Kootanchoru/Kadamba Sadam/Mixed Vegetable Rice

Kootanchoru is also known as kadamba sadam which is popular in Kanyakumari, Tirunelveli side. This is made out of most of the vegetables all together in one recipe, healthy yummy travel recipe, this goes well with vagadam it appalam nothing more is required to finish your meal for the day. Taste will be excellent once it reaches room temperature. My Grandma used to prepare this frequently. If you have chopped vegetables and drumstick leaves ready to use this is a quick recipe.

 

This is a one pot recipe, still most of the thoor dal nowadays will take lots of time to cook, which may end up with overcooked rice or under cooked dal. So I will half cook the dal first then will combine this with rice while cooking. Recipe taste good when prepared in kadai especially eeyam or indaliyam, here I am gonna prepare in pressure cooker.

 

Preparation time: 45mins

Cook time: 30mins

Total time: 1hr 15mins

Serve: 2

Cuisine: South Tamilnadu

Type: Lunch

Author: Nivi Marshal

 

Ingredients:

Rice- 1cup

Thoor dal- ½ cup

Water- 5cups total

Salt- as required

 

Vegetable:

Carrot- 1small

Potato- 1small

Drumstick- ½

Raw banana- ½

Brinjal- 1small

Garlic cloves- 10cloves

 

For Grinding:

Coconut- ¼ cup

Shallots- 5nos

Cumin seeds- ½ tsp

Hing- ¼ tsp

Red chilli- 6nos

Turmeric powder- ¼ tsp

 

To Temper:

Oil- 1tbsp

Mustard- ½ tsp

Cumin seeds- ½ tsp

Urad dal- ¼ tsp

Curry leaves- 2sprig

 

How to prepare Kadamba sadam:

• Soak tamarind with enough water and extract the pulp.
• In a pressure cooker cook the thoor dal till blossom.
• Grind the coconut along with shallots, cumin seeds, hing, Red chilli and turmeric powder.
• Now in a kadai add ½ tsp oil and saute the drumstick leaves for a couple of minutes.
• Now add all the chopped vegetables and saute for 3-4mins. Add the grounded coconut along with tamarind extract. Cook for a couple of minutes.
• Finally add cooked dal, rice, mentioned quantity of water along with salt. Pressure cook till rice cooked completely.
• Finally use a tadka to temper mustard, cumin seeds, urad dal and curry leaves in oil and add this to the rice. Mix gently now the rice is ready to serve.

 

Tips:

• Once you finished cooking rice may look like mashed, later it will get set. Also it will take atleast an hour after cooking to get the exact taste blend to the rice.
• If using raw mango reduce the quantity of tamarind.
• Always use laddle for serving if you are planning for later use, else rice may spoil soon.
• If cooking in kadai you need to add more water than mentioned.