Day 4 Recipe - Kadhamba Sadham

Kadhamba Sadham (for 3 people)

Rice : 3/4 cup 
Toor Dhall : 1/4 cup 
Tamarind : small lemon size
Turmeric Powder :1/2 tsp
 Salt : 2 tsp 
Curry leaves 

For Seasoning :

Kadugu(Mustard Seeds) : 1 tsp
Urad Dhall : 1 tsp 
Red Chilli : 3 
Curry leaves 

Fry and grind:
Dhania (Coriander Seeds) : 3 tsp
Kadalai Parupppu (Bengal Gram) : 2 tsp 
Red Chilli : 8 (depends on how hot you want) 
Vendhayam (Fenugreek) : 1 tsp 

Vegetables: Carrot, Potato, Avarai(country beans), White Pumpkin, Chow Chow, Brinjal, Dry sundakkai(Turkey Berry). 

  • Cook Rice and Toor Dhall together in pressure cooker with 3 1/2cups of water.
  • Fry the above given items under "to fry and grind" and grind that into a smooth paste. Keep aside.
  • Cook all the vegetables in enough water in a seperate vessel. Add turmeric powder.
  • Soak tamarind in water and take the extract.
  • Add the tamarind extract to the cooked vegetables and let that boil for some 5 mts. Add the ground paste, salt, asafoetida, curry leaves and boil for another 5 mts. ( This is the Kadambha kuzhambu/sambar)
  • Remove the the cooked rice and dhall from the cooker and add it to the above sambar, mix well, in low heat.
  • Season the given items in 5 tsp of gingely oil/cooking oil. Add to the rice.
  • Finally fry the dried sundakkai in same kadai and add to the rice.
  • Your Kadhamba Sadham is ready.

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