Kadambam means mixing, so this Kadamba rice literally translates to ‘mixed rice’. I was on the search for making something that had a little bit of everything, all at once. I was looking for something like ‘one-pot rice’, when I found this rice here (Click here). Although, this is a far throw away from a one-pot rice, in my opinion, the spirit still remains the same. Rice and dal are boiled separately, and a gravy is prepared along with it. These are then mixed to bring out a fragrant and delicious rice dish. I like to serve Kadamba rice with just appalam or papad, it does not need anything more elaborate to go with it.
You can mix anything with rice to make a delicious recipe. I have also tries many combinations. In this same website I have already given Tomato Rice on 5th May 2020. I will bring the following rice items also in the near future.
Mango rice, Herb rice, Jeera rice, Arisi Upma – These are some of the rice items which I will be bringing to your kitchen in the near future. Rice proves to be better ingredient to make delicious dishes, both in South Indian style as well in North Indian style
- 1/2 Cup Raw Rice
- 1/3 Cup Moong dal
- 1 Tamarind Lemon Sized
- 2 Carrot
- 1 Chow chow Small
- 1 Sweet potato
- 5 to 6 Brinjal
- 1 Raw Banana
- 2 tbsp Double beans
- 2 tbsp Field beans Mochai in Tamil
- 2 tbsp Peanuts
- 2 tbsp Pigeon pea Thuvarai in tamil
- 1 tsp Turmeric powder
- 1/2 tsp Carrom seeds
- 1 tsp Black Pepper
- 1/2 tbsp Toor dal
- 1 tbsp Coriander seeds
- 4 Red chilly
- 1 tsp Methi
- 1/2 cup Grated coconut
- Salt To taste
- 1 tsp Mustard
- Few Curry leaves
- 2 tsp Dried Turkey berries (Optional) Sundakkai vathal in Tamil
- 4 tsp Oil
- 2 tbsp Ghee
- Wash and keep double beans, field beans, peanuts and pigeon peas aside.
- Take rice and moong dal, wash it and add around 4 cups of water. Pressure cook along with the items given in step 1 in separate vessels for 3 whistles.
- Soak tamarind in two cups of hot water. Extract the juice and keep aside.
- Dry roast carrom seeds till they splutter. Keep them aside.
- Dry roast pepper seeds. Grind it along with carrom seeds to a fine powder.
- In the same kadai heat a tsp of oil. Add the grated coconut and roast till it changes to a darker colour.
- If you are using sundakkai vathal roast it to a black colour using a tsp of oil, and keep it aside for using it later.
Preparing the gravy
- Take a vessel. Add a cup of water and add the vegetables which take a longer time to cook first. Add turmeric powder Here I have taken carrot, chow chow and sweet potato. Now boil till the vegetables are half cooked.
- In the meantime, heat 1 tsp oil in a kadai.
- Add coriander seeds, toor dal and red chillies. Roast till they turn light brown.
- Add methi seeds and roast for a minute. Take it off the heat, and let it cool down. Once it is cool, grind it to a coarse powder.
- Side by side, check on the vegetables and once they are half cooked, add the rest of the vegetables like brinjal and raw banana. Allow it to cook.
- After the vegetables are 3/4th cooked, add the cooked double beans, pigeon peas, peanuts and field beans.
- Add tamarind extract.
- Add required amount of salt.
- When the raw smell of tamarind disappears, add the coarse powder prepared in step number 4 (powder of roast coriander seeds, red chillies, toor daal, and methi seeds). Allow it to boil for five minutes.
- Heat a tsp of oil in a kadai and add mustard seeds. Once they start spluttering, add curry leaves.
- Pour it over the gravy and switch off the stove. The gravy may look watery now, but it will be perfect for mixing with rice.
Mixing the rice
- Take a large vessel. Add the cooked rice and moong dal mixture.
- Pour the gravy over it, and mix it well.
- Now add the roasted coconut, powdered carrom seeds and pepper, sundakkai vathal (if using) and mix them well into the rice.
- Heat 2 tbsp of ghee and pour it over the rice.
- The rice is now ready to be served, mix in the ghee just before serving. I like to eat this with appalam or papad.