Recipe for traditional kammanchoru made with pearl millet. Recipe with step by step pictures and video. Kambu rice aka Fermented Bajra.
Kammanchoru is a traditional recipe made in the Kongunadu region. Kambu aka bajra / pearl millets are used for making this recipe. The millets are first soaked briefly and then ground to a coarse powder. The millets are usually ground in a “ural-ulakkai” / stone mortar. It can be very laborious and time consuming to make it in the stone mortar. My mother in law makes it in ural ulakkai to this day. I prefer the mixie at home. I think it comes equally well in a mixie too. The ground powder is then cooked to a porridge. The porridge thickens up when cooled. The cooked and cooled mixture is then made into balls and had for lunch along with a curry made with keerai (greens) or horse gram. The leftover kambu balls is then left in water to ferment and had as a porridge for dinner or for breakfast. The fermented balls are diluted with yogurt and had with shallots, green chillies, chilli chutney, fried dried anchovies and other condiments. The porridge is a must during summer and is believed to be very cooling for the body. The balls get a little sour during fermentation. Usually after 5-6 hours of fermenting, store the balls in the refrigerator and use it to make porridge whenever needed. The balls will stay good for up to 2-3 days.
Here is the video of how to make Kambu Soru | Kammanchoru Recipe | Fermented Bajra
Here is how to make Kambu Soru | Kammanchoru Recipe | Fermented Bajra Clean and wash the kambu in running water 2-3 times. Soak the kambu in water for 30 minutes.
After soaking, drain the water on a colander. Let the kambu sit in the colander for about 5 minutes for the residual water/ moisture to drain.
Now grind the kambu to a coarse powder. Use the pulse mode to grind. Make sure not to grind to a fine powder. We are looking for a coarse sandy consistency. Let the ground coarse mixture sit in the mixie for five minutes. The powder will become dry. But many times, when you feel the powder, it may be lumpy. The easiest way to remove the lumps is to grind / pulse again in mixie for just one time. This is a very important step. If you have lumps to begin with, your kambu soru will also be lumpy after its cooked. So make sure there are no lumps in the powder.
Boil 3 cups of water in a pressure cooker. If you are doing it for the first time, use 3.5 cups of water (1/2 cup extra). The half cup extra water is our backup plan so the porridge does not scorch at the bottom when cooked. Do not add more than that. Let it come to a slow boil.
Add in the kambu powder and mix well. Make sure to cook on a medium flame. Even low flame is ok.
Cook for two – three minutes until the kambu mixture starts becoming thicker.
When the kambu is thick and bubbles start appearing, close the cooker. At this stage, if the mixture looks too thick, add half a cup of water. (If you have added 3.5 cups to begin with, dont add more unless the mixture is very very thick ). Mix well to combine. The water quantity varies every time depending on the age of the kambu, variety etc.. But a little extra water will not be a problem. So do not worry.
Cook for just 2 whistles. It should take about 3-4 minutes. Do not cook for long. After the said time, remove the cooker from heat and allow for the pressure to settle naturally. Open the cooker and mix well. The porridge may have slightly formed a film at the bottom but thats ok. Just scrape the bottom and mix well. The porridge will thicken as it cools. We will make balls when it cools. Allow it to rest for 20-30 minutes.
When the mixture is thickened, now is the time to make balls. Wet your hands in water and make balls of the desired size you prefer. If you are going to have the balls right away, set aside on a plate. The warm balls go well with the following side dishes Kollu Masiyal / Horse Gram Mash and Rasam Kaata Kuzhambu – Traditional kongu gravy made for porridges Keerai Kuzhambu – Greens curry Meen Kuzhambu – Fish Curry
If cooked on medium flame and with correct water quantity, the kambu mixture should not scorch at the bottom. The main things to note while cooking this porridge is to cook on a medium flame, do not use a really big cooker for a small quantity of porridge ( I have used a 5 liter cooker today for 1 cup of dry kambu ), grind the kambu to a coarse powder and not fine powder and finally make sure that there are no lumps in the mixture. Note: If the mixture has not thickened after cooling, just cook it for a few minutes more stirring continuously. The mixture will thicken up.
