Kadamba Sadam
Prep Time : 30 mins
Serves: 4
Recipe Category: Rice-Lunch
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Rice – 1 cup
Tur Dal – 1/3 cup
Turmeric powder – 1/2 tsp
Tamarind – Gooseberry sized ball
Salt as needed
Legumes
Chick peas (kondai kadalai) – 1 tbsp
Black eyed pea (karamani) – 1 tbsp
Dry peas (pattani)- 1 tbsp
For the Sambar Podi
Oil – 1/2 tsp
Bengal gram (kadalai paruppu/chana dal) – 2 tsp
Urad dal (ulundu) – 1 1/2 tsp
Coriander seeds (malli) – 1 tbsp
Red Chillies – 5-6
Fenugreek (vendhayam) – 1/4 tsp
Whole black pepper (milagu) – 1/2 tsp
Vegetables
Brinjal – 2
Pumpkin (parangikkai) – 1/2 cup
Ash gourd (poosanikkai) – 1/2 cup
Cluster beans (kothavarangai) – 6-7
Broad beans (avarakkai) – 6-7
Colocasia (seppankilangu) – 2-3 (optional)
Potato – 1 medium size
Chow Chow – 1/2 a chow chow
For the seasoning
Sesame seed oil – 1 1/2 tbsp
Mustard seeds – 1 tsp
Hing/ asafoetida – a generous pinch
Green chilli – 1-2
Curry Leaves – a sprig
Final addition
Oil – 1 tsp
Turkey berry vathal (sundakkai vathal) – 10
Garnishing
Sesame seed oil – 1 tsp
Ghee/clarified butter – 1 tsp
Coriander leaves – 2 tbsp finely chopped
Preparation
Wash and soak all the legumes together overnight in water.
Cook rice as you normally cook and keep it aside. If you do not know to cook rice, check how to cook rice. You can use any rice. I have used white raw rice.
Wash and chop all the vegetables into medium sized pieces. All the vegetables are chopped and kept ready below. In the picture below, you find peeled potatoes in the center, then brinjal, cluster beans, ash gourd, pumpkin, broad beans, chow chow and curry leaves. All the vegetables together measured 4 cups. You can add a little raw plantain (vazhaikkai) also.
Cook colocasia separately, if adding. Peel the skin and cut into 2 or 3 pieces and keep it aside (adding colocasia is optional).
Soak tamarind in a cup of hot water for 15-20 minutes. Extract around 1 1/2 cup of tamarind juice by adding more water. Discard the pulp.
Heat 1/2 tsp of oil and saute bengal gram, urad dal, coriander seeds, fenugreek, black pepper and red chillies on medium heat stirring continuously. Once dal turns golden brown, remove from heat.
After it cools, powder it finely and keep it ready. This is the sambar podi we are going to use for this kadamba sadam.
Pressure cook tur dal with 1/4 tsp turmeric powder for 3 whistles. You can keep the legumes in a small cup along with the dal to save time (picture below). I have the habit of soaking dal for 20 minutes in hot water prior to cooking. In this way, the dal gets cooked to a mush and it also saves a lot of time and fuel.
Method
Now in any heavy bottomed vessel, add all the vegetables (except colocasia), 1 1/4 cup of water and cook covered. Do not pressure cook as the vegetables will become mushy.
Once the vegetables are 3/4th cooked, switch off the heat.
In a kadai or pan, heat 1 1/2 tbsp of sesame seed oil, add mustard seeds, when it splutters, add hing, slit green chilli and curry leaves.
Then add the vegetables (along with the water if any) and the tamarind extract.
Add 1/4 tsp turmeric powder, salt needed and the cooked colocasia. Boil for 5-6 minutes on medium heat.
Then add the sambar podi which we prepared and boil again on medium heat for another 5 minutes.
Once the raw smell of the tamarind goes, add the cooked legumes and the mashed dal along with a cup of water.
Boil for few more minutes on medium heat. Our rice is also cooked and kept ready.
Mash the rice slightly when it is hot (not as you mash it for pongal). Then add to the kadamba sambar and mix well.
Cook on low heat, stirring from time to time until everything gets mixed well.
Heat a tsp of sesame seed oil and fry turkey berry (sundakkai vathal) until crisp.
Add to the kadamba sadam. Then add a tsp of ghee and a tsp of sesame seed oil, mix well and switch off the heat.
Garnish with coriander leaves and enjoy hot kadamba sadam with papads, chips and raita.
Note – I have not added coconut in this recipe. If you prefer, you can roast 1/4 cup of coconut in a pan until dry and light brown and grind it along with the sambar podi. If using decicated coconut, fry until light brown and grind it along with the sambar podi.
The sambar sadam will be mushy and semi solid. So adjust the consistency by adding more or less water along with cooked dal. As it cools, it becomes a little thick. In that case, you can add a little hot water and reheat it.
Check more Rice Recipes.
Lovely recipe. The picture looks just like how we get prasadam from temple… Piping hot kadhamba sadham in a plantain leaf. Thanks for sharing this.
Very nice recepy, we will try and share with our freinds, we are used only to bisibela bath, but this is different, we are follower of padhu kitchen bala bangalore
Super recipe. Started feeling hungry on going through the recipe. Highly a balanced diet. Whenever I get any doubt I go through your recipes. Thank you Pafhu
Very nice Recipe . Will do for prasadam
Thank you Padhu
I made kaadham sadham , it came out very well . Thank you again for the recipe . ��
Tried came out very nice
Superb ND tasty it was
Mouth watering Lovely recipe.. picture looks very tempting
Just Drooling padhu I love your recipes I follow them a lot. Stay blessed. Happy navarathri
In srilanka it is called Vairavar pongal or Vairavar madai (வைரவர் பொங்கல், வைரவர் மடை).
Thank for all your wonderful recipes.have tried a lot of recipes from your blog it came out really well also dear.please keep up the good work. May God bless you and your family dear.
Hi Padu,
Fantastic and simple!
I will be trying it this Thursday. Since I will be left with couple of hours only to cook, I will mix all the ingredients in the rice cooker and cook. Will this be ok? or do I pressure cook the legumes and mix it with all ingredients in the rice cooker. Note that here I do not have larger vessel to cook expect for my big rice cooker.
Yes, you can do that. Soak the dal in very hot water for 30-40 minutes. Use tinned chick peas as dry ones do not get cooked in rice cooker.
Padhu's kitchen is my guide for coming veg items. Thanks a lot
Simply super, I’m a beginner to traditional cooking, very useful information, great,