Royal multi-vegetable and lentil temple rice from Srirangam, simmered with tamarind, freshly ground roasted spices, and sesame oil.
Lunch · 20 min prep · 30 min cook · serves 4 Newly added
Ingredients
- 1 cup rice
- 1/2 cup toor dal
- 1.5 cups mixed vegetable , diced plantain, yam, pumpkin, broad beans
- 1/4 cup tamarind , dissolved in 1 cup warm water
- 2 tbsp coconut (fresh grated)
- 1 tbsp coriander seeds
- 1/2 tsp fenugreek seeds
- 4 dry red chili
- 2 tbsp sesame oil
- 1 tsp mustard seeds
- 1/4 tsp hing (asafoetida)
- 1/2 tsp turmeric powder
- 2 tsp salt
- 4 cups water
Preparation
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Pressure cook rice, toor dal, vegetables, 4 cups water, and turmeric for 3 whistles until tender.
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Dry-roast coriander, fenugreek, and chilies; grind with coconut and 3 tbsp water into a smooth paste.
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Boil tamarind liquid with salt for 5 minutes.
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Add cooked rice-dal-vegetable mash and spice paste to tamarind broth; simmer 6 to 8 minutes.
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Heat sesame oil; crackle mustard seeds and hing; pour over rice and stir.
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Rest covered for 10 minutes before serving.
In the tradition
Kadambam means ‘mixture’ or ‘garland’. At Sri Ranganathaswamy Temple during the Margazhi festival, Kadamba Sadam unites seasonal indigenous produce and freshly ground spices into a single sacred offering.
Sources & further reading
- Srirangam Temple Margazhi Thaligai Canon (Thiruvathirai Festival Mixed Rice Tradition)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.