I wanted to post this recipe for quite some time, but I didn’t have the pictures for the entire recipe so I had to wait. This is my mum’s special. She does it during the season of pearl millet (A.K.A. Kambu or Bajra). Before marriage, this was just another dish (I didn’t really long for it) but after moving to Singapore, the pearl millet we get here is not the same as the one we got back on our farms in India. So every time I go back, my mum makes this combo for lunch and the next day for breakfast as Koozh / porridge. I decided to make the entire dish in a single post. Kambu rice, Koozh, and Moringa leave sambar without tamarind. My mum makes Koozh with Pazhaya sadam but you can skip it.
Morniga Leaves sambar / Drumstick leaves sambar / Murungai keerai sambar without tamarind Recipe
Ingredients:
Moringa leaves / murungai keerai – 1 cup
Cooked Thoor Dal – 2 cups
Oil – 3 teaspoons
Shallots – 20
Curry leaves – 10
Urad Dal Vadagam – 2 tablespoons
Cumin seeds – 1 teaspoon
Mustard seeds
Red chillies – 1-3 (adjust to your spice level)
Sambar powder – 2 teaspoons
Rice flour – 1 tablespoon
Method
Heat oil in a pan and add mustard seeds, cumin seeds, red chilies; let them pop. Add urad dal vadagam and fry till slight brown color. Remove it.
In the same pan, add onion, curry leaves. Fry for 2 mins. Add Sambar powder.
Add cooked dal. Let cook till onion is cooked. you can pressure cook for 1-2 whistle.
Add Keerai and let it boil for 2 mins. Mix in rice flour with tempered ingredients. Add to sambar & Mix well. Boil for 2 mins.
Sambar is ready!
Kambu rice / Bajra Rice / Pearl Millet Rice
Ingredients:
Bajra / Pearl Millet – 1 cup (My mum wash and dry and fry and keep it)
Butter milk – 2 cups
Water – 2.5 cups
salt to taste
Method:
Run millet in a food processor/blender for 30 sec. Sift it to separate flour and rava. Keep it aside.
You will get flour and rava. Keep them separately.
Heat water and salt. Add rava first. Let it cook
Mix flour with butter milk. Reduce flame. Add this to cooked millet. Mix well. Continue to cook for another 5 mins in low flame. Switch it off.
Serve hot
Pazhaya sadam (Old Rice)
Ingredients
Rice – 2 cups
Butter Milk – 1 cup
Water as required
Salt
Method
Take left over rice and add butter milk, water, and salt and mix well. Keep it aside overnight.
Pearl Millet Koozh / Kambu Koozh / Millet porridge
Ingredients
Pearl Millet Rice – 1 cup
Pazhaya sadam – 1/4 cup
Butter milk – 1 cup
Water as required
Salt as required
To serve
Mor milagai
Pickle
Small onion
Green chillies
Method:
Take a blender and take all ingredients except butter milk & water. Run till it is coarse. Add butter milk / Water and required salt. Add butter milk / Water and required salt. It is ready. This is perfect for summer
Serve it with your favourite side dish. Enjoy!
