After many days of making cookies and brownies, I couldn’t bear to “cream butter, add sugar”. I needed something savory to work with. And what better blog to turn to than Suganya at Tasty Palettes. Her recipes are amazing and her photographs are beautiful. And hers is the chosen blog this month at Tried And Tasted, started by Zlamushka and hosted this month by Curry Leaf at Experiments, Emotions, Experiences with Food.
This is a recipe that we enjoyed growing up but I haven’t had it in a long time and had no idea how to make it. I was excited when I found it at Suganya’s blog and decided to make it for lunch. As she says, its truly comfort in a bowl.
Kadamba is an assortment or string of similar things and sadam means rice. So this is basically a vegetable curry (made with as assortment of mixed vegetables in a spiced tamarind curry, mixed with rice). When we made this at home, I remember the curry cooked with the rice so that they were all mushed together, but I couldn’t wait to try Suganya’s version.
(recipe from Tasty Palettes)
4 cups Mixed Vegetables (I used carrots, peas, shallots and beans)
3 tbsp Tamarind Paste
1 Tomato, chopped
1 tsp Turmeric Powder
1/4 cup Coconut Milk (I left this out)
1/2 cup Toor Dal, cooked till soft and and mushy
1 pinch Asafetida
2 tbsp Cilantro leaves, chopped
Salt, to taste
2 tbsp Chana Dal
1 tbsp Coriander Seeds
1 tsp Urad Dal
6 dried Red Chillies
1 tsp Fenugreek Seeds
1/4 cup Grated Coconut
1 tbsp Oil
Roast the spice mixture ingredients in the oil. Cool the mixture and grind with the coconut to make a smooth paste.
1 tbsp Oil
1 tsp Mustard Seeds
3-4 Curry Leaves
The directions, exactly from Tasty Palettes: