Manna Bajra Millet 1kg

Kambu being pounded in the ural on the back verandah, the thud heard from the road.

• What: Whole pearl millet (kambu)
• Pack: 1 kg
• Brand: Manna, Chennai
• Best for: Kambu sadam, koozh, home-ground flour

Kambu, also called kambam (Malayalam) · sajje (Kannada) · sajjalu (Telugu) · bajra (Hindi, Punjabi, Bengali) · bajri (Marathi, Gujarati).

What it is

Manna began in Chennai in 2000, when I.S.A.K. Nazar started out with a sathumaavu mix, the Tamil multigrain porridge powder. This is its whole kambu, the small grey pearl millet grown on dry land from Tamil Nadu to Rajasthan.

It is the darkest and earthiest of the millets, with a nutty, almost smoky taste. Cracked and cooked soft, it becomes kambu sadam or koozh; ground, it goes into rotla and dosa batter. Choosing between millets? Kambu for earthy and robust; whole ragi for sprouting and grinding; kuthiraivali for soft and quick, the closest to rice.

Tip: Pulse the soaked, drained kambu a few times in the mixie before cooking. Cracked grains cook softer, the way kambu sadam should be.

Goes well with: Manna Bajra Millet Flour, Sakthi Kulambu Chilli, 777 Vadu Mango Pickle (In Brine)

Bajra (pearl millet)

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