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You are here: Home / Kambu Recipes / Kambu koozh recipe, Pearl millet porridge recipe, Bajra koozh

Kambu koozh recipe, Pearl millet porridge recipe, Bajra koozh

March 5, 2014 by Sharmilee J 28 Comments

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Kambu Koozh Recipe

Kambu koozh recipe with stepwise pictures and video.Kambu koozh recipe in both pressure cooker and open pot method.

Summer has started and I am already seeing kambu koozh stalls in the streets. In the street stalls, kambu koozh is usually stored in large mud pots which are natural coolants. Certain foods are best consumed in summer to cool the body and keep it refreshng and this kambu koozh is one among them.I bought and stored kambu some 4months back.I had few kambu/bajra/pearl millet) recipes in mind but somehow cooking with the millet kept delaying that the pack was kept untouched.Finally a day came or I should say the vazha ilai plate motivated me and I made kambu koozh last month and clicked it….and after that its been regular for breakfast and we just love it…its so refreshing! When hubby said that most of all the sidedishes were the same in the street shops too as the ones I have presented for clicking, I was overjoyed….yay!! so I have done justice right?!!! Check for neeragaram which I posted last summer.

The traditional way of cooking kambu is to cook it in thick bottomed vessel but we need to baby sit for it and also its very time consuming…now who has the time and energy to do that?! atleast that is not for me…So I took the shortcut of cooking kambu in pressure cooker as my neighbor suggested.

Updated to add : I did try the open pot method and found that cooking in claypot makes cooking faster.Have updated with stepwise pictures.

I love it with milaga vathal and hubby loves it with raw onion.Though I don’t make all the sidedishes shown in the pic, I wanted to show the accompainments for kambu koozh so clicked with all these and ofcourse enjoyed them too :).

More kambu recipes

Kambu Koozh Recipe

Kambu is rich is fiber and makes a complete meal…so you can make the spread for lunch skipping rice.Kambu is believed to generate heat so the buttermilk compensates for it making it the best body coolant for summer.

Kambu Koozh Recipe

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Pressure cooker method : Kambu koozh recipe

Kambu koozh recipe a popular summer porridge a natural body coolant too using pressure cooker
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings5
AuthorSharmilee J

Ingredients

  • 1 cup pearl millet (I used broken kambu)
  • 3.5 cups water
  • 3 cups thin buttermilk
  • salt to taste

For sidedishes:

  • raw onion Green chillies
  • pickle
  • vadam
  • molaga vathal

Instructions

  • I used broken kambu so used it as such.Rinse the kambu well and transfer to pressure cooker and add water and pressure cook in low medium flame for 3-4 whistles in low medium flame.
  • Once pressure releases, open and switch on the flame.Keep stirring till it becomes thick enough to roll into a ball.Let it cool down for few mins, then roll them into balls as shown.
  • Place the kambu balls in a bowl containing water till immersing level.Let it rest for an hr(you can leave it overnight in the fridge too), you can refrigerate it.Then mix it well.I used my whisk for this.
  • Mix well without any lumps, then finally add buttermilk,required salt and give a quick stir.
  • Serve with raw onion or vadams or pickle of your choice.

Notes

Note: If you have whole kambu,then sprinkle little water over it and leave it for 15mins then grind it in a mixer to make it coarse...just 2-3 pulse is enough
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Pressure cooker method:

  1. I used broken kambu so used it as such.Rinse the kambu well and transfer to pressure cooker and add water and pressure cook in low medium flame for 3-4 whistles in low medium flame.
    How to make kambu koozh - Step1
  2. Once pressure releases, open and switch on the flame.Keep stirring till it becomes thick enough to roll into a ball.Let it cool down for few mins, then roll them into balls as shown.How to make kambu koozh - Step2
  3. Place the kambu balls in a bowl containing water till immersing level.Let it rest for an hr(you can leave it overnight in the fridge too), you can refrigerate it.Then mix it well.I used my whisk for this.
    How to make kambu koozh - Step3
  4. Mix well without any lumps, then finally add buttermilk,required salt and give a quick stir.How to make kambu koozh - Step5

