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 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.
Serve with raw onion or vadams or pickle of your choice or with any kuzhambu of your choice.
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.
Nice and healthy recepie.Is the cooking method same for other millers too?
Yes…water level may vary accordingly….
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.
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.
No there is no specific brand, just get it in a trusted supermarket or any organic store
Dear Sharmi, kambu Satham in earther vessel looks so good..Your clicks are Superb as usual 🙂 Pls do post more receipes with millets
Wow.Today i found this in our nearby grocery shop and bought it.Thanks for sharing.
Hi Sharmi, you don't add sour curd to prepare this? BTW, i like your second click, it is really tempting….
No we add curd only for kambu koozh
Healthy rice.. Like your man pannai
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.
try soaking and cooking which will result is faster cooking
Very useful and nice clicks as usual !
கம்பு கடையிலேர்ந்து வாங்கி அப்படியே சமைக்கலாமா? மேல் தோல் இருக்குமே!!
Amam,apdiye than inga use panirken aanal ithu thoolodu udaithathu
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!
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.