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Kadambam Rice
By : Dhivya Karthik
Category : Khichdis, Rice, Green peas, Potato, Bhendi-okra, Eggplant-brinjal
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Cook rice with 3 cups of water.
  2. Meanwhile cook both the lentils together until cooked. Set aside.
  3. Par boil the vegetables for approx 10min.
  4. Mix the tamarind paste in 3 cups of water and bring to a boil in a pan.
  5. Add salt, sambar powder, curry leaves along with vegetables and let it cook for 5 min.
  6. The vegetables are par boiled since they are further cooked again here.
  7. Add the lentils mixture and stir for another 2-3 min.
  8. Finally add rice and gently mix making sure not to mash the vegetables.
  9. Garnish with cilantro and sesame oil/ghee and serve hot with papad.


1 cup - rice
1 cup - pigeon peas (toor dal)
approx 3 cups - mixed vegetables chopped (ex. ladies finger, taro root, potatoes, sweet potatoes, eggplants, capsicum, peas, green pumpkin, drumsticks etc)
1/2 cup - bengal gram (channa dal)
1 tbsp - tamarind paste
1/2 to 1 tbsp - sambar powder
salt to taste
few sprigs of curry leaves, cilantro and 1 tsp of sesame oil/ghee for garnish
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