Go Back
Kadambam Rice Recipe
Print
Temple-Style Kadambam (Kadamba Sadam)
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Kadambam Recipe or Kadamba Sadam or simply sambar rice is one of the healthy nutrition filled South Indian recipes.

Course: Main Course
Cuisine: South Indian, Tamil Nadu, Temple Style
Diet: Vegetarian
Keyword: How to make Kadambam Recipe, Kadamba Sadan, Kadambam Recipe, sambar rice, sambar sadan
Servings: 4
Calories: 180 kcal
Author: Uppada Lakshmi
Ingredients
For Rice & Dal:
  • - 1/2 cup Ponni or Sona Masoori raw rice 100g
  • - 1/2 cup toor dal 100g
  • - 1/2 tsp turmeric powder
  • - 1 tsp ghee
  • - 3 cups water 750ml
For Fresh Kadambam Masala:
  • - 1 tbsp chana dal
  • - 1 tsp urad dal
  • - 1 1/2 tbsp coriander seeds
  • - 1/4 tsp fenugreek seeds
  • - 5 dry red chillies mix of Guntur and Byadagi
  • - 1/2 tsp whole black peppercorns
  • - 1/4 cup fresh grated coconut
  • - 1 tsp sesame oil or ghee
  • - 3-4 tbsp water for grinding
For Vegetable & Tamarind Broth:
  • - 1 medium lemon-sized tamarind ball soaked in 1 1/2 cups warm water
  • - 2 cups mixed country vegetables pumpkin, ash gourd, drumstick, broad beans, raw banana
  • - 1/4 tsp turmeric powder
  • - 1/2 tsp asafoetida hing
  • - 1 tsp powdered jaggery
  • - 1 1/2 tsp rock salt adjust to taste
  • - 1 to 1 1/2 cups water
For Tempering:
  • - 2 tbsp ghee
  • - 1 tsp mustard seeds
  • - 10-12 fresh curry leaves
  • - 1 dry red chilli broken
  • - 10 cashew nuts
Instructions
  1. Pressure cook rinsed rice, toor dal, 3 cups water, 1/2 tsp turmeric, and 1 tsp ghee for 4-5 whistles on medium heat. Let pressure release naturally. Mash lightly and set aside.
  2. Heat 1 tsp oil/ghee in a pan over low heat. Roast chana dal, urad dal, coriander seeds, fenugreek seeds, and black pepper until golden (2 mins). Add dry red chillies (1 min). Add grated coconut (1 min). Cool and grind with 3-4 tbsp water into a fine paste.
  3. In a wide pot, boil the tamarind extract with drumstick, raw banana, turmeric, hing, and salt for 6 minutes until the raw smell clears.
  4. Add pumpkin, ash gourd, broad beans, and 1 cup water. Simmer covered for 6-8 minutes until vegetables are tender.
  5. Stir in the ground coconut-spice paste, jaggery, and 1/2 cup water. Simmer for 3 minutes.
  6. Gently fold in the cooked rice-dal mash. Simmer on low heat for 4 minutes until well blended and loose. Adjust consistency with hot water if needed.
  7. In a tadka pan, heat 2 tbsp ghee. Crackle mustard seeds, fry cashews until golden, and add curry leaves and dry red chilli.
  8. Pour hot tempering over the rice. Cover and rest for 10 minutes before serving.
Recipe Notes
  • Never brown fenugreek seeds past light golden; burnt fenugreek makes the gravy bitter.
  • Keep the final dish slightly looser than desired, as dal and rice starch continue to thicken upon cooling.
  • Use only boiling hot water to adjust the consistency if it thickens.

Storage:

  • Store in an airtight container in the refrigerator for up to 2 days.
  •  Reheat with 1/3 cup of hot water per cup of cold Kadambam on the stovetop over low heat.