Millet (whole) or kambu – 1 cup
Buttermilk – 1 cup
Green chilli – 2 no
Onion – a few
Water – 2 cups
Salt to taste
Sprinkle some water in pearl millet and keep for 10 minutes
put it in a mixie jar and run the mixer once or twice in whipper mode
now the grain is partially mashed mildly.
Add water and wash once to remove extra skin or fiber.
Grind it coarsely and add 2 cups of water and pressure cook it like rice.
Now the millet is cooked and can be consumed as Kambu Sadam
with any sambar or gravy.
Shape this cooked kambu as small balls and keep it in water for 5 to 6 hours to sour .
Mash the balls well, add buttermilk, sufficient water, salt and mix well.
Serve with chopped onion and green chillies