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Kadambam Recipe

Recipe By Slurrp

Kadambam is a unique and special dish prepared with many flavours.

4.7
28 Rating -
Rate
Vegdiet
1hr 10minstotal
30minsPrep
40minsCook
1hr 10m.total
30m.Prep
40m.Cook
Kadambam
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ingredients serve

serve1
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Ingredients for Kadambam Recipe

  • 1/2 tablespoon Oil
  • 3 No.s Black pepper
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Chana dal
  • 1 No.s Dry red chilies
  • 5 gram Fresh coconut
  • 1/2 cup Rice
  • 1 No.s Brinjal, sliced
  • 1 No.s Potato diced
  • 1/2 No.s Sweet Potato Diced
  • 10 gram Pumpkin chopped
  • 5 gram Carrot Chopped
  • 5 gram Cucumber chopped
  • 1/4 As required Water litre
  • 5 gram Broad beans
  • 2.50 gram Peanuts
  • 3/4 cup Toor dal
  • As required Salt
  • 2.50 gram Green Peas
  • 1/2 tablespoon Tamarind juice
  • As required Ingredients for Tempering
  • 1/2 tablespoon Ghee
  • 1 teaspoon Cumin seeds
  • 5 gram Cashew nuts
  • 1/2 teaspoon Hing
  • 1 No.s Dry Red chilies
  • 1/2 teaspoon Turmeric powder
  • 1/2 sprig Curry leaves

Directions: Kadambam Recipe

  • STEP 1.The rice must be rinsed and cooked for immediate use.
  • STEP 2.The toor dal must be cooked and kept aside.
  • STEP 3.In a pan add oil, 2tsp of black pepper, 2tsp of coriander seeds, 2tsp of chana dal, and 5 dry red chilies and let splatter.
  • STEP 4.Take out the mix in a mixer grinder and in the same pan saute 10 gm of fresh coconut, after the coconut is cooked add in the mixer and grind a fine paste and keep aside.
  • STEP 5.When the rice is boiling as mentioned in the preparation step, add sliced brinjal, diced potatoes, diced sweet potatoes, chopped pumpkin, chopped carrots, chopped cucumber and water. Cover the lid and let the vegetables cook for 5-7 minutes.
  • STEP 6.Then remove the lid and add 5gm of peanuts, 10gm of broad beans, cooked toor dal, salt and the paste prepared in step 1-2, mix everything well.
  • STEP 7.After 2-3 minutes add green peas and tamarind juice in the broth and cook for 2-3 minutes and keep aside.
  • STEP 8.For tempering, take a pan and add ghee, 2 tsp of cumin seeds, 10 gms of cashew nuts, 1tsp of hing, 2 dry red chilies, 1tsp of turmeric powder, curry leaves and let splatter.
  • STEP 9.Add the tempering in the prepared broth and serve.
Nutrition
value
1287
calories per serving
18 g Fat48 g Protein225 g Carbs32 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    48g
  • Carbs
    225g
  • Fiber
    32g

MacroNutrients

  • Carbs
    225g
  • Protein
    48g
  • Fiber
    32g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    260mg
  • Iron
    15mg
  • Vitamin A
    12496mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    235mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    67mg
  • Vitamin E
    2mg
  • Copper
    3mcg
  • Magnesium
    354mg
  • Manganese
    4mg
  • Phosphorus
    845mg
  • Selenium
    26mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp