Kambu Sadam (Pearl Millet Rice) / Kambu Koozh (Pearl Millet Porridge)

Pearl Millet is an easily digestible and highly nutritious cereal, rich in vitamins & minerals (vitamin E, B-complex, thiamine, riboflavin and niacin). This is a gluten-free grain and is known for its high iron content.

With its high fibre content, it is good for diabetics in maintaining their glucose levels.

Kambu Sadam


  • Pearl Millet broken (Kambu) – 1 cup
  • Water – 4 cups

Heat 4 cups of water in a vessel/pot (Kambu to Water ratio is 1:4; this may differ according to the variety of Kambu being used).

Add the broken Kambu in hot water and mix thoroughly. Reduce the flame and allow it to cook for 15 to 20 minutes, till the grains become soft
Stir in between to prevent the mixture from sticking to the pan. Once it is cooled it tends to thicken. Serve this healthy, energy-rich dish with any spicy gravy.

Also, it can be pressure cooked for up to 4 to 5 whistles

To make cooling curd rice out of this grain,

Cook as said above.

Mix the rice along with the curd and water. Adjust salt according to your taste.

The natural and energy-rich cooler is ready to eat preferably with coconut thuvaiyal / chopped small onions with green chillies.

Thatta Payir Khuzambu

This gravy makes a perfect combo with kambu rice. This is a very easy, nutritious and protein-rich recipe.


  • Cow Peas / Thatta Payir – 2 cup dried
  • Shallots / Sambar Onion – 10 peeled
  • Garlic – 6 cloves peeled
  • Tomatoes – 1 large chopped
  • Tamarind Pulp – 1 tbsp or to taste
  • Turmeric powder
  • Chilly powder – 2 tsp
  • Coriander powder – 4tsp
  • Brinjal – 3 slice
  • Cluster beans – washed and cut into 2
  • Raw mango – cut a few pieces

For seasoning

  • Mustard seeds – 1/2 tsp
  • Jeera – 1/2 tsp
  • Curry leaves

Soak cowpeas overnight. Take them in a pressure cooker, and cover them with water. Pressure cook for 3 whistles, simmer the flame and cook for 5 mins.

Turn off the heat and let the steam go all by itself. Open the cooker and set aside.

Heat oil in a kadai. Add in the seasoning ingredients and saute for a minute. Add in shallots and garlic. Saute for a couple of minutes. Add in salt and turmeric powder.

Mix well.

Add in tomatoes and saute for 2 more mins.

Add vegetables

Now add in cooked cow peas along with water, masala powders, tamarind pulp, and extra water if needed.

Mix everything well and bring it to a boil.

Cover and simmer till oil separates.


Recipe contributed by Kauvery well-wisher Mrs. Lavanya Mukil
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