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.