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
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
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.
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.
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.
kadambannam recipe | prasadam recipe kadambannam | Navratri Special Prasadam Kadambannam