Sambar Sadam Recipe | How to make Kadamba Sadam


Sambar Sadam - a combination of rice, lentil, vegetables, tangy with aromatic homemade spicemix. This is always a comforting south Indian meal. Usually sambar is  must in lunch menu at every south Indian home. If the sambar is made with handful of mixed vegetables is known as Kadhamba Sambar, also if include with rice is known as Sambar sadam or Kadhamba Sadam.

This one pot whole some meal will definitely satisfy the hungry pots. One bowl of sambar sadam is  highly nutritious loaded with protein, carbohydrate, vitamins, fiber and minerals. Try this authentic Tamilnadu style of Kadhamba Sadam.

I learned this recipe from my Amma, whom I always admire in cooking. I never seen her following any written notes to cook for us. Once I asked her how do you remember oodles of recipes? she replied - My brain is my book to store and I cook from my heart. Well said na...


Preparation & Cooking Time : 1 hour

Soaking Time: 1 hour

Yield : 4 People

Ingredients:

Mixed Vegetable - 2 cups
(I used drumstick,raddish,tindora,brinjal,carrot,french beans,cluster bean, yam)
Rice - 3/4 cup
Thoor dal/ Thuvaram Paruppu - 1/4 cup
Tamarind - 1 lemon sized ball
Tomato - 2 medium size, finely chopped
Homemade Sambar Powder - 1 tbsp(check note below)
Turmeric Powder - 1 tsp
Asafetodia - 1/4 tsp
Jaggery - 1 tsp
Water - 4 cups +1 cup(to soak tamarind pulp)
Coriander Leaves - 2 tbsp for garnish

For Seasoning:
Oil + ghee - 2 tbsp
Mustard seeds - 1tsp
Small Onion - 10 peeled
Broken Red Chilli/Moor Millagai - 4 no.
Curry Leaves - 8 no.

Method:

1.First wash, soak rice and dal together for about 45 to 60 minutes in 4 cups of warm water. Then cut the vegetables 1.5" thick julinned. Add turmeric powder a pinch, a tsp of gingelly oil to soaked rice. Now pressure cooker both in seperate vessel for three whistle of medium high flame.


2.Soak tamarind in one cup of water for 10 minutes and extract the juice. Discard the pulp.
Heat a heavy bottom vessels. Add oil+ghee, once gets hot season with mustard seeds, wait to splutter. Add chilli and curry leaves. Throw in the small onions and saute until tender. Add brinjals and cook for 2 minutes to soften. Add tomato, turmeric powder, asafoetida, sambar powder .
 

3.Pour in the tamarind water, jaggery and require salt. Mix well and wait to thicken like kolambu.


4.Add the well cooked rice-dal to the boiling kolambu and mix well. Reduce the fire to low and add boiled vegetables. Combine well and cook for 5-8 minutes or until the the kolambu blend well with rice and vegetables. 


5.Garnish with coriander. Serve hot with dollop of ghee and vadaam or appalam.




Note:

  • Soak the rice and dal to the specified time that improves the cooking process fast and also yield soft and well cook texture.
  • Add more vegetables like pumpkin, ash gourd, bottle gourd and make it more nurtitional.
  • If use don't have homemade sambar podi try with my instant sambar podi.
  • For variation, use a tbsp of coconut (grated) paste with sambar powder and add to the kolambu. It gives nice flavor.
  • My mom use to add dried peaplant(suddakai), moor milagai for seasoning the sadam to add more spice. You can try too.

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