Comments on: Drumstick Morekulambu/ இந்த வெய்யிலுக்கு முருங்கைக்காய் மோர்க்குழம்பு – ஆகா என்ன ருசி ?

By: Mallika Badrinath veetu samayal / Mallika Badrinath

Mallika Badrinath veetu samayal / Mallika Badrinath — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Honey Bee. Ok

By: Mallika Badrinath veetu samayal / Mallika Badrinath

Mallika Badrinath veetu samayal / Mallika Badrinath — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Suresh Kumar. Thank you Gajalakshmi for your encouragement.

By: Nagaraj DN

Nagaraj DN — Thu, 01 Jan 1970 00:00:00 +0000

Ma’am, u r spoiling us, by giving us lot of useful information about good food and forcing us to include in our diet. V hv changed a lot and promptly following.

By: Subhashini J

Subhashini J — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Nagaraj DN.

@Nagaraj DN
I just said if it’s typo error, you can edit…
Don’t worry…
Nothing to feel sorry…
Thank you..

By: Subhashini J

Subhashini J — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Nagaraj DN.

@Kalyani Balakrishnan
yes…
May be ???

By: Nagaraj DN

Nagaraj DN — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Nagaraj DN. @Mallika Badrinath veetu samayal / Mallika Badrinath ma'am, v hv learnt a lot, my comments got lot of criticism, sorry i will be very careful.

By: Mallika Badrinath veetu samayal / Mallika Badrinath

Mallika Badrinath veetu samayal / Mallika Badrinath — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Nagaraj DN. No problem. I don’t take it seriously

By: Kalyani Balakrishnan

Kalyani Balakrishnan — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Nagaraj DN. @Subhashini J kuzandaigalai chellamaga thittuvargal, adhumadiri hastyaga comment pottiruppar, jolly moodil. O. K.

By: Honey Bee

Honey Bee — Thu, 01 Jan 1970 00:00:00 +0000

Thengai paal more kuzhambu venum

By: Suresh Kumar

Suresh Kumar — Thu, 01 Jan 1970 00:00:00 +0000

My all time favourite dish mam… In my college days every Tuesday me and my sister watch your program in jaya tv and Wednesday we cook the dish … we are big fan of you mam … You are the cooking teacher for me mam(1998 to till now) Gajalakshmi from Chennai,???

By: Abu Barakath

Abu Barakath — Thu, 01 Jan 1970 00:00:00 +0000

Super ma

By: parimala subbarayan

parimala subbarayan — Thu, 01 Jan 1970 00:00:00 +0000

Awesome recipe Mam?????

By: GAMING WITH NL

GAMING WITH NL — Thu, 01 Jan 1970 00:00:00 +0000

I Like this Morekulabu?????

By: Mallika Badrinath veetu samayal / Mallika Badrinath

Mallika Badrinath veetu samayal / Mallika Badrinath — Thu, 01 Jan 1970 00:00:00 +0000

In reply to GAMING WITH NL. Even me.

By: Nandhini Karthick

Nandhini Karthick — Thu, 01 Jan 1970 00:00:00 +0000

அருமயான பதிவு. எனக்கும் முருங்கைகாயில் மோர்க்குழம்பு செய்யலாம் என்று தெரியாது. பொட்டுக்கடலைக்கு பதில் துவரம் பருப்பு, கடலை பருப்பு ஊற வைத்து அரைப்பது என் வழக்கம். வெந்தயம் தாளித்ததில்லை. ஆனால் நீங்கள் செய்தது, சற்று வித்தியாசமாகவும், மிக அருமையாகவும் இருந்தது. அவசியம் செய்து பார்கிறேன்.. மேலும் அமர்க்களமான பதிவுகளுக்கு மனமார்ந்த வாழ்த்துக்கள். ??

By: Vijay Kumar

Vijay Kumar — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Nandhini Karthick. Malikabarith.nathsamahal

By: Mallika Badrinath veetu samayal / Mallika Badrinath

Mallika Badrinath veetu samayal / Mallika Badrinath — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Nandhini Karthick. Thank you both

By: saranya k

saranya k — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Nandhini Karthick. Super

By: archana ramesh

archana ramesh — Thu, 01 Jan 1970 00:00:00 +0000

Very nice video! How do we make the curd puli?

By: Uma Ravikumar

Uma Ravikumar — Thu, 01 Jan 1970 00:00:00 +0000

Very tasty recipe I will try mam thank you

By: Chithra Raman

Chithra Raman — Thu, 01 Jan 1970 00:00:00 +0000

Tasty

By: Aravind Aravind

Aravind Aravind — Thu, 01 Jan 1970 00:00:00 +0000

Interesting recipe madam. I have made mor kuzhambu using fried vendakka or pooshanikkai. Never tried with murungakkai as usually I add to sambhar only. Will try with murungakkai next time

Madam when my mother used to make Mor Kuzhambu she used to boil the thenga vizhuthu in very low flame and switch it off when the paste has a small boil [muthu kodhi] and used to add sour thick curd after removing the semi boiled paste from the hob and wait for it to slightly cool down. My mother used to say curd should never be boiled or heated to high temperature as the lacto bacillus in curd will get toxic when boiled or heated to high temparatures. Boiled curd might cause some health issues in long run was what she feared. Is this true or a misconception on her part? I on my part have been following this and even when eating thayir sadham I wait for rice to fully cool and then only mix curd and eat it.

By: Sri Sairam Siddha Varma Channel

Sri Sairam Siddha Varma Channel — Thu, 01 Jan 1970 00:00:00 +0000

Super mam I am also Salem and I am watching you from my childhood now I am seeing for my child good job mam

By: Mallika Badrinath veetu samayal / Mallika Badrinath

Mallika Badrinath veetu samayal / Mallika Badrinath — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Sri Sairam Siddha Varma Channel. Thank you

By: Harini

Harini — Thu, 01 Jan 1970 00:00:00 +0000

mam please reply me if coriander leaves slightly changed to yellow can it be used we are discarding the whole bunch if it turns yellow expecting ur reply and I want to thank you for creating health awareness for the public continue your valuable service mam thank you we have learnt a lot from you thanks once again

By: Mallika Badrinath veetu samayal / Mallika Badrinath

Mallika Badrinath veetu samayal / Mallika Badrinath — Thu, 01 Jan 1970 00:00:00 +0000

In reply to Harini. Generally we don't use.

By: geetha chandran

geetha chandran — Thu, 01 Jan 1970 00:00:00 +0000

Nice mam.

By: soundharya lakshmi

soundharya lakshmi — Thu, 01 Jan 1970 00:00:00 +0000

Wow mouth watering …………..

By: Mallika Badrinath veetu samayal / Mallika Badrinath

Mallika Badrinath veetu samayal / Mallika Badrinath — Thu, 01 Jan 1970 00:00:00 +0000

In reply to archana ramesh. I will show one day

By: Raw&Uncut Windows

Raw&Uncut Windows — Thu, 01 Jan 1970 00:00:00 +0000

Very nice recipe.