Kadambam in Tamil means a melody of different things put together. It’s normally used in reference to flowers, where different flowers are strung together to be made as a garland and offered to God. These flowers are also worn by the ladies on their hair. Kadamda Sadam calls for all types of vegetables and made more like the Sambar Sadam or Bisi Bela Bath. But a much milder version and quicker too.
On a different note, I got a couple of emails from blogger friends, who alerted my blog, including few others, have been entirely copied. Plagiarism is depressing, knowing how much time goes into a post, it’s sad to note few don’t acknowledge that.
On the positive side, I find it elevating that the person found it interesting and worth the entire blog has been copied. Maybe it stems from the fact of hearing one statement often from Daddy and Hubby dear. They always keep saying “Think how you can do it, find a solution rather than saying you can’t do it” Positive attitude and thinking “nothing is impossible” paves to a better mindset!
Well after reporting Google, I shrugged to carry on with the cooking. Hubby dear was hinting that I was way too relaxed. After all, with Konda having her holidays, I thought I could start a bit late. But in the end, it’s like preparing for war! The boys had only fruits for breakfast. Their dad was enticing them with different fruit and they amicably agreed to eat them all. That reminds me that I still have a couple of those posts to shoot! God, I seriously wish I had more hours in a day, don’t you think so too?
What’s life if it’s not coloured with all the hue? Well, this was on top of my mind last night when I have soaked the dried peas in a bowl. I was thinking up different combinations to add to this sala.
Pattani Sundal ~ Tricolour Salad!
- 1 cup Peas Dried / Pattani
- Salt to taste
- 1/4 tsp Mustard Seeds
- 1/4 tsp Urad dal
- Handful Curry leaves
- 4 nos Red Chilies
- 1/2 cup Carrots
- 2 tbsp Coconut Grated
- Soak peas overnight or about 6 hrs minimum. Pressure cook with little salt for about 3 -4 times or till done. These need not be very soft. The crunchy feeling adds to the taste.
- Once done, drain the peas and keep aside. You can use the water as soup stock or add in rasam.
- Heat a Kadai with oil, once hot, splutter the mustard and urad dal along with curry leaves.
- After sautéing for 1 minute, add the cooked peas combine everything well and cook for 2 -3 mins depending on the water content.
- Remove from fire and add the grated carrot and coconut. This need not be cooked and it adds a great taste to the salad.