Kambu Sadam - How to make Pearl Millet (bajra) Rice

Kambu sadam(Pearl millet rice) is a very healthy recipe. It is very rich in fibre and iron. Here I gave you easy step by step procedure along with pictures. By using this sadam we can make kambu koozh recipe which I am planning to post it as a separate post.

Kambu which contains 3.8 times minerals, 6.5 times fibre, 24 times iron than the rice. Kambu contains high iron in the millet family. Kambu koozh (pearl millet porridge) help to cool the body heat in summer. So try to include this in your daily diet.

In grocery stores you will get broken kambu or whole kambu. But here is some tips to get a flavor full kambu sadam. If you buy a broken kambu you will not get that much flavor when you cook it. So I always choose a whole kambu and I will break it when I am making sadam. Sometimes I will buy kambu with husk itself then I will remove the husk and broke the kambu. This will give you more flavor. I assure you your kitchen will be filled with this aroma. Its purely your preference in buying according to your convenience. You can buy broken kambu or whole kambu or with husk all these three varieties are available in the stores.

Here I am going to give you the complete steps starting from removing the husk to cooking and storing. According to what you bought skip the steps and follow from what you needed. 

Since I am posting from husk removing it will make the post lengthy. So I decided to post kambu koozh recipe as a separate post.

Ingredients for Kambu sadam: Kambu (Pearl millet) – 2 cups Water – 7 cups

Method:

• I am using kambu (Pearl millet) with husk. To remove the husk put kambu in mixie and put one or two short pulse. When you doing this the husk will get removed. Take out from the mixie and put it in a plate and blow it slightly using your mouth the husk will fly away. Repeat the step twice or thrice until all the husk are removed.
  
  
  
  
  
  
  
  
  
• Put the husk removed kambu in the mixe and sprinkle some 3 tbsp of water and put 2 or 3 slight pulse. This process will break the kambu. Check whether the kambu is broken well if not put another 1 or 2 pulse slightly. 
  
• After breaking the kambu wash it well. Place the kambu in the vessel, add water and keep inside the cooker by adding water to the cooker. Allow 3 to 4 whislte under medium flame and switch off . You can directly keep kambu inside the cooker but this method will prevent the bottom layer of the kambu to get burnt.
  

• After pressure got released completely remove the kambu from cooker. (some water will remain at the top of the kambu). Then remove the vessel from the cooker and keep it again in the low flame and keep on stirring until all the water gets observed and no lumps.
  
• Allow it to cool for sometime. when it is slightly warm make it as a ball.
  
• You can serve this with avarai parupu sambar or with any curry of your choice. You can also store this in the fridge by adding water and you use this for making kambu koozh. You can add buttermilk to that water used for storing kambu and have it as a drink. This will be a good cooling drink for the body. Storing kambu with water in the fridge for a day or two will make it slightly sour but it taste good .
  
• Usually I make the kambu sadam in large quantity and I use it for lunch and I will add water and keep it in the fridge and use that for making kambu koozh for two days.
  

Note:

• Traditionally they will make the kambu sadam in a heavy bottomed vessel and have to keep on stirring until it is cooked. So keeping it in a cooker will make the process easier.
• You can also replace rice sadam with this kambu sadam for lunch it will taste good.