Kambu Koozh Recipe
Kambu Koozh is a healthy porridge made using whole bajra millet, buttermilk and side accompaniments. Kambu Koozhu is a healthy breakfast & a body coolant too. Kambu Kool is relished with raw onion, pickle, mor milagai, papad as a meal. Learn to make Kambu Koozh with step by step pictures.
Servings3
Ingredients
- 1 cup pearl millet I used broken kambu
- 3.5 cups water
- 3 cups buttermilk
- salt to taste
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 hour(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.
Video
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. 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 little 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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!