Kambu Sadam (Pearl Millet Rice) is one of the nourishing meals that instantly bring a rustic, home-cooked charm to your plate. This dish reminds us of our elders who enjoyed this simple yet wholesome food. This recipe can be paired with either a tangy or spicy side dish. It is both comforting and fulfilling. This recipe is one of the best options to replace white rice, and also adds more fiber to your diet.
Kambu Sadam is usually served with raw onions, pickle, and vadam on the side. It’s a healthy and nostalgic treat. This recipe has a soft and slightly grainy texture, making it lighter and more satisfying. You can either cook it mushy or grainy based on your liking. It’s a minimal, versatile dish and so easy to fall in love with.
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About Kambu Sadam
Kambu Sadam is made using kambu (pearl millet). It is rich in nutrients and fiber. The millet turns soft and slightly sticky, making it a great alternative to rice. You can use either broken or whole kambu based on your texture preference. This recipe is a simple and wholesome way to cook millet.
Kambu as we call in tamil is also known as Pearl millet in English and Bajra in Hindi. Pearl Millet is one of the widely grown millets. The high fiber content in bajra makes it more health beneficial. It is one of the natural body coolant so best to have often during summer.
You can easily customize this kambu sadam recipe. It’s incredibly flexible to work with. You can even adjust the water to make it grainy or soft. You can enjoy it plain, flavor it lightly, or make delicious curd millet or lemon millet. It can be paired with comforting sides like sambar, puli kuzhambu, or pickles.
It is best enjoyed hot, but it also stays good for a few hours after cooling. It’s more than just a healthy substitute – it’s a deeply satisfying meal rooted in tradition. From its earthy flavor to its gentle texture, everything feels complete. You’ll love how simple ingredients come together to create something so nourishing and timeless.
Kambu Sadam Ingredients
- Kambu – can be used whole or even the broken variety works best. I have used broken kambu and it cook faster than whole kambu. You can even pulse whole kambu to break and use it.
- Water – Water is added to cook the millet. Make sure to stick with the measures.
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Why This Recipe Works
- This recipe is highly nutritious, rich in fiber, making it a healthy meal.
- It’s a perfect base recipe for sambar, rasam, or any kuzhambu.
- Great alternative to white rice in daily meals
- Easily customizable texture – grainy or mushy.
- Easily digestible and suitable for all ages.
- This recipe is great for weight loss.
How to make Kambu Sadam Recipe Step by Step
1.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.
2.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.
Serve with side dish and curry of your choice.
Expert Tips
- Cleaning – Use good quality Kambu (pearl millet). Check for stones, wash, and rinse 2–3 times before cooking.
- Texture – If you want the rice texture to be grainy, dry roast the raw millet for 2–3 minutes before cooking. For a softer, mushier texture, skip roasting and cook directly after rinsing.
- Water Ratio – Broken millet is usually cooked in a 4:1 ratio, 4 cups of water per cup kambu rice. You can adjust the water level according to whether you want a mushy or grainy texture.
- Pressure Cooking – If you prefer pressure cooking, use 1:3.5 water ratio. Cook on a low-medium flame for 3–4 whistles. This gives a soft, fluffy texture to the rice.
- After Cooking – Kambu thickens after cooling, so switch off the stove when it still has a little moisture left. This keeps it soft and prevents it from drying out too much.
Serving and Storage
Serve Kambu Sadam hot with puli kuzhambu, sambar, or rasam. You can also pair it with curd, raw onions, or pickle.
Stays good for a day at room temperature, or refrigerate and reheat with a splash of water before serving.
FAQS
1.Can I use whole kambu instead of broken?
Yes, you can. Just sprinkle a little water on it, let it sit for 15 minutes, and then pulse it in a mixer to break it. Or you can use whole kambu itself but it takes time to cook.
2.How do I know if kambu is cooked?
The kambu should absorb all the water and feel soft. Stir it occasionally to avoid sticking.
3.Can I prepare Kambu Sadam in advance?
