Rice Upma / Arisi Upm With Adayar Anandha Bhavan Style Sambar

I learnt this upma from my MIL and sambar from my friend Krithiga. This sambar serves as an excellent combo for this upma. I usually make this sambar for idli/Dosa. But this time I tried for this upma. It was a divinely combination. It can be prepared within 15 mins. 🙂
Normally we all make coconut chutney/Tomato /Coriander chutney for upma. But I usually make different sambar. My hubby likes to have upma with sambar more than chutney. Also the juicy sambar when mixed with upma gives a heavenly taste, Slurpp!. Even I too love sambar for upma nowadays. 

Ingredients 


FOR UPMA

  • Raw rice – 1 cup
  • Toor dal – 1.5 tbsp

To temper:

  • Mustard  seeds – 1 tsp
  • Urad dal – 2 tsp
  • Channa dal –  1 tsp
  • Green chilly – 2 nos (Slit cut)
  • Curry leaves – a sprig
  • Ginger – 1 inch ( chopped finely)
  • Hing /Asafetida – 1/2 tsp
  • Oil – 1 tbsp
  • Water – 2.25 cups

Method

  • Soak rice and dal together for 1 hr. Run in the mixie only once (use inch/Juice option)..It should be just broken into two..Set aside..
  • Heat oil in a cooker base and add the tempering items in the same order.Add only half of the hing during tempering..
  • Then add the water.Mix well by adding a tsp of oil.Now add the remaining 1/4 tsp of hing and add the rice and dal mixture.Stir it well till the water gets absorbed by the rice,dal mixture..Now close the lid and cook for 1 whistle in low flame.
  • Remove and serve hot with sambar/Chutney!!
AAB SAMBAR RECIPE

Ingredients:

  • Toor dal- 1/4 cup 
  • Tomato – 2 nos (finely chopped)
  • Small onion – 10 nos (Peeled ) (U can use big onion too )
  • Adayar Ananda Bhavan Sambar powder – 1.5-2 tsp (if u dont have this sambar powder,u can use MTR,SAKTHI sambar powders ..)
  • Red chilly powder – 1/2 tsp
  • Jaggery – a small piece
  • Turmeric powder – a pinch
  • Hing /Asafetida – 2 pinches.
  • Salt & water – as  needed
To dry roast& grind:
  • Coriander seeds – 1 tbsp
  • Chana dal – 1.5 tbsp
  • Methi seeds – 1/2 tsp
  • Hing – 1/4 tsp
  • Red chillies – 2 nos

To temper :

  • Mustard seeds – 1/4 tsp
  • Urad dal – 1 /2 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves – a sprig
  • Oil – 1 tsp

Ghee – 1 tbsp
Coriander leaves – to garnish
 Method:

  1. Take a pressure cooker and add the items given under “ingredients”..with salt & water.Soak for 15 mins(this helps the toor dal to cook well N mash).Cook for 2 whistles in low flame..Open and mash it well.
  2.  Ruoast all the ingredients in a drop of oil & grind it to a fine powder. Add this powder, jaggery after opening the cooker and let it boil well.Temper it and garnish with coriander leaves..
  3. Finally add a tbsp of ghee and mix well or u can temper with ghee.  This gives an added flavor to this sambar !!This is the most important step .Plz dont forget..

Note:
U  can add any veggies of ur choice to make it healthy..
For upma..Instead of soaking rice and dal for  1 hr,u can directly run it in the mixie once and repeat the same procedure.

TRIED & TASTED:


CARROT POLI FROM EC’S BLOG:



I should thank EC for posting this yummy sweet just for me. I was elated !!
I tried this on sunday evening. I made some small changes in her recipe. I added grated coconut and instead of grinding the boiled carrots ..I grated them.
It tasted excellent and i’ve decided to make it for my guests. 
Here is the recipe which I followed.This is for my future reference too. 
For stuffing:

  • Boiled and grated carrot – 2 nos (medium sized)
  • Grated coconut – 1/4 cup
  • Sugar – 10 tsp (adjust )
  • Cardamom – 2 nos powdered
  • Ghee – 1 tsp

For dough:

  • Maida – 3/4 cup
  • Cooking soda – a pinch
  • Salt – a pinch
  • Oil – 1 tbsp
  • Kesari color – a pinch
  • Water – as needed.

Method:

  1. Knead the dough by mixing all the ingredients and set aside for 30 mins.
  2. In a kadai take the grated coconut along with sugar. Let it mix well and sugar melt. Then add the boiled, grated coconut, ghee, cardamom powder. Stir it well till it forms a ball and becomes non sticky.
  3. Remove and set aside. Knead the dough again till it becomes soft.
  4. Now make the balls of even size and roll it a little.
  5. Place the stuffing in the middle and cover it by pulling all the sides of the dough. Make a ball and pat it to a thin chappathi on a greased polythene sheet..
  6. Heat a dosa tawa and cook the poli on both the sides by pouring little oil around it..

Yummy carrot poli is ready to eat.. 

Bye for now 🙂

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41 thoughts on “Rice Upma / Arisi Upm With Adayar Anandha Bhavan Style Sambar”

  1. lubnakarim06

    Oh wow….i never knew about AAB powder….Iam regular visitor to AAB….hmmm looks like u r trying a lot of recipes these days…..upma with sambar sounds yum….

    Reply
  2. Gita Jaishankar

    What a divine platter…love that combo of upma with sambar..Where do you get the Adayar Sambar powder…regular gorcery store?

    Reply
  3. Pavithra Elangovan

    MMmmmmmmm thats yummy platter chitra looks so delicious and comforting .. really wish to have them. I too make toordhal upma but slightly different have a glance at my blog when you find time .. Will try it ur version too dear..

    Reply
  10. Raks

    I hav never made this upma my self,neither maami makes 🙁 I think its time for me to try of my own!

    Sambhar sounds so simple,i will try 🙂

    Carrot boli looks very nice,I will try that too:)

    Reply
  14. Anonymous

    Thats a power packed Upma for sure..sambar makes me drool..adyar anandhabhavan sambar is so special ? looks totally yummy

    Reply
  15. Chitra

    Thanks a lot for ur lovely cooments..
    @lubna..Thanks dear..Its available in all AAB.TRy and let me know 🙂

    @gita..Thanks..This sambhar powder is available only at AAB.Not in regular groceries..u can try the same with sakthi sambhar powder 🙂

    Thanks Ann..AAB is one of the famous restaurants in tamilnadu 🙂

    Reply
  17. Priya Narasimhan

    Nice breakfast recipe and its too tempting. :-)..I necer knew that A2B sells sambar powder too..Will buy it sometime..

    Reply
  18. chef and her kitchen

    We also make something similar to this upma…That sambar powder is quite interesting dear..I will buy next time I come to bangalore..

    Reply
  19. Suparna

    hi chitra,
    Like many others I too didnt know that A2B sells sambar powders …shall def. try it 🙂
    Ur recipe seems very unique. Thanks for sharing it.
    Happy T&T dear!! 🙂
    TC

    Reply
  26. EC

    A2B sambar powder-never heard of this,. will ask someone to get it from chennai for me..Arisi upma looks super, Thanks for trying out carrot poli ..glad u liked it

    Reply
  27. Vrinda

    I lov all kinds of upmas,added one more in my list..looks so yum ,liked the easy sambar recipe too..thanx for sharing…

    Reply
  30. Myvegfare

    wow, ur sambhar is making me so hungry dear, can u send me a plate please it is 5 O clock, i haven't cooked anything still…..

    Reply
  35. Vikis Kitchen

    Arisi upuma and that sambar makes me drooling. U are so good at trying traditional foods. Carrot boli looks divine.

    Reply
  38. Laavanya

    The arisi upma looks delicious and I love that super-quick sambar recipe.
    Carrot poli has such a fascinating colour.

    Reply
  39. Rohini

    Hi Chitra, that's absolutely yummy.. u have left me drooling!! 🙂
    Thanks for stopping by.. I have added you onto my blogroll! Hope you dont mind!
    You have an awesome collection.. I'll try some soon!

    Reply
  40. Unknown

    What a flavorful sambar ..I wanted to make it with arisi upma but changed my mind in the last min and paired with kuthiravali upma (from ur space too) .. It was a delightful combo. Thanks for the recipe.

    Reply
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