Ingredients

• 1 cup - Tuvar dal
• 1 cup - Rice (soaked in water for 1 hour)
• 7 or 8 - Dry chillies
• 1 tbsp - Fenugreek seeds
• 1 tbsp - Asafetida
• 5 tbsp - channa dal
• 2 sticks - Cinnamon
• 3 or 4 - Cloves
• 1/2 cup - Dry coconut
• 2 tbsp - coriander seeds
• Vegetables - Potatoes, carrots, bell peppers, beans, peas, carrots, brinjals etc.
• 4 to 5 - green chillies, as required
• 1 tbsp - Poppy seeds
• A fistful - Peanuts
• Oil
• 2 lemon sized balls - tamarind
• 1 tbsp - Mustard

How to Make Kadamba Saadam

• Pressure cook the Tuvar dal as usual.
• Fry in 1 tbsp of oil fenugreek, channa dal, dry chillies, asafoetida, cinnamon, clove, coriander seeds, dry coconut and poppy seeds in the order and grind the whole mixture into a smooth paste.
• In a large pan, add the cooked dal, all the vegetables, a little turmeric, green chillies and half a cup of water.
• Let the vegetables cook with the dal for 10 minutes.
• Once the vegetables are cooked, add the above paste, tamarind extract and salt.
• Let the whole mixture boil for a while.
• Once the Sambar is ready, put the pre-soaked rice into it and allow it to cook it in the Sambar itself.
• This way it will absorb all the flavours and come into a nice smooth mixture.
• Heat ghee in a pan.
• Add mustard, one dry chilli, asafoetida and peanuts.
• Fry them well and add it to the above preparation.
• Serve hot with chopped coriander leaves.