Kambu Thayir Sadam | Pearl Millet Curd Rice

Kambu Thayir Sadam is a filling and comforting meal made using pearl millet, curd, carrot, raw mango and tempered spices. Kambu Thayir Sadam is healthy and an alternate meal to the regular curd rice in a party lunch menu and for day to day consumption. Learn to make Kambu Thayir Sadam with the help of step by step pictures.

I always stock up Kambu / Pearl Millet / Bajra when it gets over especially now as its summer. Kambu Koozh is regular in our house this summer. Few months back when we dined at Anandas, I saw the todays special menu having kambu curd rice and I was like wow that’s a great idea. So I made kambu thayir sadam few days back and we enjoyed it, it is sure a good option to our regular curd rice.

About Kambu Curd Rice

Kambu Thayir Sadam is nothing but curd rice made using pearl millet. You can try this recipe with other millet variety like kodo millet, small millet, etc. Kambu Curd Rice is so comforting to have especially during summer as it cools our tummy.

I actually wanted to post another method of how to cook kambu but this time I ended up cooking in cooker but usually amma cooks it in a thick bottomed vessel, as it takes time I prefer the pressure cooking way. I have shared the open pot method in kambu koozh recipe do check it out.

Kambu Thayir Sadam Ingredients

• Kambu – I have used broken kambu here. If using whole variety pulse it in mixer then use it.
• Curd – Use thick fresh curd which is best for curd rice.
• Other vegetables – I have used carrot, cucumber and raw mango.
• Coriander leaves – Coriander leaves is added for garnish, adds great flavor.
• Tempering – A tempering is made using oil, mustard seeds, curry leaves, green chilies and ginger.

Similar Recipes

• Kambu koozh
• Kambu sadam
• Kambu dosa
• Kambu murukku
• Kambu mor

How to make Kambu Thayir Sadam Step by Step

1.I used broken kambu so used it as such. Rinse the kambu well and transfer to pressure cooker, add water and pressure cook in low medium flame for 4 whistles.

2.Once pressure releases, open and switch on the flame. Keep stirring till it becomes thick. Now transfer this to a mixing dish. let it cool down completely.

3.Add curd and mix well. Then add cucumber, carrot, coriander leaves, raw mango and mix well. Add required salt.

4.Heat oil in a pan – add items listed under ‘to temper’ let it splutter. Then add the tempering to the curd rice. Mix well.

Serve chilled and while serving garnish with leftover carrots, cucumber and coriander leaves.

Expert Tips

• If you like add chopped raw onion too.
• If you are packing then add few tablespoon of milk along with curd and mix well.
• Make kambu rice thick so that while mixing it doesn’t go runny.
• If you prefer add little water and curd while mixing.
• Serve with pickle or any kuzhambu of your choice.

Serving and Storage

Kambu Thayir Sadam is best when served fresh. However it stays good in fridge for 1 day.

If you have any more questions about this Kambu Thayir Sadam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Kambu Thayir Sadam Recipe | Pearl Millet Curd Rice Recipe

Kambu Thayir Sadam is a filling and comforting meal made using pearl millet, curd, carrot, raw mango and tempered spices. Kambu Thayir Sadam is healthy and an alternate meal to the regular curd rice in a party lunch menu and for day to day consumption. Learn to make Kambu Thayir Sadam with the help of step by step pictures.

Prep Time15 minutes mins

Cook Time20 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup broken kambu
• 2 cups water
• 1 cup curd
• 2 and 1/2 tablespoon carrot grated
• 2 tablespoon cucumber finely chopped
• 1 tablespoon raw mango finely chopped
• 2 teaspoon coriander leaves finely chopped
• salt to taste

To temper

• 1 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 green chilli finely chopped
• 1/4 inch piece ginger

Instructions

• I used broken kambu so used it as such. Rinse the kambu well and transfer to pressure cooker, add water and pressure cook in low medium flame for 4 whistles.
• Once pressure releases, open and switch on the flame. Keep stirring till it becomes thick. Now transfer this to a mixing dish. let it cool down completely.
• Add curd and mix well. Then add cucumber, carrot, coriander leaves, raw mango and mix well. Add required salt.
• Heat oil in a pan – add items listed under ‘to temper’ let it splutter. Then add the tempering to the curd rice. Mix well.
• Serve chilled and while serving garnish with leftover carrots, cucumber and coriander leaves.

Notes

• If you like add chopped raw onion too.
• If you are packing then add few tablespoon of milk along with curd and mix well.
• Make kambu rice thick so that while mixing it doesn’t go runny.
• If you prefer add little water and curd while mixing.
• Serve with pickle or any kuzhambu of your choice.

Nutrition Facts

Kambu Thayir Sadam Recipe | Pearl Millet Curd Rice Recipe

Amount Per Serving (200 g)

Calories 330 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 16mg5%

Sodium 163mg7%

Potassium 471mg13%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 9g10%

Protein 12g24%

Vitamin A 3351IU67%

Vitamin C 8mg10%

Calcium 191mg19%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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