Kadamba Sadam (Sambhar Rice)

The name kadhambam should remind you of the rice served at temples right...yea and that too nothing paralleled to one served at Tirumala during Jeeyar sevai...we aren't allowed as ladies to attend that servai but we always get to eat the hot hot kadambham that is got by the men folk of our house...even though they get to have it.... my brothers and athimbers (brother-in-laws) always saved some for the women folk and the kids sleeping cozily and eagerly waiting for the yummy yummy hot hot kadambham ...everyone must taste that once...

Am not saying it is as same as what is prepared since in Tirumala they do not use red chillies in their cooking...I just pointed out to say that the word kadambham reminds me of the one I have at Tirumala...
I will go with my version of kadambham (and this is some what close to what is made in Matams and other temples).....Also couple of weeks ago one of friend got yummy sambhar rice during pongal get together party. Since then I had been thinking of making not sambhar rice but kadambham at home....     I am always a big fan of sambhar rice anyway....this is also made for kanu pandigai when we get all vegetables and stuff like peas, karamani in abundance. This works great with mostly Indian vegetables than the English counterparts ..you can add veggies like carrot and all...but the main veggies should be paranki (pumpkin), pushani (ash gourd), senai kiyangu (yam), chakravalli kiangu (sweet potatoes), avarakai (broad beans), kothavarankai (cluster beans), karamani (you can use frozen lima) etc...they bring out extra flavours to this rice.. ......nothing parallel's South Indian food...its my fav and they are so yummy and delightful!

Ingredients:

1 Cup Rice

1/2 Cup Toor Dhal

1 Medium Sized Lemon Size Tamarind

Vegetables - Pumpkin (butternut squash), Ash Gourd (Pushani), Sweet Potatoes, Okra, Raw Banana, Karamani (I use frozen Lima beans), Peas, Yam (I do not get it here), Potatoes, Carrots, Capsicum....

1 Big Serving Spoon of Sundakai (the dried ones)

1 Tsp Mustard

Few Tsp's Ghee

Salt to taste

Curry leaves

Cilantro

For the Spice Powder - Roast the items listed below (except coconut) in little oil and grind it into smooth paste along with coconut.

1 Tsp Urad Dhal

1 Tsp Channa Dhal

1 1/2 Tsp Black Pepper

2 Tsp Coriander Seeds

1/4 Tsp Fenugreek Seeds

4 Red Chillies

Coconut

Method -

Soak the tamarind in water.

Microwave (or cook them the conventional way) the vegetables (except capsicum) (you need not microwave the frozen veggies...you may use them as is).

Cook the Rice and Toor dhal in a pressure cooker. It should be cooked well (especially the dhal you should be able to mash it well).

Squeeze the tamarind and boil the tamarind water.

Take little oil in a pan. After it gets heated. Add the Sundakai and fry it well till it turns brown. Keep it aside.

Take some oil and add the mustard, curry leaves after the oil is heated.

Add the capsicum and cook it for a while. Follow it by adding the other vegetables including the frozen veggies.

Add the boiled tamarind water, sundakai and cooked rice and dhal.

Let it boil for a while. Add the ghee.

Garnish it with cilantro. I served it with capsicum pachadi (raita) and chips. I would say it just tastes good "as is" too.....enjoy this flavorful yummy dish!