Kambu Koozh Recipe | How to make kambu koozh | peral millet porridge
Kambu Koozh Recipe | How to make kambu koozh | Bajra recipes with detailed step pics and video recipe. Simple, traditional and healthy porridge recipe that is most commonly had in Tamilnadu during summer.
You can see a lot of petty shops (thallu Vandi) with kambankoozh paired with a lot of fryum varieties, pickles, mango, cucumber and other side dish. It is very cheap, healthy and one of the best filling lunch drink for this summer days.
We make this at home during summer days and this can be stored in bulk for 3-4 days or even for a week. If storing it for a week, then change the water used for soaking everyday.
I love this kambankoozh more than the Bajra roti. The traditional method of making the kambankoozh is by cooking it in a mudpot kept open in medium heat until done.
Just that you need a little bit of patience and am sure the taste of cooking the koozh in the cooker and mudpot differs. You better try it yourself and agree with me. Love and patience are the key ingredients for tasty food!
kambu koozh recipe | kambankoozh recipe
kambu koozh recipe kambankoozh recipe
- 1.5 cups kambu/peral millet/ bajra cleaned and washed
- salt to taste
- 1.5 cups spiced buttermilk with ginger and green chilli
- 1 sprig curry leaves
- 2-3 tbsp small onions sliced
- Soak the Kambu/pearl millet in water for 2 hours.
- After 2 hours, drain it completely without any water.
- Blend it to a coarse powder and take it in a mud pot or any thick bottomed vessel.
- Add 3 measures of water (1 cup Broken Kambu:3 cups water)
- Start cooking in medium heat while stirring in between. Cook until thick.
- Let it cool completely.
- Wet your hands and make balls of it and put it in a bowl of water at immersing level.
- refrigerate for 3-4 hours minimum.
- Take the balls needed along with little water used for soaking. mix well without lumps.
- add salt, spiced buttermilk, broken curry leaves, sliced small onions.
- mix well and serve fresh!
How to make kambu koozh | Kambankoozh recipe
1.Soak the Kambu/bajra/Pearl millet in enough water for at least 1-2 hours. This is important process to speed-en up the cooking process and also the kambu will be soft it texture after cooking. After 2 hours, drain the water completely. Spread and let it sit on the sieve for few minutes until the water drains completely.
2. Take half the portion at a time in a blender and blend it to a coarse powder.
3. Measure and take it in a thick bottomed pan / mud pot. Add 3 measures of water. that is for one cup of broken bajra/kambu, we need 3 cups of water. Since we have soaked it, the cooking time will be faster.
4. Mix well and let cook in medium high flame initially until it starts thickening. Stir every few minutes to avoid scorching at the bottom.
5. When it starts to thicken, reduce the flame to low and cook until it reached to thick consistency. The total process took me about 35-40 minutes on low-medium flame on a mud pot.
6. Let it cool completely. I kept under fan for 15-20 minutes. it thickens even more. Now wet your hands and scoop a handful of cooked kambu and make balls.
7. Put it onto a bowl with water at immersing level. You can refregerate it for later use. Its best to be had on the next day. As i said before if storing for more than a day, change water everyday.
8. Take the required quantity of the cooked Bajra in a bowl and add salt to taste. I have used the same water that i used for soaking it. Mix it well to make it lump free.
9. Add fresh buttermilk blended with ginger and green chilli. Top it with broken curry leaves and small onions crushed.
10. Mix well and serve fresh. After adding onions and curry leaves it is not advisable to store. Serve it fresh for best taste.
Delicious and tasty summer drink and body coolant Kambu koozh is ready to be served!