Sambar Sadam | Kadambam Rice Recipe

Bisi Bele Bath is a signature recipe of Karnataka and has gained its popularity all over India. 'Sambar Sadam' of Tamilnadu and 'Kadambam Rice' of Andhra are prepared in the similar lines of Bisibelebath but a very quick version when compared to time consuming Bisibelebath. I love Bisibelebath to the core and as the process is quite time consuming, I do not make it often but in order to satisfy my cravings I usually prefer to make this Sambar Sadam which is a quick version. Though I would say it does not match the taste of Bisibelebath but it tastes good in its own terms and keep me satisfied.The usage of vegetables and masalas differ in both the dishes are different and hence the taste differs quite distinctively.

'Sambar Sadam' or 'Kadambam Rice' is basically 'Sambar Rice' where we add various mixed vegetables and cooked along with dal and rice and spiced up with sambar powder.It tastes mostly like sambar mixed with rice but as we cook everything together the ingredients blend nicely and tastes better compared to sambar mixed with rice.Vegetables like drumstick, potato and brinjal lends a nice flavor and taste to this rice,so do not miss adding them to it.

As I stock both the Sambar powders- Andhra style Sambar powde and Karnataka style Sambar powder, preparing this Sambar Sadam is a breeze for me as I do not need to prepare the fresh masala.Sambar Sadam is to be served hot with a liberal dose of ghee and is to be paired with potato chips and Tomato-Onion raita which makes a perfect meal.

Check out various South Indian Rice Varieties here.

Sambar Sadam | Kadambam Rice Recipe:

Serves 2-3

Prep time:15 mins | Cooking time:30 mins | Total time: 45 mins

Cuisine: South Indian | Category: Rice-Main Course

Ingredients:

1 cup Rice(Sona masuri or equivalent)

1/2 cup Toor dal

Mixed Vegetables(1 potato, 1 drumstick, 1 carrot, 1 brinjal, 1 carrot, 5-6 beans)

1 large Onion,diced or 6-8 Shallots

2 small Tomatoes,chopped

1 small lemon sized Tamarind

1/2 tsp Jaggery,grated

1 tsp Sambar powder

1 tbsp Andhra style Sambar powder(or prepare powder as mentioned below)

1/4 tsp Turmeric powder

a pinch of Asafoetida

few Curry leaves

1/2 tsp Mustard seeds

1 tbsp Oil

1 tbsp Ghee

Salt to taste

to prepare fresh sambar masala:(instead of Andhra style Sambar powder)

1 tbsp Coriander seeds

3-4 Red chillies

1 tbsp Chana dal

5-6 Fenugreek seeds

1/4 tsp Cumin seeds

1-2 tbsp dry/fresh grated Coconut,(optional)

Method:

• If you are preparing fresh sambar masala, roast all the ingredients separately mentioned under 'to prepare masala' section in 1/2 tsp oil until they turn slight red in color.Once it is cooled grind the ingredients to a powder.
• Wash and soak rice and toor dal separately or together for 10-15 mins.Pressure cook them together or separately.I do it both ways depends on the time availability for me.You should make sure that the rice should not become lumpy.I usually add 3 - 3.5 cups water when pressure cooking both together.

• Cut the vegetables into 2" pieces.
• Soak and squeeze tamarind pulp and dilute it with 1/2 cup of water.Add salt and turmeric powder and add cut vegetables and pressure cook for 1 whistle.
• Heat oil and ghee in a big kadai and crackle mustard seeds and add curry leaves, asafoetida and fry until they wilt.
• Add cubed onions or shallots and fry until they become translucent.Add chopped tomatoes and fry until it becomes pulpy.

• Now add cooked vegetables along with tamarind water and add turmeric powder, sambar powder, freshly ground powder(or Andhra style sambar powder), jaggery and bring it to a boil.If you feel the water is less add another 1/2 cup of water now.

• Add cooked dal and rice to it and mix well and reduce the flame and let it cook for 7-8 mins until it becomes thick and all the ingredients are blended well.

Liberally top it with ghee and serve it hot with Potato chips and Onion-Tomato Raita.

Notes:

• If you have Vangibath powder you can add 2 tsp Vangibath powder along with sambar powder in the recipe.
• If you like you can add vegetables like red pumpkin, ladies finger, green peas,yellow cucumber to it. You need to saute the ladies finger in oil before adding otherwise it will become slightly sticky. But do not miss potatoes, brinjals and drumsticks in the recipe.
• I usually keep Toor dal and rice in the ratio of 1:2, if you like you can even increase the dal in the recipe upto 3/4:1 or 1:1 depends on your personal preference.
• As I prefers this as a quick one pot meal I usually cook rice and dal together taking care that rice would not become mushy.You can cook them separately.
• If you are using ready sambar powder,add 1-2 tbsp grated coconut and boil it along with rice and dal mixture.However it is optional to add coconut in the recipe.

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