Kadhamba Sadham

Kadhambam means " Variety" in Tamil. As the name goes, this Kadhamba Sadham is made with Rice and toor dal along with an assortment of country vegetables and freshly ground masala paste. Kadhamba Sadham is made during festivals like Navratri and Pongal on the Kanum Pongal day. After an elaborate purchase of vegetables for Pongal, we usually make this Kadhamba sadham to finish the vegetables from being spoiled. Also, this kadhamba sadham is loaded with vegetables, making it healthy. The freshly grounded masala paste to makes up this rice elevates its taste. A bowl of this hot Kadhamba sadham with appalam is a heavenly combo. Do try out this tasty combo for the upcoming holiday season. https://youtu.be/oSFEmp_urv0
Servings: 6 yield(s)
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Ingredients
    Main Ingredients
  • 0.75 cup Rice
  • 0.25 cup Toor Dal
  • 0.25 tsp Turmeric Powder
  • 1 cup Tamarind juice
  • 1 dash Salt
  • Tempering Ingredients
  • 0.25 tsp Mustard Seeds
  • 0.25 tsp Urad Dal
  • 1 stick Red Chilli
  • 1 stick Curry Leaf
  • 0.25 tsp Asafoetida powder
  • 2 tbsp Oil
  • Roast and Grind
  • 1 tbsp Coriander Seeds
  • 4 stick Red Chilli
  • 1 tbsp Grated Coconut
  • 1 tsp Toor Dal
  • 1 tsp Channa Dal
  • 1 tsp Urad Dal
  • 7 stick Pepper corns
  • 0.25 tsp Fenugreek Seeds
  • 0.25 tsp Jeera Seeds
  • Vegetables used
  • 1 stick Drumstick
  • 0.25 cup Yellow Pumpkin
  • 0.25 cup Carrot
  • 0.25 cup Long Beans
  • 0.25 cup Brinjal
  • 1 stick Tomato
Instructions
  1. Heat a pan and add a teaspoon of Oil to it. Once hot, add all the ingredients under the "Roast and Grind" section each and roast until they turn golden brown. Finally add the grated coconut and make them to a fine paste in a mixer jar.
  2. Meanwhile, pressure cook the rice and toor dal for 3-4 whistles until they are soft and mushy.
  3. In a heavy bottomed pan, add a teaspoon of oil and sautee the vegetables. Add quarter teaspoon of turmeric powder
  4. Add the grounded masala paste and sautee until they coat the vegetables. Add one cup of tamarind juice to it. Let them boil.
  5. Add the mashed rice and dal to the masala and let it cook covered for 10 mins in medium flame.
  6. Heat a small pan and add oil to it. Once it gets hot, add mustard seeds, Urad Dal, Red Chilli and Curry leaves to it. Let them splutter.
  7. Add Asafoetida Powder and switch off the stove. Transfer the tempering to the rice and serve hot.
Recipe Notes

  • I have used rice and toor dal for this recipe. You can also replace it with any millet variety like little millet, barnyard millet.
  • Small Onions, potatoes, green beans, cluster beans are some vegetables that can be used in this recipe.