No Onion No Garlic Kadamba Sambar Sadam Recipe - VVK (2024)

Posted on April 17, 2018 · Last Updated on January 4, 2020 · By Srividhya G · 36 Comments

Kadamba Sambar Sadam is no onion no garlic South Indian Delicacy that is the perfect medley of vegetables, rice, lentil, spices, and curry leaves. Yes, curry leaf is a significant ingredient, and that’s what differentiates this rice from its cousins like Bisibelebhaat and Sambar Saadam. Hop on to read how to make this delectable recipe in a pressure cooker with step-wise photos below.

Kadamba Sambar Sadam

Kadamba saadham or the kadamba sambar sadam is a famous recipe among the Iyengar community in Tamil Nadu. In simple words, it is mixed vegetable sambar saadam. But taste-wise, it entirely differs from the regular sambar saadam. So what makes this recipe unique?

Why Kadamba Sambar Sadam?

Of course, the fresh ground masala and the inclusion of curry leaf in that masala. Curry leaves make this rice taste divine. No, I am not exaggerating, and you will agree with me when you try it. :-)

So now I got this recipe? My friend N shared her family recipe. It’s her Grandmother’s recipe. Even though I am posting the no onion no garlic version today, I have tried this with shallots and also tried replacing rice with millets. You can find my millet kadamba saadham in my Easy and Exotic Millet Recipes E-Book.

Vaandu loves BBB, and I always make the pressure cooker version of it, and you can find the recipe here. I make different varieties of sambar saadam, and this one is quite popular in our household, especially on Thursdays. I got used to not to use onion and garlic on Thursdays even though I don’t do any pujai. Both vaandu and M love this rice, and they ask me to prepare this during the weekend also.

No onion No Garlic Recipes

You won’t believe, finding a recipe, starting with alphabet N was quite tricky for me. Noodles were one option, but I had to use them for other alphabets. Initially, it didn’t strike me to use the term “no onion and no garlic.”

During one weekend, both vaandu, and M requested for this recipe. I realized I ran out onions. So I decided to make it without onion, and while chopping the veggies, the idea of using “no onion no garlic” term for N struck me. I used that opportunity and made the dish and clicked pictures as well. Glad I did not post it earlier.

I have quite a few “no onion no garlic” recipes on my blog and you can them all here in this link – No onion No Garlic Recipes.

Now let’s see how to make this Kadamba Sambar Saadham in detail.

Kadamba Sambar Sadam Recipe

Ingredients:

• Rice – ⅔ cup
• Toor Dal – ⅓ cup
• Tamarind Paste – 2 tsps, if using tamarind small gooseberry sized ball
• Water – 2.5 cups
• Jaggery – a small piece
• Salt – 1.5 tsp
• Turmeric Powder – ½ tsp
• Chopped Red Pumpkin – ½ cup
• Tomatoes – 2
• Mixed Vegetables of your choice – 1 cup

To roast and grind:

• Channa Dal – 1 tsp
• Coriander Seeds – 1 tsp
• Red Chillies – 3
• Black Pepper Corns – ½ tsp
• Curry leaves – 1 strand
• For Tempering
• Oil/Ghee – 2 tsps
• Mustard Seeds – 1 tsp
• Fenugreek Seeds – 1 tsp
• Asafoetida / Hing – ½ tsp

Prep – Work:

• Chop all the veggies and set aside.
• If using tamarind, soak them in water and extract about 1 cup of tamarind juice. In this case, add only 1.5 cups of water as you will be adding 1 cup of this tamarind juice.
• Wash the toor dal and rice and soak it in water for 10 to 15 minutes.

Preparing the dry masala for Kadamba Sadam:

• Heat the kadai and add all the ingredients given under ‘to roast’ and dry roast it until nice aroma comes out and channa dal turns light brown.

• Let it cool down and grind into a fine powder without adding any water.

Preparing Kadamba Sambar Sadam:

• Heat pressure pan or pressure cooker and add oil.
• Once the oil is hot, add the mustard seeds, fenugreek, and asafoetida.

• When the mustard seeds start to splutter, add the chopped tomatoes, salt, and turmeric and saute for a couple of minutes.
• Now add the other veggies mix well.

• At this stage, add the fresh masala, tamarind paste, and jaggery.

• Now add the toor dal and rice. Add the 2.5 cups of water and mix well.

• Check for salt and spice at this stage, and if required, add more salt, and for the spice, you can add little sambar powder.

• Pressure cook for about 3 to 4 whistles.

• Let the pressure release and mix the rice. It has to be mushy and mix it nicely.

Kadamba Sambar Sadam is ready. Serve hot with chips or papad or raita.

Recipe Notes:

• I would recommend not to skip curry leaves, but if you can’t source, you can ignore it.
• We need more water for this recipe, as the rice has to be soft and mushy. I went with 2.5 cups of water for just 1 cup of rice and toor dal mix. But you can adjust as per your preference.
• You can add shallots or regular onion along with other vegetables.
• Tomatoes are not mandatory, but when I skip onion, I always add tomato.
• Adjust salt and spice to your preference.

📖 Recipe

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Enjoying Kadamba Sabar Sadam? You will love these, too:

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87