Kadamba saadham
A Tamilnadu speciality (the Bisibela being the Kannada version), this is also a favourite prasadam in many temples. As opposed to the Bisibela this doesn’t have the masala spices like cinnamon, cloves etc. and is also not loaded with ghee. This is traditionally made without onions and garlic. The vegetables used are usually locally grown vegetables (நாட்டு கறிகாய்) though I have used carrots, beans and potatoes. It is also a complete meal by itself and all it needs is some pappad/chips and some yogurt.
Ingredients
Rice 1 1/4 cups
Tuvar dal 3/4 dal
Tamarind – size of a medium size lemon
Vegetables – 2 cups chopped. Use any 5-6 vegetables, combination of the following (ash gourd, chow chow, potato, sweet potato, broad beans, eggplant, green beans, carrots)
Peanuts – 1/4 cup
Any dried beans – 1/4 cup (chick peas, black beans etc)
Turmeric powder – 1/2 tsp
Sambar powder – 1 tsp
Asafoetida – a pinch
Salt – to taste
Mustard seeds – 1/2 seeds
Curry leaves -15
For the spice powder
Chana dal – 1 tbsp
Urad dal – 1 tbsp
Coriander seeds – 3 tbsp
Black pepper – 1 tsp
Dried red chillies – 3-4 (to taste)
Fenugreek seeds – 1/4 tsp
Grated coconut – 1/4 cup
To temper
Dried சுண்டைக்காய் (turkey berry) 15-20
Sesame oil – 3 tbsp
Cook the rice and dal is sufficient water (7-8 cups) in the pressure cooker till it is well done. Chop up all the vegetables and keep aside. Extract 2 cups of tamarind water from the tamarind and set aside. In a large pot add 1 tbsp of oil and pop the mustard seeds, add the asafoetida and curry leaves. If you are using dried beans like chick peas soak them overnight and cook separately and set aside. Add the vegetables and beans and after a few minute of stirring, add the tamarind water, turmeric, sambar powder and salt and continue cooking till the vegetables are done and the raw tamarind smell has gone.
Meanwhile, prepare the spice mixture by dry toasting all the dry ingredients except coconut. Add the coconut at the end and continue roasting till coconut has browned and grind everything coarsely. Once the vegetables are cooked, add the well mashed rice and dal and mix well. Finally add the dry spice mixture and mix well. Add salt to taste. Heat the remaining oil and fry the சுண்டைக்காய் வத்தல் till done and garnish the rice. Serve hot with papad or some pachadi. Serves 6.