Kadamba rice / Sambar Rice

Kadamba rice is sambar rice , but not bisi bela bath. This is served in temples during navartri as prasadam. therefore, no onions are added, no garam masala items are used. The rice is cooked separately as is the sambar and then both are mixed together.

The sambar used in this recipe is the similar to the one I had posted earlier, with just a few differences. I have noted down the recipe of the temple sambar below. The smell and taste of the temple sambar is purely heavenly!

Ingredients for making 1-1/2 cups of kadamba rice:

Kovil / temple Sambar (find recipe below) - 1 cup
Cooked Rice - 3/4 cup
Ghee - 2 tbsp
Til oil - 1 tsp
Asafoetida powder - 1 pinch
Chundakka (dried) / thai brinjal - 6

 Fresh Chundakka /thai brinjal. We sun dry this and store for later use.

Method:
Mix the rice with the sambar.
Heat the ghee and fry the chundakka in it.
Add this to the mixed rice.
Next heat the til oil and once it heats up, turn off flame and add the asafoetida powder.
Add this also to the rice and mix well.
Your Kadamba rice is ready.

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Method of making kovil / temple Sambar:

Ingredients:

Vegetables - 3 cups

(The vegetables used are VERY regional. Pumpkin, ash gourd / cooking cucumber, brinjal, ladies finger, drumstick, roots like colacasia (chembu / cheppamkizhangu), sweet potato and some greens like amarakka (lima beans / mocchai) are only used. No carrot, onion, radish, potato.)

Green chilly - 1 slit 

(sambar vegetables traditionally used in temples)

(amarakka/ mochai. Pic courtesy: google images)

Tamarind - goose berry size, soaked in warm water and pulped

Salt to taste

Turmeric powder - 1 tsp

Asafoetida - 1 tbsp

Tur dal boiled and mashed - 1 cup

Jaggery - 1 tbsp

oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaf - 1 sprig

Sambar powder masala ingredients:

Coriander seeds - 2 tbsp

Channa dal - 3/4 tbsp

Dry Red chilly - 4 or 5

Methi / uluva - 1 tsp

Coconut - 2 tbsp

Fry the spices together without oil, turn off the stove and add the coconut. Stir till the vessel cools. 

Grind this into a smooth paste.

Before frying and adding coconut.

Method:
Start by boiling the roots till they get half cooked. Next add the pumpkin and ash gourd / cooking cumber with the drum stick.
Once these get half cooked, add the tamarind pulp, salt, turmeric powder, asafoetida powder, slit green chilly, brinjal and ladies finger.
When all the vegetables get cooked, add the tur dal and give a boil.
Add the spice / sambar paste and jaggery.
After boiling on low flame for 2 minutes, splutter the mustard in oil and add this to the sambar with the curry leaf.