Feb 13, 2011

kadamba Sadam/kadambam sadam-Using brown rice

      This rice variety was totally new to me when I saw them In many different blogs and realised that it was never prepared in our homes. So I hopped into different blogs to know its meaning.I would summarise about what I read for people like me who are not aware of it.
According to Suganya - ‘Kadambam’ in Tamil refers to an assortment of similar things. It more commonly refers to a flower string which is a mixture of flowers like malli, marikozhundu, sampangi, davanam, kanakaambaram
According to Srivalli- Kadambam in Tamil means a melody of different things put together. It's normally used in reference to flowers, where different flowers are strung together to be made as a garland and offered to God. These flowers are also worn by the ladies on their hair.
   Allright, so Sadam refers to rice and kadamba sadam to different vegetables and spices put together to make a rich aromatic rice which is something like sambar rice or bisibela rice. Its easier to make this when
compared to BBB and  a milder version too. I think its a speciality of Thanjavur/tanjore as mentioned here which I found very interesting.
    Thanjavur , a town in tamilnadu is famous for kadambam, a garland of  assorted combination of flowers with each flower having a unique fragarance and colour.Thanjavur kadamba sadam also has a variety of vegetables and flavors.It was a special  item those days when the spices like onion and garlic were taboo in most of the Brahmin( a sub sect of Hindus ) households. Later, onion sambar with potato fry was allowed. So besides puliyogare, and sambar rice ,Kadamba sadam was prepared as a special delicacy for wedding dinners.
      While I used the vegetables available with me, you can use an assortment of many other different vegetables like beans, brinjal, winter melon, okra/ladiesfinger, pumpkin, drumsticks,sweet potatoes etc.
Brown basamti rice/white rice- 1cup
Tuvar dal- 1/2 cup
Tamarind pulp-2tbsp
Mixed vegetables-2cupschopped(I used potatoes, carrots, peas and cauliflower)
Turmeric powder-1tsp
Salt to taste
Sesame oil-2tsp
Mustard seeds-1tsp
Onions -1 chopped fine.(Please use sambar onions/pearl onion/chinna vengayam if you have them)

To dry roast and grind to a fine powder-
Channa dal/kadalaiparappu- 2tbsp
Fenugreek seeds/methi seeds/vendayam- 1/4tbsp
Coriander seeds-1 1/2tbsp
Dried red chillies-7-8 nos.
Curry leaves- few

Or use Sambar powder.

     Wash and cook the  rice and tuvar dal in a pressure cooker. Brown rice takes more time to be cooked till soft than the white rice. Dry roast the above ingredients and grind it to a very fine powder(or use sambar powder).Keep it ready.
       Heat oil in a big pan. Add mustard seeds followed by chopped onions and saute till they turn transclucent. Add the chopped vegetables followed by turmeric powder and salt. Saute. Add 1 and 1/2  glasses of water along with the tamarind paste. Add the ground powder and cook till the vegetables are soft and the raw smell of the tamarind goes off. Add the cooked rice and tuvar dal and combine well till it is properly mixed with the sambar.
       Serve hot with some ghee on top and along with some papads/appalams.
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