No Onion No Garlic Kadamba Sambar Sadam | South Indian Comfort Rice Recipe

No Onion No Garlic Kadamba Sambar Sadam (Kovil Sadam) Recipe

Kadamba Sambar Sadam, also known as Kovil Sadam, is a delightful and nourishing South Indian one-pot meal. The term “Kadamba” means mixed, and this dish indeed showcases a wonderful mix of vegetables and legumes, all of which come together to create a flavorful and satisfying dish. The inclusion of fresh, ground sambar powder enhances the depth of flavor, making it a comforting and wholesome option for lunch. This recipe is a perfect example of a traditional South Indian meal that is free from onion and garlic but still bursting with flavors.

Ingredients

For the Rice and Dal

Ingredient	Quantity
Rice	1 cup
Arhar dal (Split Toor Dal)	1/2 cup
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	30 grams (gooseberry-sized)

For the Vegetables

Ingredient	Quantity
Potato (Aloo)	1, cut into 1/2 inch pieces
Vellai Poosanikai (Ash gourd)	1/2 cup
Green beans (French Beans)	10, cut into 1-inch pieces
Chow chow (Chayote squash)	1, cut into 1-inch pieces
Small Brinjal (Baingan/Eggplant)	3, cut into 1-inch pieces

For the Sambar Powder (Sambar Podi)

Ingredient	Quantity
Chana dal (Bengal Gram Dal)	2 teaspoons
White Urad Dal (Split)	2 teaspoons
Coriander (Dhania) Seeds	1 tablespoon
Methi Seeds (Fenugreek Seeds)	1/4 teaspoon
Black peppercorns	1/2 teaspoon
Dry Red Chillies	6

For Seasoning

Ingredient	Quantity
Mustard seeds (Rai/Kadugu)	1 teaspoon
Curry leaves	2 sprigs
Asafoetida (Hing)	1/4 teaspoon
Sundakkai (Turkey Berries)	10
Sesame (Gingelly) Oil	2 tablespoons

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes

Instructions

Soak the Legumes:
Start by soaking the dried legumes such as chickpeas (kabuli chana), black-eyed beans (lobia), green peas (vatana), and dried peas overnight or for at least 8 hours. This will soften the legumes and make them easier to cook.
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Cook Rice and Dal:
In a pressure cooker, combine the soaked legumes, rice, toor dal (arhar dal), turmeric powder, and 4 cups of water. Add salt to taste. Pressure cook for about 3-4 whistles, then reduce the heat to low and simmer for another 5 minutes. After the cooking time, turn off the heat and allow the pressure to release naturally. Once the pressure is fully released, gently mash the rice and dal mixture with the back of a ladle and set it aside.
Prepare Tamarind Extract:
Soak the tamarind in about 1.5 cups of warm water for 10-15 minutes. Once softened, extract the pulp by squeezing and straining it to remove any seeds and fibers. Set this tamarind water aside for later use.
Make the Fresh Sambar Powder:
In a preheated pan, dry roast the chana dal and urad dal until they turn golden brown. Be careful to roast them on a low to medium flame to avoid burning. Once the dals are roasted, add coriander seeds, methi seeds, black peppercorns, and dry red chillies to the pan. Sauté until the spices crackle and release their aroma. Turn off the heat and let the mixture cool down.

Once cooled, grind the roasted ingredients into a fine powder using a small jar of a mixer grinder. This freshly ground sambar powder will add a distinct flavor to the dish.
Cook the Vegetables:
Add the tamarind extract, sambar powder, and salt to a pressure cooker. Add the chopped vegetables: potato, ash gourd, green beans, chow chow, and brinjal. Pressure cook for 3-4 whistles and then allow the pressure to release naturally.
Combine the Rice, Dal, and Vegetable Mixture:
Add the cooked tamarind and vegetable mixture to the cooked rice and dal mixture. Stir everything well to combine. Taste and adjust the salt if necessary. You can also add a couple of tablespoons of ghee to enhance the flavor and richness of the dish.
Seasoning the Sambar Sadam:
Heat sesame oil in a small pan over medium heat. Add mustard seeds and let them crackle. Once the mustard seeds start popping, add asafoetida (hing), curry leaves, and sundakkai (turkey berries). Roast the sundakkai until it turns crispy and browned. Set aside a tablespoon of the roasted sundakkai for garnish.
Final Mixing:
Pour the seasoning over the rice and dal mixture and give it a good stir to combine all the flavors. Transfer the Kadamba Sambar Sadam to a serving bowl and sprinkle the reserved sundakkai on top for added texture and flavor.
Serving Suggestion:
Serve the No Onion No Garlic Kadamba Sambar Sadam (Kovil Sadam) hot, paired with a refreshing Carrot Peanut Raita or Tomato Onion Cucumber Raita for a complete meal. Add some crispy Elai Vadam (traditional Indian rice crackers) on the side for extra crunch.

Tips for the Best Kadamba Sambar Sadam:

Legume Varieties: Feel free to mix up the legumes based on what you have available. If you can’t find one variety, substitute it with another like moong dal or masoor dal.
Vegetable Options: This recipe is very versatile and can accommodate other vegetables such as carrots, drumsticks, or pumpkin depending on your preference.
Make it Vegan: Skip the ghee in the recipe to make it completely vegan. The sesame oil adds a rich, nutty flavor on its own.

Nutritional Information (Per Serving):

This comforting dish is not only tasty but also packed with nutrients. It’s rich in protein from the legumes and offers a variety of vitamins and minerals from the vegetables. The sesame oil provides healthy fats, and the combination of spices ensures the dish is aromatic and flavorful.

Calories: 300-350
Protein: 10-12g
Carbohydrates: 60-65g
Fat: 10-12g
Fiber: 8-10g
Sodium: 150-200mg

Conclusion:

The No Onion No Garlic Kadamba Sambar Sadam (Kovil Sadam) is a delightful, wholesome, and aromatic South Indian meal perfect for lunch. This dish is a celebration of the diverse flavors of vegetables, legumes, and freshly ground spices, making it a comforting choice for those who prefer light yet flavorful meals. Paired with a side of raita and crispy vadam, it’s sure to become a family favorite.