Kadambam Recipe | South Indian Sambar Rice | Healthy Lunch Recipe

toor dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

mixed vegetables

🥗Healthier: zucchini and bell peppers

💰Cheaper: frozen mixed vegetables

Frozen vegetables are convenient and often less expensive.

coconut

🥗Healthier: cashew cream

💰Cheaper: sunflower seeds

Sunflower seeds provide a nutty flavor at a lower cost.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and widely available.

Add 1 tsp chana dal, 1 tsp urad dal, 2 tsp coriander seeds, 1 tsp black pepper, 1 tsp cumin seeds, and 1 tsp mustard seeds to a small pan.

Roast on low flame until golden and fragrant.

Once the mustard begins to splutter, add 6 dry red chilies and roast gently.

When everything is roasted, turn off the flame and add a pinch of asafoetida to the hot pan.

Mix well and transfer the roasted spices to a plate to cool completely.

Once cooled, grind into a smooth powder to make fresh masala powder.

Wash and soak 1/2 cup raw rice and 1/4 cup tur dal separately in water for about 1 hour.

Drain the water and transfer them into a pressure cooker.

Add 4 cups of water, a pinch of turmeric powder, a little salt, and 1 spoon of ghee to the cooker.

Close the cooker and cook on medium flame for about 5 whistles.

Turn off the flame and let the pressure release naturally.

In a white kaddai, pour 2 cups of water and bring it to a gentle boil.

Add 1 cup of chopped potatoes, 1 cup of carrots, 1 cup of beans, 1 cup of lady's finger, 1 cup of brinjal, 1 cup of drumsticks, 1 cup of yellow pumpkin, and 1/4 cup of green peas to the boiling water.

Add 2 chopped tomatoes and 2 slit green chilies, then mix everything well.

Sprinkle a little rock salt and cover the pan.

Let it cook for about 15 minutes until the vegetables are soft and tender.

Pour in 1/2 cup of tamarind extract, then add 1 tsp red chili powder and 1 tsp jaggery (optional).

Add 3 tsp of the freshly roasted masala powder and stir it in.

Let this simmer gently until the masala blends well and thickens slightly.

Open the pressure cooker carefully and check that the rice and dal are soft and blended.

Gently add the cooked rice and dal mixture into the kaddai of masala and vegetables.

Stir slowly and evenly to combine the flavors.

Add another 2 tsp of the masala powder and adjust the salt to taste.

Mix everything again and close the lid.

Let it cook for about 10 minutes on low flame to absorb the flavors.

In a small pan, heat 3 tsp of ghee and add 1 tsp mustard seeds, 1 tsp cumin seeds, 3 dry red chilies, and a few fresh curry leaves.

Once the mustard crackles, add a pinch of asafoetida and pour the tempering into the kadam.

Stir gently to combine everything.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens