Temple Style Kadambam Prasadam

Kadambam – Kadambam is one special naivedyam offered to Devi ammavaru on one of the 9 days of Dussehra festival. ‘Kadambam’, in Tamil, means an assortment of similar things or a melody of different things put together. Since this is a prasadam, this is onion and garlic free. This tastes like prasadam served at the temples. When mixed vegetables, legumes or lentil and rice are cooked together with an aromatic blend of spices, it transforms into a nourishing and flavoursome meal known as KADAMBAM.

This rice is similar to bisibele bath. An ideal option for lunch boxes.

Any veggies can be used in this recipe. I used lauki, carrot, potato, sweet potato, okra, chikkudukaya/broad beans, dondakaya/tindora, peas and tomato. You can also use cauliflower, drumsticks, beans, broccoli, plantain, arbi,……

I haven’t used any store bought masalas. I used freshly made masala out of simple ingredients, hence this rice is very flavorful.

How to make Temple Style Kadambam Prasadam

PREP TIME: 20 MINS  COOK TIME: 25MINS  TOTAL TIME: 45 MINS  COURSE: MAIN COURSE  CUISINE: SOUTH INDIAN SERVINGS : 4

Ingredients

rice – 1 cupdry coconut – 1/4 cup
toor dal – 1/2 cupchana dal/bengalgram – 2 tbsp
lauki(sorakaya), potato, carrot, chikkudukaya – 1 cup eachcoriander seeds – 2 tbsp
bendakaya, peas, , dondakaya, vankaya (eggplant) – 1 cup eachjeera / cumin – 1 tbsp
fresh grated coconut – 1/4 cupmethi seeds – 1/2 tsp
tamarind pulp – 1/4 cupred chillies(dry) – 3 (can go upto 6)
green chillies – 4water
cashewsalt – 2 tsp
curry leavesoil – 2 tbsp
peanuts – 1 tbspghee – 2 tbsp
hing – 1/4 tspturmeric – 1/2 tsp

Instructions

  • Rinse and cook rice and dal separately. Mash rice and dal lightly.
  • Cut all the vegetables into cubes. Slit green chillies.
  • Veggies :
    • Heat a big cooker with oil and ghee. Add mustard seeds, curry leaves, cashew, green chillies, peanuts and hing.
    • Add fresh grated coconut, turmeric. Mix well and sauté for 1 min.
    • Add all the vegetables, 1.5 cups water. Mix well.
    • Close the lid, cook for 1 whistle.
  • Masala :
    • Take a small pan, add chana dal, coriander seeds, methi seeds, red chillies and jeera. Dry roast all these spices.
    • Add dry coconut and curry leaves. Roast till the coconut is little brown.
    • Let the spices cool down and grind them to a fine powder.
  • Kadambam :
    • Add tomato, tamarind pulp, salt and ground masala in boiled veggies.
    • Add rice and dal. Mix everything well.
    • Cook few more mins until everything blends well and the masalas are cooked. Stir occasionally.
    • Garnish with cilantro.

Tips

  1. Add any veggies you have available.
  2. Adjust salt and tamarind pulp to your taste.
  3. You can cook rice and dal together instead of cooking them separately.
  4. Can be served with raita.

Step by step photo instructions

  1. Rinse and cook rice and dal separately. Mash rice and dal lightly.

2. Cut all the vegetables into cubes. Slit green chillies.

3. Veggies :

  • Heat a big cooker with oil and ghee. Add mustard seeds, curry leaves, cashew, green chillies, peanuts and hing.
  • Add fresh grated coconut, turmeric. Mix well and sauté for 1 min.
  • Add all the vegetables, 1.5 cups water. Mix well.
  • Close the lid, cook for 1 whistle.

Masala :

  • Take a small pan, add chana dal, coriander seeds, methi seeds, red chillies and jeera. Dry roast all these spices.
  • Add dry coconut and curry leaves. Roast till the coconut is little brown.
  • Let the spices cool down and grind them to a fine powder.

Kadambam :

  • Add tomato, tamarind pulp, salt and ground masala in boiled veggies.
  • Add rice and dal and 2-3 cups water. Mix everything well.
  • Cook few more mins until everything blends well and the masalas are cooked. Stir occasionally.
  • Garnish with cilantro.

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