No Onion No Garlic Kadamba Sambar Sadam - Kovil Sadam Recipe
If you are looking for a wholesome comforting and healthy lunch recipe then you must try this No Onion No Garlic Kadamba Sambar Sadam /Kovil Sadam Recipe which is made nutritious with mixed vegetables, rice and dals and flavoured with fresh ground spices.
No Onion No Garlic Kadamba Sambar Sadam/ Kovil Sadam Recipe is a delicious sambar sadam recipe. Kadamba means mixed and in this recipe there is a mix of different vegetables like beans, chow chow, potatoes, brinjal, ash gourd and different legumes like toor dal, chole, black eyed beans and dried peas. Fresh ground sambar powder lifts the taste of this comforting Sambar sadam.
Add as many vegetables as you like to make Kadamba Sambar Sadam/ Kovil Sadam Recipe
Try our other Sadam Recipes:
- 1 cup Rice
- 1/2 cup Arhar dal (Split Toor Dal)
- 1 tablespoon Dried Green Peas (Vatana)
- 2 tablespoons Kabuli Chana (White Chickpeas)
- 2 tablespoons Black Eyed Beans (Lobia)
- 1/2 teaspoon Turmeric powder (Haldi)
- 30 grams Tamarind , gooseberry size For The Vegetables
- 1 Potato (Aloo) , cut into 1/2 inch pieces
- 1/2 cup Vellai Poosanikai (Ash gourd/White Pumpkin)
- 10 Green beans (French Beans) , cut into 1 inch pieces
- 1 Chow chow (chayote squash) , cut into 1 inch pieces
- 3 Small Brinjal (Baingan / Eggplant) , cut into 1 inch pieces For Sambar Podi
- 2 teaspoon Chana dal (Bengal Gram Dal)
- 2 teaspoon White Urad Dal (Split)
- 1 tablespoon Coriander (Dhania) Seeds
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Black pepper corns
- 6 Dry red chillies Other ingredients
- 1 teaspoon Mustard seeds
- 2 sprig Curry leaves
- 1/4 teaspoon Asafoetida (hing)
- 10 Sundakkai (Turkey Berries)
- 2 tablespoon Sesame (Gingelly) Oil
How to make No Onion No Garlic Kadamba Sambar Sadam - Kovil Sadam Recipe
To begin making No Onion No Garlic Kadamba Sambar Sadam/ Kovil Sadam Recipe first soak the legumes, chickpeas, dry peas and black eyed beans overnight or for 8 hours in enough water.
Once soaked, pressure cook the rice, toor dal and the soaked dal along with salt, turmeric powder and 4 cups of water for 3 to 4 whistles. After 3 to 4 whistles turn the heat to low and simmer for another 5 minutes and turn off the heat.
Allow the pressure to release naturally, as the rice and dal while continue to cook as long as there is pressure built up.
Once the pressure has released, mash the rice and dal slightly with the back of the ladle and keep aside.
Soak the tamarind in one and a half cups of water and extract the pulp.
Make the sambar powder. Into a preheated pan; add the chana dal and urad dal and saute till the dals turn golden brown. Ensure you roast on low to medium heat, as the dals take time to roast evenly. Note when roasted on high heat it will turn brown fast, but will remain raw from the inside.
Once the dal turn golden brown and crisp. Add the coriander seeds, methi seeds, dry red chillies and peppercorns to the pan and saute for until the seeds start crackling and you can start smelling the aromas coming through.
Once done, turn off the heat and allow it to cool. Once cooled, grind using the small jar of the mixer grinder and make a fine powder.
Into a pressure cooker, add the tamarind water, the sambar powder, salt and vegetables and pressure cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.
Add this tamarind vegetable mixture to the cooked rice and dal and give it a good stir and mix well to combine. Check the salt and adjust to suit your taste. Add a couple of tablespoons of ghee to this Kovil Sambar Sadam and mix well.
The final step is the seasoning.
Heat oil in pan over medium heat; add mustard seeds and allow them crackle.
Once the mustard seeds crackle, add the hing, curry leaves and sundakkai vathal. Roast the sundakkai vathal until it becomes browned and crisp.
One done, keep a tablespoon of sundakkai vathal aside and mix the remaining seasoning into the Kovil sadam.
Mix well to combine and transfer the Kovil Sadam to a serving bowl and sprinkle the remaining sundakkai vathal over the Kovil sadam and serve hot.
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