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.
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:
- 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.
- 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..
- 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:
- Knead the dough by mixing all the ingredients and set aside for 30 mins.
- 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.
- Remove and set aside. Knead the dough again till it becomes soft.
- Now make the balls of even size and roll it a little.
- 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..
- 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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