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Kadamba Saadam Yum
Kadamba Saadam is a wholesome dish that is packed with vegetables, lentils and rice. Serve this tangy and delicious dish hot with papad and Enjoy. I served it with some store bought veggie sticks and some ghee.
Kadamba Saadam
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • cups Rice (I used a combination of Sona Masoori & brown Rice)
  • ½ cup toor dal
  • 2 tbsp chana dal
  • 3 cups Mixed Vegetables (Potato, Carrot, Green beans, Lauki, White Pumpkin etc)
  • 2 Green Chilies, slit
  • 3~4 tbsp Tamarind paste
  • 1~2 tbsp Sambar powder
  • 1 tsp Mustard seeds
  • 8~10 curry leaves
  • To taste salt
  • 2 tbsp Cilantro, finely chopped
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • cups Rice (I used a combination of Sona Masoori & brown Rice)
  • ½ cup toor dal
  • 2 tbsp chana dal
  • 3 cups Mixed Vegetables (Potato, Carrot, Green beans, Lauki, White Pumpkin etc)
  • 2 Green Chilies, slit
  • 3~4 tbsp Tamarind paste
  • 1~2 tbsp Sambar powder
  • 1 tsp Mustard seeds
  • 8~10 curry leaves
  • To taste salt
  • 2 tbsp Cilantro, finely chopped
Kadamba Saadam
Instructions
  1. Cook rice with 3 cups of water until tender and almost mushy.*
  2. Pressure cook the lentils until very tender and mushy.*
  3. Par cook the veggies until almost tender. Keep aside.
  4. Heat 2tbsp oil and 1tbsp ghee in a large pan; add the mustard seeds and once the seeds start to splutter, add the curry leaves, asafoetida and green chilies. Cook for 1~2 minutes.
  5. Next add the par cooked veggies, turmeric and tamarind paste. Stir in 2 cups of water and simmer till the veggies are tender.
  6. Add the cooked lentils, sambar powder and salt. Simmer for 5~10 minutes.
  7. Add the cooked rice and 1~2 cups of water, depending on how thick you want the rice to be. Remember rice absorbs water as it cools and the dish gets very thick.
  8. Taste and adjust the seasonings accordingly.
Recipe Notes
  • Cook rice and dal together to avoid using 2 pans. Here in the US, it takes dal a very long time to cook which is why I usually cook rice and lentils separately.
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