Kadambam | South Indian Sambar Rice

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the masala powder: roast chana dal, urad dal, coriander seeds, black pepper, cumin seeds, and mustard seeds in a small pan over low heat until golden and fragrant. Add the dried red chillies and continue roasting gently. Once perfectly roasted, turn off the heat, add a pinch of asafoetida to the hot pan, mix well, then spread on a plate to cool completely. Once cooled, grind into a smooth powder.
   ▶ ≈0:39
2. 2
   Prepare the rice and dal: wash and soak half a cup of raw rice and a quarter cup of toor dal separately for about an hour. Drain the water and transfer to a pressure cooker with 4 cups of water, a pinch of turmeric powder, a little salt, and a spoon of ghee. Close the lid and cook on medium heat for about 5 whistles. Turn off the heat and allow the pressure to release naturally.
   ▶ ≈1:30
3. 3
   Cook the vegetables: pour about 2 cups of water into a wide pan and bring to a gentle boil. Add the chopped vegetables (potato, carrot, beans, okra, brinjal, drumsticks, pumpkin, and peas in the quantities specified). Stir in the chopped tomatoes and green chillies, sprinkle with rock salt, cover the pan, and let cook for about 15 minutes until the vegetables are soft and tender.
   ▶ ≈2:08
4. 4
   Add the seasonings: once the vegetables are cooked, pour in half a cup of tamarind juice. Add 1 teaspoon of red chilli powder and mix well. Add 1 teaspoon of jaggery (optional, to balance the flavors). Stir in about 3 teaspoons of the roasted masala powder until the amazing aroma fills the kitchen. Let it simmer gently until the masala blends well.
   ▶ ≈3:17
5. 5
   Combine the rice: once the pressure has completely released, carefully open the pressure cooker. Check that the rice and dal are soft and well blended. Gently add the cooked rice and dal mixture into the pan with the masala and vegetables, stirring slowly and evenly to combine all the flavors beautifully.
   ▶ ≈3:59
6. 6
   Final seasoning and cooking: add another 2 teaspoons of the roasted masala powder and adjust the salt to taste. Mix everything thoroughly, cover the lid, and let cook on low heat for about 10 minutes to allow the rice to absorb all the masala and tamarind flavors. The consistency will thicken as it cools.
   ▶ ≈4:12
7. 7
   Make the tempering and finish: heat 3 tablespoons of ghee in a small pan, then add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, 3 dried red chillies, and a few fresh curry leaves. Once the mustard crackles, add a pinch of asafoetida. Pour the sizzling tempering directly into the kadambam and stir gently to combine everything.
   ▶ ≈4:38