No Onion No Garlic Kadamba Sambar Sadam / Kovil Sadam Recipe (Temple Ritual Sambar Rice)
Kadamba Sambar Sadam, also known as Kovil Sadam, is a traditional South Indian dish that combines rice, lentils, vegetables, and a rich blend of spices, all cooked together to create a wholesome, aromatic meal. This particular version is made without onions or garlic, making it suitable for temple rituals and auspicious occasions where these ingredients are often avoided. The dish is both nutritious and comforting, with a balanced combination of legumes, vegetables, and spices. It’s a perfect choice for a fulfilling lunch or dinner.
Ingredients
For the Rice & Dal Mixture:
| Ingredient | Quantity | Notes |
|---|---|---|
| Rice | 1 cup | White or brown rice can be used |
| Arhar dal (Toor Dal) | 1/2 cup | Split yellow pigeon peas |
| Dried Green Peas (Vatana) | 1 tablespoon | |
| Kabuli Chana (White Chickpeas) | 2 tablespoons | |
| Black Eyed Beans (Lobia) | 2 tablespoons | |
| Turmeric powder (Haldi) | 1/2 teaspoon | |
| Tamarind (Gooseberry size) | 30 grams | Soaked in water to extract pulp |
| Potato (Aloo) | 1, cut into 1/2 inch pieces | |
| Vellai Poosanikai (Ash gourd) | 1/2 cup | Can be substituted with pumpkin |
| Green beans (French Beans) | 10, cut into 1-inch pieces | |
| Chow chow (Chayote squash) | 1, cut into 1-inch pieces | |
| Brinjal (Baingan / Eggplant) | 3 small, cut into 1-inch pieces |
For the Sambar Powder:
| Ingredient | Quantity | Notes |
|---|---|---|
| Chana dal (Bengal Gram Dal) | 2 teaspoons | |
| White Urad Dal (Split) | 2 teaspoons | |
| Coriander Seeds (Dhania) | 1 tablespoon | |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon | |
| Black Pepper Corns | 1/2 teaspoon | |
| Dry Red Chillies | 6 | Adjust for heat preference |
For Tempering and Seasoning:
| Ingredient | Quantity | Notes |
|---|---|---|
| Mustard seeds | 1 teaspoon | |
| Curry leaves | 2 sprigs | |
| Asafoetida (Hing) | 1/4 teaspoon | |
| Sundakkai (Turkey Berries) | 10 | Optional, for authentic flavor |
| Sesame Oil (Gingelly Oil) | 2 tablespoons | Can substitute with coconut oil |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions
Step 1: Soak the Legumes and Prepare the Rice and Dal Mixture
Start by soaking the dried green peas, kabuli chana (chickpeas), black-eyed beans, and other legumes overnight or for about 8 hours in enough water. This step helps soften them, ensuring they cook evenly and quickly.
Once the legumes are soaked, pressure cook the rice, toor dal (Arhar dal), and the soaked legumes together in a large pressure cooker. Add salt, turmeric powder, and 4 cups of water. Pressure cook for 3 to 4 whistles, and then reduce the heat to low. Let it simmer for an additional 5 minutes before turning off the heat.
Allow the pressure to release naturally. As the cooker cools, the rice and dal will continue to cook in the residual heat, creating a soft and creamy base for the Kadamba Sambar Sadam.
Once the pressure has fully released, use the back of a ladle to lightly mash the rice and dal mixture. Set it aside.
Step 2: Soak and Extract Tamarind Pulp
While the rice and dal are cooking, soak the tamarind in 1.5 cups of warm water for 15 minutes. After this, extract the pulp by squeezing the tamarind in the water and discard the fibers. Set the tamarind pulp aside for use in the sambar.
Step 3: Prepare the Sambar Powder
To make the sambar powder, heat a small pan over medium heat. Add the chana dal and urad dal, sautéing them until they turn golden brown and crisp. Make sure to roast the dals on low to medium heat to avoid burning them. Once the dals are golden, add the coriander seeds, methi seeds, dry red chillies, and black peppercorns. Continue roasting until the spices begin to crackle and you can smell their aromatic oils being released.
Turn off the heat and let the mixture cool down. Once cooled, grind the roasted mixture into a fine powder using a spice grinder or small jar of your mixer grinder.
Step 4: Pressure Cook the Tamarind and Vegetables
In the same pressure cooker, add the tamarind pulp, sambar powder, salt, and the chopped vegetables (potato, ash gourd, green beans, chow chow, and brinjal). Add about 1 to 1.5 cups of water and cook for 3 to 4 whistles. Once the pressure has built up, reduce the heat to low and let it simmer for another 5 minutes before turning off the heat. Let the pressure release naturally again.
Step 5: Combine Rice and Vegetable Mixture
Once the vegetables are cooked, add the tamarind-vegetable mixture to the cooked rice and dal. Stir the combination well to ensure it’s mixed evenly. Taste and adjust salt to your preference. For extra richness, add a couple of tablespoons of ghee (clarified butter) and mix it in.
Step 6: Tempering and Final Seasoning
In a separate pan, heat sesame oil over medium heat. Add mustard seeds and allow them to crackle. Once the mustard seeds start popping, add the hing (asafoetida), curry leaves, and sundakkai (turkey berries). Roast the sundakkai until it turns brown and crispy, adding an authentic flavor and texture to the dish.
Once the tempering is ready, set aside a tablespoon of sundakkai for garnish. Add the remaining tempering into the Kovil Sadam and mix well to combine.
Step 7: Serve and Garnish
Transfer the No Onion No Garlic Kadamba Sambar Sadam to a serving bowl. Sprinkle the reserved sundakkai on top for an added crunch. Serve this comforting, aromatic dish hot, along with side dishes like Crunchy Carrot Peanut Raita or Tomato Onion Cucumber Raita. If desired, serve with crispy Elai Vadam for a complete South Indian meal.
Tips and Variations
- You can substitute sundakkai with other dried berries or vegetables if not available, though sundakkai imparts a distinctive taste.
- If you prefer a spicier dish, feel free to add more dry red chillies or black peppercorns.
- This dish can be made with any variety of vegetables based on what’s in season or available, making it an adaptable and versatile recipe.
Nutritional Information (Approx.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 10g |
| Carbohydrates | 45g |
| Fiber | 8g |
| Fat | 6g |
| Sodium | 150mg |
No Onion No Garlic Kadamba Sambar Sadam is a traditional and hearty dish that showcases the essence of South Indian temple food. Its wholesome ingredients, along with the careful preparation of spices and vegetables, result in a dish that is as flavorful as it is satisfying. This recipe is a great way to enjoy a filling, nutrient-dense meal while adhering to dietary preferences or cultural practices.
