PEARLMILLET RICE / KAMBU RICE

Hi Everyone,

Healthy food is now turned into fashion. The foods which people rejected earlier for its taste has now become regular consuming food,like Solam , ragi , kambu etc etc.

This time home town visit was quite surprising me ,early morning I could see lot for people doing their workouts , walking , jogging ...Oh my God!! What happened to Pollachi people all of a sudden?? Another surprise was my mum and Dad too joined them and going for a walk !!

Suddenly people got aware about health or may be lot of people must be affected by Diabetics, whatever the reason morning walk and workout is good for all age people and at least now people learned to do it (not me!!).

Also the food ! Every home I can see ragi ( finger millet) , Kambu ( pearl millet or Baijra) , Solam ( Paddy) dishes on their table. Tastewise these foods may not give very yummy dishes but health wise they are super heroes and also you cannot neglect them completely for taste they have good taste also.

Once you start consuming them regularly then you will understand their real taste and how healthy they are.

Among all the above I liked Kambu ( pearl millet) rice very much. The combination of this rice along with curd, Sun dried chillies and tamarind pickle is amazing,I had them everyday in Pollachi.

Now a days people don't strain much to prepare these foods ,technology has developed and they have found easy and fool proof way of making Kambu rice. My mum use to cook kambu rice and refrigerate it for 2 days.

I like to share her easy and fool proof recipe with you too,

INGREDIENTS:

Pearl millet / Kambu – 2 cup

Water – 5 cup.

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PREPARATION:

1) Using your blender grind Pearl millet to coarse powder.

2) Add water in pressure cooker, slowly add ground kambu in one hand and in other hand using a spatula keep stirring (this is done to avoid lumps).

3) Once the mixture gets little thick (like gravy as in picture), close the pan and cook for 3 whistles.

4) Switch off the stove and let the pressure subsides by itself, once done open the cooker and give a mix and when it comes to room temperature serve with curd or any gravy of your choice.

5) If the rice looks very watery boil for one more minute and switch off the heat and close the cooker for 2 minutes.

6) Also pls note when comes to room temperature the rice will thickens more so don't boil too much.

(You can see in the picture in cooker the rice looks like a thick gravy but when it is cooled down we made balls out of it, it gets thick after cooling).

7) Make balls out of it and you can refrigerate it for 2 to 3 days.

IMPORTANT NOTE:

1) You can immerse the balls in a cup of water and refrigerate it , next day you can drink that water adding salt which is very good for health and it reduces body heat. The balls you can mix with curd and eat.

HAPPY COOKING!!!