Kambu Koozh Recipe with step by step pictures. This is a very common breakfast in rural parts of Tamil Nadu especially during summer months.
Kambu Koozh
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
Ingredients for Kambu Koozh
- 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
Hope you will give this a try and let me know how it turns out for you..
How to Make Kambu Koozh
- Take pearl millet in a bowl, add in ¼ 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.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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📖 Recipe
Kambu Koozh Recipe | Pearl Millet Porridge Recipe
Ingredients
- 1 cup Pearl Millet / Kambu / Bajra
- 3 cups Water
- Salt to taste
- For Making Koozh:
- 10 chopped finely Shallots / Sambar Onion/ Chinna Ulli
- 2 chopped finely Green Chillies
- 1 cup or as needed Sour Curd or Yogurt
- Salt to taste
Instructions
- Take pearl millet in a bowl, add in ¼ 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.
Video
Nutrition
Kambu Koozh Recipe Step by Step
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| I measure 1 cup of pearl millet / kambu |
Mumtaz begum
I love koozh.. Is this which we get in temple?
Aarthi
@Mumtaz begumno that is different made from ragi, will share it soon
Akila
Hi mam, how long we should keep in refridgerator
Aarthi
@Akilau can keep it overnight
shanmuganathan rajakumari
Thank ur aarthi......by cing ur blog I start to cook.....god bless u and ur family.....ur doing good job aarthi......
pari pari
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
Aarthi
@pari pariu can store this for 3 to 4 days in fridge. adding water will keep it moist and will ferment a little
Unknown
In ancient days they don't have refrigerator na? Then what is the traditional method?