How to make Kambu Koozh

Posted on Sep 15 2018 - 10:52am by kumar


  • Pearl Millet (Kambu, Bajra) – 1/2 cup
  • Water – 1.5 cups
  • Buttermilk – 3/4 cup
  • Salt – 1/2 tsp
  • Topping
  • Peal Onions – few
  • Green Chili – 1

How to Make Kambu Koozh

  1. Wash the pearl millet and let it soak in 1/2 cup of water for 10-15 minutes.
  2. 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.
  3. 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.
  4. Let the Kambu Sadam cool down. After it cools, make lemon sized balls and keep them soaked in some drinking water.
  5. Let this rest in the water overnight or for at-least 2 hours. A slightly fermented taste makes it even more tastier.
  6. 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.
  7. You can serve this koozh or porridge topped with some chopped pearl onions and green chilies.


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