கம்பு · Kambu
Pearl Millet (Kambu / கம்பு) is one of the most widely grown millets in the world and a traditional staple of Tamil Nadu. High in protein, iron, and fibre, it is used to make Kambu Koozh (cooling porridge), Bajra Roti, and fermented drinks.
Quick Answer
What is Pearl Millet called in Tamil?
Pearl Millet is called Kambu (கம்பு) in Tamil. It is also known as Bajra in Hindi and Sajjalu in Telugu.
Pearl Millet (கம்பு), known as Bajra in North India and Kambu in Tamil, is the world's most widely cultivated millet, grown across arid and semi-arid regions of sub-Saharan Africa and South Asia. In Tamil Nadu, it has been a key drought-resistant food crop for over 3,000 years.
Kambu is distinguished from other millets by its large, round, pearlescent grains — hence its name. The grains range in colour from white and yellow to grey and brown depending on the variety. Compared to rice and wheat, pearl millet is a nutritional powerhouse, offering superior levels of protein, iron, zinc, magnesium, and fibre.
In Tamil Nadu, Pearl Millet is most famously consumed as Kambu Koozh — a thick, sour, fermented porridge that has been a traditional cooling food for centuries. It is drunk from earthenware pots by farmers and labourers as an energy-sustaining midday meal, particularly valued during the intense summer heat.
Beyond its cultural roots, Kambu is now gaining global recognition as a functional food. It is available at Inaivaa in Dortmund for the South Asian and African diaspora community, and via Bazaa.market for Europe-wide delivery.
Tamil
கம்பு
Kambu
Hindi
Bajra
Malayalam
Kambam
Telugu
Sajjalu
Also known as:
Pearl millet can be used as whole grain or flour. For whole grain cooking, rinse well. For Kambu Koozh, the flour is mixed with water and allowed to ferment for 8–12 hours before consuming cold.
Soaking Required
Soak whole grains for 4–6 hours before cooking as a rice substitute. For fermented porridge (Kambu Koozh), mix flour with water and ferment overnight at room temperature.
Mix 2 tablespoons kambu flour with 1 cup cold water until smooth. Optionally add 1 tablespoon leftover cooked rice. Cover and ferment overnight at room temperature. In the morning, add buttermilk, salt, and a small onion. Stir well and serve chilled — do not cook.
Combine 1 cup kambu flour with a pinch of salt and enough warm water to form a soft, pliable dough. Shape into small balls and flatten by hand or with a rolling pin between plastic sheets. Cook on a hot dry griddle for 2–3 minutes per side until cooked through.
Rinse and soak grains for 4–6 hours. Drain. Add 1 cup kambu and 2.5 cups water to a pan. Bring to a boil, reduce to low, cover and simmer for 20–25 minutes. Let rest covered for 5 minutes.
Pearl Millet is high in protein (11g per 100g), iron, zinc, magnesium, and phosphorus. It has a moderate glycaemic index and its high fibre content supports digestive health. Kambu also contains niacin and B vitamins. The fermentation process in Kambu Koozh further enhances bioavailability of nutrients.
Store whole pearl millet in an airtight container in a cool, dry place for up to 1 year. Kambu flour turns rancid quickly due to its oil content — use within 2–3 months or refrigerate.
Kambu Koozh is one of the defining traditional foods of Tamil Nadu's rural culture. Consumed cold from earthenware pots with small onions, green chillies, and buttermilk, it is the quintessential summer food — cooling the body in the intense South Indian heat. In villages across Madurai, Dindigul, and Tirunelveli districts, Kambu Koozh is still a daily staple for farmers and a celebrated festival food during Thai Pongal.