Kadhambam in Tamil means mixed. Today I made Kadhamba sambar ( mixed vegetables sambar) for lunch. There are many recipes for this sambar and I have mine too:) I use both sambar powder and fresh, roasted and ground spices to make this sambar.

The sambar is very colourful, aromatic, healthy, very easy to make and super delicious which can be served with rice / idli / dosa 🙂

Ingredients

Drumstick – 1
Brinjal – 2
Carrot – 1
Shallots ( sambar onions) – 10-12
Tomato – 1
Beans – 10-12
Yellow pumpkin – 100 gms
Tuvar dal – 1 cup
Tamarind – medium lemon sized
Turmeric powder – 1/2 tsp
Grated jaggery – 1 tbsp
Sambar powder – 2 tsps
Salt to taste

For the masala
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Coriander seeds ( dhania) – 1 heaped tbsp
Chana dal ( Bengal gram/ kadala paruppu)- 1 and 1/2 tsp
Urad dal ( black gram/ ullundhu)- 1 tsp
Pepper – 1/2 tsp
Cumin seeds ( jeera) – 1/2 tsp
Fenugreek ( methi/ vendhayam)- 1/2 tsp
Red chillies – 5-6
Grated coconut – 1/4th cup
Oil – 1 tsp

For tempering
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Sesame oil – 1 tbsp
Mustard – 1 tsp
Fenugreek – 1/2 tsp
Hing ( asafoetida/ perungayam) – 1/4th tsp
Curry leaves – 2 sprigs

Method

Wash and cut all the vegetables into 2 inches pieces.
Peel and wash the shallots.

Wash and soak tuvar dal for 30 mins. Drain the water completely, add 1 cup of fresh water and 1/4th tsp of turmeric powder to the dal. Pressure cook for 3 whistles or till it’s cooked soft. Mash the cooked dal and keep it aside.

Roast the ingredients ( except coconut) mentioned for the masala in little oil. Cool and grind it along with the coconut adding required amount of water to a coarse paste.

Soak the tamarind in 2 cups of water for half an hour. Squeeze well and extract the juice.

Add all the cut vegetables, turmeric powder, salt to taste and grated jaggery to the tamarind extract and let it boil till the vegetables are cooked.

Now, add the cooked dal, ground masala and 2 cups of water. Mix well and check for the seasonings and consistency. Let it boil for few more mins.

Heat sesame oil. Add mustard. When it starts spluttering, add fenugreek seeds, curry leaves and hing. Sauté for few seconds and pour the tempering over the sambar.

Serve the sambar hot with steamed rice/ idli / dosa 🙂