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Kambu Koozh Recipe | Pearl Millet Porridge Recipe

Kambu Koozh is a very common breakfast in rural parts of Tamil Nadu especially during summer months. Kambu koozh is also known as pearl millet porridge, kambu kool, kambankoozh is consumed widely in South of India due to its cooling health benefits. In this blog post, I have shared porridge or koozh made with whole pearl millet and check my instant bajra porridge made with pearl millet flour. Learn how to make authentic kambu koozh recipe with step by step pictures and video.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 10 hours
Total Time: 10 hours 40 minutes
Servings: 6 servings
Calories: 169kcal

Equipment

  • Cooking pot
  • Mixing Bowl
  • Blender

Ingredients

  • 1 cup Pearl Millet | Kambu | Bajra
  • 3 cups Water
  • Salt to taste

For Kambu Koozh Topping

  • 10 no Shallots | Sambar Onion | Chinna Ulli chopped finely
  • 2 no Green Chillies chopped finely
  • 1 cup Sour Curd | Yogurt
  • Salt to taste

Instructions

  • Take pearl millet in a bowl, add in ¼ cup of water, rub well. leave it for 1 hour. Take this in a blender and make it like a rava consistency or crush it lightly.
  • Take this in a blender and add in hot water. mix this really well and keep cooking on low heat for 25 to 30 minutes. Keep mixing in between. Or pressure cook for 3 to 4 whistle. By this time the pearl millet will be cooked.
  • Transfer the mix to a big plate, cool it lightly. Dip your hands in water and shape the mix into balls. You can serve this as kambu sadam immediately.
  • Put the balls in a bowl, cover with water and leave it at room temperature to ferment for 10 hours. If you are using it longer, store 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

Notes

  • You can dry roast pearl millet and coarsely powder them in a blender and store for later use.
  • instead of cooking this in open pot, you can cook in pressure cooker for 3 to 4 whistle.
  • Use sour yogurt for best taste, also use chopped onions or shallots. 

Storage

You can cook kambu rice, shape it into balls and store in fridge. When making kambu koozh, take one ball and soak them in water for 10 hours at room temperature and make koozh the next day.
Cooked kambu rice can be stored in fridge upto 4 to 5 days.

Nutrition

Serving: 1servings | Calories: 169kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 30mg | Potassium: 190mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 0.4mg | Calcium: 70mg | Iron: 3mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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