Start Reading Mode
Kambu Sadam

Share it on your social network:

Or you can just copy and share this url

Ingredients

½ cup organic pearl millet
1 ½ cups water
Salt to taste

Nutritional information

378
calories
72.85 g
carbohydrates
11.02 g
protein
4.22 g
fat
12 mg
sodium
0 mg
cholesterol

Kambu Sadam

Features:
  • Veg
Cuisine:
  • 30 mins
  • Easy

Ingredients

Share

Kambu sadam is perhaps more commonly known as bajra rice or pearl millet rice and is a great staple for anybody’s diet. Pearl millet is an extremely nutrient dense grain that is also pretty tasty to eat. It does not take too long to prepare and can be eaten at just about any meal, either on its own or as part of a larger meal. You can also spice it up as you please and add just about any vegetables that you prefer to eat with it.

Health Benefits

More people should eat more kambu more often; it is one of the best foods that you can include in any diet. Kambu, also known as pearl millet, is a fantastic plant-based source of protein. Protein has many roles and functions in the body. It repairs cells, helps with weight management, and even lowers “bad” LDL cholesterol levels. It also has a very high dietary fiber content, which can help to treat and prevent the development of type-2 diabetes.

Store the Kambu Sadam in an insulated storage containers, one that will keep food fresh and hot for a few hours.

(Visited 2 times, 1 visits today)

How to make Kambu Sadam/Bajra Rice

  1. Dry roast the kambu until it is hot to touch.
  2. Wash the pearl millet thoroughly.
  3. Drain the water.
  4. Keep it aside for 15-20 minutes.
    1. Grind the millet a little coarsely if you are cooking in a pan.
    • Note: it is not necessary if you are using a pressure cooker. 
  1. Boil 2 cups of water in a pan.
  2. Add kambu and salt as needed.
  3. Cover and cook at a medium temperature.
  4. Stir in between to prevent the millet from burning.

Trivia

  1. Millet actually originated in Africa.
  2. As per research, it has been found that millets have been a part of Chinese diet from early 5900 BC.
Kambu dosa
previous
Kambu Dosa
next
Kara Kulambu
Kambu dosa
previous
Kambu Dosa
next
Kara Kulambu

Add Your Comment