Kambu Semiya / Pearl Millet Vermicelli 160g

Kambu semiya is a type of Indian noodle made from kambu, also known as pearl millet. Kambu is a highly nutritious grain that is widely grown in India and other parts of Africa and Asia. Kambu semiya is a popular dish, particularly in South Indian cuisine, where it is used to make upma or vermicelli-based dishes.

To make kambu semiya, the kambu grains are first cleaned and then ground into a flour. This flour is mixed with water to form a dough. The dough is then pressed through a sevai press or sevai machine to create thin strands of semiya (vermicelli). The strands are subsequently dried, allowing them to be stored for later use.

To cook kambu semiya, you can follow a similar method to cooking regular vermicelli. Bring water to a boil in a pot, add the semiya strands, and cook for a few minutes until they are tender. Drain the cooked semiya and rinse with cold water to prevent them from sticking together.

Kambu semiya can be used in various preparations. One popular dish is kambu semiya upma, where the cooked semiya is seasoned with spices, vegetables, and sometimes lentils or peanuts. It can also be used as a base for pulao or mixed with other ingredients to create salads or stir-fries.

Kambu semiya offers numerous health benefits. Pearl millet is known for its high fiber content, which aids digestion and promotes a feeling of fullness. It is also a good source of essential minerals like iron and magnesium, and it has a low glycemic index, making it suitable for individuals with diabetes or those aiming to manage blood sugar levels.

In summary, kambu semiya is a nutritious and versatile food option that can be incorporated into a balanced diet. Its unique flavor and health benefits make it a popular choice for individuals seeking alternative grains or looking to explore different culinary options