Kambu Sadam

Ingredients

• - 1.5 cups pearl millet rice
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

1. Wash kambu: Wash 2 cups kambu (pearl millet / bajra) grains. Soak 30 minutes. Drain.
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. Fluff gently: Open cooker. Pearl millet grains are darker and have a slightly earthy flavour.
4. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
6. Add shallots: Add 6 sliced shallots. Fry 5 minutes until golden.
7. Add green chilli and ginger: Add 2 green chillies and 1 tsp grated ginger. Fry 30 seconds.
8. Pour tempering over kambu: Add sizzling tempering to the cooked kambu sadam. Mix gently.
9. Add fresh coconut: Fold in 3 tbsp freshly grated coconut.
10. Serve: Adjust salt. Kambu sadam is highly nutritious with calcium and iron. Serve with any sambar, kuzhambu or yogurt.