Kambu Pongal

Pearl Millet / Candle Millet / Kambu / Sajje / Sajjalu / Bajra - is  the most widely grown variety of millet. It is commonly used by the farming folk who need a lot of energy. It is best served at breakfast time.
There are numerous ways with this millet. I tried making it like Ven Pongal.
It tasted great with More Kuzhambu.
Broken Kambu - 1 cup
Moong Dal - 1/4 cup
Water - 3 Cups
Green Chilli - 1, slit
Salt to taste
Oil - 2 Tbsp
Peppercorns - 1 tsp, crushed
Jeera - 1 tsp
Curry Leaves - 1 sprig
Ginger - 1/2 ", crushed
Ghee - 1 Tbsp
Cashew nuts - a few

Pressure cook Kambu with dal, chilli, salt and water - 3 whistles, over a medium flame.
Allow pressure to subside and then open the cooker.
Simmer to evaporate the water.
Heat ghee and fry cashew nuts. Keep aside.
Heat oil and season with peppercorns, jeera, ginger and curry leaves. Add it to the pongal along with fried cashew nuts. Mix well.
Serve hot with More Kuzhambu.

Sending this to the Pongal Feast event by Kurinji.


kitchen queen said…
lovely and innovative recipe.
Sayantani said…
Hi Minu, you have a nice page here. am very fond of Chettinad cuisine and hope to learn a lot from you.
as for Arusuvai thanks for your interest in the chain. please send me your mail id to
so that we can give you more information to you.
Anonymous said…
Thanks for stopping by my blog.
This pongal looks like a healthy and different variation. I think I have some millet in the cabinet too.

Looking forward to reading your Chettinad recipes!
rtoram said…
this is a new recipe. interesting.
Anonymous said…
lovely dish and so healthy...First time here and your blog is so wonderful with some of my favourite recipes.First of all, I like your blog name. Chettinad cuisine is my most favourite... Glad that I bumped onto your blog and even more glad to follow u...keep posting great recipes... good luck.

Popular Posts