lol ! if that were true, i and millions of indians who eat avakai mango pickle should have died and died and died many many times ! no i would not believe this !
Love your quick and easy tasty dishes. Thanks for sharing your knowledge and know-how. You are awesome!!
I did miss some of the ingredients and I don't think all of them you used here are in the more info space there...can you send me the recipe?? thnx in advance!!
Like marcbeau1982 ....I too have always know this to be true...but maybe it turns that way once it ripens...IDK but would be intersting to find out.
i have written it in the "more info " section of this video.. in case it is not sufficient information, i would be glad to elaborate ..do let me know ..:-)
The third one sounds like "urad dal," the fourth one sounds like "sungata," the sixth one (after the green chilis) sounds like "patipam." I think hing and mung dal are also mentioned. Can you clarify these?
Thank you, your cooking is really great and exciting, and I didn't know this recipe before.
am terribly sorry, now i understand that i did mention some things not written in the more info .. yes urad dall is added, the next chana dall ( which sounded like sungata ), the next is curry leaves ( karepak which sounded like patipam), optionally you could add mung dall and hing ( asafoetida ).. the names for these ingredients in other languages can be found in wikipedia..and btw..if you omit one or two of the dalls its ok .. hope this clarifies .. do let me know if you need any further info
Thank you, may I ask another question? How do you call the action of frying of the spices in the oil at the beginning? In north India they call it "chaunk" (Hindi), "tarka," or "bagar" (Bengali), but I'm wondering how you call this technique in your own language.
Thank you, you are a fountain of information, and I am sharing your recipe with my friends. At the English-language Wikipedia it says that in Kannada frying spices (chaunk) is called "oggaraṇe" (ಒಗ್ಗರಣೆ) and that in Telugu it's "popu" or "thiruguvaatha." So are all these names correct? This is information I can't find in many book, so your expertise is greatly appreciated.
What is the name of your language, if I might ask? I have never heard of a language that combined Kannada and Tamil, although I know that those two states border one another.
I read that mango peel is poisonous, it's in the same family as poison ivy.
marcbeau1982 3 years ago
lol ! if that were true, i and millions of indians who eat avakai mango pickle should have died and died and died many many times ! no i would not believe this !
oldernwiser0 3 years ago
Namaste OlderWiser jii
Love your quick and easy tasty dishes. Thanks for sharing your knowledge and know-how. You are awesome!!
I did miss some of the ingredients and I don't think all of them you used here are in the more info space there...can you send me the recipe?? thnx in advance!!
Like marcbeau1982 ....I too have always know this to be true...but maybe it turns that way once it ripens...IDK but would be intersting to find out.
sweetahLolita 3 years ago
Can you please tell us the ingredients you're adding? It's a bit difficult to hear them.
dbadagna 3 years ago
i have written it in the "more info " section of this video.. in case it is not sufficient information, i would be glad to elaborate ..do let me know ..:-)
oldernwiser0 3 years ago
The third one sounds like "urad dal," the fourth one sounds like "sungata," the sixth one (after the green chilis) sounds like "patipam." I think hing and mung dal are also mentioned. Can you clarify these?
Thank you, your cooking is really great and exciting, and I didn't know this recipe before.
dbadagna 3 years ago
am terribly sorry, now i understand that i did mention some things not written in the more info .. yes urad dall is added, the next chana dall ( which sounded like sungata ), the next is curry leaves ( karepak which sounded like patipam), optionally you could add mung dall and hing ( asafoetida ).. the names for these ingredients in other languages can be found in wikipedia..and btw..if you omit one or two of the dalls its ok .. hope this clarifies .. do let me know if you need any further info
oldernwiser0 3 years ago
Thank you, may I ask another question? How do you call the action of frying of the spices in the oil at the beginning? In north India they call it "chaunk" (Hindi), "tarka," or "bagar" (Bengali), but I'm wondering how you call this technique in your own language.
dbadagna 3 years ago
my own language is a mix of kannada and tamil and in my language it is called "talch" (ताल्च ) .. in telugu here it known as "talimpu "...
oldernwiser0 3 years ago
Thank you, you are a fountain of information, and I am sharing your recipe with my friends. At the English-language Wikipedia it says that in Kannada frying spices (chaunk) is called "oggaraṇe" (ಒಗ್ಗರಣೆ) and that in Telugu it's "popu" or "thiruguvaatha." So are all these names correct? This is information I can't find in many book, so your expertise is greatly appreciated.
dbadagna 3 years ago
For Tamil I found "thaalithal"/t̪aːɭit̪t̪al̪" (தாளித்தல்). Is that correct too?
dbadagna 3 years ago
What is the name of your language, if I might ask? I have never heard of a language that combined Kannada and Tamil, although I know that those two states border one another.
dbadagna 3 years ago
looks tasty, Ill try it. Thanx
DollyOvadia 3 years ago
you're welcome !
oldernwiser0 3 years ago
best item to b prepared during festival times n easy+quick breakfast dish thank u....
shruthyram 3 years ago
yes..
oldernwiser0 3 years ago