Wash the pearl millet and soak it for 2 to 3 hours. Drain the water and pat dry the millet, spreading it on a kitchen towel
Take the millet in a mixie jar and powder it using pulse mode for 2 to 3 times. Use a sieve to separate the nice flour and the broken millet, keep them aside
Boil the water in a vessel with a thick bottom. Once the water comes to a boiling state add the broken millet and cook for 10 minutes in medium flame.
Stir frequently so that it does not stick to the bottom and to avoid lumps. Once the millet is cooked to a soft state slowly add the nice flour stirring continuously keeping it in a minimum flame.
After 3 to 4 minutes put off the flame. Close it with a tight lid and keep the hot tawa on it for 10 to 15 minutes(Optional).
Side dish: Drumstick leaves sambar is the best combination for this or any spicy curry will go well with this.
To prepare the Pearl millet porridge: After the rice has become cool, make it into balls and soak in water. This can be used for 3 to 4 days. Mix the millet rice balls with curd, small onions, green chilli and curry leaves.
Side dish for Porridge: Cut the raw mango into small pieces and mix well with red chilli powder and salt. This side dish will make the porridge the most yummy dish for morning breakfast 👍🏻
You may refer to the other variations of this Kambu sadham, given separately: Method 2: Using the pressure cooker Method 3: Whole grains millet rice
