Melukote Special Kadhambam with Hannu Pachadi

Melukote Special Kadhambam 

Kadhambam served with Hannu ( Fruits) Pachadi and Sandige .

Melukote a temple town near Mandya in  Karnataka is famous for Shri Cheluva Narayana Swamy Temple , Handloom fabrics and of course the delicious Kadhambam. Kadhambam is a one meal dish that has rice, dhal, veggies, cooked pulses with a simple spice powder, just tastes too too good. Best served piping hot with a dollop of ghee, a pachadi and some crisp fried sandige ( vadaam )or a happala ( appalam ) or crispy chips.

I took this recipe from the temple madapalli ( kitchen ). I am extremely happy to share this recipe with you all. I have prepared a nice fruits raitha along with the kadhambam. Tastes great.

Do try this dish and please post your feedback. Happy Cooking.

I have split this recipe into 6 parts, so that it will be easy to follow. 

Part -1 ( To prepare the rice and dhal )

Ingredients

Raw rice – 1 cup

Thoovar dhal – 1/2 cup

Turmeric powder – 1/4 teaspoon

Water – 7 cups

Method

Wash the rice and dhal and add turmeric powder and 7 cups of water. Pressure cook , 4 whistles and 10 minutes on simflame. Switch off the stove . Cool. Open the cooker. Mash the cooked rice and dhal slightly. Cover and keep it aside.

Part 2 ( Veggies and Pulses )

Ingredients

Peeled and cubed white pumpkin – 1/4 cup

Peeled and cubed chow chow – 1/4 cup

Peeled and cubed yellow pumpkin – 1/4 cup

Cubed brinjals – 1/4 cup

Stringed and chopped broad beans ( avare kai ) – 1/4 cup

(Boil all the veggies in sufficient water)

Boiled black channa – 1/4 cup

Boiled peanuts – 1/4 cup

Part – 3 ( To prepare the spice powder )

Roast in ghee and powder finely

Ingredients

Ghee – 1 tablespoon

Coriander seeds – 2 tablespoons

Channa dhal – 1 tablespoon

Jeera – 1/2 teaspoon

Methi seeds – 6

Black pepper – 6

Cinnamon – 1 small piece

Cloves – 3

Bydagi red chillies – 6 ( I have used Kashmiri  red chillies )

Curry leaves – 4

Method

Heat a pan. Add ghee. Keep on sim flame. Add all the above mentioned ingredients. Sauté on sim flame till golden. Switch off the stove. Transfer to a plate. Cool. Powder finely .

Part – 4 ( other ingredients )

Tamarind paste – 1 and 1/2 teaspoons

Turmeric powder – 2 pinches

Salt to taste

Grated jaggery – 2 teaspoons

Water – 1/2 cup

Part – 5 ( To Season) 

Gingelly oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Curry leaves ( torn ) – little

Part – 6 ( To Garnish )

Ghee – 3 tablespoons

Method 

Heat a pan. Keep on sim. Add the tamarind paste mixed with 1/2 cup of water. Boil . Add the turmeric powder. Boil on sim flame for 3 minutes. Add the jaggery. Mix well. Boil on sim flame for 3 minutes. Next add to the cooked rice and dhal,cooked veggies, cooked pulses, salt to taste. Mix the blended spice powder with little water. Add it to the rice and dhal mix. Cook on sim flame for 3 minutes. By now the rice mix would have thickened. Switch off the stove. Season and garnish. Mix well. Serve hot.

Chef’s Tips

1) The consistency of the Kadhambam has to be little thinner than the dosa batter.

2) Cut all the veggies to chunky pieces. Tastes great.

 

 

 

 

 

 

 

 

 

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