Kadamba Sambar Recipe- Authentic Tamil Nadu Mixed Vegetable & Dal Stew

Last Updated on 2 months by Neha Deshmukh

Kadamba Sambar Recipe – Authentic Tamil Nadu Mixed Vegetable & Dal Stew

Introduction

Oh, Kadamba Sambar! Just the name evokes such warm, comforting memories. This isn’t just a sambar; it’s a celebration of vegetables, lentils, and that incredible, aromatic sambar podi that makes Tamil Nadu cuisine so special. I first made this for a family gathering, and it was an instant hit – everyone raved about the depth of flavour! It might seem a little involved, but trust me, the end result is so worth it. Let’s dive in and make some magic!

Why You’ll Love This Recipe

Kadamba Sambar is a true labour of love, and you’ll fall in love with it for so many reasons. It’s packed with nutrients from a rainbow of vegetables and protein-rich lentils. The homemade sambar podi elevates the flavour to another level – it’s a game changer! Plus, it’s a fantastic way to use up whatever seasonal veggies you have on hand. It’s a hearty, satisfying meal that’s perfect for a weekend lunch or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious Kadamba Sambar:

• 1 cup Rice
• 1/3 cup Tur Dal (split pigeon peas)
• 1/2 tsp Turmeric powder
• Gooseberry-sized ball Tamarind
• 1 tbsp Chick peas (kondai kadalai)
• 1 tbsp Black eyed pea (karamani)
• 1 tbsp Dry peas (pattani)
• 1/2 tsp Oil (for sambar podi)
• 2 tsp Bengal gram (kadalai paruppu)
• 1 1/2 tsp Urad dal (split black lentils)
• 1 tbsp Coriander seeds
• 5-6 Red Chillies
• 1/4 tsp Fenugreek (vendhayam)
• 1/2 tsp Whole black pepper
• 2 Brinjal (eggplant)
• 1/2 cup Pumpkin (parangikkai)
• 1/2 cup Ash gourd (poosanikkai)
• 6-7 Cluster beans (kothavarangai)
• 6-7 Broad beans (avarakkai)
• 2-3 Colocasia (seppankilangu/taro root)
• 1 medium Potato
• 1/2 Chow Chow (chayote squash)
• 1 1/2 tbsp Sesame seed oil (for seasoning)
• 1 tsp Mustard seeds
• 1 generous pinch Hing/asafoetida
• 1-2 Green chilli
• 1 sprig Curry Leaves
• 10 Turkey berry vathal (sundakkai vathal – dried turkey berries)
• 1 tsp Ghee/clarified butter
• 2 tbsp Coriander leaves (for garnish)
• 1 Salt (as needed)

Ingredient Notes

Let’s talk ingredients! This sambar really shines because of the blend. The mix of chickpeas, black-eyed peas, and dry peas adds a lovely texture and flavour. Don’t skimp on the sesame oil – it’s a key flavour component in Tamil Nadu cooking. And sambar podi? It’s the heart and soul of this dish! Making it from scratch is best, but you can find good quality pre-made versions if you’re short on time.

Vegetable choices can vary regionally. Some families add drumsticks, others prefer more gourds. Feel free to experiment with what’s fresh and available! Colocasia (seppankilangu) needs to be cooked well, as it can cause itchiness if not properly prepared.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your legumes (chickpeas, black-eyed peas, and dry peas) overnight. This helps them cook evenly. Also, cook the rice and set it aside.
2. Chop all your vegetables. Soak the tamarind in about 1.5 cups of hot water for 15-20 minutes, then extract the juice – you’ll need about 1.5 cups.
3. Now, for the sambar podi. Heat the ½ tsp oil in a pan and roast the Bengal gram, urad dal, coriander seeds, fenugreek, pepper, and red chillies until fragrant and lightly browned. Let it cool completely, then grind it into a fine powder.
4. Pressure cook the tur dal with ½ tsp turmeric powder for about 3 whistles. Cook the soaked legumes separately until tender.
5. Boil all the vegetables (except the colocasia) in water until they’re about ¾ cooked. The colocasia will be added later.
6. Heat the 1 ½ tbsp sesame oil in a large pot or kadai. Temper the mustard seeds, hing, green chilli, and curry leaves. Once the mustard seeds splutter, add the partially cooked vegetables, tamarind juice, turmeric powder, salt, and the cooked colocasia. Simmer for 5-6 minutes.
7. Add the sambar podi, cooked legumes, mashed tur dal, and 1 cup of water. Bring to a boil and simmer for another 5 minutes.
8. Gently mix in the cooked rice. Stir well and cook on low heat for a few minutes, allowing the flavours to meld.

9. Finally, fry the turkey berry vathal in a little oil until crisp. Add it to the kadamba sadam along with the ghee and a drizzle of sesame oil.

10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the vegetables – they should still have a slight bite.
• Adjust the amount of sambar podi to your taste. Start with 2-3 tablespoons and add more if needed.
• Mashing the dal helps thicken the sambar.
• A good quality tamarind is key for that perfect tangy flavour.

Variations

My friend, Priya, loves adding a handful of spinach to her Kadamba Sambar for an extra boost of nutrients. My mom always makes it a little sweeter by adding a small piece of jaggery. Feel free to experiment and make it your own!

Vegan Adaptation

This recipe is easily vegan! Simply omit the ghee and use a vegan alternative like coconut oil for frying the vathal.

Gluten-Free Adaptation

Kadamba Sambar is naturally gluten-free, so no changes are needed!

Spice Level Adjustment

• Mild: Reduce the number of red chillies in the sambar podi to 2-3.
• Medium: Use 5-6 red chillies.
• Spicy: Add 7-8 red chillies or a pinch of cayenne pepper to the sambar podi.

Festival Adaptations

This sambar is often made during Pongal in Tamil Nadu, as part of the festive feast. It’s also a popular dish for special occasions and family gatherings.

Serving Suggestions

Kadamba Sambar is delicious served hot with papad, raita, and a side of pickle. It’s a complete meal in itself!

Storage Instructions

Leftover Kadamba Sambar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Kadamba Sambar and what makes it different from other sambar varieties?

Kadamba Sambar is a mixed vegetable and lentil stew from Tamil Nadu, known for its unique blend of legumes and the use of homemade sambar podi. It’s richer and more complex in flavour than many other sambar varieties.

Can I use pre-made sambar powder instead of making it from scratch?

Yes, you can! While homemade sambar podi is best, a good quality pre-made version will work in a pinch.

What vegetables are essential for an authentic Kadamba Sambar?

While there’s some flexibility, brinjal, pumpkin, ash gourd, cluster beans, broad beans, and colocasia are considered essential.

How do I adjust the tamarind pulp to my preferred sourness level?

Start with the recommended amount of tamarind and adjust to taste. If you prefer a more sour sambar, add a little more tamarind juice. If you prefer it milder, add a little water.

Can this sambar be made in an Instant Pot or pressure cooker?

Yes, you can! Cook the dal and legumes in the Instant Pot or pressure cooker according to their respective cooking times.

What is Turkey Berry Vathal and where can I find it?

Turkey Berry Vathal (sundakkai vathal) are dried turkey berries, often used in South Indian cuisine. You can find them at Indian grocery stores or online.

How long does Kadamba Sambar stay fresh in the refrigerator?

Kadamba Sambar stays fresh in the refrigerator for up to 3 days.