Kambu puttu

Kambu - pearl millet, bajra ; puttu - steam cooked food.

 Kambu is a native cereal of India. It can be grown in any soil with minimal care and believed to be one of the few existing ancient crops. No wonder it was one of the major crops before green revolution, but changes in culture has brought newer grains.
Preparing porridge (kool / koozh) using kambu is a common breakfast in South Indian villages. I prepare many dishes with kambu like kambu dosai, kolukkattai, urundai etc. Kambu has a very nice flavor when roasted. Recently I prepared puttu with kambu and it tasted many folds yummier.  Here is  a virtual treat to your eyes...Enjoy!

Kambu puttu

Ingredients:  (for 2 people)
whole pearl millet  (bajra/Kambu) - 3/4 cup
shredded coconut - 3 tbsp
salt - pinch

Method:
Sort the millet and remove any stones or sticks (nowadays they are stone-free).
Dry roast the kambu till it turns mild red and starts smelling nice At this stage it will start popping.
Now switch off and pour enough water. Wash the millet very well (thrice).
Keep it soaked for 10 to 30  minutes.

In the meantime prepare the puttu kuzhal or steaming vessel. Bring the water in bottom vessel to a boil. Click to see my rice kuzha puttu recipe for detailed instructions with photo.

Grind the kambu with pinch of salt, shredded coconut in a mixie to a 'medium coarse to fine' powder. Don't add water while powdering the kambu. Just pulse in intervals and it will be easily done.
Put it in puttu kuzhal and steam cook for 10 minutes after steam comes through the top holes.
We can make puttu in idly plates also. If need to prepare in a big batch,  tie the prepared kambu flour in a thin cloth and steam cook over an idly stand. We can feel the nice flavor filling the whole kitchen when it is completely cooked.

Puttu gets easily cooked than making a kambu choru (cooking like rice).

kambu puttu is ready!

Serving suggestions:
serve with powdered jaggery or white sugar or brown sugar and more shredded coconut.
It can also be served with green gram sundal.
Kadalai curry also makes a good accompaniment.

Brinjal buttermilk curry

Kathirikkai more kulambu, Eggplant curry with buttermilk, South Indian more curry.

'More' is the Tamil word for Buttermilk . 'Kulambu' means 'stew' poured over rice.So 'More kulambu' means a stew prepared with Buttermilk. This kulambu is a must if you prepare a traditional TamilNadu style lunch. More-kulambu should be served over steamed rice , after serving sambar and vathak kulambu.

I used our homegrown eggplant which was nearly 350 gms. As it was very big for a more kulambu, I halved it and used one half to make more kulambu one day and used the other half to prepare sambar the next day.

More kulambu.....our favorite curry with our favorite vegetable.

Another beautiful aubergine / eggplant from our garden.

I used the largest brinjal to make serwa .

The largest aubergine brinjal from our garden

Brinjal serwa I made using our largest brinjal. It tasted absolutely delicious.

Ingredients:
curd (Indian Yogurt plain) - 1 cup
Turmeric powder - 1/4 tsp
Brinjal - 150 gm
Ginger - 2 inch
green chilli - 2
Bengal gram / channa dhal - 1 tbsp
rice - 1 tsp
salt - to taste
coconut oil - 1 tbsp
mustard - 1/2 tsp
Dry red chilli - 2
curry leaves - 1 sprig
water - 2 cups

Method:
Soak channa dhal and rice for 30 minutes.

In the mean time prepare the brinjal.
Wash the brinjal and cut it into long thick slices.
Heat oil in a wok and add the brinjal pieces.
Fry well in low heat. Cook till it is almost done with a mild red color.
Take out and keep aside.

Grind ginger , green chillies , rice and channa dhal to a fine paste.
Heat 2 cups of water in a cooking pan and add the ground paste along with turmeric and salt.
Cook for few minutes till raw smell goes.
Now add the fried brinjal and bring it to a boil.
Before switching off add the curd. Mix well.


Now heat 1 tsp oil in a pan (that we used to fry brinjal).
Crackle the mustard seeds and add chopped dry red chillies with curry leaves.Add this tempering to the prepared curry.
Garnish with chopped cilantro.
Brinjal more kulambu is ready.

Serving Suggestions:
Serves 4 people.
Serve over steamed rice.
Potato fry is a good side dish for More Kulambu.