#TeamIndia post 69 about Traditional food.
This is a popular South Indian dish. A very delicious food, a combination of more than 21 kinds of vegetables, 4 kinds of lentils, spices and rice. This is a highly nutritional food and is very good for health. This food gives us more strength and energy required, particularly during the winter months.
This dish is usually prepared the next day after undertaking fast on Ekadasi day (10th phase of the moon). Fasting adjusts our digestion and this dish gives us more energy. In other words this dish is a health booster.
All vegetables does not have the same cooking duration. They are categorized into three - long, medium and short cooking time vegetables. Below are the pictures of these three categories.
The long duration Veggies like turnips, potatoes, carrots etc.
Vegetables with medium cooking duration like Drumsticks Cucumber Snake gourd Raw mango etc.
These above vegetables take less cooking duration - Capsicum, raw banana, egg plant etc.
Materials required
*3 bowls of cut vegetables comprising of 21 varieties:
Hard
Sweet potato
Red raddish
White raddish
Carrots
Beetroot
Tapioca
Sapan (colocasia)
Medium
Beans
Drumsticks
Cucumber
Snake gourd
Field bean
Goose berry
Bottle gourd
Scarlet gourd
Raw mango
Bitter gourd
Raw banana
Cabbage
Soft
Brinjal
Ladies finger
Capsicum
Black eye legume etc.
*4 kinds of lentils: measuring table spoons
3 of Toor dal,
2 of Urad dal,
3 of Chenna dal and
2 Moong dal.
1 tea spoon of
*Chilli powder
*Pepper powder
*Fenugreek
*Mustard
A pinch of
*Turmeric
*Asafoetida (Hing)
*Tamarind (2 lemon size balls)
*Oil 3 table spoons
*Ghee 2 tea spoons
Rice 2 cups
Salt as required
Recipe
Wash and soak all the four types of lentils for 10 minutes and then cook on fire till soft. Mash it, and keep aside.
Wash rice and add 4 cups of water and cook in slow flame till water gets absorbed fully and keep aside.
Soak tamarind and extract its puree.
Take a deep pan and heat oil. Add mustard, red chillies, fenugreek and after splutter add the hard vegetables, pour 2 cups of water and cook in low heat. When half boiled add medium vegetables and continue cooking for 5 more minutes, then add soft vegetables, add salt and cook for 2 more minutes. Add curry leaves with stacks, Turmeric powder and Asafoetida and keep cooking on low flame.
Vegetables being cooked in low flame. Then add Tamarind juice, Chilli powder, pepper powder and boil it. Below is the picture of vegetables boiling in Tamarind juice and added spices.
To this add the cooked lentils and rice and mix properly. Add 2 spoons of ghee to it.
Now the aromatic Kadhamba Sambar Rice is ready. No other side dish required. Just imagine the flavors of different varieties of vegetables in one go. The taste is simply amazing.
Requesting my dear local guides to relish this traditional dish @TravellerG @RtnArulPrakasamT
@AmbrishVarshney @RosyKohli @Tejal @Shrut19 @anil9616
. South Indian food is always my favourite. Thank you 