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Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Kambam kanji with Madhura Kizhangu Puzhukku and chammanthi is an age-old recipe that is highly nutritious and has all the parameters of a healthy balanced meal. It is gluten-free, low in calorie, rich in fiber and also diabetic-friendly. This traditional combo is not only delicious but also very light on stomach.

Kambam means bajra, Madhura Kizhangu means sweet potato and chammanthi is a chutney.  Mildly salted porridge-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi.  The main ingredients in this recipe namely Kambam (pearl millet/bajra) and Madhura kizhangu (Sweet potato) have excellent source of dietary fiber, proteins, vitamins, antioxidants and more. It can be relished at any time of the day be it in breakfast or at lunch/dinner.

Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

Mildly salted gruel-like Kanji is served with sweet potato curry and spicy chutney-like chammanthi…a healthy balanced meal by itself…This unique combination is not only delicious but also very light on stomach.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast/Brunch
Cuisine: Kerala, South Indian
Keyword: Comfort Food, Healthy
Servings: 6
Author: Delicious Galore

Ingredients

For Kambam Kanji:

  • 1 cup Kambam/ Bajra / Pearl Millet 
  • 4 cups Water to cook
  • Salt to taste

For Madhura kizhangu Puzhukku:

  • 5 Madhura kizhangu / Sweet Potato  medium sized
  • ¼ cup Grated Coconut
  • 2 Green Chillies chopped into ½inch piece
  • 1 tsp Ginger finely chopped
  • Few Curry Leaves roughly torn
  • Haldi
  • Salt to taste
  • ½ tsp Mustard Seeds
  • ½ tsp Urad Dhal
  • ½ tsp Chana Dhal
  • ¼ tsp Hing / Asafoetida
  • ½ tbsp Coconut Oil

For Chammanthi:

  • ½ cup Grated Coconut
  • Shallots / Small Onions a handful, peeled and chopped
  • 4 Dry Red Chillies broken and seeds removed
  • Tamarind  a small gooseberry sized
  • Few Curry Leaves roughly torn
  • Salt to taste
  • 1 tbsp Coconut Oil

Instructions

For Kambam Kanji:

  • Wash kambam/bajra/pearl millet and drain excess water.
  • Pulse and coarsely grind the millet till it resembles sooji.
  • Pressure cook the millet with salt and 4 cups of water till 3 whistles.
  • Once the pressure gets released, open the cooker lid. Mix the kanji well.
  • If required add more water to bring it to gruel-like consistency. Cover and keep it aside.

For Madhura kizhangu Puzhukku:

  • Wash and pressure cook sweet potatoes till soft but firm. Peel and cut them into cubes.
  • In a kadai, heat coconut oil and add rai. When it splutters, add urad dhal, chana dhal and hing.
  • Roast till dhals turns golden in colour. Add grated ginger, green chillies and curry leaves.
  • Once the chillies get fried, add sweet potatoes, haldi and salt. Sprinkle some water.
  • Keep the flame in medium. Saute for few seconds.
  • Add grated coconut. Mix well and remove from flame.

For Chammanthi:

  • Blend the given ingredients including coconut oil into a coarse chutney-like paste. Transfer it to a serving bowl.

To serve:

  • Reheat the Kambam Kanji and serve hot with Madhura Kizhangu Puzhukku and Chammanthi.

Notes

  • In summers, you can ferment kambam kanji overnight and have it for breakfast.
  • You can also add sour buttermilk to kanji to enhance its taste and health quotient.

For similar traditional recipes, plz click plz click KootchuluCurry Leaves Spice PastePuzhimilagaiPuliyotharaiPaanagamPoondu Vengaya Vathakuzhambu, Nugulu Kanji

Happy Cooking!

1 thought on “Kambam Kanji with Madhura Kizhangu Puzhukku and Chammanthi

  1. […] more traditional recipes, plz click Kootchulu, Kambam Kanji with Madhura Kizhangu, Curry Leaves Spice Paste, Puzhimilagai, Puliyotharai, Paanagam, Poondu Vengaya […]

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