Kambu Sadam Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
Recipe Category: Main | Recipe Cuisine: South Indian
Pearl Millet (Kambu) - 1/2 cup (I used broken kambu)
Water - 2 cups
Note: If you have whole kambu,then sprinkle little water over it and leave it for 15mins then grind it in a mixer to make it coarse...just 2-3 pulse is enough
Method:
- I used broken kambu so used it as such.Rinse the kambu well.Boil 2 cups of water in a thick bottomed vessel when it starts to boil add kambu.Let it boil and cook.
- Cover and cook in low medium flame Stir in between to prevent it sticking to the bottom.At one stage the millet will become soft absorbing all the water.
My Notes:
- If you prefer eating the millet with grains separated then dry roast raw kambu for few mins then cook it with water.I like my millet a bit mushy so I don't roast it.
- The water quantity may slightly increase like, it may take 2 to 2.5 cups depending on the kambu variety.
- I usually get millets from Nilgiris or any trusted supermarket so that they are clean.Else you need to clean it to check for small stones.
- You can serve it with any kuzhambu of your choice or sambar or puli kuzhambu.
- You can even make variety rice like sambar sadam or thayir sadam.
- It usually gets thick after cooling down so switch off accordingly.
- If you want to pressure cook then cook it in the ratio 1 cup bajra:3.5 cups water.Pressure cook for 3-4 whistles in low medium flame.
- The water quantity depends on the variety of kambu and method you use to cook kambu.
- I usually don't add salt, if you want add it as per your preference.
