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)
- 200 grams Little millet/Proso millet rice
- 100 grams Toor daal
- 0.25 table spoon Nutmeg powder
- 1.25 tea spoon Sambhar Powder
- 2 tea spoon Tamarind Paste
- 1 tea spoon Jaggery
- 1.5 tea spoon Salt
- 2 table spoon Grated Dry Coconut (Copra)
- 50 grams raw banana
- 50 grams Pumpkin
- 50 grams Sweet potato
- 50 grams Beans
- 50 grams Carrot
- 50 grams Peas
- 50 grams tomatoes
- Cook millets, daal and vegetables in separate vessels in a pressure cooker.
- Once the vegetables are cooked, move the vegetables to a pan , saute them using ghee.
- 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.
- Boil the above for a minute or two. Add coriander leaves, dry grated coconut for garnishing.
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