Kadambam is a delicious south Indian rice (in this case millets) based dish. While it resembles bisibelebath in appearance, it tastes different.

About Little Millet

Little Millet is high in healthy fats in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It also has the smallest grains, so cooks faster than the other millets.

Little Millet is also called Same (in Kannada), Samai (in Tamil), Samalu (in Telugu) and Kutki (in Hindi)


About Proso Millet

Proso Millet has the largest grain among the millet rices in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It is golden in colour, so it’s also called the golden Millet. Proso millet is a part of the staple diet of many cultures.

Proso Millet is called as Variga (in Telugu), Baragu (in Kannada), Pani Varagu (in Tamil) or Chena (in Hindi)

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Kadambam
Print Recipe
Servings
5 people
Servings
5 people
Kadambam
Print Recipe
Servings
5 people
Servings
5 people
Ingredients
Servings: people
Instructions
  1. Cook millets, daal and vegetables in separate vessels in a pressure cooker.
  2. Once the vegetables are cooked, move the vegetables to a pan , saute them using ghee.
  3. Add the above cooked millet, daal into the pan. Add nutmeg powder, sambhar powder, tamarind paste, jaggery, salt to the pan while stirring. Ensure that the vegetables are not mashed. Add water to obtain the desired consistency.
  4. Boil the above for a minute or two. Add coriander leaves, dry grated coconut for garnishing.
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