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.