Kadhambam is usually a garland of flowers made by combining different kinds of flowers. Kadhamba sambar is usually made with different kinds of vegetables. Usually a way of using up leftover veggies when the cooks of olden days had no privy to a the luxury of a refrigerator. My kadhamba sambar is different that it not only uses a mixture of different veggies, but also a combination of different dals. I made this once when I had only a small amount of toor dal, and loved the taste. Its made with a combination of toor dal, split moong dal and masoor dal.
1 onion, sliced
2 medium tomatoes
1 small ridgegourd
handful of chopped greeen beans(I used frozen)
1 carrot, chopped
4 small Indian eggplants, quartered
1/4 cup toor dal
1/4 cup split moong dal
1/4 cup masoor dal
1/4 cup tamarind extract(made from a small golf ball sized tamarind)
2 tsp oil
1 tsp cumin
1 tsp mustard
1/2 tsp turmeric powder
1 tbsp sambar powder
salt to taste
Pressure cook all the dals with the two tomatoes, a pinch of turmeric and a half tsp of cumin seeds. Set aside.
In a pan over medium high heat, add 1 tsp oil and saute the onions with a little bit of salt and the remaining turmeric powder. Add the veggies and saute until they sweat. Add a cup of water and the sambar powder. Let the water come to a boil. Cover and cook until the veggies are cooked and tender. Add the cooked/mashed dal to this mixture. Add the tamarind water and let it all come to a boil and simmer for 5 minutes. Check for seasoning.
In a small pan or thalippu karandk(a big spoon used for tadka), heat the remaining oil. When hot, splutter the mustard seeds and remaining 1/2 tsp cumin, curry leaves and the asafoetida. Add this to the sambar just before serving.
Verdict: The mixture of veggies and the dhals gives a creamy texture and makes it very wholesome. We enjoyed it with steaming white rice and a dollop of ghee, with a side of kathari urulai poriyal(roasted eggplant and potatoes). Awesome weekend lunch!Pin It