Kambang Koozh (100 % healthy pearl millet porridge recipe – conventional method ) is a word that I hear often in my childhood days. My grandparents love to have millet for their meals. Millets? Millet is an excellent source of protein and fiber. Our grandparents know more about millets than we do. We are in a situation to hear about millets for our healthy life and to skip medical appointments. I got to know about the nutritious facts of millets from my mom. Regular consumption of millets helps to protect against breast cancer in pre-menopausal women.
Seven millets are there, one among them is Kambu/Bajira/Pearl millet. Kambu is an important food in the Indian state of Tamil Nadu. Pearl millet is more easily digestible than wheat. People consume it during the hot summer months of every year from March through May. In my home, we normally make Kambang Koozh /Pearl millet porridge on summer days. Pearl millet is a rich source of phosphorus. Consumption of pearl millets regularly helps to prevent gallstones in women. it minimizes the risk of type 2 diabetes.
It also keeps the glucose level normal. It contains vitamin E, vitamin K, vitamin B6, and folates. It reduces acidity problems. Kambang Koozh is such a light and comfortable drink for the stomach; it can be consumed with curd. It’s my hubby’s favorite, so I make Kambang Koozh in large amounts.
I learned of making Kambang Koozh from my mom. it’s my grandmother’s Valliammal Bagavathi recipe. Here I explain the conventional method of making Kammang Koozh/ 100 % HEALTHY PEARL MILLET PORRIDGE. it takes time, yet delicious to have. Time isn’t a matter of making healthy food in a proper way. I feel blessed to know about this recipe. Learning and sharing is real happiness!!
Come, I will share with you all how to make Kammang Koozh, Kambu Koozh, Bajra Koozh, Pearl millet porridge in a conventional method.
Serving Kambu Koozh / 100 % HEALTHY PEARL MILLET PORRIDGE with shallots, green chili, and moor milagai is a satisfying dish!!
Similar Health Benefit recipes :
CONVENTIONAL METHOD – KAMBU/ KAMBANG KOOZH, PEARL MILLET PORRIDGE, BAJRA KOOZH
Ingredients
- Kambu/Pearl millet/Bajra- 1 ½ cup.
- Water-12 cups 1:4 ratios.
- Curd req
- Salt req.
Instructions
- Wash the Kambu/pearl millet in the running water and soak it well with water for 4 hours in a bowl.
- Take a blender. Add the soaked 1 ½ cup Kambu, and 1 cup water. Blend it into a coarse paste. Leave it aside for 3 hours to get good fermentation.
- Heat a pot, add 12 cups of water (1:4 ratio), and bring it to a boil. Remove 2 cups of water ( keep it aside, we use it later )and gradually add the fermented Kambu, and stir continuously to avoid sticking at the bottom.
- Stir well until the Koozh becomes thick in consistency. now, add the remaining 2 cups of water. check for salt and cook well for about 7-8 minutes until the bubbles form.
- Turn off the flame and cover it with a lid and keep it aside overnight for fermentation. (Note: During winter, the fermentation process takes more time, so, you can add cooked rice water or ½ cup curd or a fist of mashed cooked rice in it for quick fermentation).
- The next day morning the Koozh is in Halwa consistency and it would have nicely fermented.
- To serve: take a bowl, add 2 cups of fermented Kammang koozh, 1/2 cup curd with 1 cup of water, check for salt, stir it well and serve 100 % HEALTHY PEARL MILLET PORRIDGE with chopped onions or shallots, green chili, moor milagai.
- (It is optional: take a clean white cloth, add soaked Kambu in it, gather the cloth ends, and knot it. Keep it aside for 5- 6 hours. Now you will see the sprouted pearl millet. You can have it as itself. It has rich in protein and fiber; it is good for pregnant women and for lactating mothers. You can also use the sprouted pearl millet for making Koozh).
Notes
Step by step pictorial method to make 100 % HEALTHY PEARL MILLET PORRIDGE :
Step 1: WashKambu/pearl millet twice in the running water and soak well with water for a minimum of 4 hours.
Take a blender. Add the soaked 1 ½ cup Kambu with a cup of water and blend it into a coarse paste. Add salt and Keep it aside for 3 hours for fermentation.
Heat a pot to add 12 cups of water (1:4 ratio), and bring it to a boil. Remove 2 cups of water, and keep it aside (we use this water later). add the fermented Kambu gradually, and stir continuously to avoid sticking at the bottom.
Stir well until the Koozh becomes thick in consistency, now add the remaining 2 cups of water. check for salt. Stir continuously and cook well for 7-8 minutes. cook well until the bubbles form.
Turn off the flame and cover it with a lid and keep it aside overnight for fermentation. (Note: During winter, the fermentation process takes more time, so, you can add cooked rice water or ½ cup curd or a fist of mashed cooked rice in it for quick fermentation).
The next day morning. you can see the Koozh becomes in Halwa consistency and it would have nicely fermented.
To serve: Take a bowl, add 2 cups of Kammang Koozh with 1/2 cup of curd with 1 cup of water, stir it well without lumps and serve it cool with chopped shallots or big onion , green chili, moor milagai.
100 % HEALTHY PEARL MILLET PORRIDGE is Ready!!!! A healthy millet drink is ready to beat the summer heat…
Do try this 100 % HEALTHY PEARL MILLET PORRIDGE in your kitchen. if u like this conventional method of making the Kammang Koozh recipe share this healthy recipe with your loved ones.
(To make Sprouted Pearl Millet: Take a clean white cloth, add soaked Kambu in it, gather the cloth ends, and knot it. Keep it aside for 5- 6 hours. Now you will see the sprouted pearl millet. You can have it as itself. It has rich in protein and fiber; it is good for pregnant women and for lactating mothers. You can also use the sprouted pearl millet for making Koozh).
If you try this 100 % HEALTHY PEARL MILLET PORRIDGE recipe, leave a comment below,
let me know how it turns out for you.
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