- Pearl Millet (Kambu, Bajra) – 1/2 cup
- Water – 1.5 cups
- Buttermilk – 3/4 cup
- Salt – 1/2 tsp
- Peal Onions – few
- Green Chili – 1
How to Make Kambu Koozh
- Wash the pearl millet and let it soak in 1/2 cup of water for 10-15 minutes.
- Grind this in the mixie coarsely. You can also make koozh with store bought kambu flour. However I prefer to grind the whole grains. This gives the final product some texture.
- Add the remaining 1 cup water and cook it. You can use the pressure cooker or cook in open pot. This is called Kambam Choru or Kambu Sadam and can be had as a meal by itself with some pickle or curry. I usually make kambu choru for dinner and use the leftovers to make Kambam Koozh for breakfast the next morning.
- Let the Kambu Sadam cool down. After it cools, make lemon sized balls and keep them soaked in some drinking water.
- Let this rest in the water overnight or for at-least 2 hours. A slightly fermented taste makes it even more tastier.
- When you are ready to use, dissolve the balls in the water. Whisk in the buttermilk and salt. Tasty Kambam Koozh is ready to serve.
- You can serve this koozh or porridge topped with some chopped pearl onions and green chilies.