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.