl]

EXCELLENT DEPICTION OF CINEMATOGRAPHY

[@shettykramya]

Any substitute for brinjal in the sambar recipe? Thanks

[@udupirecipes]

Use lady's finger

[@yashwinrao1827]

Bende bolu huli!!!☺️👍

[@haripriyam9577]

👏

[@gayathridiwakar5378]

Ma'am neevu sambarige hing hakudilva ??

[@udupirecipes]

That step missed somehow in video..

[@shriramphadnis6974]

Liked recepies very much. Please let me know which mixi you use. 😊 👍

[@udupirecipes]

Shimono

[@bhuvanagururaj2320]

Simple!! Yet yummy I think you must start one channel for bachelors recipes!!!

[@udupirecipes]

😂 😂

[@prernamajmudar7190]

How uncooked rice?

[@jyothykuttyjyothykutty4017]

Explain puli kagippu

[@srilaxmimylavarapu9440]

Madam please tell me how we can get fresh grated coconut supply every day. I am finding it very difficult. Please reply. Because in almost all your recipes you are adding grated coconut. I like your recipes very much and I want to make them also. But I am getting stuck about how to get grated coconut every day.

[@udupirecipes]

I get whole coconut from market, as and when required i brake it and grate. You too can do this.

[@vidskrish]

if it will help you- i normally buy 3-4 coconuts once in 2 months - grate them using wet grinder attachment for grating coconuts. once done i leave it out for a little bit say one hour max and then take ice cube boxes which have lids and put 1-2 spoons in each of the cavities. close it with lid and put this is freezer. after 12 hrs they ll be set like ice cubes. whenever you need to cook with the grated coconut, remove as many cubes you want from the box with a strong knife and set it aside. you can keep it in a small bowl on hot surface like cooker lid when cooling etc to thaw naturally. if you do this ahead of the day's cooking it will be loose enough to crumble - to use in pastes or directly on top of veggies in karis. repeat when low in stock. i have personally stored fresh coconut this way with no loss in texture for months on. hope it helps.

[@vidskrish]

the lid on the ice cube boxes helps prevent freezer burn and spooning into ice cube cavities as against as a block in ziploc helps access individual tinier portions required for a day's cooking

[@neetabhat5316]

Hingn use maDad tumba kaDme alva neevu?!!!

[@sartajhussain3693]

These are simply soft sambers, not as spice as, tamil samber . All these depends on area and climate conditions.