Kadhamba sambar saadham (kadamba saadham)


Poosanikkaai (pumpkin) - 250 gm
Parangikaai (yellow pumpkin) - 250 gm
Carrot - 2
Beans - 10
Sarkaraivelli (Sweet potato) - 1
Chow chow - 1
Potato - 1
Tamarind (puli) - size of mozambi
Salt - 2 and 1/2 tablespoon

Sambar Podi - 1 tablespoon
Jaggery (vellam) - size of gooseberry

Dhaniya (coriander seed) - 100 gm
Red chilly - 50 gm
Asafoetida - 1/2 teaspoon
Bengal gram (kadalai paruppu) - 100 gm
Gingely oil (nallennai) - 1 tablespoon
Copra (kopparai thengaai) - 1 Copra Grated
(Or) Roasted grated coconut - 1 cup

Thoor dhal (thuvaram paruppu) - 150 gm

Using the above ingredients, you can make sambar saadham for easily 10 people.


Preparation of podi

  1. Heat gingely oil in a pan
  2. Add dhaniya, chilly, asafoetida, bengal gram and roast them till they turn red
  3. Put these in a mixer grinder container
  4. Grind them coarsely
  5. Heat Copra for just 2 minutes in a pan
  6. If using Grated Coconut, heat in a pan till it gets dry and roasted
  7. Add the grated copra or coconut in the mixie container and grind them nicely

Preparation of Sambar

  1. Soak tamarind in a vessel with 5 tumblers of water for half an hour
  2. Prepare 10 tumblers of tamarind water
  3. Cook thoor dhal
  4. Chop the vegetables into large pieces
  5. Heat water in a big vessel and add poosanikkai, carrot and chow chow. Cook in medium flame. Close the vessel with a lid.
  6. Let them boil for 10 minutes
  7. Add other chopped vegetables and boil for 5 minutes
  8. Add the tamarind water
  9. Add salt, sambar podi and jaggery
  10. Allow it to boil for 10 minutes
  11. In a separate pan, heat 1 tablespoon of gingely oil. Add mustard, 3 green chilly (sliced along the length). Allow mustard to burst.
  12. Add this to the boiling tamarind water
  13. Let this boil for 5 minutes
  14. Add the cooked thoor dhal
  15. Let this boil for 10 minutes
  16. Turn the stove to low flame
  17. Add the grinded ingredients (Podi prepared above) and mix thoroughly
  18. Let this boil for 10 minutes. Frequently stir
  19. Turn off the stove
  20. If the sambar is too thick now, you can add 1 or 2 tumblers of boiling water along with salt to the sambar.

Preparation of Sambar saadham

  1. Take required quantity of cooked rice
  2. Add sambar to this and mix
  3. Roast 10 sundekkai in a separate pan with 1 teaspoon of gingely oil, until it turns black.
  4. Add this to sambar sadham
  5. Heat curry leaves in the same pan and add this to sambar sadham
  6. Heat required amount of ghee and gingely oil and add this to sambar sadham. This will enhance the taste of the sambar sadham.


  1. Very good taste. Just prepared & had. Thank you.

  2. Iyengar sapaad is the only holistic sapaad on the face of the Earth..I swear by it!

  3. Please share the recipe for killi uta rasam/sathumudu

  4. Thank u for the post. Tried it today..came out very tasty.

  5. This comment has been removed by the author.

  6. Is this same as bisibelabath

  7. This is easily one of the best rice preparation.Divine taste..Thank you very much

  8. Bisibelabath is Karnataka style Kadhambam with Onion. This one pure orthodoxial Iyengar Kadhambam. Both are equally great food for Dinner but don't compare the taste etc. Authentic foods shouldn't compared one with other one, enjoy them separately.

  9. Instead of using English vegetable, the authentic way is to use vegetables like yam, plantains, colocasia, broad beans, clustered beans, mochai etc.

  10. English vegetables like carrot beans are not used in traditional recipes

  11. This is not Kadamba sadam. Don't pollute tradition and culture. Thaligai food does not include chow chow, potato.

  12. Kadhamba Sambar Saadham is a South Indian culinary gem. What Best Controller This one-pot dish combines mixed vegetables, lentils, and aromatic spices with rice, creating a hearty, flavorful meal.

  13. 31F81Katie21B1B14 April 2024 at 18:40