Kathamba satham (கதம்ப சாதம்) is a tamarind based mixed rice preparation that is often made with country vegetables (நாட்டு காய்கறிகள்). It is a wholesome meal by itself, and can be served with pachadi and appalam. Kadamba satham is one of the famous recipes of Iyengar cuisine.
Ingredients: (Serves four)
Raw rice – 1 tumbler or 200ml measure
Toor dhal – ½ tumbler or 100ml measure
Tamarind – size of a small lime
Mixed vegetables, cut into large pieces* – 3 tumblers or 600ml measure
Green chillies – 2 no, slit lengthwise
Jaggery – half teaspoon
Salt – to taste
Cooking oil – 1 tablespoon
Sesame oil – 1 tablespoon (நல்லெண்ணெய்)
Ghee – 1 tablespoon
Mustard seeds – 1 teaspoon
Curry leaves – a few
To be ground into a paste:
Dried red chillies (குண்டு மிளகாய் வத்தல்) – 5-6 no (adjust to taste)
Coriander seeds – 1 tablespoon
Bengal gram dhal – 2 teaspoons
Methi seeds – ½ teaspoon
Asafoetida – a pinch
Coconut – grated, 1 tablespoon
* Usually country vegetables such as ash gourd (white pumpkin), yellow pumpkin, brinjal, drumstick, plantain, cluster beans, broad beans and chow-chow are used for making kathamba satham. However, you may also use carrot, French beans and potato. Cut the vegetables into 1” long pieces.
|Kathamba Satham (கதம்ப சாதம்) served with appalam and ladies finger pachadi|
Method: Wash rice and toor dhal separately. Add 2 tumblers (400ml) of water to rice and 1½ tumbler (300ml) of water to dhal. Cook rice and dhal in separate containers in a pressure cooker for 7 minutes or 7 whistles. Soak tamarind in one tumbler or 200ml of warm water. Later squeeze and extract tamarind juice by adding 200ml (one tumbler) water. Keep aside.
Heat 1 teaspoon of oil in a kadai and fry red chillies, coriander seeds, Bengal gram dhal and methi seeds till the dhal turns golden brown in color. Add asafoetida and switch off the fire. Once cool, grind the fried ingredients with coconut and required water into a fine paste. Mix this paste in tamarind juice and keep aside.
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