Kadambam recipe, also known as Kadamba Sadan or Sambar rice, is among the healthful and nutritious South Indian recipes. It is typically prepared with mixed lentils, vegetables, rice, rice spices, or sambar powder.
The Kadamba recipe originated in Kerala. The people of Kerala do not like to use onions in this recipe, according to our custom in the festival period of Navratri. It is prepared using fresh vegetables from the country and served as naivedyam for the goddess Durga.
With lentils and other mixed veggies, It is an excellent source of protein and nutrients. If you would like, you can include brown rice or millet. While cooking can take time, it is well worth the effort. It can be made soft or juicy according to our preference.
The flavour in this dish is enhanced by the sambar powder made from perfect roasting and grinding spices. It is also possible to look up the recipe for sambar recipe.
Kadambam Recipe, Kadamba Sadan What is the best way to cook Kadambam Recipe
Kadambam Recipe, Also known as Kadamba Sadan or Sambar rice, is one of the nutritious and healthy South Indian recipes.
Ingredients
- Ingredients: 1 bowl = 200 ml
- 1 Bowl Yellow Lentil Kandipappu
- Water Required
- 1/2 tbsp. Powder of Turmeric – 1/2 1 tablespoon.
- Oil Required
- Tamarind – first full
- 3 tbsp. Ghee
- 1/2 tbsp. Mustard seeds
- 1/2 tbsp. Cumin seeds
- 4 No. Green Chillies
- 1 tbsp. Curry Leaves
- 4 No. Dry chillies red
- Asafoetida – A pinch
- 1 bowl Onions
- 1 Bowl Bottle Gourd
- 1 bowl Drum sticks
- 1 Bowl Curry Cucumber/sorakaya
- 1 bowl Lady finger/ okra/ bendakaya
- 1/2 bowl Carrot cut into round pieces
- 1/2 tbsp. Tindora/ dondakaya
- 1/2 bowl Potato
- 7 No. Indian broad beans
- 1/2 bowl Tomato
- 2 tbsp. Salt
- 1 tbsp. Red chilli powder
- 1 tbsp. Jaggery
- 1 1/2 tbsp. Sambar powder
- 1 large bowl of Cooked rice
- 2 tbsp. Coriander leaves
Instructions for Kadambam recipe
- Clean the lentils, and pour 3 bowls of boiling water. Then cook under pressure for 3 whistles.
- Tip: Adding a small amount of oil and turmeric powder when cooking dal will make it softer.
- Soak the tamarind in water and then extract its pulp. Store it in a container.
- Ghee is heated in a pan, and add mustard seeds, cumin seeds, dry red chilies, green chilies, and curry leaves.
- Add asafetida and onions, the curry gourd, bottle gourd Ladyfinger, drumsticks, carrots, tindora Indian broad potatoes, beans, tomatoes, and other remaining vegetables, and mix thoroughly.
- Sprinkle some turmeric powder on top with salt, mix well, and cook for another 10 minutes.
- Once the dal is cooked, mix it with a fork until soft. Then move it over the veggies.
- Incorporate jaggery with tamarind pulp, red chili powder, and water.
- Sprinkle some sambar powder around and mix thoroughly.
- Once you have reached a thick consistency, add rice and mix thoroughly.
- After placing a lid on the pot, cook the contents inside. for another one or two minutes.
- After it is cooked, pour the Kadambam Recipe into the serving bowl and garnish using coriander leaf.
How do you create Kadambam Rice:
- In the pressure cooker. Add enough water to wash the dal.
- Put three cups of water in the dal. Sprinkle some turmeric powder and 1 tablespoon. Oil.
Tip: Adding oil and turmeric powder can allow the dal to cook more quickly and easily.
- Place tamarind into an empty bowl. Pour water over it and allow it to soak for 5-10 mins before removing the pulp.
- 3 TBSP. Ghee in a saucepan and heat until it reaches a boiling point.
- Mix spices like cumin seeds and mustard seeds, green chilies, curry leaves, and cumin seeds.
- Cut off the tips of the dry chilies, mix them in, and cook for another second.
- Sprinkle an asafetida pinch and mix all the ingredients.
- Now is the time to cook vegetables. Include slices of onions, bottled gourd drumsticks, curry cucumber and.
- Include ladyfinger, carrots, Tindora, and potato slices.
- Add more Indian broad beans, tomatoes, and slices, and mix the ingredients gently.
- Add 1 tablespoon. salt and 1/2 teaspoon. turmeric powder. Mix all the ingredients.
- Cover the lid with a lid, then cook for 10 mins over low heat.
- On the other side, open the lid from the pressure cooker and mash the dal until soft.
- Place the dal in an individual bowl and set the bowl aside.
- Please remove the lid and mix all the ingredients to see whether they have been cooked.
- Mix the mashed dal and the pulp of tamarind and mix.
- Add red chili powder jaggery on top and mix thoroughly.
- If you think that the mixture is too heavy, add 250ml. The water, and let it cook for about a minute.
- Sprinkle sambar powder on the table and mix thoroughly.
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Note: Add Sambar powder to make the mixture have a thick consistency.
- Add the cooked rice and mix thoroughly.
- Cover the pot with a lid, and cook for two minutes so that the rice sucks up the flavor.
- After cooking, transfer it to the serving bowl.
- Serve the garnishing Kadambam recipe by adding coriander leaves, and serve hot.