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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 Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Sharmilee J


  • 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:


  • 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.