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Indian recipes and culinary adventures

Upma Sambar Saga: A South Indian Delight!

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Chef Curry Do’pyaza

Upma Sambar Saga: A South Indian Delight!

Namaste Doston! Vanakkam Nanbargale! (Greetings friends!)

Chef Curry Do’pyaza here, back in your kitchens, ready to whisk you away on another delicious adventure! Today, we’re diving headfirst into the warm, comforting embrace of Upma and Sambar. This dynamic duo is a staple in South Indian homes, a breakfast champion, and a soul-satisfying meal any time of day.

Occasions and All Things Auspicious

Upma and Sambar are not just food; they’re a feeling! You’ll often find this delightful dish gracing breakfast tables during festivals like Pongal, Ugadi, and Diwali in South India. It’s a common offering during poojas (prayers) and a comforting meal during the monsoon season when a warm, flavorful dish is all you crave. This simple yet satisfying dish is a great way to start any auspicious occasion.

A Glimpse into History

Upma, in its essence, is an ancient dish. The concept of cooking semolina with vegetables and spices has been around for centuries in India. Sambar, the tangy lentil-based vegetable stew, likely evolved alongside it. While pinpointing the exact origin is tricky, the combination of Upma and Sambar is a testament to the ingenuity of South Indian cuisine, showcasing how simple ingredients can be transformed into a culinary masterpiece.

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients for Upma:

  • 1 cup Sooji (Semolina/Rava)
  • 2 tablespoons Tel (Cooking Oil)
  • 1 teaspoon Rai (Mustard Seeds)
  • 1 teaspoon Urad Dal (Split Black Gram)
  • 1 teaspoon Chana Dal (Split Chickpea Lentil)
  • 1/4 cup Pyaaz (Onion), finely chopped
  • 1 Hari Mirch (Green Chili), finely chopped (adjust to your spice preference)
  • 1/2 inch Adrak (Ginger), grated
  • 1/4 cup Gajar (Carrot), finely chopped
  • 1/4 cup Matar (Peas)
  • 2.5 cups Pani (Water)
  • 1/4 cup Hara Dhaniya (Fresh Coriander Leaves), chopped
  • Namak (Salt) to taste

Ingredients for Sambar:

  • 1/2 cup Toor Dal (Split Pigeon Pea Lentil)
  • 2 cups Pani (Water)
  • 1/2 teaspoon Haldi (Turmeric Powder)
  • 1/2 cup mixed vegetables (Drumsticks, Okra, Eggplant, Pumpkin – use what you have!)
  • 1 medium Pyaaz (Onion), chopped
  • 1 medium Tamatar (Tomato), chopped
  • 1 tablespoon Sambar Powder
  • 1 teaspoon Imli (Tamarind) pulp
  • 1 tablespoon Tel (Cooking Oil)
  • 1 teaspoon Rai (Mustard Seeds)
  • 1/2 teaspoon Methi (Fenugreek Seeds)
  • 2 Sukhi Lal Mirch (Dry Red Chilies)
  • A few Curry Patta (Curry Leaves)
  • Hara Dhaniya (Fresh Coriander Leaves) for garnish
  • Namak (Salt) to taste

Upma – Step-by-Step Instructions:

  1. Roast the Sooji: In a kadhai (wok) or pan, dry roast the sooji over medium heat until it turns light golden brown and fragrant. This usually takes about 5-7 minutes. Be careful not to burn it! Remove from the pan and set aside.
  2. Tempering Time: In the same pan, heat the oil. Add mustard seeds. Once they splutter, add urad dal and chana dal. Fry until golden brown.
  3. Sauté the Aromatics: Add onions, green chilies, and ginger. Sauté until the onions turn translucent.
  4. Add the Veggies: Toss in the carrots and peas. Sauté for another 2-3 minutes.
  5. Water Works: Pour in the water and add salt. Bring it to a rolling boil.
  6. The Grand Finale: Reduce the heat to low. Slowly add the roasted sooji to the boiling water, stirring constantly to avoid lumps.
  7. Simmer and Serve: Cover the pan and let the upma simmer for 5-7 minutes, or until all the water is absorbed and the upma is cooked through.
  8. Garnish and Enjoy: Garnish with fresh coriander leaves and serve hot with Sambar.

Sambar – Step-by-Step Instructions:

  1. Cook the Dal: Wash the toor dal and pressure cook it with water and turmeric powder until soft and mushy (about 3-4 whistles).
  2. Sauté the Veggies: In a separate pot, heat oil. Add mustard seeds and fenugreek seeds. Once they splutter, add dry red chilies and curry leaves.
  3. Onions and Tomatoes: Add onions and sauté until translucent. Then add tomatoes and cook until softened.
  4. Vegetable Medley: Add the mixed vegetables and sauté for 2-3 minutes.
  5. Spice it Up: Add sambar powder and sauté for a minute.
  6. Dal and Tamarind: Pour in the cooked dal and add tamarind pulp. Add salt to taste.
  7. Simmer and Serve: Bring the sambar to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld together.
  8. Garnish and Enjoy: Garnish with fresh coriander leaves and serve hot with Upma.

Chef’s Tips for Upma Perfection:

  • Roasting is Key: Don’t skip roasting the sooji! It gives the upma a nutty flavor and prevents it from becoming sticky.
  • Water Ratio: The water-to-sooji ratio is crucial. Too much water will result in mushy upma, while too little will make it dry.
  • Stir, Stir, Stir: Stir constantly while adding the sooji to the water to prevent lumps.
  • Spice it Up: Adjust the amount of green chilies and sambar powder to your liking.

Cooking Variations:

  • Pressure Cooker Upma: After sautéing the vegetables, add the roasted sooji and water to the pressure cooker. Cook for 2 whistles. Quick and easy!
  • Microwave Upma: Combine all ingredients in a microwave-safe bowl. Microwave on high for 5-7 minutes, stirring occasionally.
  • Slow Cooker Sambar: Sauté the vegetables and spices, then add them to the slow cooker along with the cooked dal and tamarind pulp. Cook on low for 6-8 hours.
  • Induction Stove: Follow the stovetop instructions, adjusting the heat settings as needed for precise temperature control.

Nutritional Information (Approximate):

  • Upma (1 cup): Calories: 200-250, Protein: 5-7g, Carbohydrates: 30-40g, Fat: 5-8g
  • Sambar (1 cup): Calories: 100-150, Protein: 5-7g, Carbohydrates: 15-20g, Fat: 3-5g

Serving Suggestions:

  • Serve Upma and Sambar hot.
  • Garnish with a dollop of ghee (clarified butter) for extra richness.
  • A side of coconut chutney or pickle complements the flavors beautifully.
  • A cup of hot chai (tea) is the perfect accompaniment.

Time to Cook!

So, there you have it! A complete guide to making delicious Upma and Sambar at home. This dish is a comforting classic that’s sure to please everyone. Go ahead, try this recipe and share the joy with your friends and family. Let me know how it turns out!

Happy Cooking!

Chef Curry Do’pyaza, signing off!