Kadhamba Saadham (Thamizh) or Bissi Belley Hulli Anna (Kannada) , is a very common south Indian rice dish. It has the goodness of rice , lentils and vegetables. A little laborious dish , if you have the expertise or are comfortable with cooking , you can try this , if you are still a learner , I suggest you wait for sometime to try this out.
RICE AND DAL
Pressure cook 1 cup of rice and 1 cup of Toor dal in 6 cups of water together up to 5 whistles. Add a little turmeric to this while cooking it . For Kadhamba saadham , cooking the rice and dal together gives an added flavor to the dish.
Soak the tamarind in a cup of lukewarm water for 10 minutes. This method helps in taking the extract. Later take out its extract , this should yield about 200-250ml of extract.
Cut the vegetables and cook them in boiling water. Do not pressure cook them , as they will lose their flavor and color.
|Cooked rice and toor dal||3 cups|
|Soaked tamarind||Take about a small gooseberry sized tamarind|
|Aubergines / Brinjal / Egg plant||3 medium sized|
|Carrot||1 medium sized|
|Green bell pepper / capsicum||1 big|
|Ash gourd||200 grams|
For roasting and grinding
|Groundnut oil||2 tbsps|
|Dry red chillies||8-10 (adjust according to your taste)|
|Poppy seeds||2 tsps|
|Fenugreek seeds / Methi/Mendhiyam||2 tsps|
|Coriander seeds / Dhaniya||4 tsps|
|Channa dal/ kadalai paruppu||3 tsps|
|Nutmeg powder||1 pinch|
|Cinnamon piece||½ inch|
|Freshly grated coconut or kopparai||60 grams or 1 handfull|
|Ghee / clarified butter||2 tbsps|
|Sesame oil||2 tbsps|
|Mustard seeds||1 tsp|
- Make the above mentioned pre-requisites ready , it will take about 20-25 minutes to get them ready. I have used the pressure cooker itself to cook the entire dish , you can use any crock pot / a cooking pot to make. While cooking the vegetables , do not add the tomato , it’ll be added in the later stage.
- Arrange all the ingredients given under “For roasting and grinding”. Take a kadaai , keep it on medium heat. Once the kadaai gets heated add the required amount of oil . And add the rest of the ingredients except coconut. Saute this until aromatic and transfer this to a blender jar , now add freshly grated coconut or you can also use kopparai to this and grind it to a coarse powder.
- After the vegetables have cooked , add the tamarind extract and allow the veggies to boil in the extract until the raw smell goes also add the chopped tomatoes.
- Once this starts boiling add required amount of salt and the freshly prepared powder and stir. Allow this to steep in medium heat for 2 minutes.
- Now , with the back of your ladle slightly mash the cooked rice and dal mixture and add it to the boiling kuzhambu and mix it evenly. Allow it to boil for 2-3 minutes so that it blends with the flavor.
- Now get the tempering ready and add it to the kadhamba saadham.
- Take it off the heat and serve with your favorite accompaniment. My personal suggestion would be to serve it along with South Indian Styled Potato Roast and Tomato Thayir pachadi (Tomato raitha).