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    You are here: Home / Recent Posts / Kambu Sadam | Kambu Soru

    Kambu Sadam | Kambu Soru

    July 2, 2014 by Sharmilee J 17 Comments

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    Kambu Sadam or Kambu Soru is a healthy fibre rich rice meal which you can replace for the usual white rice. Kambu Sadam is relished with sambar, rasam, kuzhambu and with any poriyal / fry of your choice. Kambu Sadam Recipe

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    Kambu Sadam or Kambu Soru is a healthy fiber rich rice which you can replace for our usual white rice.You can even make variety rice like sambar sadam or thayir sadam or just mix with sambar and have it with any poriyal of your choice.I wanted to post how to cook kambu both ways 1.pressure cooker method 2.normal traditional method cooking in a thick bottomed vessel.I usually prefer the pressure cooker method but amma usually makes it the traditional way.

    Check out my kambu koozh and kambu thayir sadam that I posted a while back.I clicked this kambu sadam along with kambu thayir sadam but it has taken so long to post this kambu sadam.I love this kambu rice with spicy puli kuzhambu or with curd.
    Kambu Sadam RecipePin

    If you have any more questions about this Kambu Sadam Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Kambu Sadam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe

    Pearl Millet Meal
    Print Recipe Pin Recipe

    Kambu Sadam | Kammanchoru

    Kambu Sadam or Kambu Soru is a healthy fibre rich rice meal which you can replace for the usual white rice. Kambu Sadam is relished with sambar, rasam, kuzhambu and with any poriyal / fry of your choice.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings2 people
    AuthorSharmilee J

    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

      • 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.
      Nutrition Facts
      Kambu Sadam | Kammanchoru
      Amount Per Serving (200 g)
      Calories 214 Calories from Fat 27
      % Daily Value*
      Fat 3g5%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Sodium 18mg1%
      Potassium 182mg5%
      Carbohydrates 40g13%
      Protein 7g14%
      Calcium 32mg3%
      Iron 5mg28%
      * Percent Daily Values are based on a 2000 calorie diet.
      Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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      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.
        How to make kambu sadam - Step1Pin
      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.How to make kambu sadam - Step2Pin

      Serve with raw onion or vadams or pickle of your choice or with any kuzhambu of your choice.

      Kambu Sadam Recipe

      Pin

      Expert Tips

      • 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.

      Kambu Sadam RecipePin

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      Filed Under: Kambu Recipes, Millet Recipes, RandomPosts, Recent Posts

      Reader Interactions

      Comments

      1. Santhi Devi

        July 02, 2014 at 9:37 am

        Nice and healthy recepie.Is the cooking method same for other millers too?

        Reply
        • SHARMILEE J

          July 02, 2014 at 12:20 pm

          Yes…water level may vary accordingly….

          Reply
        • Ganesh CRV Abu Dhabi

          November 21, 2015 at 4:22 pm

          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.

          Reply
      2. Meena srinivas

        July 02, 2014 at 11:04 am

        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.

        Reply
        • SHARMILEE J

          July 02, 2014 at 12:21 pm

          No there is no specific brand, just get it in a trusted supermarket or any organic store

          Reply
        • Geetha Mary

          July 02, 2014 at 2:19 pm

          Dear Sharmi, kambu Satham in earther vessel looks so good..Your clicks are Superb as usual 🙂 Pls do post more receipes with millets

          Reply
      3. Durga Karthik.

        July 02, 2014 at 12:56 pm

        Wow.Today i found this in our nearby grocery shop and bought it.Thanks for sharing.

        Reply
      4. Uma Ramanujam

        July 02, 2014 at 7:45 pm

        Hi Sharmi, you don't add sour curd to prepare this? BTW, i like your second click, it is really tempting….

        Reply
        • SHARMILEE J

          July 03, 2014 at 8:21 am

          No we add curd only for kambu koozh

          Reply
      5. traditionallymodernfood

        July 02, 2014 at 8:30 pm

        Healthy rice.. Like your man pannai

        Reply
        • Chandra

          August 18, 2019 at 2:44 pm

          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.

          Reply
          • Sharmilee J

            October 29, 2019 at 9:51 am

            try soaking and cooking which will result is faster cooking

            Reply
      6. SaralaThanga

        July 03, 2014 at 5:50 am

        Very useful and nice clicks as usual !

        Reply
      7. Sadhan

        December 15, 2015 at 9:04 am

        கம்பு கடையிலேர்ந்து வாங்கி அப்படியே சமைக்கலாமா? மேல் தோல் இருக்குமே!!

        Reply
        • SHARMILEE J

          December 15, 2015 at 3:53 pm

          Amam,apdiye than inga use panirken aanal ithu thoolodu udaithathu

          Reply
      8. Unknown

        April 06, 2016 at 11:18 pm

        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!

        Reply
      9. Jujal

        May 01, 2017 at 10:21 am

        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.

        Reply

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