Kadambam means mixed / assortment and this sambar is made with mixed veggies along with toor dal which is why it’s called Kadamba Sambar / Mixed Vegetable Sambar.
This sambar gives a chance to use a variety of vegetables especially when we have more veggies but very little quantity of each. This is the perfect opportunity to make this sambar along with toor dal.
I make this often when I have lot of extra vegetables because I have no clue of what to prepare 🤭 But trust me this is super delicious and easy to make too😋
In this is Sambar I have used salad vegetables, capsicum, zucchini and squash. I made sure that they are not overcooked so the crunchiness will remain the same.
Kadamba sambar / Mixed Vegetable sambar tastes great with rice and the mix of veggies makes a great meal for lunch.
Sambar is very popular in South India and here is the interesting thing about Sambar:
“According to food historian K.T. Achaya, the earliest extant mention of Sambar in literature can be dated to the 17th century. Sambar originated in the kitchens of Thanjavur Maratha ruler Shahuji. The chefs of Shahuji I, trying to make a dish called Amit, experimented with toor dal instead of moong dal along with tamarind juice. The court named it Sambar after the guest of the day, Serfoji I, the King’s younger brother and the subsequent ruler.”
Interesting isn’t it…….Loved reading the above on the internet 😍
STEP BY STEP MIXED VEGETABLE SAMBAR:
INGREDIENTS:
Toor Dal - 1 Cup
Tomato - 2
Ladies Finger - 2 Cups - cut into pieces
Capsicum - 1 cut into pieces
Zucchini - 1 cut into pieces
Yellow squash - 1 cut into pieces
Tamarind - lemon size
Sambar powder - 2 tbsp
Turmeric powder- 1/4 tsp
Salt - to taste
Water - as required
TO TEMPER:
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Red chili - 2
Green Chili - 5
Asafoetida - 1/4 tsp
Curry leaves - few
HOW TO MAKE:
Pressure cook toor dal along with 3 cups of water and keep aside. Soak tamarind in a cup of water for 15 to 20 minutes extract 3 cups of tamarind juice and keep aside.
Heat oil in a pan, splutter mustard seeds add fenugreek seeds, red chilli (Break into pieces) and green chili (slit in the middle). Add chopped tomatoes, curry leaves and asafoetida. Saute until tomatoes are soft.
When the tomatoes are soft add chopped ladies finger and capsicum. Mix well and cook for 2 minutes. Add chopped zucchini and squash. Mix well.
Add sambar powder, turmeric powder and needed salt. Combine well.
Add tamarind juice and mix well. Bring to boil. Do not overcook Capsicum, zucchini and yellow squash.
When boiling add cooked toor dal and water for needed consistency. Mix well and bring to boil. Cook in low flame for 5 more minutes. Turn off the stove.
Kadama Sambar / Mixed Vegetable Sambar is ready to serve 😋
TIPS:
Adding vegetables are absolutely your choice.
If adding salad veggies like, capsicum, zucchini, squash, carrot and more do not over cook as the veggies may mushy.
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