Kadambam Rice

Ingredients

• • Rice - 1 ½ cups
• • Red gram dal - ½ cup
• • Tamarind - lemon size
• • Peas (fresh) - 14 cups
• • White kabuli channas (cooked) - ¼ cup
• • Brinjals - 4
• • Ladies fingers - 7
• • Drumsticks - 2
• • Tomatoes - 2
• • Potatoes - 2
• • Colocaesias - 8
• • Banana (raw) - ½
• • Red pumpkin - 1 piece
• • Salt - as required
• • Crispy potato chips - as required

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Ingredients For Garnishing

• • Cashew nuts - as required
• • Ghee - as required

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Ingredients For Sambar Powder

• • Red chillies - 15
• • Coriander seeds - 1 tablespoon
• • Black gram dal - ¼ tablespoon
• • Bengal gram dal - ¼ tablespoon
• • Coconut (grated, dry) - ½ tablespoon
• • Curry leaves - few

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Method

• 1. To make sambar powder by frying the ingredients in "For sambar powder" with half a Teaspoon of oil and powder it.
• 2. Cook rice till each grain is separate.
• 3. Allow it to cool completely.
• 4. Soak tamarind in water and extract.
• 5. Pressure cook dal , potatoes and colocaesia in separate containers.
• 6. Cut other vegetables into two inch long pieces.
• 7. Heat little oil and fry brinjals, banana, ladies fingers and drumstick for a few minutes.
• 8. Add enough water to tamarind pulp.
• 9. Boil all the vegetables in this tamarind water till vegetables become soft.
• 10. Add cooked peas, channa, mashed , cooked dal, diced tomatoes, potatoes, and colocaesia. (remove skin).
• 11. Add salt and enough sambar powder.
• 12. Boil till it becomes thick and vegetables change in colour.
• 13. Add cooked rice to this and mix well.
• 14. Soak black gram dal (urad) separately and grind to thick paste with salt.
• 15. Deep fry small vada from this batter and add it to the mixed rice.
• 16. Keep few vadas for garnishing.
• 17. Heat ghee, fry cashew nuts and garnish on top of rice.
• 18. Serve steaming hot with crisp potato chips.