Millets are the oldest grains that humans have consumed. Pearl millet is one variety of millets and is the staple food of farmers. It is healthy and non-acidic after consumption. In north India it is consumed as roti (bread). In south India this is consumed as porridge (koozh) or as pancakes (adai and dosa).
Kambu sadam and kamban koozh are in demand during summer as it is believed to keep the body cool. Kamban koozh is also sold as street food in summer and enjoyed by all. A glass of kamban koozh keeps body energetic and cool for a couple of hours. It is simple and easy to prepare as pearl millet (whole or flour) is available in grocery shops.
Pearl millet is known as Kambu in Tamil and as Bajra in Hindi.
- Pearl millet (whole) or kambu – 1 cup
- Buttermilk – 1 cup
- Green chilli – 2 no
- Pearl onion – few
- Water – 2 cup
- Salt – as per taste
- Kambu sadam: Sprinkle some water in pearl millet and keep for 10 minutes; put it in a mixi jar and run the mixer once or twice in whipper mode; now the grain is partially mashed mildly.
- Add water and wash once to remove extra skin or fiber; add 2 cups of water and pressure cook it like rice; now the pearl millet is cooked and can be consumed as Kambu Sadam with any curry or gravy.
- Kamban koozh: Shape this cooked kambu as small balls and keep it in water for couple of hours (5 to 6 hours).
- Mash the balls well, add buttermilk, sufficient water, salt and mix well.
- Garnish with chopped onion, green chilli and serve chilled.
- Alternate method: You can mix pearl millet flour in water (for one cup flour use three cup water) and cook till thick; after cooling, mix with buttermilk, salt and serve.
- When cooked, pearl millet gives a nice aroma.