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.
My theme for this week’s BM is ‘Festival Special‘. Valli wants us to make something special for the festivals celebrated in January. I’m going to be posting 3 dishes for 3 different festivals. Starting off with Kadamba Saadam, a Sankranthi special dish from Tamil Nadu.
Kadamba Saadam | Mixed Vegetable Lentil Rice:
Kadamba Saadam/ sadam is a delicious medley of mixed vegetables, lentils and rice. It is very similar to bisibele bhath made in Karnataka but less spicy.
Whole spices like cloves, cinnamon are used in the masala for bisibele bhath but this Tamil Nadu version is made with everyday Sambar powder. You can use store bought sambar powder or if you have time, make it yourself at home. Here’s my recipe for homemade Sambar powder.
Recipe for Kadamba Saadam:
I found many different recipes for kadamba sadam, sambar rice online. They ranged from being very simple to very elaborate. The elaborate ones had freshly made spice paste, but since I am a slightly lazy cook I picked the simple recipe that used pre-made sambar powder. I followed Chef in you recipe.
No Onion, No garlic Sambar rice recipe:
This mixed vegetable sambar rice is a wholesome dish that is packed with vegetables, lentils and rice. There is no onion or garlic in this recipe, making it perfect to make for festivals.
Rice and toor dal (pigeon pea lentils) are cooked till tender and almost mushy. Try to use a long grain rice variety for this recipe.
Mixed vegetables, usually the ones used in sambar, like bottle gourd, eggplant, okra, carrot, potato, pumpkin etc can be added. Par cooking the veggies helps in shortening the cooking time.
Serve this tangy and delicious dish hot with papad and Enjoy. I served it with some store bought veggie sticks and some ghee.
Sending this over to Valli for BM# 72.
- 1½ 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
- Cook rice with 3 cups of water until tender and almost mushy.*
- Pressure cook the lentils until very tender and mushy.*
- Par cook the veggies until almost tender. Keep aside.
- 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.
- Next add the par cooked veggies, turmeric and tamarind paste. Stir in 2 cups of water and simmer till the veggies are tender.
- Add the cooked lentils, sambar powder and salt. Simmer for 5~10 minutes.
- 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.
- Taste and adjust the seasonings accordingly.
- 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.