Traditional Kambu Koozh Recipe | Pearl Millet porridge | Bajra Summer recipes | Kammangoozh

Pearl Millet gruel/Kambu koozh is the best summer food. Electrical equipment like Air Conditioner keeps us cool, externally. Traditional summer foods keep our body cool from inside.

This koozh is not just meant for farmers. Season impacts each one of us. Eat wise, be hydrated and enjoy the summer !!

I have already posted Instant Pearl Millet/Kambu Moru, but this fermented koozh is the best as fermentation multiplies the nutrients and supplies good bacteria.

Also, do check out my earlier post on Finger Millet/Ragi koozh.

I brought these pearl millet crops from our field exclusively for these clicks 😉

Preparation

Day 1(Night)

1. Take a cup of kambu kurunai and pulse it in mixie(Preferably do not powder nicely). Boil 3 cups of water in a pressure cooker and let it nicely bubble up.2.   Add pulsed pearl millet granules and pressure cook for 3 whistles. Once pressure releases naturally, open and stir well.3.Let it cool down. Grease your hand with water and make round shaped balls. This is called Kambu urundai and you can eat this with Sambar or any tamarind based curry.

To make koozh(porridge), keep the balls soaked in drinking water overnight.

Day 2(Morning)

4.The water soaked overnight would have been fermented and developed good bacteria. Add curd and soaked water in a wide bowl and mix using mathu(ladle to make buttermilk from curd) to make mour(buttermilk). Stop once it is frothy and no curdles found. 5.Take the balls, squeeze in your hand and mix well in the buttermilk, without any lumps.Add salt when serving and enjoy with fresh pearl/small onions or mor milagaai(soaked in buttermilk, dried & fried chilli).

Tips/Tricks

• You can add cut pearl onions in koozh or have a bite for every sip.
• If you like soft and smooth koozh, you can use pearl millet powder/kambu maavu. In such case, do not pressure cook. Just keep stirring in a heavy bottomed pan like Ragi koozh(click here for link).
• Use earthen/clay pot(Man chatti) to keep kambu kali soaked so that the koozh will be chilled naturally with the special aroma of earthenware.
• After making kali, in warm milk, add a tsp of curd and keep closed so that fresh homemade curd will be ready in the morning to mix.