INSTANT PEARL MILLET KOOZH / PORRIDGE USING PEARL MILLET FLOUR (INSTANT KAMBU MAAVU KOOZH / KANJI)


INSTANT PEARL MILLET KOOZH / PORRIDGE USING PEARL MILLET FLOUR (INSTANT KAMBU MAAVU KOOZH / KANJI)

Pearl millet(Bajra/Kambu) is one of the healthiest millet varieties. In tamil it is called as kambu. The first thing usually comes to mind while speaking about this pearl millet is this kmabu koozh or pearl millet porridge. It is nothing but the ground pillet is cooked and mixed with buttermilk.
Generally it is taken as breakfast. It is very good coolant for the body during summer. Also it is good filling food, so it is perfect to take during diet.
INSTANT PEARL MILLET KOOZH / PORRIDGE USING PEARL MILLET FLOUR (INSTANT KAMBU MAAVU KOOZH / KANJI)

During summer buttermilk is the main drink we usually take to reduce the body heat. I have already posted the traditional way of preparing kambu koozh recipe using whole pearl millet. In this recipe I have used pearl millet flour to make the koozh. You can simply drink this koozh with raw small onions. But I felt it tastes blend. So will do tempering with spices to give additional taste and flavour to the koozh. Actually my husband only told me this idea of tempering and adding more buttermilk with the porridge.
Please check the below link for the instant version of the kambu koozh using pearl millet flour

Ok now coming to the recipe.

RECIPE CARD:
KAMBU KOOZH(PEARL MILLET PORRIDGE) WITH PEARL MILLET FLOUR
SOAKING TIME:- |PREPARATION TIME:5 Min | COOKING TIME: 10 Min
INSTANT PEARL MILLET KOOZH / PORRIDGE USING PEARL MILLET FLOUR (INSTANT KAMBU MAAVU KOOZH / KANJI)


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: BREAKFAST
CUISINE: SOUTH INDIAN
 SERVES: 2 PERSONS

Pearl millet(Bajra/Kambu) is one of the healthiest millet varieties. In tamil it is called as kambu.The most common recipe which we prepare using this pearl millet is this kambu koozh in tamilnadu. It is a very good coolant to the body and healthy too. In this recipe I have used pearl millet flour to make the kambu koozh or we can call this as kambu kanji too.

INGREDIENTS:
  • 4  tablespoon Pearl millet flour(bajra flour/Kambu maavu)
  • 2 cups Water
  • ½ cup butter milk
  • Salt to taste

To Temper:
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin
  • 2 or 3 shallots(Small Onion)
  • 1 Green chilli
  • Few curry Leaves


PREPARATION:
  • Finely chop the shallots and slit the green chillies. Set them aside.
  • In a bowl mix the pearl millet flour with ¼ cup of water without lumps and keep it ready


METHOD:
In a pan add water and allow it to boil.
Then add the prepared pearl millet mix and let it cook.It will take around 10 minutes for the flour to get cooked..
Stir in between at regular intervals to avoid burning at the bottom.
Once it cooked well and it becomes thick remove from heat.
Let the kanji to cool down completely.
Then add the butter milk, salt and required water and mix well.
In pan add the oil and prepare the tempering.
First add the mustard seeds and let it splutter. Then add the cumin seeds and let it fry.
Then add the chopped onion,green chillies , curry leaves and sauté them well.
Once the onion turns translucent remove from fire and add it to the prepared koozh and mix well.
Serve along with pickles or mor milagaai as per your choice.

NOTES:
  • You can use normal onion also instead of shallots.
  • You can prepare this koozh a day before and mix the buttermilk on the net day and can drink. It too will taste great.
  • Instead of tempering you can directly add the chopped raw onions and drink if you like.

STEP BY STEP PHOTOS:
In a bowl mix the pearl millet flour with ¼ cup of water without lumps and keep it ready.


In a pan add water and allow it to boil. Then add the prepared pearl millet mix and let it cook.It will take around 10 minutes for the flour to get cooked.

Stir in between at regular intervals to avoid burning at the bottom.
Once it cooked well and it becomes thick remove from heat.Let the kanji to cool down completely.

In pan add the oil and prepare the tempering.
First add the mustard seeds and let it splutter. Then add the cumin seeds and let it fry.

Then add the chopped onion,green chillies , curry leaves and sauté them well.
Once the onion turns translucent remove from heat.

Then add the salt buttermilk and required water and mix well.

Add the tempered items to the prepared koozh and mix well.

Serve along with any pickle or mor milagaai as per your choice.


INSTANT PEARL MILLET KOOZH / PORRIDGE USING PEARL MILLET FLOUR (INSTANT KAMBU MAAVU KOOZH / KANJI)

Do try this recipe and please don’t forget to give your feedback in comments.
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