No Onion No Garlic Kadamba Sambar Sadam

NoOnionNoGarlicKadambaSaadam

Kadamba Saadham / Kadamba Sadam – This no onion no garlic South Indian Delicacy is a perfect medley of vegetables, rice, lentil, spices and curry leaves. Yes, curry leaf is a significant ingredient, and that’s what differentiates this rice from its cousins like Bisibelebhaat and Sambar Saadam. Hop on to read how to make this delectable Kadamba Sambar Saadam in the pressure cooker with step by step photos.

Kadamba saadham is a famous recipe among the Iyengar community in Tamil Nadu. In simple words, it is mixed vegetable sambar saadam. But taste-wise it entirely differs from the regular sambar saadam. So what makes this recipe unique? Of course, the fresh ground masala and the inclusion of curry leaf in that masala. Curry leaves make this rice taste divine. No, I am not exaggerating, and you will agree with me when you try it. :-)NoOnionNoGarlicKadambaSaadamSo how I got this recipe? My friend N shared her family recipe. It’s her Grandmother’s recipe. Even though I am posting the no onion no garlic version today, I have tried this with shallots and also tried replacing rice with millets. You can find my millet kadamba saadham in my Easy and Exotic Millet Recipes E-Book.NoOnionNoGarlicKadambaSaadamVaandu loves BBB, and I always make the pressure cooker version of it, and you can find the recipe here. I make different varieties of sambar saadam, and this one is quite popular in our household especially on Thursdays. I got used to not to use onion and garlic on Thursdays even though I don’t do any pujai. Both vaandu and M love this rice, and they ask me to prepare this during the weekend also.

You won’t believe, finding a recipe, starting with alphabet N was quite tricky for me. Noodles were one option, but I had to use for other alphabets. Initially, it didn’t strike me to use the term “no onion and no garlic”. During one weekend, both vaandu, and M requested for this recipe. I realized I ran out onions. So I decided to make it without onion, and while chopping the veggies, the idea of using, “no onion no garlic” term for N struck me. I used that opportunity and made the dish and clicked pictures as well. Glad I did not post it earlier.

NoOnionNoGarlicKadambaSaadam

Now let’s see how to make this Kadamba Sambar Saadham in detail.

No Onion No Garlic Kadamba Sambar Sadam

Kadamba Saadham / Kadamba Sadam – This no onion no garlic South Indian Delicacy is a perfect medley of vegetables, rice, lentil, spices and curry leaves.NoOnionNoGarlicKadambaSaadam

Ingredients:

  • Rice – 2/3 cup
  • Toor Dal – 1/3 cup
  • Tamarind Paste – 2 tsps, if using tamarind small gooseberry size ball
  • Water – 2.5 cups
  • Jaggery – a small piece
  • Salt – 1.5 tsp
  • Turmeric Powder – ½ tsp
  • Chopped Red Pumpkin – ½ cup
  • Tomatoes – 2
  • Mixed Vegetables of your choice – 1 cup
  • To roast and grind:
  • Channa Dal – 1 tsp
  • Coriander Seeds – 1 tsp
  • Red Chillies – 3
  • Black Pepper Corns – ½ tsp
  • Curry leaves – 1 strand
  • For Tempering
  • Oil/Ghee – 2 tsps
  • Mustard Seeds – 1 tsp
  • Fenugreek Seeds – 1 tsp
  • Asafoetida / Hing – ½ tsp

Prep – Work:

  • Chop all the veggies and set aside.
  • If using tamarind, soak them in water and extract about 1 cup of tamarind juice. In this case, add only 1.5 cups of water as you will be adding 1 cup of this tamarind juice.
  • Wash the toor dal and rice and soak it in water for 10 to 15 minutes.

Preparing the dry masala:

  • Heat the kadai and add all the ingredients given under ‘to roast’ and dry roast it until nice aroma comes out and channa dal turns light brown.

  • Let it cool down and grind into a fine powder without adding any water.

Preparing Kadamba Saadam

  • Heat pressure pan or pressure cooker and add oil.
  • Once the oil is hot, add the mustard seeds, fenugreek, and asafoetida.

  • When the mustard seeds start to splutter, add the chopped tomatoes, salt, and turmeric and saute for a couple of minutes.
  • Now add the other veggies mix well.

  • At this stage, add the fresh masala, tamarind paste, and jaggery.

  • Now add the toor dal and rice. Add the 2.5 cups of water and mix well.

  • Check for salt and spice at this stage and if required add more salt, and for the spice, you can add little sambar powder. 

  • Pressure cook for about 3 to 4 whistles.

