kadambannam recipe | prasadam recipe kadambannam | Navratri Special Prasadam Kadambannam
Kadambannam Prasadam Prepared during Navratri as an offering to Maa Durga in her Shakambari avataram, Kadambannam brings together rice, dal, vegetables, leafy greens and root vegetables.
Though often mistaken for sambar rice, this prasadam is different—there is no sambar powder! Its flavour comes from the vegetables and simple spices.
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Tips
To get perfect texture:
Soak rice and dal for 1 hour before cooking for a soft, mushy texture.
For Vegetables:
Use a balanced mix of vegetables, leafy greens and root vegetables. Keep them to 2 cups altogether—don’t overload.
kadambannam recipe | prasadam recipe kadambannam | Navratri Special Prasadam Kadambannam - Recipe Video
kadambannam recipe | prasadam recipe kadambannam | Navratri Special Prasadam Kadambannam
Prasadam
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vegetarian
Ingredients
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For the rice
- 1/2 cup Rice
- 1/2 cup toor dal
- 1/2 tsp turmeric
- Salt as needed
- 3½ cups water
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For the vegetables & tamarind:
- 1 big lemon-sized ball of tamarind ((soaked and extracted into 1 cup tamarind water))
- 1¼ tbsp chilli powder
- 1 tbsp coriander powder
- 1/3 tbsp jaggery
- 2-3 drumsticks ((cut into pieces))
- 8-10 beans (chopped (any variety))
- 4-6 pumpkin cubes
- 3-4 brinjals, slit
- 8-10 moringa or thotakura leaves
- 1 tbsp peas
- 8-10 cubes of yam or radish
- 3-4 bhindi, chopped
- 2 cups water to cook the vegetables
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For the tadka:
- 2 tbsp oil or ghee
- 2 dry red chilies
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- curry leaves
- 1/8 tsp hing
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To adjust consistency:
- 1½ cups hot water, as needed
Instructions
- Wash the rice and toor dal. Pressure cook with 3½ cups water, turmeric and salt until soft. Once the pressure releases naturally, gently mash.
- Bring 2 cups water to a boil. Add the vegetables and greens, and cook until soft.
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Add tamarind water, chilli powder, coriander powder and jaggery. Bring to a boil.
- Add the softly cooked rice and dal. Mix well and cook for 8–10 minutes, stirring occasionally.
- Heat oil or ghee in a small pan. Add mustard seeds and let them splutter. Add cumin, dry red chillies, curry leaves and hing. Pour the tadka over the annam.
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Add up to 1½ cups hot water as needed to adjust the consistency. Mix well and cook for another 3–4 minutes.
- Kadambannam is ready. Offer as prasadam and serve warm.
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