Apr 30, 2015

Kambu Koozh Recipe / Pearl Millet Porridge Recipe / Bajra Kool Recipe

This is one of the traditional recipe and such a healthy recipe for you..It is such a hot hot summer here, this koozh just cools you instantly. I have many more version of koozh recipes, will share all of them soon..

Similar Recipes,
Barnyard Millet Pongal
Kambu Curd Rice
Barnyard Millet Kozhukattai
Grandma's Horsegram Kuzhambu
Thinai Idly
Thinai Dosa
Kambu Sadam

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 5 mins
Cooking Time : 15 to 20 mins
Serves : 5

Ingredients :

Pearl Millet / Kambu / Bajra - 1 cup
Water - 3 cup
Salt to taste

For Making Koozh:
Shallots / Sambar Onion/ Chinna Ulli - 10 chopped finely
Green Chillies - 2 chopped finely
Sour Curd or Yogurt - 1 cup or as needed
Salt to taste


Take pearl millet in a bowl, add in 1/4 cup of water, rub well. leave it for 5 mins. Take this in a blender and make it like a rava consistency or crush it lightly.

Take this in a blender and add in water. Cover and Pressure cook for 4 whistle. Simmer the flame and cook for 5 mins. turn off the heat and let the steam escape all by itself. 

Open the cooker, add in salt and mix well.

Transfer the mix to a big plate, cool it lightly. Dip your hands in water and shape the mix into balls.

Put the balls in a bowl, cover with water and leave it in fridge as long as you need.

When making koozh, take the ball, mash it lightly with your hands, pour the water in which it was soaking.

Add in curd, green chillies, salt and shallots.

Mix well, Pour this in a earthernware pot and serve.

I measure 1 cup of pearl millet / kambu

Poured that into a bowl

i just poured little water, say around 1/4 cup

rubbed with my hands really well, let this sit for 5 mins

now take them in a blender

i made it like rava consistency, but you can just 
crush it little

look at the consistency

I got around 2 cups of pearl millet rava from the 
1 cup whole millet

take them in a bleder

add in 3 cups of water

mix well

Pressure cook

It will be bit runny at this stage, 
but as soon it cools it will get thick

i like to add little salt in my sadam

i poured it into a large plate to cool down faster

dip your hands in water

take a healthy portion of this millet mix

shape it into ball

Now it is done..This is kambu sadam

I took three portions from it and put it in a bowl

Pour some water over it

cover it completely

put a lid over it and put it in fridge

Now take your other ingredients

for making koozh, take a ball

put it in a bowl

mash it using your hands

now it is mashed

pour the cold water over it

mash it well

add some salt

some green chillies

some chopped onions

pour in some curd

mix well

now take a earthern ware pot

pour it in




  1. I love koozh.. Is this which we get in temple?

  2. @Mumtaz begumno that is different made from ragi, will share it soon

  3. Hi mam, how long we should keep in refridgerator

  4. Thank ur aarthi......by cing ur blog I start to cook.....god bless u and ur family.....ur doing good job aarthi......

  5. Dear aarthi y should we kept in refrigerator & hw many days Wil be keep in that.also r u adding water to the ball & refrigerator

  6. @pari pariu can store this for 3 to 4 days in fridge. adding water will keep it moist and will ferment a little

  7. In ancient days they don't have refrigerator na? Then what is the traditional method?


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