KAMBU KOOZH(KAMBAN KOOZH) RECIPE- HOW TO MAKE BAJRA/PEARL MILLET PORRIDGE

KAMBU KOOZH(KAMBAN KOOZH) RECIPE- HOW TO MAKE BAJRA/PEARL MILLET PORRIDGE

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.
Actually I have never tasted this koozh till last year. Yes, I first tasted this in my relative place only. But after that I have prepared this koozh for ‘n’ number of times. Mostly this koozh only be the breakfast dish for us. But I use pearl millet flour to make this koozh instantly. But I love the taste of this whole pearl millet koozh. Yes definitely taste difference is there.
KAMBU KOOZH(KAMBAN KOOZH) RECIPE- HOW TO MAKE BAJRA/PEARL MILLET PORRIDGE

 The process of making this koozh is simple but little time consuming. We need to soak the pearl millet and then have grind, then cook, after that cooling down till overnight. So to prepare this koozh we have to plan by a day before itself. But you can prepare in large batch and refrigerate.
Some may call this as kambu soru means pearl millet rice. As per my understanding the difference is the time of grinding only. If you grind the soaked pearl millet very coarse, means just by giving few pulses, then you can prepare and eat like normal rice. That is along with any kuzhambu varieties like kaara kuzhambu or sambhar etc. you can make koozh also with this.
I usually grind the pearl millet little more by adding little water because it will fasten the cooking time. So the grinding option up to you. If you grind very coarse means then you can use pressure cooker to cook. It will be easy and less time consuming. But have to add enough water with the ground paste to avoid burning at the bottom.

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)
SOAKING TIME:5 TO 6 Hours |PREPARATION TIME:5 Min | COOKING TIME: 20 Min
KAMBU KOOZH(KAMBAN KOOZH) RECIPE- HOW TO MAKE BAJRA/PEARL MILLET PORRIDGE

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.

INGREDIENTS:
  • 1 cup Pearl millet
  • 3 cups Water
  • ½ cup butter milk
  • Salt to taste
  • 2 or 3 shallots(Small Onion)

PREPARATION:
  • Wash and soak the pearl millet in water for minimum 5 to 6 hours.
  • Then grind into coarse paste and keep aside.
  • Finely chop the shallots and set aside.

METHOD:
  1. In a pan add water and allow it to boil.
  2. Then add the ground paste and let it cook. This step will take around 15 to 20 minutes.
  3. Stir in between at regular intervals to avoid burning at the bottom. If you wan you can pressure cook also.
  4. Once it cooked well and it becomes thick remove from heat.
  5. Let the kanji to cool down completely. It is better to leave it over night.
  6. Then next day morning add the butter milk, salt and required water and mix well.
  7. Add chopped shallots and mix.
  8. Serve along with mor milgaai or pickle or simply onion and green chilli as per your wish.

NOTES:
  • You can prepare this in large quantity and refrigerate for 2 or 3 days.
  • In that case cook the pearl millet paste till it becomes so thick, after cooled down you can make medium sized balls out of these. Soak the balls in clean water and leave out side for one night. On next day onwards refrigerate the balls with water and mix with buttermilk whenever needed.

 STEP BY STEP PHOTOS:

Wash and soak the pearl millet in water for minimum 5 to 6 hours.Then grind into coarse paste and keep aside.


In a pan add water and allow it to boil. Then add the ground paste and let it cook. This step will take around 15 to 20 minutes.

Stir in between at regular intervals to avoid burning at the bottom. If you wan you can pressure cook also.
Once it cooked well and it becomes thick remove from heat.

Let the kanji to cool down completely. It is better to leave it over night.
Then next day morning add the butter milk, salt and mix well.

Add water if required, to get the required consitency. Add chopped shallots and stir.

Serve along with mor milgaai or pickles or simply with shallots and green chillies.
KAMBU KOOZH(KAMBAN KOOZH) RECIPE- HOW TO MAKE BAJRA/PEARL MILLET PORRIDGE

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