Product Description

Kattu Kambu, known as காட்டுகம்பு, is a traditional Pearl Millet type documented by Tamil Nadu Agricultural University. TNAU records that this traditional variety has been cultivated for more than 100 years in parts of Tiruchirappalli district, particularly around Kammalathupatti in Manapparai taluk. It is suited to both garden-land and dryland cultivation and is described as a rainfed crop suitable for direct sowing.

The grain can be processed into flour and traditionally used to prepare Kambang Koozh, while Pearl Millet more generally is used for porridge, upma, dosa, idli and other traditional preparations. TNAU's description of Kattukambu notes that the separated grains have a green colour and a milk-like taste at the described stage. Kattu Kambu is also available commercially as a native Pearl Millet grain. 

Key Ingredients:

• Primary ingredient: 100% Kattu Kambu Pearl Millet

Serving Suggestions:

1. Prepare traditional Kambu Koozh using Kattu Kambu flour.
2. Cook as a millet-based rice preparation and serve with sambar, kuzhambu or vegetable dishes.
3. Grind into flour for kambu dosa.
4. Use in idli and paniyaram preparations.
5. Prepare traditional millet porridge.
6. Use as a flour ingredient in suitable millet-based recipes.

Storage Type:

1. Store in a cool and dry place.
2. Protect from moisture and direct sunlight.
3. Keep the package tightly closed after opening.
4. For longer storage, use a clean, dry, airtight container.