Got to admit, I am addicted to sambar. In Kerala, we say, when a lady is expecting, she gets the craving to have raw tender mangoes (pachamanga).God knows from where. I am a mother of 3 and have never felt any attraction towards it. For my first, it was oranges, and i used to take 5-6 oranges per day! With my second, it was watermelons. Was very much dependednt on it all thru the 9 months for its liquid content, coz even a sip of normal drinking water and ..off ...its out !
But with the third, things were slightly different. There came in this Mr. Sambar, (its in wikipedia too! ) one of the most inevitable dishes of keralite vegetarian cuisine. And....and it still lingers, even thou our Mr. No.3 is 3 plus years old by now.Could have it in all sort of combinations. Right from rice and sambar, with chapatti..to even biscuits. Yeah, its the most wierdest combo to try...but, i liked it. And what i like, i can have it any time - morning, evening, or night.
Had been reading about oats upma, oats idli, oats this, oats that....and was planning to try this for long. Finally decided on making it and definitely, having sambar as a combination for it. But, was really short of all the different vegetables needed to make it, so after some thought...conclusion. Sambar flavoured upma. Yes, was gonna try it then and there.
For all those oats repellant humans (just like me!) here is one better alternative. Oats Upma,the flavoured version - with an indian touch. A pinch of sambar masala, and it brings a world of difference. But, just that we need to use the old fashioned rolled oats for making upma. Do not try it with the instant oats. It gets too mushy.
You need:
whole grain old fashion rolled oats - 1 cup
water - 1 cup
frozen veggies - peas-carrots - 1/2 cup
onion - 1/2 medium size, finely chopped
green chilly - 1 long, finely sliced
ginger - 1/4 inch piece, diced into bits
sambar powder - 1/2 tsp
peanuts, channa dal, urad dal - 1 tbsp
water - 1 cup
frozen veggies - peas-carrots - 1/2 cup
onion - 1/2 medium size, finely chopped
green chilly - 1 long, finely sliced
ginger - 1/4 inch piece, diced into bits
sambar powder - 1/2 tsp
peanuts, channa dal, urad dal - 1 tbsp
To season:
oil - 2 tsp
mustard seeds - 1/2 tsp
channa dhal - 1 tsp
urad dhal - 1 tsp
cumin seeds - 1/4 tsp
curry leaves - 4
salt - 1/4 tsp
oil - 2 tsp
mustard seeds - 1/2 tsp
channa dhal - 1 tsp
urad dhal - 1 tsp
cumin seeds - 1/4 tsp
curry leaves - 4
salt - 1/4 tsp
Procedure:
- Soak the rolled oats in water for about 3 mins
- While it is soaking, cut your onion, green chilly, ginger
- In a hot pan, add 2 tsp of oil, season it with mustard seeds, chana dhal, urad dhal, cumin seeds, green chillies, curry leaves, ginger, raw peanuts and saute until chana dhal, peanuts are golden brown and crispy. Do not brown them all.
- Now add the onions and saute until they turn translucent
- Sprinkle some salt and sambar powder
- Add the vegetables (I added frozen peas and carrot - they cook very quick) and saute well
- When the veges are done, (you may cover and cook if they are not frozen), drain the oats really well and add them to the pan. Do not squeeze the oats though. It will get mushy.
- Saute the oats for about 3 mins with frequent stirring. You may sprinlke the drained water now and then, to get the oats cooked. Cover and cook for 3-4 minutes on really low flame.
- Adjust salt and serve hot as is or with any chutney.
- This is a healthy, tasty, easy breakfast for those 'no-no to oats' eaters.
And....for all those who have not noticed, our dear Mr. Quaker have lost some weight, got a haircut and gets a much trimmer look :). Not very latest a news, about a year old...but, just sharing. Below is the link.
Well....thats a big bowl of hot hot sambar, straight from the stove, while lovingly writing about it.
Your's truly,
The Sambar freek.
