Kambu Sadam

Method

1. 1

   Wash kambu: Wash 2 cups kambu (pearl millet / bajra) grains. Soak 30 minutes. Drain.

2. 2

   Cook millet: Pressure cook soaked kambu with 4 cups water and salt for 4-5 whistles until completely soft and the grains have burst open.

3. 3

   Fluff gently: Open cooker. Pearl millet grains are darker and have a slightly earthy flavour.

4. 4

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

6. 6

   Add shallots: Add 6 sliced shallots. Fry 5 minutes until golden.

7. 7

   Add green chilli and ginger: Add 2 green chillies and 1 tsp grated ginger. Fry 30 seconds.

8. 8

   Pour tempering over kambu: Add sizzling tempering to the cooked kambu sadam. Mix gently.

9. 9

   Add fresh coconut: Fold in 3 tbsp freshly grated coconut.

10. 10

    Serve: Adjust salt. Kambu sadam is highly nutritious with calcium and iron. Serve with any sambar, kuzhambu or yogurt.