Kambu Sadham & Kadalai Chutney – Millet & Peanut Chutney

I know it is difficult to get millet here.My mom had brought some during her last visit.Also taught me the method to prepare.Today my husband is not gonna come for lunch (he don’t like kambu sadham), so lemme try my hands on kambu sadham.To go along with this i have prepared groundnut chuntey.You can also have greens, sambar or dry fish curry (ada namma karuvaattu kulambu thaan) with this.

You must do a great deal of prep work before you cook millet.Fortunately my mom had done all those wonders.You have to grind the millet coarsely in order to remove the husk.

Kambu Sadham :

1) For one cup of millet you may need around 4 cups of water.

2) Heat the water in the vessel which can get into a pressure cooker.We are going to precook the millet before setting into the pressure cooker.

3) Once the water gets boiled add the millet.Keep cooking till you find the millet sticky and of porridge consistency.

4) Once it has come to this state, transfer the bowl to the pressure cooker and cook for 4-5 whistles.


I know this one is tricky, as you keep trying several times you will get it 🙂
Kambu Sadham & kadalai chutney

Groundnut Chutney:

Roasted groundnut (skin peeled) – 1/4 cup
Coconut (freshly grated/ desiccated) – 1/2 cup
Cumin seeds – 1 tbs
Red chilies – 3-4
Garlic – 1 small pod (optional)
For tempering – Mustard seeds,curry leaves.

Grind the roasted groundnut, coconut,cumin seeds , garlic and red chilies with required amount of water.Temper the chutney with mustard seeds and curry leaves.


5 comments on “Kambu Sadham & Kadalai Chutney – Millet & Peanut Chutney

  1. Kavitha says:

    This reminds me of Kambu and Saama choru. I’m a big fan of Saama arisi

  2. CM says:

    can you just eat it like the porridge do you need the extra step of pressure cooking it?

    • Dhivyaa says:

      If you would like to skip the pressure cooking step, then better cook it for longer time with enough water till you know for sure that you have completely cooked the millet. It has to turn mushy.

  3. CM says:

    Don’t they usually grind the Kambu before cooking?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s