Serve with raw onion or vadams or pickle of your choice.
Kambu Koozh Recipe

Kambu koozh recipe video – open pot method
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Open pot method : Kambu koozh recipe

Kambu koozh recipe a popular summer porridge a natural body coolant too using open pot method
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings3
AuthorSharmilee J

Ingredients

  • 1/2 cup whole pearl millet Kambu
  • 1 and 1/2 cups water The ratio is 1:3
  • 2 cups thin buttermilk
  • salt to taste

For sidedishes:

  • small raw onion
  • pickle
  • vadam
  • molaga vathal
  • green chillies

Instructions

  • I used whole kambu this time.Rinse well, then drain water completely dry for few mins then add to mixer jar and grind it to a coarse mixture.
  • To a claypot(you can use any utensil but claypots usually cooks faster) measure and add the flour.Measure and add water accordingly.Cook in low mdeium flame.
  • Keep mixing with a laddle to avoid lumps.It will thicken, will take atleast 15 mins.
  • Switch off and cool down completely.Then make big balls, add water to it.Allow it to rest for overnight in room temperature or just few hrs is also enough.
  • Then open and mix well without lumps.
  • Add salt and buttermilk.I used homemade buttermilk extracted while taking butter so it was a bit thick and creamy.Mix well and serve chilled.Adjust with water if you want to make it more runny.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Pressure cooker method:

  1. I used whole kambu this time.Rinse well, then drain water completely dry for few mins then add to mixer jar and grind it to a coarse mixture.
  2. To a claypot(you can use any utensil but claypots usually cooks faster) measure and add the flour.Measure and add water accordingly.Cook in low mdeium flame.
  3. Keep mixing with a laddle to avoid lumps.It will thicken, will take atleast 15 mins.
  4. Switch off and cool down completely.Then make big balls, add water to it.Allow it to rest for overnight in room temperature or just few hrs is also enough.
  5. Then open and mix well without lumps.
  6. Add salt and buttermilk.I used homemade buttermilk extracted while taking butter so it was a bit thick and creamy.Mix well and serve chilled.Adjust with water if you want to make it more runny.

My Notes:

  • My friend told that we can make the cooked kambu balls and refrigerate it the previous night itself. And morning you can just mix it with buttermilk and serve it.I think that the traditional way too which lets the millet to ferment and it gives a slight tangy taste too.
  • I am not sure whether broken bajra is available at all stores, you can pulse it in mixer. I got it from Nilgiris..Actually I took the whole kambu pack when the sales pati enlightened me saying that broken bajra is easy to cook so got this.
  • I have seen readymade bajra powders too, but I recommend getting the millet.
    You can use chilled buttermilk too.
    It usually gets thick after cooling down so switch off accordingly.
    You can even cook kambu in a thick bottomed vessel,Keep stirring occasionally, when the rice is cooked all the water will be absorbed and switch off when it is thick enough to hold as a ball. but it takes time so I usually use the pressure cooker method.
  • Make the drink littly runny so that its drinkable. But if you like it as porridge then make it spoon-able.
  • Kambu sadam is just to stop with making balls and serving with kuzhambu.

Kambu Koozh Recipe

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Filed Under: Kambu Recipes, Millet Recipes, RandomPosts, Recent Posts

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Reader Interactions

Comments

  1. Ramya Krishnamurthy says

    March 5, 2014 at 11:03 am

    Delicious and this is must for summer

    Reply
  2. Veena Theagarajan says

    March 5, 2014 at 12:26 pm

    so tasty and healthy

    Reply
  3. Uma Ramanujam says

    March 5, 2014 at 1:00 pm

    I too cook kambu using pressure cooker now a days.Sauteed onion and chilli is the best ever combo for this. love your picture.

    Reply
  4. Anu s kitchendelights says

    March 5, 2014 at 1:30 pm

    Such a cooling and comfort drink for summer..never got a chance to taste it.

    Reply
  5. Mahalakshmi says

    March 5, 2014 at 2:09 pm

    omg sharmi im really drooling…… makes me remember my place …….. really tempting photos. the tumbler is also very apt!! cool yaar!!!

    Reply
  6. Mahalakshmi says

    March 5, 2014 at 2:09 pm

    omg sharmi im really drooling…… makes me remember my place …….. really tempting photos. the tumbler is also very apt!! cool yaar!!!