  • Let the pressure release and mix the rice. It has to be mushy and mix it nicely.

NoOnionNoGarlicKadambaSaadamKadamba sadam is ready. Serve hot with chips or papad or raita.

Notes:

  • I would recommend not to skip curry leaves, but if you can’t source you can ignore.
  • We need more water for this recipe, as the rice has to be soft and mushy. I went with 2.5 cups of water for just 1 cup of rice and toor dal mix. But you can adjust as per your preference.
  • You can add shallots or regular onion along with other vegetables.
  • Tomatoes are not mandatory, but when I skip onion, I always add tomato.
  • Adjust salt and spice as per your preference.

5 from 5 votes
NoOnionNoGarlicKadambaSaadam
No Onion No Garlic Kadamba Sambar Sadam
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Kadamba Saadham / Kadamba Sadam - This no onion no garlic South Indian Delicacy is a perfect medley of vegetables, rice, lentil, spices and curry leaves
Course: Main Course
Cuisine: South Indian, TamilNadu
Servings: 3
Author: Srividhya G
Ingredients
  • Rice - 2/3 cup
  • Toor Dal - 1/3 cup
  • Tamarind Paste - 2 tsps if using tamarind small gooseberry size ball
  • Water - 2.5 cups
  • Jaggery - a small piece
  • Salt - 1.5 tsp
  • Turmeric Powder - ½ tsp
  • Chopped Red Pumpkin - ½ cup
  • Tomatoes - 2
  • Mixed Vegetables of your choice - 1 cup
To roast and grind:
  • Channa Dal - 1 tsp
  • Coriander Seeds - 1 tsp
  • Red Chillies - 3
  • Black Pepper Corns - ½ tsp
  • Curry leaves - 1 strand
For Tempering
  • Oil/Ghee - 2 tsps
  • Mustard Seeds - 1 tsp
  • Fenugreek Seeds - 1 tsp
  • Asafoetida / Hing - ½ tsp
Instructions
Prep - Work:
  1. Chop all the veggies and set aside.
  2. If using tamarind, soak them in water and extract about 1 cup of tamarind juice. In this case, add only 1.5 cups of water as you will be adding 1 cup of this tamarind juice.
  3. Wash the toor dal and rice and soak it in water for 10 to 15 minutes.
Preparing the dry masala:
  1. Heat the kadai and add all the ingredients given under ‘to roast’ and dry roast it until nice aroma comes out and channa dal turns light brown.
  2. Let it cool down and grind into a fine powder without adding any water.
Preparing Kadamba Saadam
  1. Heat pressure pan or pressure cooker and add oil.
  2. Once the oil is hot, add the mustard seeds, fenugreek, and asafoetida.
  3. When the mustard seeds start to splutter, add the chopped tomatoes, salt, and turmeric and saute for a couple of minutes.
  4. Now add the other veggies mix well.
  5. At this stage, add the fresh masala, tamarind paste, and jaggery.
  6. Now add the toor dal and rice. Add the 2.5 cups of water and mix well.
  7. Check for salt and spice at this stage and if required add more salt, and for the spice, you can add little sambar powder.
  8. Pressure cook for about 3 to 4 whistles.
  9. Let the pressure release and mix the rice. It has to be mushy and mix it nicely.
  10. Kadamba sadam is ready. Serve hot with chips or papad or raita.
Recipe Notes
  • I would recommend not to skip curry leaves, but if you can't source you can ignore.
  • We need more water for this recipe, as the rice has to be soft and mushy. I went with 2.5 cups of water for just 1 cup of rice and toor dal mix. But you can adjust as per your preference.
  • You can add shallots or regular onion along with other vegetables.
  • Tomatoes are not mandatory, but when I skip onion, I always add tomato.
  • Adjust salt and spice as per your preference.


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12 thoughts on “No Onion No Garlic Kadamba Sambar Sadam

  1. That is such a yummy looking one pot dish. On week days I love making dishes like this – everything goes into a pot and done. That freshly made sambar powder must have added so much flavor to the rice. Lovely lunch box recipe.

  2. The spice powder is similar to what we used to make for “Idi sambar”. Guess it would taste like that. Will give it a try on sometime, the rice sounds delicious & flavorful Brilliant option for the letter “N” .

  3. SUch a super delicious sambar sadam, though this dish is completely free from onion and garlic am sure that we wont miss both onions and garlic. I dont mind carrying this dish in my lunch box.

  4. Good one. I haven’t made a fresh sambar masala with curry leaves and as a rule I never add onion and garlic to sambar. But this sambar masala sounds very interesting. Also the no-coconut version is indeed interesting.

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