No Onion No Garlic Kadamba Sambar Rice - Temple Ritual Recipe

Step 1: To begin making No Onion No Garlic Kadamba Sambar Sadam/ Kovil Sadam Recipe first soak the legumes, chickpeas, dry peas and black eyed beans overnight or for 8 hours in enough water

Step 2: Once soaked, pressure cook the rice, toor dal and the soaked dal along with salt, turmeric powder and 4 cups of water for 3 to 4 whistles

Step 3: After 3 to 4 whistles turn the heat to low and simmer for another 5 minutes and turn off the heat

Step 4: Allow the pressure to release naturally, as the rice and dal while continue to cook as long as there is pressure built up

Step 5: Once the pressure has released, mash the rice and dal slightly with the back of the ladle and keep aside

Step 6: Soak the tamarind in one and a half cups of water and extract the pulp

Step 7: Make the sambar powder

Step 8: Into a preheated pan; add the chana dal and urad dal and saute till the dals turn golden brown

Step 9: Ensure you roast on low to medium heat, as the dals take time to roast evenly

Step 10: Note when roasted on high heat it will turn brown fast, but will remain raw from the inside

Step 11: Once the dal turn golden brown and crisp

Step 12: Add the coriander seeds, methi seeds, dry red chillies and peppercorns to the pan and saute for until the seeds start crackling and you can start smelling the aromas coming through

Step 13: Once done, turn off the heat and allow it to cool

Step 14: Once cooled, grind using the small jar of the mixer grinder and make a fine powder

Step 15: Into a pressure cooker, add the tamarind water, the sambar powder, salt and vegetables and pressure cook for 3 to 4 whistles and turn off the heat

Step 16: Allow the pressure to release naturally

Step 17: Add this tamarind vegetable mixture to the cooked rice and dal and give it a good stir and mix well to combine

Step 18: Check the salt and adjust to suit your taste

Step 19: Add a couple of tablespoons of ghee to this Kovil Sambar Sadam and mix well

Step 20: The final step is the seasoning

Step 21: Heat oil in pan over medium heat; add mustard seeds and allow them crackle

Step 22: Once the mustard seeds crackle, add the hing, curry leaves and sundakkai vathal

Step 23: Roast the sundakkai vathal until it becomes browned and crisp

Step 24: One done, keep a tablespoon of sundakkai vathal aside and mix the remaining seasoning into the Kovil sadam

Step 25: Mix well to combine and transfer the Kovil Sadam to a serving bowl and sprinkle the remaining sundakkai vathal over the Kovil sadam and serve hot

Step 26: Serve No Onion No Garlic Kadamba Sambar Sadam/Kovil Sadam Recipe along with Crunchy Carrot Peanut Raita or Tomato Onion Cucumber Raita with Elai Vadam  for a comforting lunch