1. rice 2 cups
Roast all these ingredients in two spoons of oil. Roast in medium heat for about 10 minutes. If properly roasted the chillies turn crisp and the other ingredients change colour. Keep aside the roasted ingredients to cool and then grind to a fine powder. Now the podi is ready to add to Kadambam.
1. coriander (seeds) 100 gm
Cook dāl in water. When it is half cooked put the vegetables in it. While adding the vegetables those which take a longer time to cook are added first and those which take the least time to cook are added the last. The Indian beans have to be soaked in warm water overnight. It is the hardest to cook. So after the dāl is half cooked first add the Indian beans. Then add the potato, sweet potato, elephant foot and elephant ear. Soak the rice for 10 minutes and then add it to the dāl and vegetables. Add a pinch of turmeric powder. Keep stirring and ensure that all the items are cooked well.
Prepare the powder, grind it with coconut and a little water in a mixer. Add this paste to the rice-dāl-vegetable mixture. Soak the tamarind in water, take the essence and add it to the mixture. Add the required amount of salt. This preparation is called the Kadambam which means a mixture of all sorts of things. [In day-to-day life when one Tamilian tells another, ‘Don’t make a Kadambam out of it’, s/he means that the person should not mix too many things together without proper planning.]
Prepare for tālitthal or seasoning. For this take two spoons of oil in pan and heat it. Add some mustard seeds. When they begin to pop up add the red chillies, bengal gram (split) and black gram (split). Add a pinch of asafoetida. Season the Kadambam with this. Decorate further with curry leaves and chopped coriander leaves. You can also prepare Vadā and add it to the Kadambam. Leave aside for 15 mts.
Kadambam tastes much better the next day as it has more time to absorb the flavours of all the ingredients and the setting time helps all the ingredients to mix their individual qualities harmoniously with one another.
You can also make Vadai and add it to Kadambam. To make Vadai, black gram (split), bengal gram (split) and split gram are taken in equal quantities and soaked in water for half an hour. Then they are ground to a paste with about 4 red chillies, salt and a pinch of asafoetida. Heat 500 gm oil in a pan. Make balls or flat round shapes of the paste you have made and drop them in the heated oil. Fry till they are golden brown. Remove from oil and add to Kadambam.
You can some other vegetables also according to your preference. It is also possible to prepare the Kadambam without some of the vegetables mentioned.
Now the cool rice preparation, Kadambam, is ready to serve.
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