Bajra Balls Recipe – Authentic Kambu Porridge & Tamarind Chutney

Last Updated on 2 months by Neha Deshmukh

Bajra Balls Recipe – Authentic Kambu Porridge & Tamarind Chutney

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Bajra Balls (Kambu Maavu Urundai) with a tangy Tamarind Chutney. This isn’t just a recipe; it’s a little piece of my childhood, a taste of home, and a super nutritious way to start your day. I remember my grandmother making this for us, and the aroma would fill the entire house! It’s a bit of work, but trust me, the result is so worth it.

Why You’ll Love This Recipe

This Bajra Balls recipe is more than just delicious. It’s packed with goodness, naturally gluten-free, and incredibly versatile. The slightly tangy porridge, paired with the sweet and spicy chutney, is a flavour explosion. Plus, it’s a fantastic way to incorporate millets into your diet – something I’m always trying to do! It’s a comforting, wholesome meal that’s perfect for breakfast, a snack, or even a light dinner.

Ingredients

Here’s what you’ll need to make this Bajra Balls magic happen:

• 1 cup Kambu/Bajra (Pearl Millet)
• 3 cups water
• Salt to taste
• As needed plain yogurt
• As needed chopped Indian shallots
• As needed chopped green chillies
• 1 marble-sized tamarind
• 6 dry red chillies
• 2 sprigs curry leaves
• 6 Indian shallots
• 2 tablespoons sesame oil
• ¼ teaspoon salt (for chutney)
• ¼ teaspoon jaggery (for chutney)

Ingredient Notes

Let’s talk ingredients! Kambu, or Bajra, is a powerhouse of nutrients. It’s rich in fiber, iron, and magnesium. In South India, it’s traditionally used to make porridge, flatbreads (like roti), and even sweets. You can usually find it at Indian grocery stores, or online.

Now, about that sesame oil! Don’t skimp on this. It adds a beautiful nutty flavour to the chutney that you just can’t replicate. I prefer using naturally sourced sesame oil for the best aroma.

And finally, tamarind and jaggery are staples in South Indian cooking. Tamarind provides that lovely tang, while jaggery adds a subtle sweetness that balances everything out perfectly. They’re a match made in heaven!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the kambu in water for about 30 minutes. This helps soften it up for grinding. Then, drain it really well.
2. Next, grind the soaked kambu into a coarse powder. I like to use the pulse mode on my blender to avoid making it too fine. Make sure there are no lumps!
3. In a pressure cooker, boil 3 cups of water. Add the ground kambu and stir constantly for 2-3 minutes until it starts to thicken.
4. Seal the cooker and cook for 2 whistles (about 3-4 minutes). Let the pressure release naturally – don’t rush it!
5. Once the pressure is released, open the cooker and mix everything well. Let it cool down for 20-30 minutes. This is important! Once cooled, use wet hands to form the mixture into marble-sized balls.
6. Now for the fermentation! Submerge the balls in water at room temperature for 5-6 hours. This is where the magic happens. Once fermented, refrigerate them.
7. To make the porridge, mix the fermented balls with yogurt and some of the fermented water. Adjust the consistency to your liking. Garnish with chopped shallots, green chillies, and a sprinkle of fried anchovies (optional, but delicious!).
8. For the chutney, soak the tamarind in warm water. Blend it with the red chillies, curry leaves, shallots, salt, and jaggery until smooth. Temper with sesame oil in a pan and serve immediately.

Expert Tips

A few things I’ve learned over the years…

• Consistency is key: When making the balls, you want a consistency that holds its shape but isn’t too hard. If it’s too dry, add a little water.
• Fermentation time: The fermentation time will vary depending on the temperature. In warmer weather, it will happen faster. You’ll know it’s ready when the balls have a slightly sour smell.
• Lump-free kambu: Grinding kambu can be tricky. Using the pulse mode and ensuring the kambu is well-soaked are the best ways to avoid lumps.

Variations

• Vegan Adaptation: Simply use plant-based yogurt for the porridge.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your ingredients are certified gluten-free.
• Spice Level Adjustment: Adjust the number of green chillies and red chillies to control the spice level. My family prefers a medium spice, but feel free to go mild or spicy!
• Regional Variations: While this recipe is rooted in Tamil Nadu cuisine, similar millet-based dishes are found in Karnataka and Maharashtra, often with slight variations in spices and accompaniments.

Serving Suggestions

This Bajra Ball porridge is fantastic for breakfast, especially on a cool morning. It’s also a great snack or a light meal. I love pairing it with a side of vegetable curry or a simple lentil soup.

Storage Instructions

• Bajra Balls: Store the fermented Bajra Balls in the refrigerator for up to 3 days.
• Porridge: The porridge is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 24 hours.
• Chutney: The chutney is best served fresh, but you can store it in an airtight container in the refrigerator for up to 2 days.
• Freezing: You can freeze the un-cooked Bajra Balls for up to a month. Thaw them in the refrigerator before fermenting.

FAQs

Let’s answer some common questions:

What is Kambu/Bajra and what are its health benefits?

Kambu, or Bajra, is a millet grain that’s incredibly nutritious. It’s a great source of fiber, iron, magnesium, and other essential nutrients. It’s known for its digestive benefits and is often recommended for people with diabetes.

How do I know when the Bajra Balls are fermented correctly?

You’ll know they’re fermented when they have a slightly sour smell and a slightly bubbly texture.

Can I use a different type of millet instead of Bajra?

You can! Foxtail millet (thinai) or little millet (kuthiravaali) are good substitutes, but the flavour and texture will be slightly different.

What is the best way to grind Kambu at home to avoid a grainy texture?

Soaking the kambu well and using the pulse mode on your blender are the best ways to avoid a grainy texture.

Can the tamarind chutney be made ahead of time? If so, how long will it keep?

Yes, you can make the chutney ahead of time. It will keep in the refrigerator for up to 2 days, but the flavour is best when it’s freshly made.