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Kadambam Rice

Kadambam Rice is a popular Indian Main
Author :
Category :
Course :
Cuisine :
Technique :
Slow Cook
Difficulty :
Servings :
Serves 4


1 cup - Rice

1 cup - pigeon peas (toor dal)

Approx 3 cups - mixed vegetables chopped (e.g. ladies finger, Taro root, potatoes, sweet potatoes, eggplants, capsicum, peas, green pumpkin, Drumsticks etc.)

1/2 cup - Bengal Gram (channa dal)

1 tbsp - Tamarind paste

1/2 -1 tbsp - sambar powder


few sprigs -cilantro

1 tsp -sesame oil/ghee


  1. Cook rice with 3 cups of water.
  2. Meanwhile cook both the lentils together until cooked. Set aside.
  3. Par boil the vegetables for approx. 10 min.
  4. Mix the tamarind paste in 3 cups of water and bring to a boil in a pan.
  5. Add salt, sambar powder, curry leaves along with vegetables and let it cook for 5 mins.
  6. Add the lentils mixture and stir for another 2-3 mins.
  7. Finally add rice and gently mix, making sure not to mash the vegetables.
  8. Garnish with cilantro and sesame oil/ghee and serve hot with papad.
  9. Recipe courtesy: Dhivya Karthik
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