Broken Wheat Kadambam recipe / Dalia Kadambam recipe

Jai Sri Jagannath 😊 

Broken Wheat Kadambam / Dalia Kadambam (Iyengar special Kadambam with a twist) made with samba godhumai kurunai (not godhumai rava). I have been making this for more than 20 years, similar to Iyengar kadambam, with a slight twist, during vrat days when rice and tamarind is not permitted, but have not posted in my blog. Some of my close friends and family members asked me to post it in blog. I promised to post it soon. Hence, posting this Dalia Kadambam.

INGREDIENTS:

Broken wheat - 1 cup
Tur dhal - 1/2 cup
Raw mango chopped - 1/2 cup
Mixed vegetables - 3 cups (Ash gourd, Beans, Carrot, Pumpkin, Potato)
Tomato - 1
Green chilly - 1
Sambar powder - 1tsp.
Turmeric powder - 1/2 tsp.

Ghee - 1 tablespoon
Gingelly oil - 2 tablespoons
Salt - to taste

To fry in oil and powder:
Oil - 1 tsp.
Coriander seeds - 3 tablespoons
Bengal gram - 2 tsp.
Methi seeds - 1/4 tsp.
Urad dhal - 2 tsp.
Dry red chillies - 2 (or more as needed)
Pepper - 1/2 tsp.
Hing

To temper:
Ghee - 1 tsp.
Dry red chillies - 2
Mustard seeds - 1/4 tsp.
Curry leaves - a sprig

METHOD:

Dry roast broken wheat until it changes colour to white. Wash and drain water. Add turmeric powder, salt.

Peel and roughly chop mango. Add to broken wheat. 

Pressure cook broken wheat and tur dhal with turmeric in separate containers, mash well and keep aside. Water ratio 3:1

Cut vegetables and tomato into medium-sized pieces.

In a pan, heat a teaspoon of oil and add the items given in the list "To fry in oil and powder" until golden brown. When cool, powder coarsely in a mixie. Keep aside.

 

In the same pan, heat the remaining oil, temper with mustard seeds, curry leaves, dry chilly, green chilly, hing and add tomato. Saute a bit and add all the vegetables, a pinch of turmeric powder and stir fry for 3 minutes. Add little salt, sambar powder, sprinkle little water and cover with a lid.

When done, add cooked broken wheat and mashed dhal, ground powder, little salt and mix well without any lumps. 

Add enough water to get the desired consistency and cook for 3-4 more minutes stirring frequently. Temper with the ingredients (given in the list "to temper"). Finally add a spoon of raw gingelly oil and ghee. Mix.

Offer to Perumal.

Serve hot with any vadaam or poricha appalam.

VARIATION: 

1. With or without tamarind

2. Can be made as one pot dish. But tastes perfect when made as said above.

Pacha Manga Chammanthi Recipe

Pacha manga chammanthi is a Kerala style, sour and spicy thogayal, made with raw mangoes, coconut, shallots and chillies. Traditional chammanthi calls in for shallots. But I have not used.

Best when served with kanji and can be mixed with hot rice, topped with ghee. A good accompaniment with curd rice as well. Mangoes that are raw (unripe) and slightly sour is used for this chammanthi.

INGREDIENTS:

Sour raw mango - 1/2

Green chillies - 2

Dry red chillies - 2

Coconut grated - 1/2 cup

Salt - to taste

Ginger - a small piece

Curry leaves - few

METHOD:

Roughly peel and chop raw mango.

Coarsely grind the mango pieces, green chilies, dry red chilies and ginger. Do not add water.

Add grated coconut, salt and curry leaves and grind again to a thick, coarse paste.

Serve with hot rice topped with ghee OR kanji and pappadam.

NOTE:

Do not add water while grinding. The moisture from the mango is enough.

Add chillies according to your taste buds. This chammanthi tastes great if a bit spicy. You can also use green chillies instead of red chillies OR a mix of green and dry red chillies.

Chakkarakutti sambar recipe/Sugar baby mango sambar/Mambazha sambar recipe

Mango season!  Seasonal delicacy! 

Chakkarakutti mambazha (sugarbaby mango) sambar. This is an easy to make sweet & sour sambar. These mangoes are very tiny mangoes available only for a few months during summer.

INGREDIENTS:

Chakkarakutti ripe mangoes - 6 (slit into 4 pieces with seeds intact)

Tur dhal - 1/2 cup
Tamarind - a lemon sized ball
Salt - to taste
Turmeric powder - 1/2 tsp.
Sambar powder - 2 tsp

Jaggery - optional

To fry in oil and grind:

Oil - 2 tsp.

Coriander seeds - 1 tablespoon

Methi seeds - 1/4 tsp.

Gram dhal - 2 tsp.

Dry red chillies - 2

Bedige chilli - 1

Hing

Scraped coconut - 2 tablespoons

To temper:
Oil - 1 spoon
Mustard seeds - 1/4 tsp.
Methi seeds - 1/8 tsp.
Curry leaves - few

To garnish:
Coriander leaves - few

METHOD:

Wash and remove the stalk from the mango. Slit it into four pieces. Do not remove from the seed.

Heat a kadai, add little water, cook the whole, slit mango with seed until soft along with turmeric and salt. Do not discard the water.

Pressure cook tur dhal with turmeric powder, mash well and keep aside.

Soak tamarind in lukewarm water and extract pulp.

In a kadai, heat a spoon of oil and fry the coriander seeds, methi seeds, gram dhal, hing and dry chillies until golden brown. Add scraped coconut and grind it in a mixie to a thick paste (slightly coarse) using little water.

In the same kadai, heat oil, add mustard seeds, when they splutter, add curry leaves and pour in the cooked mango with water. Now add the sambar powder, required amount of salt, and tamarind extract. Allow it to boil till the raw smell of tamarind goes. Now, add the mashed tur dhal and ground paste. Let it boil until thick. Add water to get the desired consistency.

Heat a spoon of oil add mustard, when mustard seeds splutter, add methi seeds, and curry leaves. Add this tempering to sambar, transfer it to a bowl and garnish with coriander leaves.

Serve with hot rice and a spoon of ghee.