Sambar

Sambar..the first & foremost of all south Indian Dishes. It is again a " must have" in almost all festivities in the south. Every state and culture have a variant sambar recipe. Some like it more sweet, whereas others have it spicy with even ground fried coconut paste.

This dish is said to have an interesting origin. Many many years back when the Maratha's where ruling Tanjore under the King Sambhoji who was a great connosieur of food, he used to cook a dish with kokum which he got from Maharashtra. But once it so happened that there was delay in getting kokum for his favorite dish amti. The kitchen staff suggested that he use Tamarind instead which is used by locals for the sour taste.The chef king decided to try that and that was the origin of this new dish which got his name.

Soon this dish got popular in his kingdom and in nearby places ( who can refuse the King's recipe and still remain alive). In coastal areas where use of coconut was popular, spiced ground coconut paste was also added.

Idli Upma

Idli Upma is an easy dish especially during morning rush hours.. & the best part is that it can be made using left overs..Upma is said to be a kannada origin dish, considering the varieties of " bath" - bissibelle,kara etc,..this could be true.Usually kara bath & kesari bath go together. However upma has well adapted to most south indian states and is also popular in certain north indian states with certain changes.

Here is the recipe ( Serves 2)

Idlis : 4 No:s ( Leftovers are ok )

Grated Coconut - 1 cup ( medium size)

Shallots : 10 no:s ( small onions)

Mustard Seeds : 1 tsp

Curry leaves : 10 no:s
Green Chilli : 3-4 No:s
Fenugreek : 1 tsp
Black Pepper Powder: 1 Tbsp
Oil - 1 tsp
salt to taste

Heat oil in a kadai & splutter the mustard seeds, fenugreek & the curry leaves. Add sliced shallot, salt & cover with a lid. After 3-4 mins, add the coconut & sliced green chillis ( small pieces), stir & let it cook for about 2 mins.
Meanwhile crush the idlis ( Either by hand or simple grind in the mixer).The finer the better it is.As it should resemble upma.
Add the crushed idlis & stir well. Let it cook for another 2-3 mins. Sprinkle pepper powder, stir well & voila, ur idli upma is ready to eat :)

Garnish using Corainder Leaves, Fried cashewnuts etc. Other vegies like Carrot, Potato, Green Peas, Yellow/Red Peppers etc can also be added to make the upma more nutritious & colorful.

It is best had with any sort of chutneys ( from chilli-coconut,onion tomato, mint and so on)