Kambu rice or koozhu with pacha payaru kadayal is a famous dish in Kongunadu Cuisine.
Unique health foods as well as traditional foods made from pearl millet need to be promoted.
In the northern states the millet seeds are ground and used for making the bajra roti.
Kambu Rice
Kambu- 1 cup
Water- 3 Cups
Cleaning Kambu
Blend kambu in a mixer for two to three seconds and break it into a course kurunai form and clean it with water.
Cooking Kambu rice
Add 3 cups of water to 1 cup of kambu and cook it in a pressure cooker till 4 whistles like rice.
Can also be cooked in a thick bottomed vessel in low flame instead of pressure cooker.
Cook well. Uncooked grains may cause an upset stomach.
Allow it to cool.
Pacha Parupu Kadayal
Ingredients
Pacha parupu or Moongdal(full)- 1 cup
Small Onions -10 (chopped)
Tomatoes- 2 big or 3 medium sized cut into same size
Green Chillies- 5 (Slit vertically lengthwise)
Few Curry leaves and coriander leaves
Turmeric powder- 1 pinch
Cooking oil- 3 teaspoons
Salt- to taste.
For seasoning:
Red chillies - 2
Jeera - 1 teaspoon
Mustard seeds- 1/2 teaspoon
Soak the payaru overnight. (Sprouting is optional)
Cook the soaked payaru with 21/2 cups of water in a pressure cooker.
Allow it to cool.
In a kadai add 2 teaspoons of oil to fry chopped small onions, tomatoes, and green chillies. (1 teaspoon of garlic and ginger paste is optional)
Add the cooked parupu to this smashed mixture.
Add salt, turmeric powder and mix well. Add curry leaves and coriander leaves.
Allow it to boil for 5 minutes in low flame.
Transfer the parupu kadaisal to the serving bowl.
Add 1 teaspoon of oil and let the mustard splutter, add jeera, redchillies and pour/add it to the parupu kadaisal.
Version 2 (in apressure cooker)
Add 2 teaspoons of oil to fry chopped small onions, tomatoes, and green chillies. (1 teaspoon of garlic and ginger paste is optional)
Add the soaked parupu to this smashed mixture and 21/2 cups of water.
Allow it to cook till 4 to 5 wishtles.
Open the cooker when cool and add the salt and seasoning to it.
Yummy parupu kadaisal is ready to serve with kambu rice. This can also be served as an accompaniment to rice, rasam and roti.
Kambu Kozhu is delicious when consumed the next day with butter milk.Add salt, raw chopped onions and green chillies to add flavour. Serve as porridge.
Unique health foods as well as traditional foods made from pearl millet need to be promoted.
In the northern states the millet seeds are ground and used for making the bajra roti.
Kambu Rice
Kambu- 1 cup
Water- 3 Cups
Cleaning Kambu
Blend kambu in a mixer for two to three seconds and break it into a course kurunai form and clean it with water.
Cooking Kambu rice
Add 3 cups of water to 1 cup of kambu and cook it in a pressure cooker till 4 whistles like rice.
Can also be cooked in a thick bottomed vessel in low flame instead of pressure cooker.
Cook well. Uncooked grains may cause an upset stomach.
Allow it to cool.
Pacha Parupu Kadayal
Ingredients
Pacha parupu or Moongdal(full)- 1 cup
Small Onions -10 (chopped)
Tomatoes- 2 big or 3 medium sized cut into same size
Green Chillies- 5 (Slit vertically lengthwise)
Few Curry leaves and coriander leaves
Turmeric powder- 1 pinch
Cooking oil- 3 teaspoons
Salt- to taste.
For seasoning:
Red chillies - 2
Jeera - 1 teaspoon
Mustard seeds- 1/2 teaspoon
Soak the payaru overnight. (Sprouting is optional)
Cook the soaked payaru with 21/2 cups of water in a pressure cooker.
Allow it to cool.
In a kadai add 2 teaspoons of oil to fry chopped small onions, tomatoes, and green chillies. (1 teaspoon of garlic and ginger paste is optional)
Add the cooked parupu to this smashed mixture.
Add salt, turmeric powder and mix well. Add curry leaves and coriander leaves.
Allow it to boil for 5 minutes in low flame.
Transfer the parupu kadaisal to the serving bowl.
Add 1 teaspoon of oil and let the mustard splutter, add jeera, redchillies and pour/add it to the parupu kadaisal.
Version 2 (in apressure cooker)
Add 2 teaspoons of oil to fry chopped small onions, tomatoes, and green chillies. (1 teaspoon of garlic and ginger paste is optional)
Add the soaked parupu to this smashed mixture and 21/2 cups of water.
Allow it to cook till 4 to 5 wishtles.
Open the cooker when cool and add the salt and seasoning to it.
Yummy parupu kadaisal is ready to serve with kambu rice. This can also be served as an accompaniment to rice, rasam and roti.
Kambu Kozhu is delicious when consumed the next day with butter milk.Add salt, raw chopped onions and green chillies to add flavour. Serve as porridge.
