Ever wish a single pot could solve dinner, lunchbox, and guests-in-a-hurry all at once?
Kadambam does exactly that. It’s a South-Indian mixed rice that’s hearty, tangy, and layered with roasted masala, seasonal vegetables and a ghee tempering that smells like home. Give it a try once you roast the masala and get the rhythm of mixing rice with veggies; it becomes one of those go-to recipes you’ll make again and again.
Kadambam is a traditional mixed rice found in South India — think of it as a regional khichdi spiked with local spices and tamarind.
It’s comfort food that evolved from the simple idea of using up seasonal vegetables and pantry spices to make something celebratory yet everyday.
Vegan Swap 🌿: Skip the ghee; use cold-pressed oil for tempering and finish with a squeeze of lemon to mimic richness and brighten the dish.
First, roast and grind the masala ingredients until they smell toasted and warm. That powder is your flavour engine — it lifts everything else.
While that cools, soak and pressure-cook the rice and toor dal together with a splash of ghee so they’re soft and creamy. Separately, simmer a pot of chopped vegetables in about 2 cups of water until tender: you want them cooked but still holding shape. To that veg pan add tomatoes, tamarind extract, jaggery, chilli powder and a few teaspoons of the roasted masala — let the flavors marry and the liquid reduce slightly.
Now fold in the cooked rice-dal gently — you want grain separation but a homogenous flavor. Taste and adjust salt and spice. Add another scoop or two of the masala if you want more punch, cover and let it steam together for 8–10 minutes so the aromatics knit into the rice.
Finish strong: heat ghee, mustard and cumin, toss in curry leaves and dried red chillies until they pop, and pour this sizzling tempering over the Kadambam. Stir once, garnish with coriander, and serve hot.
Pro Tip 💡: Make a double batch of the roasted masala and store it in a jar. It elevates soups, dals and quick stir-fries — and saves 10–15 minutes next time.
Scoop Kadambam into bowls, drizzle any leftover tempering ghee on top, and garnish with fresh coriander. Serve immediately while the tempering still crackles — that aroma is part of the experience.
Kadambam is a wholesome South Indian one-pot meal that brings together rice, dal, a rainbow of vegetables, and a fragrant roasted masala. It’s tangy from tamarind, lightly sweetened with jaggery, and finished with aromatic ghee tempering. Perfect for a healthy lunch or a comforting family meal, this sambar rice is hearty, flavorful, and easy to make once you get the hang of roasting the masala and simmering the veggies. It’s a great way to sneak in lots of vegetables while enjoying a classic South Indian taste.
Friendly tip: the more variety of veggies you add, the more colorful and nutritious your kadambam will be — and trust me, it tastes even better the next day!
Roast chana dal, urad dal, coriander seeds, pepper, cumin seeds, mustard seeds, and red chillies on low heat until golden and fragrant. Add asafoetida, cool completely, and grind to a fine powder.
Add the soaked rice and toor dal to a pressure cooker with water, turmeric, salt, and ghee. Pressure cook for 5 whistles until soft. Let pressure release naturally.
In a wide pan, bring water to a boil. Add chopped potatoes, carrots, beans, lady’s finger, brinjal, drumsticks, yellow pumpkin, green peas, tomatoes, and slit green chillies. Sprinkle rock salt, cover, and cook for 15 minutes until tender.
Taste and adjust salt or spice. Add the remaining masala powder. Cover and simmer on low heat for 10 minutes, so the flavors meld and the consistency turns creamy.
Pour the hot tempering over the kadambam rice. Mix gently and serve warm.* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
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