Pearl millet Sathuamuthu/ Kambu Rasam

English Name: Pearl Millet Tamil :  Kambu     Hindi:   Bajra

Pearl millet is a very high fiber content. India is the largest producer of pearl millet. Bajre ki roti with sarsoon ka saag is one of India’s signature dishes from the Rajasthan. I will post the recipes later.

Bajra is high in proteins , iron, calcium , and it prevents anemia.

This rasam is very healthy and unique one. Try it and Enjoy it.

 Ingredients:

Kambu                                    2 Tbsp.

Chopped Tomato                      1 No.

JeeraMilaghu Rasam powder     1 Tbsp.

Tamarind                                  a small lemon size

Salt                                          to taste
Grated Ginger                            1 Tbsp.

Asafoetida powder                       ¼ Tsp.

Curry leaves                               few

Coriander leaves

To Seasonings:

 Ghee                                      1 Tbsp.

Black pepper                            ¼ Tsp.

Cumin seeds                             ¼ Tsp.

Red chilies                                1 no.

Method:

• Soak the tamarind in hot water and extract juice and discard the pulp. Keep aside.
• Soak the Kambu into the hot water for a hour, then cook it  in hot water. When kambu is well cooked, using blender to grind it with water. Drain and save the kambu water. Keep aside.
•  In a sauce pan/ eeya sombhu, Add the  kambhu water,tamarind extract, chopped tomatoes, asafetida,grated ginger, rasam powder and salt  and bring to boil until the raw smell of kambhu & tamarind disappears.
• If you need, you can add ½ cup of water , when it begins to boil. Switch off the stove.
• Temper the all seasonings in ghee. Garnish with fresh coriander, leaves.
• Rasam can be served with rice or as a soup.