Kadamba Sambar Sadam is no onion no garlic South Indian Delicacy that is the 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 recipe in a pressure cooker with step-wise photos below.
Kadamba Sambar Sadam
Kadamba saadham or the kadamba sambar sadam 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?
Why Kadamba Sambar Sadam?
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. :-)
So now 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.
Vaandu 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.
No onion No Garlic Recipes
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 them 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.
I have quite a few “no onion no garlic” recipes on my blog and you can them all here in this link – No onion No Garlic Recipes.
Now let’s see how to make this Kadamba Sambar Saadham in detail.
Kadamba Sambar Sadam Recipe
Ingredients:
- Rice – ⅔ cup
- Toor Dal – ⅓ cup
- Tamarind Paste – 2 tsps, if using tamarind small gooseberry sized 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 for Kadamba Sadam:
- 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 Sambar Sadam:
- 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.
Kadamba Sambar 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 it.
- 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 to your preference.
No Onion No Garlic Kadamba Sambar Sadam
Ingredients
- ⅔ cup Rice
- ⅓ cup Toor Dal
- 2 tsps Tamarind Paste if using tamarind small gooseberry size ball
- 2 ½ cups Water
- Jaggery a small piece
- 1 ½ tsp Salt
- ½ tsp Turmeric Powder
- ½ cup Chopped Red Pumpkin
- 2 Tomatoes
- 1 cup Mixed Vegetables of your choice
To roast and grind:
- 1 tsp Channa Dal
- 1 tsp Coriander Seeds
- 3 Red Chillies
- ½ tsp Black Pepper Corns
- 1 strand Curry leaves
For Tempering
- 2 tsps Oil/Ghee
- 1 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- ½ tsp Asafoetida / Hing
Instructions
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.
- Kadamba 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.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
P.S.: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this Kadamba Sambar Sadam, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. Make sure to follow me on my Pinterest for more healthy and delicious ideas!
P.S. Follow my Pinterest boards for more healthy and delicious recipes.
Enjoying Kadamba Sabar Sadam? You will love these, too:
- Bagalabath | Curd Rice | Thayir Sadam
- Vegan Red Kidney Beans Curry | Konkani Style Rajma Curry
- Cherry Thokku | Cherry Pickle
- Barnyard Millet Neer Dosa
- Kerala Style Dry Coconut Chutney | Thogayal Thoran
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
Very healthy and comforting one pot meal recipe.
Thanks, Preeti.
Very good recipe. Tried and came out well.
Thanks a lot.
Adding freshly ground masala to the sambar sadham does take it up a notch! I have never added curry leaves to the masala. Will keep it in mind the next time I make this dish. This no onoin / garlic version sounds delicious!
Thanks a lot PJ.
I had made this rice for one of the BMs and remember enjoying it. I am loving your lunch box series, Vidya. You are trying to pack a wholesome meal every time.
Thanks much, Suma
I love sambhar sadam and always eat it at my south indian friends house. I do have tried it once but I guess it paste much more delicious with her recipe. Will try yours the next time.
Thanks, Sapana. Please do try.
The masala looks so flavorful and I am sure that as soon as we open the lunch box, just the aroma would be inviting everyone over to eat this. Love the recipe and the best part is, it is very filling as well.
Very true. Thanks, Sandhya. :-)
wow vidhya such a flavorful kadama sambhar sadam there , I am so sure people in your home would have licked the plate clean. Pasikudheee !!! There is always a challenge to make anything without onion but you picked such an amazing recipe which is perfect for the theme. We have adapted to the south India curry leaves in Rajasthani dishes as well in our home.. very interesting podi vidhya .. Besh besh arumaiya irruku :)
oh wow, curry leaves in Rajasthani food. That sounds super yum. Thanks, Manjula.
Nothing can beat a hot Sambar Saadham a appalam ?! Oh yum, I m salivating as I talk about It. A perfect lunch dabba recipe!
Thanks, Priya.
ah that is smart thinking and the rice sounds excellent one Srividhya!..I must check my own kadamba sadam and see what masala I have added!
Thanks, Valli. Now I need to check your version too.
Strange how we come to name our recipes..glad you could nail it :))
The sambar sadam is a rare dish in my house, but I love it. Now you have different versions of it..which is so interesting, must look into it. This version sounds very delicious and I like the way you incorporate veggies in the kids lunch box.
ha ha it happens always in the A to Z series. Thanks, Vaishali.
I like this one pot meal with such healthy ingredients. I should try your fresh ground masala as you’ve added curry leaves and I love the flavor of curry leaves.
oh yeah, me too. Curry leaves always takes the dish to the next level.
what all we do in the name of BM, isnt it – we keep mentally checking out alphabets for dishes, isnt it ? this dish surely is a life saver for me , although my family detests this and grudgingly eat the BBB too. But for me, its a no-brainer dump-cook-serve time saver recipe :-) {{ and with lesser vessels to clean, too ! lol }}
Big nod for the lesser vessel to clean… :-) :-) Thanks Kalyani.
Always love one pot dishes ,perfect for lunch boxes and kadamba sadam is super healthy with all the dals and vegetables.
Yes, it is. Thanks, Sharmi.
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.
Thanks a lot, Pavani.
That fresh ground masala sounds wonderful. I am sure the saadam tastes amazing with that masala.
Yeah, Gayathri. Thanks much.
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” .
Oh is it? I should try this for making sambar too. Always end up baking sambar saadam. Thanks, da.
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.
Thanks, Priya. :-)
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.
Same here. For sambar, I don’t add garlic but add onions depending upon the day… I was surprised too when my friend said, its a no coconut recipe.