Kadambam is a spicy rice dish cooked with vegetables. It has the consistency of porridge, sort of. The spicier it is, the better it tastes!
You need: 1 cup rice; 1/3 cup arhar (toor) dal; a pinch of turmeric; 1/2 tsp Tamcon or some other tamarind paste; 1 cup diced vegetables – carrots, green beans, onions, cauliflower, potatoes (1 smallish), zucchini, squash, peas, corn – no spinach or cabbage; 1.5 heaped tsp sambar powder (use pre-packaged, like MTR); 1/2 tsp mustard seeds; 2-3 curry leaves; 1 dried red chili; salt to taste; oil; ghee
Cook the rice and dal in a pressure cooker with 4 cups of water, salt and a pinch of turmeric (4 whistles). If you’re not using a pressure cooker, cook till well-done (slightly mushy).
Dissolve ½ tsp tamcon in ½ cup hot water.
Boil the vegetables together. Drain. Return to heat and add the dissolved Tamcon. You could add a little more water if it gets too dry.
Add 1.5 heaped tsp sambar powder to the mix and boil for two minutes. Turn off the heat.
In a large pan, heat 3 tsp of oil and 1 tsp of ghee. Add mustard seeds, curry leaves, and the red chili.
Add the dal and rice, salt, and the vegetables. Mix well and let it cook for two more minutes. Turn off heat.