Kadamba Sadam is a delicious, authentic South Indian rice (one pot meal) preparation with mixed country vegetables, rice, lentils, legumes and spice powder. It is more or less similar to sambar sadam except that, in kadamba sadam, we add only country vegetables (locally grown nattu kaigari) and do not add onion and garlic. I got this recipe from a local Murugan temple manager as this dish is made in that temple often as prasadham. Well, do not get intimidated by the long list of ingredients. Only the list is big, the recipe is a breeze to make. Today we will learn how to make Kadamba sadam following this easy recipe with step wise picture.
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.
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.
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