If you are going to store it for making koozh / fermented porridge, immerse the balls in water. Cover the bowl with a lid. Let it ferment at room temperature for 5-6 hours. After 5-6 hours, store the kambu balls in the refrigerator. Whenever you want to make porridge, remove one ball and proceed. The balls will stay good in the refrigerator for up to two to three days.
Take a ball and place it in a bowl. Add whisked yogurt to the bowl. Plant based yogurts, cow milk yogurt – you can use whatever you prefer. The quantity of yogurt is again a personal preference. Use more or less according to what you may like. Mix well. Dilute the mixture with little fermented water. A lot of probiotics will be in the water. So consume the water and do not throw it away.
Finally garnish it with chinna vengayam aka small onions / Indian shallots and sliced green chillies. If you like karuvaadu / dried fish, some fried anchovies will taste great too.
Enjoy! We also make a quick red chilli chutney / sambal (see picture below) that goes fantastically well with kambu soru. Giving the recipe below.
For the Kambu Soru
1 cup Kambu / Bajra 3 cups water
For the Kambu Koozh / Fermented Porridge
salt to taste plain yogurt chopped Indian shallots chopped green chillies
For the Red Chilli Chutney / Sambol
1 marble sized tamarind (soaked in water for 10 minutes) 6 dry red chillies 2 sprigs curry leaves 6 Indian shallots 2 tablespoon sesame oil 1/4 teaspoon salt 1/4 teaspoon jaggery
For the Kambu Soru
Clean and wash the kambu in running water 2-3 times. Soak the kambu in water for 30 minutes. After soaking, drain the water on a colander. Let the kambu sit in the colander for about 5 minutes for the residual water/ moisture to drain. Now grind the kambu to a coarse powder. Use the pulse mode to grind. Make sure not to grind to a fine powder.
Boil 3 cups of water in a pressure cooker. Let it come to a slow boil. Add in the kambu powder and mix well. Make sure to cook on a medium flame. Even low flame is ok. Cook for two – three minutes until the kambu mixture starts becoming thicker. When the kambu is thick and bubbles start appearing, close the cooker. Cook for just 2 whistles. It should take about 3-4 minutes. Do not cook for long. After the said time, remove the cooker from heat and allow for the pressure to settle naturally. Open the cooker and mix well. Allow it to rest for 20-30 minutes.
When the mixture is thickened, now is the time to make balls. Wet your hands in water and make balls of the desired size you prefer. If you are going to have the balls right away, set aside on a plate.
For the Kambu Koozh / Fermented Porridge
If you are going to store it for making koozh / fermented porridge, immerse the balls in water. Cover the bowl with a lid. Let it ferment at room temperature for 5-6 hours. After 5-6 hours, store the kambu balls in the refrigerator. Whenever you want to make porridge, remove one ball and proceed. The balls will stay good in the refrigerator for up to two to three days.
Take a ball and place it in a bowl. Add whisked yogurt to the bowl. Plant based yogurts, cow milk yogurt – you can use whatever you prefer. The quantity of yogurt is again a personal preference. Use more or less according to what you may like. Mix well. Dilute the mixture with little fermented water. A lot of probiotics will be in the water. So consume the water and do not throw it away.
Finally garnish it with chinna vengayam aka small onions / Indian shallots and sliced green chillies. If you like karuvaadu / dried fish, some fried anchovies will taste great too. Enjoy!
For the Red Chilli Chutney / Sambol
Add all the ingredients listed under the chutney to a small mixie jar except shallots. Pulse several times until the texture resembles a coarse paste. Finally add in the shallots and grind for a few seconds. The chutney should be coarse and rustic. Do not grind to a fine paste. The sambol is ready.
