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100 % HEALTHY PEARL MILLET PORRIDGE

CONVENTIONAL METHOD – KAMBU/ KAMBANG KOOZH, PEARL MILLET PORRIDGE, BAJRA KOOZH

Kambu is an important food in the Indian state of Tamil Nadu. Pearl millet is an easily digestible one than wheat. People consume it for hot summer months of every year from March through May. In my home, we normally make Kambang Koozh /Pearl millet porridge in 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.             
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Millets, Porridge
Cuisine Indian, Tamil Nadu
Servings 5

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

During winter, the fermentation process takes more time, so, you can  add cooked rice water or ½ cup curd or fist of  mashed cooked rice in it for quick fermentation
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