Kadamba Sambar is one such sambar which has its origins in
Thanjavur. As the name suggests, Kadamba means flowers of different colors
strung together in a multi color garland, and it has multi colored vegetables
as ingredients. . I made this kadamba sambar for our family get together a week
back. Here goes the recipe..
Ingredients:-
Potato - 1 chopped into
cubes
Tomato - 1 (chopped
it into cubes)
Brinjal – 1
Pumpkin - few small piece
Radish- 1(Chopped into cubes)
Onion - 1( chopped )
Ladies finger- 2
(chopped)
Drumstick –3
Tamarind - a small lemon sized (soak it)
tur dhal - 1 1/2cups
Turmeric powder - 1/2 tsp
Sambar powder - 1 1/2
tsp
Salt to taste
To Grind:-
Coriander seeds -
1 1/4 tsp
Channa dhal - 3/4
tsp
Red chillies – 5 to6
Fenugreek seeds -
1/4 tsp
Coconut – ½ cup
For seasoning:-
Oil - 2 tsp
Mustard seeds -
1/2 tsp
Fenugreek seeds -
1/4 tsp
Red chillies - 1
Asafoetida powder
- a pinch
Curry leaves - for
garnishing
METHOD:
1.First pressure cook tur dhal with required amount of
turmeric powder and keep it aside
2. Take a pan, fry the ingredients given to grind, to golden
brown and grind it into a fine paste and Keep it aside.
3. Squeeze juice from tamarind for about one and half cups
and keep it aside.
4. Wash n cube the veggies into uniform cubes, cook them
with enough water, turmeric powder and salt.
5. Add the tamarind juice when the veggies become tender.
6. Once the raw smell of the tamarind juice has gone, add the mashed dhal,
adjust the salt, let it boil for a couple of minutes.
7. Add the roasted-ground masala, adjust the water to the
desired consistency of the sambar, and let it boil for 5-6 minutes on medium
heat.
8. Heat oil in a small pan, make the tempering with mustard, Fenugreek seeds
and curry leaves. Pour it over the sambar and Serve it hot with rice.
