This is one of my go-to easy breakfast recipes that we make very often at home. I always make extra chapati’s and I am the happiest person to have leftover chapatis after dinner on the table. Wrap the leftover chapatis in an aluminium foil and leave it in the kitchen at room temperature. I never refrigerate the leftover chapatis. Use the chapatis the next day for making scrambled chapati upma. There are a lot of ingredients you can add to the upma. I have kept it really simple as this is how I do at home. I do not have a lot of time in the mornings, so I like to keep it as simple as possible. I add a couple of eggs to the upma. If you do not want to add eggs, you can add shredded paneer or tofu.
Cut the chapati into small bits. Set aside.
Heat oil in a pan and add in the onions, curry leaves and chopped green chillies. Add in the salt at this stage. Do not add a lot of salt. Remember that the chapati is already salted. Saute till the onions are soft.
Break in the eggs and add in the pepper powder. Add in the chapati pieces immediately. The eggs will coat the chapati better if added simultaneously.
Saute for five minutes until the chapati is completely dry and starting to crisp up a little. Finally add in the coriander leaves and mix well to combine. Remove from heat and serve hot.
- 8 Chapati / Roti
- 2 teaspoon peanut oil / vegetable oil
- 2 onions, chopped
- 3 green chillies, chopped
- 1 sprig curry leaves
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon black pepper powder
- 4 sprigs coriander leaves, finely chopped
- Cut the chapati into bits. Set aside.
- Heat oil in a pan and add in the onions, curry leaves and chopped green chillies. Add in the salt. Saute till the onions are soft.
- Break in the eggs and add in the pepper powder. Add in the chapati pieces immediately.
- Saute for five minutes until the chapati is completely dry and starting to crisp up a little. Finally add in the coriander leaves and mix well to combine. Remove from heat and serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: Indian
- 8 Chapati / Roti
- 2 teaspoon peanut oil / vegetable oil
- 2 onions, chopped
- 3 green chillies, chopped
- 1 sprig curry leaves
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon black pepper powder
- 4 sprigs coriander leaves, finely chopped
- Cut the chapati into bits. Set aside.
- Heat oil in a pan and add in the onions, curry leaves and chopped green chillies. Add in the salt. Saute till the onions are soft.
- Break in the eggs and add in the pepper powder. Add in the chapati pieces immediately.
- Saute for five minutes until the chapati is completely dry and starting to crisp up a little. Finally add in the coriander leaves and mix well to combine. Remove from heat and serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/leftover-chapati-upma-recipe-breakfast-scrambled-chapati/
I love Tamilnadu style sambar sadam. Its the perfect comfort food for lunch. I love both bisi bele bath as well as sambar sadam. Here is the recipe for Bisi Bele Bath. This is Chef.Palanisamy’s recipe for sambar sadam. His sambar sadam is legendary. Here it is.
First lets do some Prep Work. We will need to grind a masala for sambar sadam.
Heat a teaspoon of ghee in a pan and add in all the masala ingredients except coconut. Saute the spices till fragrant on a low flame. Add in the coconut and saute till the coconut is slightly brown. Set aside to cool.
Grind the roasted spices to a smooth paste with half a cup of water. Set aside.
Soak a gooseberry sized tamarind in a cup of water for 15 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and set aside.
Boil the veggies along with onion, tomato and tamarind pulp. Cook the veggies in the cooker for 2 whistles (5-6 minutes). Remove from heat and wait for the pressure to release in the cooker naturally. Veggies: Use vegetables of your choice like Carrot, Beans, Chow-Chow, Drumstick etc.. Use a total of 2 cups of veggies.
Now, Lets cook the rice and dal. Soak the dal and rice in water for half an hour. We will be using raw rice for this recipe. Another thing is to use equal quantity of dal and rice. I have used half a cup each of toor dal and sona masuri rice. Cook the dal and rice in a pressure cooker with 3 cups of water for 5 whistles. Remove from the stove and wait for the pressure to release.
Open the cooker and mash the rice and dal with the back of a ladle. Set aside.
Now the final tempering and assembly.
Heat oil in a pan and add in the cumin seeds, mustard seeds, red chillies and curry leaves. Let the seeds splutter. Add in half a cup of water and the ground masala. Add in asafoetida (hing), turmeric powder and salt. Let it simmer for a minute.
Add in the boiled veggie mixture. Let it simmer for 5 minutes more.
Add in the cooked dal rice mixture and mix well. Add in the ghee. The rice mixture will be slightly liquid. The rice mixture will thicken as it cools.
Remove from heat and allow it to cool for atleast 30 minutes before serving.
For the Sambar Sadam Masala
- 1 teaspoon ghee
- 1/2 cup fresh shredded coconut
- 1 1/2 teaspoon coriander seeds
- 1 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 3 dried red chillies
- 1 teaspoon black pepper
For Boiling Veggies
- 1 onion, diced
- 1 tomato, diced
- 2 cups veggies (carrot, beans, chow chow, drumstick)
- gooseberry sized tamarind
Cooking Rice and Dal
- 1/2 cup toor dal
- 1/2 cup raw rice (sona masuri)
- 3 cups water
For Tempering
- 1 teaspoon sesame oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 3 dried red chillies
- 2 sprigs curry leaves
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoon salt
- 2 tablespoon ghee
For the Sambar Sadam Masala
- Heat a teaspoon of ghee in a pan and add in all the masala ingredients except coconut. Saute the spices till fragrant on a low flame. Add in the coconut and saute till the coconut is slightly brown. Set aside to cool. Grind the roasted spices to a smooth paste with half a cup of water. Set aside.
For boiling veggies
- Soak a gooseberry sized tamarind in a cup of water for 15 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and set aside.
- Boil the veggies in a pressure cooker to cook the veggies. Cook the veggies in the cooker for 2 whistles (5-6 minutes) and let the pressure settle in the cooker naturally.
Cooking Rice and Dal
- Soak the dal and rice in water for half an hour. Cook the dal and rice in a pressure cooker with 3 cups of water for 5 whistles. Remove from the stove and wait for the pressure to release. Open the cooker and mash the rice and dal with the back of a ladle. Set aside.
Final tempering
- Heat oil in a pan and add in the cumin seeds, mustard seeds, red chillies and curry leaves. Add in half a cup of water and the ground masala. Add in asafoetida (hing), turmeric powder and salt. Let it simmer for a minute. Add in the boiled veggie mixture. Let it simmer for 5 minutes more.
- Add in the cooked dal rice mixture and mix well. Add in the ghee. The rice mixture will be slightly liquidy. The rice mixture will thicken as it cools.
- Remove from heat and allow it to cool for atleast 30 minutes before serving.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Cuisine: Tamilnadu
