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Friday, September 30, 2016

Kadamba Sadam-Kovil Kadamba Sadam Recipe-No Onion-No Garlic Recipe

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.

Kadamba Sadam-Kovil Kadamba Sadam

Kadamba Sadam

Kadamba Sadam

 Prep Time : 30 mins
 Cook Time : 30 mins 
 Serves: 4
 Recipe CategoryRice-Lunch
 Recipe CuisineSouth Indian

   Ingredients needed

   Rice - 1 cup
   Tur Dal - 1/3 cup
   Turmeric powder - 1/2 tsp
   Tamarind - Gooseberry sized ball
   Salt as needed


   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


   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


   Sesame seed oil - 1 tsp
   Ghee/clarified butter - 1 tsp
   Coriander leaves - 2 tbsp finely chopped


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).

country vegetable and spices

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.

tamarind extract

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.

spice powder for 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.

cooked dal and vegetables

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.

No Onion-No Garlic Recipe

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.

how to make kadamba sambar

Once the raw smell of the tamarind goes, add the cooked legumes and the mashed dal along with a cup of water.

how to make kadamba sadam

Boil for few more minutes on medium heat. Our rice is also cooked and kept ready.

kadamba sambar and rice

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.

kovil kadamba sadam

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.

Kadamba Sadam recipe

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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  1. 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.

  2. 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

  3. 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

  4. Very nice Recipe . Will do for prasadam

  5. I made kaadham sadham , it came out very well . Thank you again for the recipe . ��

  6. Mouth watering Lovely recipe.. picture looks very tempting

  7. Just Drooling padhu I love your recipes I follow them a lot. Stay blessed. Happy navarathri

  8. was very helpful....thank u padhu....will prepare as todays Neivedhyam for Ambaal😇

  9. In srilanka it is called Vairavar pongal or Vairavar madai (வைரவர் பொங்கல், வைரவர் மடை).

  10. 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.

  11. 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.

    1. 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.

  12. Padhu's kitchen is my guide for coming veg items. Thanks a lot


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