Pearl Millet Buttermilk | Kambu Moru | Summer Special Drink

Kambu, a healthy summer coolant when mixed with probiotic(Live microorganisms that multiply healthy bacteria) curd/buttermilk, cools the body and boosts immunity.

Calcium and Iron-rich pearl millet is given to feeding moms to accelerate lactation. This drink is prescribed for Parents-to-be to cool the body and for the fertility-friendly minerals present in it.

I have already posted authentic Ragi(Finger Millet) koozh. Traditional kambu koozh recipe calls for broken kambu(Kambu kurunai) and demands fermentation. This instant Kambu moru is for persons who wish to stay away from sourness and raw onions.

My koozh recipes were published in “Chellamaey” Magazine in April 2016 Edition. Click here to peep!

Preparation

1.Add pearl millet flour and 1 cup of water in a pan. Mix well without any lumps.2.Switch on the stove and heat it till it cooks well and thickens. Stir continuously while cooking. Pour the porridge into another vessel and let it cool.4.Slit green chilli and take out the seeds inside. Grind ginger, seedless green chilli, curry and corriander leaves for few pulses in mixie.5.Add curd to it and grind until smooth. Add 1/2 cup water and grind for few pulses.6.Pour into a strainer to strain out the solid green stuffs. Add a generous pinch of hing.7.Add this buttermilk to cooled kambu porridge. Add required salt and mix well.    Instant kambu mouru is ready.. Serve with mour milagaai ..

Tips/Tricks

• For homemade pearl millet flour, just wash pearl millets, dry it in sun and grind it in mill. Shelf life for the flour is 3-4 months.
• Once prepared, drink fresh or atleast within 2-3 hrs.
• Add salt just at the time of consumption.