kovil kadamba sadam | no onion no garlic recipes - here comes the neivedhyam recipe of sambar sadam serve in perumal kovil. This kadama sadam can be made during vaikunta ekadasi using country vegetable (naatu kaikari). Addition of veggies is optional. Depends on availability of veggies , you can add.
Here are some rice recipes you check for.
* Cabbage rice
* Beetroot rice
* Pudina rice
* Ghee rice
* Coconut rice
* Mango rice
* Peas pulao
* Curry leaves rice
* Lemon rice
video recipe for kovil kadamba sadam | no onion no garlic recipes
How to make kovil kadamba sadham recipe
1. Soak green peas and chick peas in enough water for 4 to 5 hrs and pressure cook.
2. Wash all the vegetables given under vegetable section and keep aside.
3. Place brinjal and raw banana in water after chopping to avoid discoloration.
4. Pressure cook 1 cup of rice with two cups of water (2:1 ratio ). Mash the rice slightly and keep it for later use.
5. Cook dal separately as you do for sambar.
6. Now roast the ingredients given under "to roast and grind" one by one. Cool completely and grind to fine powder.
7. tamarind and salt to be soaked as needed for rice in enough water for 15 mins. After that squeeze and extract the juice.
8. Heat a heavy bottomed vessel or cooker, add 2 tbsp of sesame oil and add the chopped veggies to it.
9. Saute for a minute and add turmeric powder, enough water to cook vegetables. Once it starts boiling, add little salt and close with lid.
10. Keep the flame medium low and let it cook till the veggies are done.
11. Once the veggies are cooked, add tamarind water, cooked dal, cooked chick peas and green peas. And finally the roast and grind powder.
12. Mix everything really well. If you find the mmixture is too thick, you can add some hot water.
13. add the mashed rice and mix without lumps. Make sure to keep the flame low to avoid sticking at the bottom.
14. On another stove, heat a season pan, add ghee and sesame oil, to it add sundakkai vathal and roast in low flame until it gives nice aroma and becomes dark and crisp.
15. Now add this to rice and mix. Again time for season. In the same season pan, add oil, then mustard seeds, after it splutters, add generous pinch of hing, curry leaves and green chilies.
16. Give it a quick saute and add to rice. Finally add roasted coconut we already reserved and lots of coriander leaves.
17. rough mix and serve hot with papad, raita and your favourite pickle.
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