KADAMBA SADHAM

KADAMBA SAATHAM

Ingredients:
For Sambar:
½ cup toor dal, soaked and boiled and cooked till soft
3 tbs tamarind paste dissolved in 1 ½ cups of water
1 cup tomato chopped
1 tsp tumeric powder
¼ tsp asafetida powder
2 tbs chopped coriander leaves
Salt
4 cups of mixed vegetables, cut into cubes and strips.
(Potatoes, red pumpkin, brinjal, carrot, beans, broad beans,
Plantain, cauliflower)

Spice Mixture:
2 tbs channa dal
1 tbs coriander seeds
1 tsp urad dal
1 tsp fenugreek seeds
7 dry red chillies
3 tbs grated coconut
1 tbs oil
Roast all the ingredients and grind to a smooth paste

Tempering:
3 tbs ghee / oil
1 tsp mustard seeds
2 green chillies slit
2 sprig curry leaves

Rice:
1 ½ cups rice it must be soft and little over cooked

Method:
Heat a pot with the ghee, add in all the tempering ingredients.
Add in the tumeric, asafoetida powder and stir well.
Now add in the mixed vegetables, tomato, and stir well.
Add in the tamarind water and allow it to boil for 5 minutes.

Now add in the cooked dal and the ground spice mixture.
Stir well, if it is very thick add little water and salt.
Let the sambar to boil for 5 minutes.
When everything is mixed well and veges cooked.
Add the coriander leaves and remove from the stove.

In a container, mix generous ladles of sambar into the rice.
The consistency should be like thick porridge.
It will harden a bit when it becomes cold.
It should not be very dry.
Serve warm with additional ghee and rice vadavams, or appalams.