Kambu Sadham

Kambu Sadham 

Ingredients:

Kambu : 3 cups

Water -  12 cups

Salt as required

Method:

Clean Kambu and measure 3 cups.

Pulse it in the mixi forfew seconds and crush it coarsely. 

 

In a pan add water and salt. Allow it to boil.

   

Once the water start to boil, add the kambu. Stir occasionally. Close and cook till it get cooked.

As the kambu start to cook, it will splutter so keep it covered.

 

Once the kambu has absorbed all the water, pour it in a wide plate and allow it to cool.

 

Make even sized balls out of it.

Place it in a vessel filled with water. This can be kept in room temperature for 3 days and in refrigerator for upto 10 days.

 

Whenever required, take few balls of kambu sadam and mix it with curd. Season it with some fried mustard, urad dal, chilli and onion.

 

Now delicious Kambu Curd meal is ready.