Wednesday, April 15, 2015

Kambu Porimaavu - Light snack with Pearl Millet

Kambu, the pearl millet is another widely cultivated around my hometown. It has many nutritional properties and is known to be a body coolant. Thus, just before the annual exams, with the advent of summer in March and April, many of my classmates in school would pack their tiffin with 'Kambanchoru' / cooked pearl millet with curd and raw shallots. They sometimes brought an extra serving of a thinner sambhar like gravy to have. As the millet by itself is rich in protein, the sambhar would be very light and not with usual quantity of dhal.
Any millet was welcome at home and the solam and kambu were very often used. This porimaavu is what my mother made very often for the evening snack when we get back from school. the protein rich millet and the iron rich unrefined sugar were recommended to her by my grandmother and Velamma Aaya, her maid. Velamma would pick and clean the millet and even grind it in the traditional mortor.Those were days when my mother saved her 'mixie' for more important tasks, these did not warrant use of an electric device while willingly someone could do with the traditional one.

This recipe is as such very simple and with just three ingredients. The taste is really good and makes a very healthy snack for all ages. There was a time that we used to reluctantly consume as this was frequently made; now i go looking for the millet and make this just for a kick of nostalgia. I also make the kambanchoru and kammankoozh that are popular in Tamil Nadu; they are refreshing coolants when the mercury soars to new highs.

Kambu Porimaavu

Makes about 10 medium size fist held balls, depending on the size you hold.

2 cups Kambu/ Bajra/ Pearl Millet
1/2 to 3/4 cup powdered jaggery or unrefined sugar
1/3 cup melted ghee

Pick the millet clean. Sprinkle little water and rub with the hands to remove the impurities and husk. Spread on a sheet and dry it in the sun for a few hours.
Heat a heavy pan and drop the dried millet. Toss in the pan over medium-high heat until the millet crackles. Do not over roast the millet.
Allow this to cool a bit and pulse it in a mixer grinder or a traditional mortor until you have a coarse powder.
Transfer the powder to a flat largish plate. Add the jaggery powder and mix them thoroughly.
Add ghee in small increments and mix well. Stop adding ghee further when the mixture comes together and you are able to hold them in your fist to roll in a rugby like shape.
Make small such balls and serve.

1 comment:

  1. this is something new to me but is interesting and looks tempting to have a quick grab.


Welcome and thank you for taking time to drop by.
I appreciate your valuable comments and tips.
I sincerely hope to improve with them.
Hope we shall interact often.
Thanks once again,
Lata Raja.