Kadambam Recipe

• Rice   500gm
• Split red gram 115gm
• Split bengal gram 55gm
• Tamarind  55gm
• Field beans  55gm
• Brinjal   55gm
• Ash gourd  55gm
• Cucumber  55gm
• Coriander seeds  15gm
• Asafoetida  a pinch
• Split black gram 15gm
• Mustard seeds  a little
• Oil   15ml
• Red chillies  5gm
• Turmeric  a pinch
• Coriander leaves 1/4 bunch
• curry leaves  a sprig
• French beans  55gm
• Green chillies  5gm
• Potatoes  55gm
• Peas   55gm
• Raw bananas  55gm
• Drumsticks  115gm
• Ginger   55gm
• Spring onions  55gm
• Coconut   55gm
• Salt   to taste

• Parboil the rice and set aside.
• Boil the bengal gram and red gram together. When almost cooked remove from fire.
• Clean and cut all the vegetables to the desired size. Boil them with a little salt.
• Squeeze the juice of the tamarind. Add salt to taste. Add this to the vegetables.
• Heat oil and fry chopped onions. Add this to the vegetables with chopped ginger and slit green chillies.
• Fry together in the same oil, the coriander seeds, black gram, red chillies, asafoetida and turmeric.
• Powder and add to the dal.
• Fry mustard seeds and add to the dal.
• When all the vegetables have been cooked in tamarind juice for 5 to 10 minutes, put in the dal mixture and the rice.
• Add grated coconut. Mix without mashing the vegetables. cook for 10 minutes.
• Serve garnished with coriander leaves and curry leaves.