Kambu Thayir Sadam | Millet Curd Rice

Kambu Thayir Sadam is a filling and comforting meal made using millet, curd, carrots, raw mango and tempering spices. Kambu Thayir Sadam is healthy and an alternative food to regular curd rice in party lunch menu and for day to day consumption. Learn how to make Kambu Thayir Sadam with the help of step by step pictures.

When summer is over I always stock up on kambu/bajra/millet, especially now that the summer season has arrived. Kambu Koozh It’s a regular thing in our house this summer. A few months ago when we dined at Anandas, I saw the Kambu Curd Rice on the today’s special menu and I thought wow, that’s a great idea. So I made Kambu Thayir Sadam a few days ago and we enjoyed it, it is definitely a good option for our regular curd rice.

About Kambu Curd Rice

Kambu Thayir Sadam is nothing but curd rice made using millet. You can try this recipe with other millet varieties like kodo millet, small millet etc. Kambu curd rice is very comfortable to eat especially during summers as it cools our stomach.

I actually wanted to post another way of cooking kambu but this time I cooked it in a cooker but usually Amma cooks it in a thick bottomed vessel as it is time consuming, I prefer the pressure cooking method. I have shared the open pot method in Kambu Kuze Recipe, do check it out.

Kambu Thayir Sadam Ingredients

• Kambu – I have used broken kambu here. If using the whole variety, grind it in a mixer and then use it.
• Curd – Use thick fresh curd which is best for curd rice.
• Other vegetables – I have used carrot, cucumber and raw mango.
• coriander leaves – Coriander leaves are added for garnish, this improves the taste.
• tempering – Tadka is made using oil, mustard seeds, curry leaves, green chillies and ginger.

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How to make Kambu Thayir Sadam step by step

1.I used broken kambu so used it as is. Wash the kambu thoroughly and put it in a pressure cooker, add water and pressure cook on low medium flame till 4 whistles.

2. Once the pressure is released, open and turn on the flame. Keep stirring until it thickens. Now put it in a mixing dish. Let it cool completely.

3.Add curd and mix well. Then add cucumber, carrot, green coriander, raw mango and mix well. Add salt as required.

4. Heat oil in a pan – add the items listed under ‘For tempering’ and let it splutter. Then add tempering to the curd rice. mix well.

Serve chilled and garnish with remaining carrots, cucumber and coriander leaves while serving.

Expert Tips

• If you want, add chopped raw onion to it.
• If you are packing then add a few tablespoons of milk with curd and mix well.
• Make the kambu rice thick so that it does not become thin while mixing.
• If you wish, add some water and curd while mixing.
• Serve with pickle or any kuzhambu of your choice.

serving and storage

Kambu Thayir Sadam is best when served fresh. However it remains good for up to 1 day in the refrigerator.

If you have any further questions about this Kambu Thayir Sadam Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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