Wednesday, May 28, 2014

Kambu Sadam Recipe-Pearl Millet Rice-Bajra Rice-Kambu Recipes

Bajra or kambu is is an extensively grown variety of millet and is one of the oldest millet used by our ancestors. Pearl millet/Bajra is a rich source of proteins, B complex vitamins and minerals. It is very common in Rajasthan where they make roti with bajra flour. It is a staple food of farmers. Now it is becoming very common due to the growing awareness on millets. Today we will learn how to make bajra rice (kambu sadam or kambu soru in Tamil) following this easy recipe.

Kambu Sadam
Kambu sadam with kadamba kootu

Kambu Sadam Recipe

Kambu Sadam-Pearl millet rice

 Prep Time : 10 mins
 Cook Time : 20 mins 
 Serves: 1
 Recipe CategoryMillets
 Recipe CuisineSouth Indian

   Ingredients needed

   Organic Pearl Millet -1/2 cup
   Water - 1 1/2 cup
   Salt to taste


Preparation 

Dry roast kambu until it is hot to touch.


Wash the pearl millet well and drain the water. Keep it aside for 15-20 minutes. Grind it a little coarse if you are cooking in a pan but it is not necessary if you pressure cook. Picture above shows kambu (as such without grinding it coarsely) cooked in pressure cooker.

Method 

You can cook kambu in a pan or even pressure cook kambu.

Heat 2 cups of water in a pan, when water boils, add kambu and salt needed. Cover and cook on medium flame. Stir in between to prevent it from getting burnt.

Kambu Sadam in cooker - Add 1 1/2 cup of water and pressure cook for 3 whistles.

Best side dish for Kambu Sadam/Soru - Sambar, kuzhambu or kootu. I had it with mixed vegetable South Indian style Kadamba Kootu. It was awesome!! I enjoyed it a lot.

Note - I buy organic cleaned millets from health stores. So it saves me the trouble of cleaning millets.

You will love my Kambu Koozh and Kambu Dosa recipe.

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7 comments:

  1. I love the platter ! Thanks for the recipe, is it possible to have stepwise pics, I tried cooking kambu in pressure cooker, but the kambu skin is coming out of the pressure valve, and not cooked properly, any idea what went wrong ?
    Thanks in advance !

    ReplyDelete
    Replies
    1. I assume that you would have added more water.I cook kambu sadam every week in pressure cooker.I keep it in a vessel inside and then cook and not directly in the cooker. Try that.There are not much steps for this. Just wash kambu, add water and pressure cook.

      Delete
  2. Thanks for the reply Padhu, will try like this and let you know the outcome.

    ReplyDelete
  3. This is an awesome recipe! I ve tried this one but my bajra didn't get cooked completely with full of fibres and water which remained on the top.. Please suggest me that I should use broken bajra or whole bajra and guide how to cook whole bajra and broken bajra. Please let me know to drop bajra in boiling water or normal water for cooking and also let me know should i cook in pressure cooker in low flame for 3 whistles.

    ReplyDelete
    Replies
    1. I have mentioned everything very clearly. Anyway, you can cook whole bajra in pressure cooker . Wash and keep it aside for for 20 minutes, then pressure cook. You can cook broken bajra in a pan or in a pressure cooker after washing and resting it. Add bajra when water starts boiling. (mentioned clearly in sentence 2 under method).

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  4. I have been reading your recipes lately! Thanks much!
    I cook Pearl Millet in the pressure cooker just like how you have posted. But there is a certain smell when I cook "kambu" which is not so appetizing. Any thoughts on how to get rid of the smell?

    ReplyDelete
  5. This is a the perfect site!!! We all are keeping too much rice in our diet. Our physiology won't be happy if we eat it more than 4 times a week. Food items like millet and quinoa can be the best substitute for rice and so we can stat away from diabetes and his friends.

    I really appreaciate this blog! Thank you

    ~Dileep Krishnamoorthy

    ReplyDelete

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