Kadamba Sambar Sadam Podi - no onion, no garlic - 100 gms

Ingredients - corainder seeds, dried red chillies, channa dal, dessicated coconut, sambar podi, sesame oil/ gingelley oil, asafoetida. 

Shelf life - because it has coconut, we recommend storing it in the freezer. 

How to use - 

Kadamba sambar sadam podi

How to use :

Ingredients : Country veggies are usually used for a typical Iyengar style kadamba sambar sadam. Ash gourd, broad beans, colocasia, raw banana, yellow pumpkin etc) - about 2.5 to 3 cups.
@mylaporekitchens kadamba sambar saadam podi.
Tamarind - a lemon sized ball
Raw rice - 1 cup
Toor dal - 1/2 cup
Sesame oil
@mylaporekitchens chundakkai vathal
@mylaporekitchens asafoetida
Mustard seeds
Dry Red chillies
Curry leaves
No onions, no garlic - please for a traditional sambar rice.

Method :

Wash and pre soak the rice and toor dal together for at least half hour.

Cook the veggies till semi soft with a little bit of turmeric powder. Add the tamarind extract. Add about 5 heaped spoons of the powder. Add salt. A pinch of jaggery. Let this all boil together and thicken.

Temper with sesame oil, mustard seeds, red chillies, curry leaves,asafoetida. Fry the chundakkai and add to the sambar.

Pressure cook the rice and dal to a mushy consistency.

Once done, mix the cooked rice ,dal and sambar together. Top it with some ghee. Avoid ghee for a vegan option. Garnish with some freshly chopped coriander.

Serve hot with some yummy Vadams!