Kambu sadham / kambu soru / pearl millet rice / bajra rice

Kambu soru / kambu sadham is an authentic South Indian food that was consumed on daily basis. We forgot this healthy food over the time. Now, slowly people started trying these healthy diets. I was fortunate to try this kambu sadham often when I was a kid. I used to eat kambu sadham with curd and pickle, sometimes with curd and jaggery.



Ingredients:
Serves 3 to 4

• 1/2 cup – Kambu / Pearl millet
• 2 to 2 1/2 cups – Water
• Salt to taste

Preparation method:

1. Wash kambu / pearl millet thorughly for 2 to 3 times and also check for stones. Soak it overnight or 5 to 6 hrs and drain water completely using strainer. Spread them in a paper towel or cotton cloth and let them dry for 10 to 15 mins (do not over dry). Grind them to a coarse powder using mixer grinder, set aside.
2. Take a pressure cooker, add broken kambu, 2 cups of water and required salt, cook for 2 to 3 whistles or until well cooked. Switch off the stove and allow them to cool completely.
3. Serve with any sidedish of your choice like puli kuzhambu, chickpeas curry, curd, pickle etc.

Notes:

• You may also open cook kambu sadham instead of pressure cook.
• Do not grind kambu into very fine powder, it should be slightly coarse powder.
• You can keep kambu sadham in the refrigerator for 2-3 days and use it when needed.
• When you open the pressure cooker, kambu sadham may be watery. But once cooled down, it will become thick enough to make balls.
• If kambu sadham looks watery, then you may need to open cook for few more minutes to get the required consistency.

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