Kadamba Sadam | Traditional Mixed Rice for Festivals & Fasting

A comforting South Indian rice dish ideal for Navaratri and religious occasions — no onion, no garlic, just pure traditional flavors!

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🛒 Ingredients

For Rice & Dal:

• Raw rice – 3¼ cups
• Toor dal – 1¼ cups
• Water – as needed for cooking

For Masala Paste:

• Oil – 2 tbsp
• Chana dal – 2 tbsp
• Coriander seeds – 2 tbsp
• Urad dal – 1 tbsp
• Black pepper – 1½ tbsp
• Red chillies – 6-7 (add 2-3 more for extra spice)
• Fenugreek seeds – 1½ tbsp
• Asafoetida – pinch
• Grated coconut – ¾ to 1 cup
• Water – for grinding

For Vegetable Curry:

• Sesame oil – 4-5 tbsp
• Ginger – 1 inch piece, finely chopped
• Green chillies – 2-3, slit
• Tomatoes – 2 medium, roughly chopped
• Mixed vegetables – 2 cups (your choice)
• Frozen peas – ½ cup (optional)
• Peanuts – handful (optional)
• Asafoetida – pinch
• Tamarind water – ½ cup
• Salt – to taste
• Curry leaves – 8-10 leaves
• Turmeric powder – 1 tsp

For Tempering:

• Sesame oil – 2-3 tbsp
• Mustard seeds – 1 tsp
• Asafoetida – pinch
• Cashews – handful (optional)
• Ghee – 2 tbsp
• Fresh coriander leaves – 2 tbsp, chopped

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👩‍🍳 Instructions

Preparing Rice & Dal

• Wash raw rice and toor dal thoroughly.
• In a pressure cooker, add rice, dal, and enough water. Cook to a pongal-like mushy consistency.

Making Masala Paste

• Heat 2 tbsp oil in a kadai.
• Add chana dal, coriander seeds, urad dal, black pepper, and red chillies. Roast on medium flame till golden.
• Add fenugreek seeds, roast for 1 minute.
• Add asafoetida and grated coconut, saute for 1 minute.
• Turn off flame, cool mixture.
• Grind with little water to a smooth paste.

Preparing Vegetable Curry

• Heat 4-5 tbsp sesame oil in a wide vessel.
• Add chopped ginger and slit green chillies; saute till ginger is cooked.
• Add chopped tomatoes; cook until soft.
• Add mixed vegetables, peas, and peanuts (if using). Mix well.
• Season with asafoetida, tamarind water, salt, curry leaves, turmeric powder.
• Cook on medium-high for 10 minutes to remove raw tamarind smell.
• Add delicate vegetables (if any), cook for 5 minutes.
• Add ground masala paste, mix well; adjust water and salt if needed.
• Simmer on low flame for 5 minutes, stirring occasionally.

Combining Everything

• Lightly mash the cooked rice and dal mixture.
• Add to the vegetable curry and mix well for 1 minute.
• Cook on low flame for 5 minutes until bubbling.
• Add chopped fresh coriander leaves and cook 2 more minutes.

Tempering

• Heat sesame oil in a small pan. Add mustard seeds and asafoetida, let splutter.
• Pour tempering over Kadamba Sadam.
• (Optional) Fry cashews in ghee until golden and add to the dish, or add 2 tbsp ghee directly.

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🍽️ Serving Suggestions

• Potato Fry
• Appalam
• Serve hot with pickle
• Buttermilk
• Raita

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💡 Tips

• Cook rice slightly mushy for better mixing
• Adjust red chillies to desired spice level
• Use fresh coconut for best flavor
• Cook on low flame after adding masala to prevent burning
• Stir gently to keep vegetables intact

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🙏 Perfect For

• Navaratri (No onion, no garlic)
• Festival meals
• Temple offerings
• Family nutritious one-pot meal

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🧊 Storage

• Refrigerate up to 2-3 days
• Reheat gently with little water if needed
• Not suitable for freezing

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🌟 Why This Recipe is Special

• Complete wholesome meal – rice, dal & veggies in one pot
• Authentic traditional South Indian flavor
• Pure vegetarian & fasting-friendly (no onion/garlic)

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Enjoy this easy, wholesome Kadamba Sadam — a festive classic that brings family and tradition to your dining table! 🌾🙏

Video Tutorial