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 with kadamba kootu|
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.
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.
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