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Kambu Koozh in Open Pot Method

Kambu Koozh Recipe is presented in open pot method
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
AuthorSharmilee J


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

For sidedishes:


  • 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 at least 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 Kambu Koozh chilled. Adjust with water if you want to make it more runny.


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