Why there is difference in ingredients between pooshanikai rasavangi and kathrikkai rasavangi. You put urid dal and vendhayam in P but not in K. Same way you put pepper in K but not in P. Plus the measurement of Chana Dal and Coriander Seeds are different for each. They both are rasavangi. If so, why there is such a difference. Please tell us the reason. Thanks. Regards
Rasavangi needs only coconut and roasted daniya made into a paste .. dhaniya flavour should be dominant .. that is why it is called rasavangi .. borrow from rasam.. if you add roasted Dhals it becomes arachuvutta sambar
Will make this today. I used to follow all your receipes it comes out really well. Thanks for sharing.☺
I made this today. It came out really well. Thanks
I tried this as well today, really good, thanks
So glad to hear 😊🙏 thank you
did today...yummy....all of us enjoyed...thank you sowmya 😊
Thanks 😊
Simple and terrific way to make rasavangi, thank you
Thank you so much 🙂
Super Mam. thanks for sharing.
Your website is down again
Can we make this podi in huge quantity so that v can use it for other cury also. If so, what is the composition v hve to
If we need to prepare more quantity its better to use dry coconut. Fresh one's will not have longer shelf life.
Super
Delicious!!
It was!
What would be the best side dish for this recipe?
any stir-fry vegetables like ladysfinger fry or potato fry would be very nice
Why there is difference in ingredients between pooshanikai rasavangi and kathrikkai rasavangi. You put urid dal and vendhayam in P but not in K. Same way you put pepper in K but not in P. Plus the measurement of Chana Dal and Coriander Seeds are different for each. They both are rasavangi. If so, why there is such a difference. Please tell us the reason. Thanks. Regards
Can we use dry coconut instead of fresh one
yes we can use dry coconut
@@Subbuskitchenpage thank you
Hi! What oil do u use?? I have noticed in all your videos that the color of the oil u use is always transparent like coconut oil.
yes, i use coconut oil only for cooking.
Rasavangi needs only coconut and roasted daniya made into a paste .. dhaniya flavour should be dominant .. that is why it is called rasavangi .. borrow from rasam.. if you add roasted Dhals it becomes arachuvutta sambar
Super
Thank you 😊🙏🙏🙏