Kambu Koozh / Pearl Millet / Bajra Porridge

Kambu Koozh is one of the favourite dishes in my lunch Menu. Sometimes I feel not to have a heavy meal, that time I'll just cook this kambu koozh and enjoy with variety of side dishes. Kambu has the health benefit of cooling our body, so whenever summer season starts I'll Cook Kambu regularly and instead of curd rice I'll take kambu koozh. I wanna everybody to take it regularly since pearl millet have numerous health benefits.

Ingredients:

1. Broken kambu/Bajra/Pearl Millet - 1 cup
2. Curd / Buttermilk - 1 cup
3. Big Onion - 1 small size
4. Curry leaves - 1 sprig
5. Coriander leaves
6. Crushed Ginger - 2 tsp
7. Green Chilli - 2 nos
8. Salt as per taste

Cooking Method:

First wash the broken kambu and remove the outer skin which is floating in water. Then Soak it for 1/2 an hour.

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Take a heavy bottomed pan and transfer the kambu along with 3 tumblers of water. It will start cooking. Close the lid with half closed. Do not close fully, as the bubbles will come up while cooking. Stir often as it may form lumps.

It will take atleast 20 minutes to cook completely. Add water while cooking if it is needed. Now the kambu has cooked, but even more water is remaining. Keep the stove in simmer and stir continuously. The water will be reduced, now close the lid for half an hour, open and see the all the water has been absorbed and it thickens. Transfer it to a bowl.

Directions to make Butter Milk and Kambu Koozh:

Take Curd in a bowl and blend it using a hand blender until smooth. Add salt, crushed ginger, green chilly, curry leaves, coriander leaves, water and mix well. Add this butter milk to cooked kambu along with chopped onion. Mix everything to form a Porridge consistency or you may add enough buttermilk to dilute it to get the Kambu Koozh and drink in liquid form.

Have this Kambu Koozh with the variety of side dishes and enjoy the Healthy Porridge. 

Health Tips:

You can even cook Bajra in Mud Pot like our traditional method or if you are lazy like me, take a small quantity of cooked Kambu in a mud pot add enough water close it with a plate and keep refrigerated overnight or you can keep outside also for 8 hours. This method is lil better compared to drink Bajra water simply kept in Vessels. Morning strain only the Bajra water to a glass add salt and drink as it is. This water is having a very high nutritional value and cool your body in this Hot summer if you have this regularly. 

Fruity Kambu / Bajra Koozh

                       

       

    

This recipe looks somehow amazing. Because all these days you were seeing kambu koozh with salted buttermilk along with onions and with some hot side dishes like moru milagai and vatral etc. But now the trend has updated and due to hot summers I just made a little twist by topping the kambu koozh with fruits. It is really good in taste and with the addition of fruits, its an added benefit to our body to beat the summer season.

Health Benefits:

Small millet recipes are nowadays becoming common among us. Those who want to reduce the calorie content in our body and aiming for weight loss, can straight away go for this recipe which is healthy, tasty and yet stomach filling. 

Ingredients:

• Broken kambu/Bajra/Pearl Millet - 1 cup
• Curd / Buttermilk - 1 cup
• Grapes / Pomegranate - 1/4 cup or according to your need
• Salt as per taste

Cooking Method:

First wash the broken kambu and remove the outer skin which is floating in water. Then Soak it for 1/2 an hour.

Take a heavy bottomed pan and transfer the kambu along with 3 tumblers of water. It will start cooking. Close the lid with half closed. Do not close fully, as the bubbles will come up while cooking. Stir often as it may form lumps.



It will take atleast 20 minutes to cook completely. Add water while cooking if it is needed. Now the kambu has cooked, but even more water is remaining. Keep the stove in simmer and stir continuously. The water will be reduced, now close the lid for half an hour, open and see the all the water has been absorbed and it thickens. 



Take this in a bowl, add the curd along with it, add salt and stir well. if u want a diluted solution add some water. Kambu Koozh is now ready. Now you can top the kambu Koozh with fruits of your wish.

                         

Notes:

• You can prefer Pressure cooker for cooking Kambu Koozh than an open pan.
• Graapes and Pomegranate goes well with Kambu Koozh. 
• You can also top it with any other sweet and sour fruits.