Kadambam Saadam or Brown Rice Medley

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Kadambam saadam or brown rice medley as I call it, is a cross between Bisi Bele Bath and plain ole Sambar Saadam . Saadam is a Tamilian word (Tamil in an Indian language) for rice. Kadambam means an assortment of flowers tied together, in reference to this dish, it means an assortment of vegetables and flavors coming together.

This simple to make, tasty single pot dish is well balanced with brown rice, lentil protein and vegetables, and is great for quick lunches or dinners. Just serve it with some papads/ appalams or chips and a raita or any other salad  to complete the meal.

Before moving on to the recipe, just another gentle reminder, the last day for the soup event is today so if any more of you have been wanting to send in some entries please send them in by the end of today.






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Ingredients and Method to make Kadambam Sadam
1 1/4 cup brown basmati rice
1/2 cup split pigeon peas (tur dhal)

small gooseberry sized tamarind soaked in water for about 15 to 20 minutes.

Vegetables required (see notes)
2 onions cut fine (see notes)
1 sweet potato peeled and cut into 1 inch pieces
15 small pink radishes cut into cubes (yielded about 1 1/4 cup)
1 large carrot cut into 1/2 to 1 inch cubes
1 cup frozen or fresh green peas ( I used frozen thawed to room temperature)

For the masala
1 1/2 tbsp split chick pea lentil (chana dhal)
1/4 tbsp fenugreek seeds (methi)
1 1/2 tbsp coriander seeds (dhania)
5 dry red chilies (or to taste)
1 tbsp dry curry leaves

Seasoning
1 tbsp oil
1 tsp mustard seeds

Optional ingredients
1 tsp sambar powder (or to taste)

Garnish
Handful cilantro (coriander leaves) cut fine.

In a bowl or utensil add brown basmati and lentils, mix well. Add water to the rice and lentils, swirl a  few times with your hand and drain water. Then add  4 cups of water to it and let soak for about 30 to 45 minutes.

Pressure cook this brown basmati and lentils until soft (My pressure cooker requires about 4 whistles )

Soak the tamarind in enough water to submerge it for about 20 minutes or so Press tamarind to extract juice from it and pour the juice into another container. Cover the tamarind pulp with equal amount of water as first time and press tamarind again to extract juice from it, pour juice into another container. Repeat the earlier step one more time. Discard the pulp and seeds of tamarind and only retain its juice.

In a large heavy bottomed pan, dry roast the chick pea lentil stirring frequently, when the lentils give out a slight aroma and begin to become slightly reddish, add fenugreek seeds and stir until it begins to turn color.
Then quickly add coriander seeds, stir a few times and add dry red chillies and dry curry leaves. Stir this entire mixture a few times and then remove from heat and keep aside.

When cooled to room temperature grind to a smooth powder in a spice grinder. You can make this earlier and keep in an air tight container and use when required, or you can make double or triple the quantity and keep for future uses to make the process even faster the next time.

In the same pan, heat oil, add mustard seeds. When mustard seeds begin to splutter add onions and saute until onions turn transparent.

When onions turn transparent, gently pour tamarind water into the container. Quickly add all the vegetables and some salt to taste and let the mixture simmer until the vegetables are cooked and tamarind has lost its rawness. Add the ground masala into this tamarind + veggie mixture and allow it to simmer for a few seconds.

Remove the cooked lentils + rice from cooker when the cooker is ready to opened and gently mash the two together,not completely just slightly for them to blend just a bit.

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Pour this rice + lentil mixture into the tamarind+ vegetable mixture, add water if required to achieve required consistency. Add salt and additional sambar powder (if required and using), allow to simmer for a few minutes for the flavors to blend in , then remove from heat.

Garnish with cilantro and serve hot with papads/ appalam/ chips and raita/ salad.


Notes
If you find pearl onions, peel and use about 2 handfuls of pearl onions instead of regular onions, pearl onions enhance flavor in this dish.

You can substitute the rest of the vegetables with 3 to 4 cups of any other seasonal vegetables like green beans, cauliflower, potatoes etc.

You can cook the rice and lentils on the stove top too, just place the rice and lentils along with water in a large heavy bottomed pan and cook on low flame, stirring frequently and adding water as required until both the lentils and rice cook to softness.

You can make this with white rice too instead of brown rice. If you do use white rice, scale down the quantity of red chillies used in the recipe because white rice will not be able to absorb the level of spice as brown rice. Also you probably will be able to cook it faster in the pressure cooker and it will not need as many whistles too.