Yes, you can. It stores well in the fridge. Just reheat with a little water when you’re ready to serve.
4.Can I add vegetables to Kambu Sadam?
Yes, you can add veggies like carrots, peas, or beans while cooking to make it healthier and wholesome.
5.Do I need to add salt?
It’s optional. Usually I don’t add salt while cooking.
If you have any more questions about this Kambu Sadam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Kambu Sadam Recipe | Kammanchoru Recipe
Ingredients
- 1/2 cup pearl millet / kambu I used broken kambu
- 2 cups water
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
Instructions
- 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.
- Switch off.
- Serve Kambu Sadam with raw onion or vadams or pickle of your choice or with any kuzhambu of your choice.
Notes
- Cleaning – Use good quality Kambu (pearl millet). Check for stones, wash, and rinse 2–3 times before cooking.
- Texture – If you want the rice texture to be grainy, dry roast the raw millet for 2–3 minutes before cooking. For a softer, mushier texture, skip roasting and cook directly after rinsing.
- Water Ratio – Broken millet is usually cooked in a 4:1 ratio, 4 cups of water per cup kambu rice. You can adjust the water level according to whether you want a mushy or grainy texture.
- Pressure Cooking – If you prefer pressure cooking, use 1:3.5 water ratio. Cook on a low-medium flame for 3–4 whistles. This gives a soft, fluffy texture to the rice.
- After Cooking – Kambu thickens after cooling, so switch off the stove when it still has a little moisture left. This keeps it soft and prevents it from drying out too much.
Santhi Devi
Nice and healthy recepie.Is the cooking method same for other millers too?
SHARMILEE J
Yes…water level may vary accordingly….
Ganesh CRV Abu Dhabi
I am using millets past one year. No rice at all. One type of Millet a day. In my experience, all the millets take little water (2 cups of water to 1 cup of millet concerned). Moreover, I cook all the millets in electric rice cooker, but the most difficult to cook properly are two millets viz. kambu and kezhvaragu. These millets need to be cooked in conventional way (வடிப்பது), due it's improper absorption of water.
Meena srinivas
Looks so tempting… Nice pictures and clear instructions. Fresh Green Valai illai adds a special touch. Sure i'll try this weekend and tell you the result. You said Nilgiris you bought – any specific name or brand / organic… pl let me know.
SHARMILEE J
No there is no specific brand, just get it in a trusted supermarket or any organic store
Geetha Mary
Dear Sharmi, kambu Satham in earther vessel looks so good..Your clicks are Superb as usual 🙂 Pls do post more receipes with millets
Durga Karthik.
Wow.Today i found this in our nearby grocery shop and bought it.Thanks for sharing.
Uma Ramanujam
Hi Sharmi, you don't add sour curd to prepare this? BTW, i like your second click, it is really tempting….
SHARMILEE J
No we add curd only for kambu koozh
traditionallymodernfood
Healthy rice.. Like your man pannai
Chandra
exactly I am facing similar issue with rice cooker. I use pearl millet for first time and the millets are still same after cooking for over 30mins.
Sharmilee J
try soaking and cooking which will result is faster cooking
SaralaThanga
Very useful and nice clicks as usual !
Sadhan
கம்பு கடையிலேர்ந்து வாங்கி அப்படியே சமைக்கலாமா? மேல் தோல் இருக்குமே!!
SHARMILEE J
Amam,apdiye than inga use panirken aanal ithu thoolodu udaithathu
Unknown
I am a Canadian girl from Ontario, learning how to cook millets (and rice dishes) because I am allergic to wheat and dairy. I am learning so much from your site about Indian cooking, which I love but can't always eat due to allergies. I am inspired by your recipes, your photos and your friendly, happy writing style. Thank you!
Jujal
Your recipe is an easier one. But the traditional/authentic way of making kambu sadam calls for grinding the kambu millets into flour and then pressure cook. You can refer yummy tummy aarthi website for that. Kambu sadam goes well with murangai keerai sambar.