Healthy Kadambam Oats Recipe: A Modern Twist

If there’s one dish that speaks the language of comfort and nourishment in South Indian kitchens, it’s kadambam — a hearty, one-pot mix of rice, lentils, vegetables, and spices. Traditionally made during festivals and family gatherings, kadambam carries both flavor and nostalgia in every spoonful.

The kadambam is basically a mish-mash of rice, lentils and vegetables. The best part about this rice is that, you can use mostly any vegetable you want and you can be rest assured that the dish will turn out fantastic. They say that, in olden times, the Kadambam was made at the end of the week, mostly to use up the left over vegetables. So this rice is an excellent option if you are planning to empty the refrigerator into one pot.

However today, I’ve given this classic a modern, healthier twist. Instead of rice, I’ve used steel-cut oats, transforming it into a lighter, vegan-friendly dish that still holds on to its roots. The oats bring in a nutty chewiness, pairing beautifully with the earthiness of lentils and the goodness of fresh vegetables. The result? A dish that’s comforting like khichdi, but layered with the aroma of traditional South Indian spices.

This Kadambam Oats is perfect for busy days when you want something wholesome, quick, and deeply satisfying. Packed with protein, fiber, and veggies, it works as a balanced meal on its own — warm, nourishing, and light on the stomach. And because it’s vegan, it’s an inclusive dish you can serve to family and friends alike.

Whether you’re looking for a comforting bowl after a long day, or a nourishing weekend lunch, Kadambam Oats will leave you feeling grounded and satisfied — a true celebration of tradition with a healthy touch.

Kadambam Oats

This dish is perfect if you’re looking for a quick and nutritious oats recipe for dinner. You can also try it with millets for variety.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 6

Course: Main Course

Cuisine: Indian, South Indian

Ingredients Equipment Method

Ingredients

  

• For the Spice mix
• 1/4 tspn oil
• 1 inch cinnamon
• a pinch fenugreek seeds
• 1/4 tspn cumin seeds
• 1 tbspn chana dal
• 1 tbspn urad dal
• 3 tbspn coriander seeds
• 5-7 dried red chilies byadigi variety
• 1 tspn poppy seeds
• Other ingredients
• a small lime sized tamarind Soaked in enough water
• 1 cup or 120ml Steel cut oats
• 1/2 cup moong dal
• 2 tbsp Masoor dal
• 1/4 tspn oil
• 1 pinch turmeric
• 3 tbsp peanut oil or sesame oil
• 1 tbsp peanuts
• 1-1/2 tbsp cashewnuts
• 1/2 tspn mustard seeds
• 1 sprig curry leaf
• 6-8 Shallots optional but highly recommended
• 2 cups Carrot, french beans, peas, potato, Kohlrabi chopped into large chunks
• 1 small tomato finely chopped
• salt to taste
• 1-1/2 tspn jaggery

Equipment

• Pressure cooker
• large cooking pot

Method

 

1. For the spice mix
2. Heat oil in a small pan and the cinnamon and fry for a few seconds. Stir in the fenugreek seeds and cumin seeds and fry for a few seconds more.
3. Add the chana dal and urad dal and fry till they turn slightly brown. Add the coriander seeds and red chilies fry till they turn slightly golden in color and take off the heat and allow the mixture to cool completely
4. Add the poppy seeds to the same pan and fry till they pop. Take off the heat and add to the fried mixture
5. Add the grated dry coconut to the same pan and dry roast till it turn slightly brown.
6. Dry grind the cooled spice mix to a coarse powder and the roasted dry coconut to the ground powder and to a fine powder and set aside.
7. For the Kadambam oats:
8. Dry roast the steel cut oats, moong dal and masur dal till fragrant. Wash the oat and lentil mixture thoroughly. 
9. Add enough water, oil and turmeric and pressure cook the mixture for four to five whistles. Take off the heat and allow the cooker to dissipate and cool completely.
10. Heat the peanut oil in a thick bottomed pan. Add the cashew nuts and peanuts and fry till they turn brown. Remove the fried nuts from the oil and set aside.
11. Add the mustard seeds to the same oil and allow them to crackle. Add the curry leaves and the asafetida and fry till they turn crisp. 
12. Add the shallots and fry for a minute till they turn soft. Stir in the vegetable chunks and fry for two to three minutes.
13. Add the chopped tomato, the tamarind extract half a cup of water and cook covered till the vegetables are soft.
14. Stir in the cooked oat-lentil mixture, salt, jaggery and the ground spice mix and mix well. Allow the mixture to simmer for three to four minutes and take off the heat.
15. Add the fried nuts and garnish with grated coconut and serve hot with raita and papads