Kambu soru / kambu sadham is an authentic South Indian food that was consumed on daily basis. We forgot this healthy food over the time. Now, slowly people started trying these healthy diets. I was fortunate to try this kambu sadham often when I was a kid. I used to eat kambu sadham with curd and pickle, sometimes with curd and jaggery.
Serves 3 to 4
Serves 3 to 4
- 1/2 cup – Kambu / Pearl millet
- 2 to 2 1/2 cups – Water
- Salt to taste
- Wash kambu / pearl millet thorughly for 2 to 3 times and also check for stones. Soak it overnight or 5 to 6 hrs and drain water completely using strainer. Spread them in a paper towel or cotton cloth and let them dry for 10 to 15 mins (do not over dry). Grind them to a coarse powder using mixer grinder, set aside.
- Take a pressure cooker, add broken kambu, 2 cups of water and required salt, cook for 2 to 3 whistles or until well cooked. Switch off the stove and allow them to cool completely.
- Serve with any sidedish of your choice like puli kuzhambu, chickpeas curry, curd, pickle etc.
- You may also open cook kambu sadham instead of pressure cook.
- Do not grind kambu into very fine powder, it should be slightly coarse powder.
- You can keep kambu sadham in the refrigerator for 2-3 days and use it when needed.
- When you open the pressure cooker, kambu sadham may be watery. But once cooled down, it will become thick enough to make balls.
- If kambu sadham looks watery, then you may need to open cook for few more minutes to get the required consistency.