Notes
On grinding the kambu powder
We are looking for a coarse sandy consistency. Let the ground coarse mixture sit in the mixie for five minutes. The powder will become dry. But many times, when you feel the powder, it may be lumpy. The easiest way to remove the lumps is to grind / pulse again in mixie for just one time. This is a very important step. If you have lumps to begin with, your kambu soru will also be lumpy after its cooked. So make sure there are no lumps in the powder.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 10m
For the Kambu Soru
1 cup Kambu / Bajra 3 cups water
For the Kambu Koozh / Fermented Porridge
salt to taste plain yogurt chopped Indian shallots chopped green chillies
For the Red Chilli Chutney / Sambol
1 marble sized tamarind (soaked in water for 10 minutes) 6 dry red chillies 2 sprigs curry leaves 6 Indian shallots 2 tablespoon sesame oil 1/4 teaspoon salt 1/4 teaspoon jaggery
For the Kambu Soru
Clean and wash the kambu in running water 2-3 times. Soak the kambu in water for 30 minutes. After soaking, drain the water on a colander. Let the kambu sit in the colander for about 5 minutes for the residual water/ moisture to drain. Now grind the kambu to a coarse powder. Use the pulse mode to grind. Make sure not to grind to a fine powder.
Boil 3 cups of water in a pressure cooker. Let it come to a slow boil. Add in the kambu powder and mix well. Make sure to cook on a medium flame. Even low flame is ok. Cook for two – three minutes until the kambu mixture starts becoming thicker. When the kambu is thick and bubbles start appearing, close the cooker. Cook for just 2 whistles. It should take about 3-4 minutes. Do not cook for long. After the said time, remove the cooker from heat and allow for the pressure to settle naturally. Open the cooker and mix well. Allow it to rest for 20-30 minutes.
When the mixture is thickened, now is the time to make balls. Wet your hands in water and make balls of the desired size you prefer. If you are going to have the balls right away, set aside on a plate.
For the Kambu Koozh / Fermented Porridge
If you are going to store it for making koozh / fermented porridge, immerse the balls in water. Cover the bowl with a lid. Let it ferment at room temperature for 5-6 hours. After 5-6 hours, store the kambu balls in the refrigerator. Whenever you want to make porridge, remove one ball and proceed. The balls will stay good in the refrigerator for up to two to three days.
Take a ball and place it in a bowl. Add whisked yogurt to the bowl. Plant based yogurts, cow milk yogurt – you can use whatever you prefer. The quantity of yogurt is again a personal preference. Use more or less according to what you may like. Mix well. Dilute the mixture with little fermented water. A lot of probiotics will be in the water. So consume the water and do not throw it away.
Finally garnish it with chinna vengayam aka small onions / Indian shallots and sliced green chillies. If you like karuvaadu / dried fish, some fried anchovies will taste great too. Enjoy!
For the Red Chilli Chutney / Sambol
Add all the ingredients listed under the chutney to a small mixie jar except shallots. Pulse several times until the texture resembles a coarse paste. Finally add in the shallots and grind for a few seconds. The chutney should be coarse and rustic. Do not grind to a fine paste. The sambol is ready.
Notes
On grinding the kambu powder
We are looking for a coarse sandy consistency. Let the ground coarse mixture sit in the mixie for five minutes. The powder will become dry. But many times, when you feel the powder, it may be lumpy. The easiest way to remove the lumps is to grind / pulse again in mixie for just one time. This is a very important step. If you have lumps to begin with, your kambu soru will also be lumpy after its cooked. So make sure there are no lumps in the powder.
- Author: Suguna Vinodh
- Prep Time: 30m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/kambu-soru/
Recipe for railway mutton curry recipe. Anglo-Indian recipe for mutton curry first served in the “Blue Train” that ran between Bombay Victoria Terminus and Calcutta during the British Raj days. Recipe with step by step pictures and video.
The interesting story behind Railway mutton curry is that it was first served in the “Blue Train” that ran between Bombay Victoria Terminus and Calcutta during the British Raj days. The railway catering at that time was done by Spencer and Co. The curry is said to have been served with bread and rice. The curry is a little runny / soupy that made it perfect to be mopped up with bread or rice. The addition of coconut milk mellowed the curry and also making it rich and creamy. Tamarind or Vinegar is also added while making this Mutton curry. The addition of Tamarind pulp or Vinegar was to make sure that the curry would last for several hours during the journey without getting spoiled.
