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kambu-soru-sadam-kammanchoru-recipe-bajra-pearl-millet-1-6

Kambu Soru | Kammanchoru Recipe | Fermented Bajra


  • Author: Suguna Vinodh
  • Prep Time: 30m
  • Cook Time: 10m
  • Total Time: 40m
  • Yield: 6-7 balls 1x

Description

Recipe for traditional kammanchoru made with pearl millet. Recipe with step by step pictures and video. Kambu rice aka Fermented Bajra.


Ingredients

Scale

For the Kambu Soru

1 cup Kambu / Bajra
3 cups water

For the Kambu Koozh / Fermented Porridge

salt to taste
plain yogurt
chopped Indian shallots
chopped green chillies

For the Red Chilli Chutney / Sambol

1 marble sized tamarind (soaked in water for 10 minutes)
6 dry red chillies
2 sprigs curry leaves
6 Indian shallots
2 tablespoon sesame oil
1/4 teaspoon salt
1/4 teaspoon jaggery


Instructions

For the Kambu Soru

Clean and wash the kambu in running water 2-3 times. Soak the kambu in water for 30 minutes. After soaking, drain the water on a colander. Let the kambu sit in the colander for about 5 minutes for the residual water/ moisture to drain. Now grind the kambu to a coarse powder. Use the pulse mode to grind. Make sure not to grind to a fine powder.

Boil 3 cups of water in a pressure cooker. Let it come to a slow boil. Add in the kambu powder and mix well. Make sure to cook on a medium flame. Even low flame is ok. Cook for two – three minutes until the kambu mixture starts becoming thicker. When the kambu is thick and bubbles start appearing, close the cooker. Cook for just 2 whistles. It should take about 3-4 minutes. Do not cook for long. After the said time, remove the cooker from heat and allow for the pressure to settle naturally. Open the cooker and mix well. Allow it to rest for 20-30 minutes.

When the mixture is thickened, now is the time to make balls. Wet your hands in water and make balls of the desired size you prefer. If you are going to have the balls right away, set aside on a plate.

For the Kambu Koozh / Fermented Porridge

If you are going to store it for making koozh / fermented porridge, immerse the balls in water. Cover the bowl with a lid. Let it ferment at room temperature for 5-6 hours. After 5-6 hours, store the kambu balls in the refrigerator. Whenever you want to make porridge, remove one ball and proceed. The balls will stay good in the refrigerator for up to two to three days.

Take a ball and place it in a bowl. Add whisked yogurt to the bowl. Plant based yogurts, cow milk yogurt – you can use whatever you prefer. The quantity of yogurt is again a personal preference. Use more or less according to what you may like. Mix well. Dilute the mixture with little fermented water. A lot of probiotics will be in the water. So consume the water and do not throw it away.

Finally garnish it with chinna vengayam aka small onions / Indian shallots and sliced green chillies. If you like karuvaadu / dried fish, some fried anchovies will taste great too. Enjoy!

For the Red Chilli Chutney / Sambol

Add all the ingredients listed under the chutney to a small mixie jar except shallots. Pulse several times until the texture resembles a coarse paste. Finally add in the shallots and grind for a few seconds. The chutney should be coarse and rustic. Do not grind to a fine paste. The sambol is ready.

Notes

On grinding the kambu powder

We are looking for a coarse sandy consistency. Let the ground coarse mixture sit in the mixie for five minutes. The powder will become dry. But many times, when you feel the powder, it may be lumpy. The easiest way to remove the lumps is to grind / pulse again in mixie for just one time. This is a very important step. If you have lumps to begin with, your kambu soru will also be lumpy after its cooked. So make sure there are no lumps in the powder.

Keywords: kambu soru