Name: Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi recipe by Shyamala Kumar at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: For Kambam Kanji:; Kambam\bajra\pearl millet – 1 cup; Water to cook – 4 cups; Salt to taste; For Madhura kizhangu Puzhukku:; Madhura kizhangu\sweet potato – 5, medium sized; Grated coconut – 1\4 cup; Green chilly – 2, chopped into 1\2 inch piece; Ginger – 1\2 tsp, grated; Curry leaves – few; Haldi - a pinch; Salt to taste; Rai – 1\2 tsp; Urad dhal – 1\2 tsp; Chana dhal - 1\2 tsp; Hing – 1\4 tsp; Coconut oil – 1\2 tbsp; For Chammanthi:; Grated coconut – 1/2 cup; Shallots/small onions – a handful, peeled and chopped; Dry red chillies – 4, broken and seeds removed; Tamarind – a small gooseberry sized; Curry leaves – few; Salt to taste; Coconut oil – 1 tbsp

ABOUT Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi RECIPE

Kambam (bajra) kanji with Madhura Kizhangu (sweet potato) Puzhukku and chammanthi is a highly nutritious meal that meets all the parameters of healthy food like gluten-free, low calorie, high fibre, low carbs and diabetes-friendly. It is perfectly suitable to have at any time of the day be it for breakfast or lunch or dinner. Mildly salted porridge-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi. The main ingredients in this recipe namely Kambam or pearl millet or bajra and Madhura kizhangu or Sweet potato have excellent source of dietary fiber, proteins, vitamins, antioxidants and more. This divine combination is not only delicious but also very light on stomach.

Ingredients Serving: 6

For Kambam Kanji:
Kambam\bajra\pearl millet – 1 cup
Water to cook – 4 cups
Salt to taste
For Madhura kizhangu Puzhukku:
Madhura kizhangu\sweet potato – 5, medium sized
Grated coconut – 1\4 cup
Green chilly – 2, chopped into 1\2 inch piece
Ginger – 1\2 tsp, grated
Curry leaves – few
Haldi - a pinch
Salt to taste
Rai – 1\2 tsp
Urad dhal – 1\2 tsp
Chana dhal - 1\2 tsp
Hing – 1\4 tsp
Coconut oil – 1\2 tbsp
For Chammanthi:
Grated coconut – 1/2 cup
Shallots/small onions – a handful, peeled and chopped
Dry red chillies – 4, broken and seeds removed
Tamarind – a small gooseberry sized
Curry leaves – few
Salt to taste
Coconut oil – 1 tbsp

Instructions

For Kambam Kanji:
Wash bajra\pearl millet and drain excess water.
Pulse and coarsely grind the millet till it resembles like sooji.
Pressure cook the millet with salt and 4 cups of water for 3 whistles.
Once the pressure gets released, open the cooker. Mix the kanji well.
If required add more water to bring it to porridge-like consistency. Cover and keep it aside.
For Madhura kizhangu Puzhukku:
Wash and pressure cook sweet potatoes till soft but firm. Peel and cut them into cubes.
In a kadai, heat coconut oil and add rai. When it splutters, add urad dhal, chana dhal and hing.
Roast till dhals turns golden in colour. Add grated ginger, green chillies and curry leaves.
Once the chillies get fried, add sweet potatoes, haldi and salt. Sprinkle some water.
Keep the flame in medium. Saute for few seconds.
Add grated coconut. Mix well and remove from flame.
For Chammanthi:
Blend the given ingredients including coconut oil into a coarse paste. Transfer it to a serving bowl.
To serve: Reheat the Kambam Kanji and serve hot with Madhura Kizhangu Puzhukku and Chammanthi.

Similar Recipes