Preparation time: 10 min
Cooking time: 45 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

1. 1/2 cup rice (I have used sona masuri)
2. 1/4 cup toor dal
3. 1/4 cup peanuts or shenga
4. 1/4 cup split moong dal
5. Mixed vegetables (Check the description)
6. 1 tomato
7. 2 tbsp sambar powder
8. 2 tbsp coconut
9. Big pinch turmeric powder
10. 1 Gooseberry sized tamarind
11. 2 tsp Jaggery
12. Salt as per your taste
13. 1/2 tsp cooking oil

Ingredients for sambar powder:

1. 5 red chillies (adjust as per taste)
2. 1 tsp chana dal
3. 1 tsp urad dal
4. 1/4 tsp methi seeds
5. 2 tsp coriander seeds
6. 1/4 tsp cumin seeds
7. 1/2 tsp cooking oil

Ingredients for tempering:

1. 1/2 tsp mustard seeds
2. 1/2 tsp cumin seeds
3. 1 red chilli
4. 7 - 8 curry leaves
5. Big pinch of asafoetida
6. 2 tbsp ghee

Instructions for making kadambam:

1. Take soaked toor dal and peanuts in a pressure cooker. Add turmeric, oil, 1/2 cup water and cook by making 2 whistles.
2. Add rinsed rice and moong dal. Add 2 cups water and make 2 more whistles.
3. Make sure rice and dals are cooked well.
4. Take around 2 cups of mixed vegetables like pumpkin, cluster beans, radish, ladies finger, sweet potato (or potato), brinjal, bottle gourd, carrot, beans and tomato.
5. Take the vegetables in a container, add required water and cook until soft. half the way add tamarind.
6. Also add a tsp of salt.
7. Cook the vegetables until soft and add it into the cooked rice and dal.
8. Add sambar powder and give a quick mix. Add water if needed. Let it have semi-solid consistency.
9. Adjust the salt and add jaggery as per your taste.
10. Bring it to boil and sprinkle some fresh grated coconut.
11. In a small skillet prepare tempering using ghee, mustard, cumin, red chilli, asafoetida and curry leaves.
12. Add this tempering to the kadambam.
13. Serve it hot and enjoy.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.