KALAVAI SADAM

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Kalavai sadam is made with rice, lentils and a lot of vegetables. It looks and tastes similar to bisi bele bath, but the ingredients used to make the masala is different. The masala, that I’ve used in this recipe, can be stored at room temperature for upto 6 months. It is a great lunch box recipe too.

OUR TRADITION:

In Tamil culture, we categorize the food, based on the taste. It is divided into 6 major categories, called as ARUSUVAI(6 taste). Inippu(sweet), Pulippu(sour), Uvarppu(salty), Karam(spicy), Kasappu(bitter), Thuvarppu(astringent) are the 6 fundamental tastes.

Kalavai sadam has all the 6 tastes infused in it, and also is made with rice, lentils, tamarind and vegetables, which are the basic essentials of South Indian cooking. It is our belief that, the food that we cook, represents our family. All the basic essential ingredients used in this recipe has different nature, but combines together to form a delicious meal. Likewise, in a family, each individual has different character and personality, but they all have to combine together to form a beautiful family.

We in our family, make this kalavai sadam especially for Tamil new year(Chithirai varuda pirappu), which will be on April 14. We first offer the food to the God, pray, and then, we all sit together, to enjoy our meal. “The bond, and the love, between the family members should last forever”, is what kalavai sadam means to us.

INGREDIENTS FOR KALAVAI SADAM:

FOR THE MASALA:

• DRY RED CHILLIES – 15 NOS
• CORIANDER SEEDS – 1/2 CUP
• PEPPERCORNS – 2 TBSP
• CUMIN SEEDS – 2 TBSP
• FENUGREEK SEEDS – 1 TBSP
• URID DHAL – 4 TBSP
• BENGAL GRAM – 4 TBSP
• CINNAMON STICKS – 1 INCH
• CURRY LEAVES – 20 – 25 NOS

MAIN INGREDIENTS:

• SHALLOTS – 250 GMS
• TOMATO – 2 NOS
• CARROT – 2 NOS
• BEANS – 250 GMS
• RADISH – 2 NOS
• CAPSICUM – 1 NO.
• RAW RICE – 1 CUP(wash and soak in water for 30 minutes)
• TOOR DHAL – 1 CUP(wash and soak in water for 30 minutes)
• GARLIC – 10 NOS
• TURMERIC POWDER – 1/2 TSP
• MASALA – 4 TBSP
• SALT – AS REQUIRED
• TAMARIND – 1 LARGE LEMON SIZE(soaked in water for 30 minutes)

FOR TAMPERING:

• MUSTARD SEEDS – 1 TSP
• URID DHAL – 1 TSP
• ASAFOETIDA – 1/2 TSP
• DRY RED CHILLIES – 3 NOS
• OIL – 2 TBSP

FOR GARNISHING:

• GHEE – 1/4 CUP
• CASHEWS – 15 NOS
• CURRY LEAVES – 10 NOS

HOW TO MAKE KALAVAI SADAM :

MASALA PREPARATION :

• Dry roast all the ingredients, separately.

• Spread it on a plate, and let it cool down completely.

• Grind it into a fine powder.

MASALA IS READY

DHAL PREPARATION:

• Wash and soak the dhal for 30 minutes.

• After 30 minutes, add the dhal to a pressure cooker, along with turmeric powder and garlic.

• Add 2 cups of water and mix everything. Cover it and pressure cook for 4 whistles.

• After the pressure is released, mash it well.

DHAL IS READY

KALAVAI SADAM PREPARATION:

• Take a large pressure cooker, and add oil to it.

• After the oil gets heated, add mustard seeds, urid dhal, asafoetida and dry red chillies to it.

• Add all the vegetables to it.

• Add 4 tablespoon of the ground masala and salt to it.

• To 1 cup of rice, add 3 cups of water.

• Add the soaked rice, and mix everything.

• Cover it, and cook for 3 whistles.

• Meanwhile, extract the tamarind juice from the soaked tamarind.

• You can mix the tamarind juice, with the mashed dhal.

• After the pressure is released, open the pressure cooker, and mix everything.

• Add the dhal and tamarind mixture to it.

• Mix it well, and cook on medium-low, until it boils.

• In a tadka pan, add the ghee, and fry the cashews until it turns golden brown in color.

• Add the fried cashews to the kalavai sadam.

• Add the curry leaves, and turn off the flame. It thickens when it cools down, so it’s better to turn off the flame, when it’s still little watery.

YUMMY AND DELICIOUS KALAVAI SADAM IS READY.

A pickle is more than enough, to pair with kalavai sadam. We had it with VADU MANGAI URUGAI and appalam.

VARIATIONS:

• I have added 4 tablespoons of masala for 1 cup of rice, you can adjust it as per your taste.
• Any kind of vegetables like brinjal, pumpkin, chayote can also be added.
• It can also be done with just onions and tomatoes. Adding vegetables is not mandatory.
• For vegan option, you can replace ghee with oil.

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