Kambu Koozh/Pearl Millet Porridge/Kambang Koozh

Kambu Koozh

Kambu Koozh:

Kambu Koozh/Pearl Millet Porridge is one of the traditional dishes of South India. It is a naturally fermented filling and healthy breakfast. It is a staple food for all hard working and honourable farmers. It keeps them cool and strong. I am sharing the traditional method of making the kambu koozh(Excuse the pressure cooker & mixer use). We include millets in our weekly menu at least thrice and I have tried making everything with millets from the modern cookies/cakes to the traditional koozh/soru.

 

I have been a fan of kambu koozh sold in all tiny roadside shops in Coimbatore. I used to crave for it and the taste is just heavenly. It was my beloved best half who first tried this in our kitchen 4 years back and I made this again today to make a recipe post of kambu koozh. Kambu sadham and kambu Koozh/Kambu Soru is one of the common healthy dishes from our hardworking clan of people. Pearl Millet/Kambu/Bajra is rich in calcium and phosphorus. This can be offered to babies above 6 months without salt. Please check all my healthy recipes and details of millets here

Kambu Koozh

Kambu Koozh Recipe:

Kambu Koozh




Ingredients:

  • Pearl Millet-1/2 cup
  • Water-3 cups
  • Salt-To taste
  • Curd-1/4 cup or Buttermilk-1/2 cup
  • Shallots-4
  • Green CHilly-1





Kambu Koozh

Procedure:

1. Measure all the ingredients and keep them ready.

2. Clean, wash and rinse pearl millet well.

3. Soak it for 8 to 10 hours.

Kambu Koozh

4. Drain the excess water and give it a run in pulse mode(one run)

5. Add water to this, mix well and pressure cook for 3 whistles.

Kambu Koozh

6. When the pressure is released, boil the mixture by stirring to make it slightly thick(If required)

Kambu Koozh

7. Cool the mixture and allow it to ferment overnight after adding salt.

Kambu Koozh

8. Next day morning add curd/buttermilk and serve the kambu koozh.

Kambu Koozh




P.S:

This can be made with broken pearl millet too. It would be easier to make. You might have to soak for 3 to 4 hours only.

You can also make it in a similar way like ragi koozh with kambu maavu/pearl millet flour.

Fermentation adds more nutrients, however you may skip the part too.

Kambu Koozh is usually served with raw shallots, green chilly,fryums, pickles and mor milagai.

Ensure to have introduced all items before and eliminate allergies.

Always have a word with your doctor before introducing any new food to babies.

Kambu Koozh


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Kambu Koozh

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