19 KAMBU SADHAM

Pearl Millet - English, Kambu - Tamil, Sajje - Kannada, Sajjalu - Telugu, Bajra - Hindi

Kambu Sadham, Kambu(sajjala) Koodu, Pearl Millet Rice

Pearl millet (Pennisetum glaucum) is the most widely grown type of millet. It is also a staple food for farmers around the country.  Is highly nutritious and gluten free.

Recently have been getting requests to post some authentic village recipes, recipes with millets and this is one among them. I have seen my grand ma make this many times at home, my mom and dad love this dish - but when we were kids never even went near it or tasted. But now want to note down the recipes the way they cooked along with the tips so it is saved here and available for future reference and also for people who want to try this highly nutritious dish.

At home we call this as Kambu or Kambula Koodu.

Pearl Millet - 1 cup
Water - 3 - 3 1/2 cups
Salt - as needed
Butter Milk - 1/4 - 1/2 cup
Or instead of buttermilk use pullillu ( * look for details below)

* Pullillu is a name of the excess drained out water used for cooking rice( normal cooking/eating rice) in my home language.
When rice is cooked on stove top along with water and rice, once soft and cooked the vessel is covered with a plate and the excess water is drained out. This water is collected and stored for couple of days. As days go by the water turns sour but consumable. Back in my native this water was used instead of buttermilk. This is the what my mom said and that people now their don't know what it is now. She grew up hearing this water and its usage.

 

Wash/rinse pearl millet once or twice and pound in stone or mixer. Run in till is coarsely powdered( not too fine, but like rawa/sooji consistency). There is no need to soak, but you can for 15 - 20 mts to powder it if the mixer is not good enough to powder.

Take a broad vessel or pressure pan add water and salt. Add the ground mixture and cook for 20 - 25 mts stirring now and then to avoid any lumps. It will start to thicken and reduce the stickiness. Dip a spoon or finger in water and touch to see if it is sticky. If it does then have to cook for another 5 mts. Next add buttermilk( or the pullillu water) and cook for again 5 mts by then it will start to get thick. Remove and cool. Serve as it is or prepare balls and serve with some spicy gravy or with just some small onions and green chillies to bite in the side.

The reason they add the pullillu water is that is stays good for 1 - 2 days out in normal temperature and also to get some sour taste.