    Reply
  7. Hamaree Rasoi says

    March 5, 2014 at 6:02 pm

    Healthy and delicious looking millet. Lovely presentation.
    Deepa

    Reply
  8. Malathi ganesh says

    March 5, 2014 at 6:11 pm

    Coimbatore tradition bajra recipe 🙂

    Reply
  9. sushma Mallya says

    March 5, 2014 at 10:48 pm

    looks comforting, love those colourful fryums near that as well

    Reply
  10. My attempt at The Julie/Julia project says

    March 5, 2014 at 11:02 pm

    A perfect and heart filling old-timey breakfast.. my mom used to make it… love ur post and clicks 🙂

    Reply
  11. nandoos Kitchen says

    March 6, 2014 at 2:31 am

    omg! this looks so refreshing and perfect for summer.

    Reply
  12. Priya Suresh says

    March 6, 2014 at 3:58 pm

    Wat a food, nutritious and a nostalgic post definitely.

    Reply
  13. Janani says

    March 6, 2014 at 8:16 pm

    Semma healthy my mouth is watering looking at it feel bad y I didn't drink such healthy drinks when mom gave me during childhood I miss it now yumm don't know if I can get khambhu in California but def going to try sooo yumm

    Reply
  14. mango dash says

    March 7, 2014 at 12:09 pm

    Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back

    here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as

    much info as I can at the moment. Thanks for sharing.

    mango drinks manufacturers

    Reply
  15. manoharan alagesan says

    March 31, 2014 at 8:39 am

    i haven't cook that so far.. but i had that kambu twice just this week, the way they prepared was very good and i believe that is healthier too… if possible i will also make my own.. thank you for given the way of making.

    Reply
  16. Sekar S says

    April 12, 2014 at 10:09 am

    nice

    Reply
  17. Indu Ramesh says

    June 19, 2014 at 8:25 am

    I am new to this site but now i guess i am gonna be stuck here to learn cooking even more better . All of your dishes look great and inviting Sharmi 🙂

    Reply
  18. pearly2705 says

    September 5, 2014 at 8:51 pm

    I have a question. We should use only Pearl Millet for making this koozh? I can't use thinai, kuthurai vaali or Saamai for making this Koozh? Please let me know.

    Reply
    • SHARMILEE J says

      September 6, 2014 at 4:17 am

      Yes you can make porridge using thinai,kuthirai vali but the method is different will post a version soon.

      Reply
    • pearly2705 says

      September 8, 2014 at 4:42 pm

      ok. Thank you Sharmi. Waiting for it 🙂

      Reply
  19. jaya reddy says

    September 29, 2014 at 8:33 am

    hi Sharmi
    Tried your oats dosai and soy paratha came out very well
    I have kambu koozh ready made powder can i directly mix it with buttermilk and have them?

    Reply
    • SHARMILEE J says

      September 30, 2014 at 5:09 pm

      Dry roast the flour for few mins until nice aroma comes , then make it like a koozh(check my ragi koozh post) then add buttermilk.

      Reply
  20. Hema says

    October 15, 2015 at 7:59 am

    Vry interested I'm going to trying…I have one doubt before cooking we want to soak the kambu r not???

    Reply
    • SHARMILEE J says

      October 15, 2015 at 2:02 pm

      No need to soak…..

      Reply
  21. Ragu says

    June 5, 2016 at 12:32 pm

    Probably I am the only one going to try this, so if I cook 1 cup of bajra and it makes 5 to 6 balls, how long can I keep this in the refrigerator? Can I eat/drink the porridge for breakfast 5 to 6 days? Or do I have to make it everyday?
    Thanks for the recipe.

    Reply
    • SHARMILEE J says

      July 24, 2016 at 2:22 am

      Prev day you can cook and soak the next day you can drink…

      Reply
  22. Mathy says

    February 5, 2017 at 3:12 pm

    I have raw whole kambu. Should I roast and split in mixie and then do this?? Or don’t need to roast?

    Reply
    • Sharmilee J says

      February 12, 2017 at 8:19 am

      Just pulse it and use it…no need to roast

      Reply

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