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.
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
Please check the below link for the instant version of the kambu koozh using pearl millet flour
- Kambu koozh (pearl millet porridge) using whole pearl millet
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
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:
To Temper:
PREPARATION:
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:
|
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.
Do
try this recipe and please don’t forget to give your feedback in comments.
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get the update of new recipes posted in my blog please do subscribe to my blog
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