Le Creuset Signature Cast Iron Round Casserole 3 liter stainless steel pressure cooker Here is the video of Railway Mutton Curry Recipe
Here is how to make Railway Mutton Curry Recipe Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Now we will boil the mutton for the curry. Take a pressure cooker and add a cup of water. Add in the turmeric powder and salt. Cover the cooker with a lid and cook on medium flame for 20 minutes. Ignore the number of whistles. After the said time, wait for the pressure to settle. Set aside.
Take a pan and add in the oil. I have used vegetable oil for making this recipe. Mustard oil can also be used for making this recipe. The flavour of mustard oil can be an acquired taste. Add in the whole spices and the sliced onions. Saute till the onions are soft. Once the onions are soft, add in the ginger garlic paste. I have used 2 pods of garlic and an inch of ginger. I ground them with a little water in a mixie and added it.
Add in the tomatoes and the salt. Cover the pan with a lid and cook for 4-5 minutes till the tomatoes are mushy.
Add in the spice powders and saute for a few seconds.
Add in the potatoes and the water. Cover and cook for about 15 minutes till the potatoes are fork tender. In many versions of this recipe, potatoes are boiled separately and added to the curry. I find that cooking potatoes in the curry makes it more flavorful and also one less pan to wash.
Add in the tamarind pulp and a teaspoon of sugar. The sugar is optional but I like adding it as I feel it nicely rounds out the taste of the curry.
Add in the coconut milk. I have used canned coconut milk.
Add in the cooked mutton along with the stock used for cooking. The stock has a lot of flavour.
Simmer the curry for a few minutes. Finally, finish it with a generous sprinkle of coriander leaves and black pepper powder.
Railway mutton curry is ready. The curry can be served with bread or with rice. The bread nicely absorbs the flavors of the curry and tastes delicious.
For cooking the Mutton for Railway Mutton Curry
1 cup water 1 teaspoon turmeric powder 1/2 teaspoon salt 1 kg mutton, bone-in
Other Ingredients for Railway Mutton Curry
3 tablespoon vegetable oil 4 dried red chillies 3 cardamom 4 cloves 1 star anise 2 onions, sliced (about 1 cup ) 2 tablespoon ginger garlic paste 3 tomatoes, chopped 1 teaspoon salt 1/4 teaspoon turmeric powder 2 teaspoon black pepper powder (divided) 1.5 teaspoon Kashmiri red chilli powder 1 teaspoon cumin powder 2 teaspoon coriander powder 3 potatoes, peeled and quartered 1 cup water 1 marble sized tamarind – soaked in 1/2 cup hot water 1 teaspoon sugar 1 cup coconut milk 2 tablespoon chopped coriander leaves
Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Now we will boil the mutton for the curry. Take a pressure cooker and add a cup of water. Add in the turmeric powder and salt. Cover the cooker with a lid and cook on medium flame for 20 minutes. Ignore the number of whistles. After the said time, wait for the pressure to settle. Set aside.
Take a pan and add in the oil. Add in the whole spices and the sliced onions. Saute till the onions are soft. Once the onions are soft, add in the ginger garlic paste.
Add in the tomatoes and the salt. Cover the pan with a lid and cook for 4-5 minutes till the tomatoes are mushy. Add in the spice powders and sauté for a few seconds.
Add in the potatoes and the water. Cover and cook for about 15 minutes till the potatoes are fork tender. Add in the tamarind pulp and a teaspoon of sugar.
Add in the coconut milk. I have used canned coconut milk. Add in the cooked mutton along with the stock used for cooking. The stock has a lot of flavour.
Simmer the curry for a few minutes. Finally, finish it with a generous sprinkle of coriander leaves and black pepper powder.
Serve with bread and rice.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
