essential n I always prefer Brown Rice and Oats when I make this kadhamba sadham ( I already have Venn Pongal, Sweet Pongal, Idli Dosa Batter using brown rice).It’s a perfect healthy one pot meal ie diet and diabetic friendly, also try to use carrot/beans/broccoli/green veggies as much as possible in your regular diet. I pack it for lunch as it has loads of vitamins and minerals from veggies, starch/carb from rice and protein from dhal.
Republishing my good old post
To Roast and Grind
Cloves – 2 numbers
Cinnamon stick – 2 numbers
Fenugreek – 1 tsp
Red chilli – 3 numbers or more
Chana dhal – 2 tsp
Poppy seeds – 1 tsp
Urad dhal – 2 tsp
Coriander seeds – 1 Tbsp
Coconut (Shredded/Pieces) – 1 Tbsp or Small Piece
Brown Rice – 1 Cup (Alternate with any regular rice, refer note)
Oats – 1/3 Cup
Toor dhal – 1/2 Cup
Carrot/Beans/Drumstick/Green Peas/Potato/Brinjal/Cauliflower/Broccoli – 2 Cups
Onion – 1 (Large size) or Shallot – 10 Numbers
Tomato – 1 No (Large size)
Capsicum or Green Chili – Optional
Tamarind – Lemon Size
Turmeric powder, Asafoetida powder (Hing) – 1/2tsp each
Oil Or Ghee – 2 Tbsp (I used Olive Oil)
Salt As Needed
Curry leaves – Few
Coriander leaves (for garnishing)
- Soak brown rice and dhal for 30 minutes at least and pressure cook it for 3 whistles.
- Meanwhile cut the assorted veggies lengthwise and keep aside (Pic 1).
- Heat 1 tsp of oil in a pan and saute all the ingredients one by one mentioned in grinding list(Pic 2) finally add coconut switch off the flame.
- The masala powder can be prepared before and refrigerate till use.
- Allow the mixture to cool and grind them to a fine paste by adding little water.
- Soak tamarind in hot water and extract the juice.