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July 20, 2009

RICE UPMA /ARISI UPMA WITH ADAYAR ANANDA BHAVAN STYLE SAMBAR

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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..Tongue out 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!!Drooling Even I too love sambar for upma nowadays ..  Wink
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 sambhar 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
  • Channa dal - 1 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.

KITCHEN CLINIC


TOOR DAL :

Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food.

Other common names

Other common names are तुवरि (tuvari) in Sanskrit, arhar (Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :"തുവര" ),togari (Kannada), Kandi (కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.

USES:


It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them. Its recommended usage is: Green leaves of Pigeon peas around 10 grams along with 7 black peppers should be finely ground and mixed in water and then taken as a drink. Green leaves of Pigeon peas ground in water and added to half boiled water should be applied externally on the affected body part. Pigeon peas should be cooked in water (as dal, an Indian dish) and its water should be given to the patient.
Rice, white, long-grain, regular,
raw, unenriched

Nutritional value per 100 g (3.5 oz)

Energy 370 kcal   1530 kJ
Carbohydrates - 79 g
Sugars  0.12 g
 Dietary fiber  1.3 g 
Fat -0.66 g
Protein -7.13 g
Water -11.62 g
Thiamine (Vit. B1) - 0.070 mg  

Riboflavin (Vit. B2)  0.049 mg  

Niacin (Vit. B3)  1.6 mg  

Pantothenic acid (B5)  1.014 mg 

Vitamin B6  0.164 mg

Folate (Vit. B9)  8 μg 

Calcium  28 mg

Iron  0.80 mg

Magnesium  25 mg

Manganese  1.088 mg

Phosphorus  115 mg

Potassium  115 mg  

Zinc  1.09 mg

TRIED & TASTED:

CARROT POLI FROM EC’S BLOG:
I should thank EC for posting this yummy sweet just for me..I was elated Banana
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 Happy
Here is the recipe which i followed.This is for my future reference too Winking
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.. Thumbsup
carrot boli

Bye for now Wave

39 comments :

  1. 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....

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

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  3. 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..

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  4. Upma with sambar is such a great combi.

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  5. rice upma is one healthy upma... smabar is perfect combo

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  6. this makes me want to come and eat in India amazing food

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  7. Upma with sambar sounds great. Though I have never had this combo, seeing your platter tempts me a lot!

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  8. wow! slurp! the recipe is so good!

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  9. 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:)

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  10. where there is Sambar,there I am..:D..lovely dishes Chitra..am droolinggg..:)

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  11. My sis makes this upma and heard a lot about it. It is high time that I try this!

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

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  13. 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 :)

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  14. Upma looks yummy chitra...this is very new recipe for me.

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

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

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  17. 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

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  18. Usually make sambhar with idli/dosa. This combination looks great. Will make sambhar with upma next time.

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  19. The A2B sambhar caught me. Waav, thanks Chitra.

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  20. upma and sambar is sich a delicious combo! That sambar looks droolworthy:)

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  21. lovely spread........yummy delights

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  22. Woww... looks soo yummy and tempting... good job.. i will try :)

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  23. Lovely n perfect combo!!!
    Thanks for visiting.Keep visiting!!
    Include me in ur blog roll

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  24. 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

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

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  26. Photos look fabulous to me Chitra tasty and delicious.

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  27. Perfect combo..looks delicious...and nice click

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  28. 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.....

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  29. Wow lovely sambhar chitra. Looks yummy.

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  30. AAB has sambar powder too??? Sambar looks great.

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  31. AAB has Sanbhar powders too??? Wow thats interesting.Looks wonderful.

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  32. Thats such a satisfying meal!

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

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  34. now, this sounds very very tempting

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  35. Thanks a lot for ur sweet comments :)

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

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  37. 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!

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