Home VegetarianRice Mixed Rice (Kadamba Sadam)

Mixed Rice (Kadamba Sadam)

Published under: Rice

Rice – 1 cup
Bengal Gram – 1/4 cup
Toor Dal – 1/4 cup
Drumstick Leaves (Murungai Keerai )- 1 cup
Amaranth Greens (Arai Keerai) – 1/2 cup
Salt as per taste
Tamarind Extract – 3 cups
Turmeric Powder – 2 tsp
Red Chilli Powder – 4 tsp
Onion – 2 cup
Jeera – 2 tsp
Coconut – 1/2 cup
Carrot – 1 cup
Beans – 1/2 cup
Avarakai (Broad Beans) – 1
Cluster Beans – 1 cup
Drumstick – 1 cup
Green Chilli – 4
Brinjal – 1 cup
Ginger Garlic Paste – 2 tblsp

To Grind:
Coconut – 1/ cup
Jeera – 3 tsp
Green Chillies – 4

To Garnish:
Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp
Curry Leaves – 1 tsp
Bengal Gram – 1 tsp

1. Wash rice and dal.
2. Soak in water for 10 minutes.
3. Heat 2 tblsp in pressure cooker.
4. Fry the rice and dal for 2 minutes.
5. Then add the drumstick leaves, amaranth leaves, broad beans, brinjal, drumstick.
6. Pour 3 to 4 cups of water.
7. Add turmeric powder and red chilli powder.
8. Pressure cook for 5 to 6 whistles.
9. In another pan, heat 2 tblsp oil.
10. Add mustard seeds, onions, ginger garlic paste and fry.
11. Add green chillies.
12. Mix well.
13. Pour the tamarind extract and add salt.
14. Add the ground coconut mixture and boil for 10 to 15 minutes.
15. Transfer the rice-vegetable mixture to a bowl.
16. Add the gravy and stir.
17. The rice will become too hard, so mix the gravy and rice just before serving so that it is still soft and tender.
18. To garnish, heat oil and fry the garnishing ingredients for 30 seconds.
19. Pour over the rice and mix.
20. Serve hot.

Vaijayanthi Srinivasan
Vaijayanthi Srinivasan
Vaijayanthi Srinivasan is a South Indian by birth who learnt cooking at a very young age. Mother of 3, she takes pride in cooking various South Indian traditional meals for the family to enjoy. She has been cooking for the last 35 years.

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