Kambu Koozh | Pearl Millet Gruel | Easy Kambu Koozhu Recipe

Healthy & tasty Summer special Kambu Koozh recipe with detailed step by step pictures. Healthy Pearl Millet Gruel video recipe, easy kambu koozhu video recipe – perfect summer special healthy breakfast option!

Kambu Koozh is a gruel made with pearl millets and is a delicious & healthy recipe that is typically served as a breakfast or quick meal. The gruel or koozhu is made ahead of time and is fermented overnight at room temperature, before being served. It is one of the age old and traditional recipes that is super healthy and slowly is being forgotten in our busy day to day lives.

Jump to:

• Kambu – Pearl Millet Health Benefits
• Ingredients
• Top Tips
• Substitutions & Variations
• Storing & Serving Suggestions
• Kambu Koozh Video Recipe
• Kambu Koozh Recipe with Step by Step Pictures
• Recipe Notes
• More Healthy Recipes
• 📖 Recipe
• 💬 Comments

Kambu Koozhu can be made all through the year but is best during summer months to quench the thirst, provide all the required nutrients and minerals. Especially when the days are hot, this koozhu should be served with buttermilk and shallots, to act as a natural coolant.

Kambu – Pearl Millet Health Benefits

Kambu, pearl millet is a rich source of iron and has almost 8 times more iron than rice. It is rich in fibre and protein, also loaded with many vitamins and minerals. As it is rich in potassium, it helps regular the high blood pressure. As it is non-glutenous it can be easily consumed by people with gluten-allergy and celiac disease. It is also therapeutic for people with stomach ulcers as it helps regulate the acidity. It is also rich in anti-oxidants.

Ingredients

Kambu also known as Pearl Millet is the key ingredient in this koozh/gruel recipe. You can use either broken or whole kambu. The cooking time varies between the broken and whole millet, with the latter taking more time to cook. So I have used whole kambu but ground it into a coarse paste to fasten the cooking process.

Buttermilk is added to the cooked, fermented pearl millets, to add to the taste and also to neutralize the otherwise heat inducing nature of the millets. You can add as much as buttermilk as needed, depending on the taste preferences. I used thick buttermilk as my koozh/gruel was watery.

Shallots & Green Chillies are optional but usually added finely chopped directly into the koozhu. Alternatively, it can be also be kept on the side.

For full list of ingredients and exact measurements, check the recipe below.

Top Tips

Wash the pearl millet multiple times until the water runs clear and make sure there are no other impurities or dirt. Soaking them in water makes it easier to grind into a coarse mixture.

You can use an earthen pot/pan to cook the millets as the heat is transferred quickly aiding the cooking process. This open pan method of cooking also imparts an unique taste to the koozhu.

If you do not have an earthen pot, you can use pressure cooker with the same quantity of millet to water ratio 1:4 and cook for 5-6 whistles on low medium flame.

The millet balls are kept immersed in water, to allow the fermentation process at room temperature. The water turns slightly sour/tangy after fermenting overnight. The longer it ferments, the sourer it gets. You can replace half of it with regular water too.

Substitutions & Variations

It is optional to use buttermilk in the koozhu recipe and can be skipped for vegan options.

The millets can be cooked in a pressure cooker for 5-6 whistles on low medium flame with the same quantity of water.

After making the balls from cooked pearl millet, it is optional to ferment it. The koozh/gruel can be made after 2-3 hours also.

To make kambu kali, do not soak the millet balls in water and serve it directly with your favorite side dish or pickle.

Storing & Serving Suggestions

Kambu Koozhu is best stored in an earthen pot until it is ready to be served. Earthen pot or Mann Paanai keeps it cool during the hot summer months and it makes for a filling, healthy breakfast. It is served with finely chopped shallots, green chillies placed on top or mixed into the koozh/gruel. It can also be served with any pickle, sun dried curd chillies, fryums and more shallots & green chillies on the side. The cooked pearl millet balls or kambu kali soaked in water can be stored at room temperature for upto a day. For increased shelf life, it can be stored in fridge for upto a week, just replacing the water at regular intervals.

Kambu Koozh Video Recipe

Kambu Koozh Recipe with Step by Step Pictures

In a mixing bowl add ½ cup kambu/pearl millet. Add enough water and wash it until it runs clear. Soak it in enough water for 10 minutes.

Drain off the water and add it to a blender. Blend into a coarse paste without adding any water.

Add it to an earthen pot and add 2 cups water. Mix well without any lumps.

Switch on the heat and cook on medium flame until it begins to boil.

Cook covered on medium flame for 10-15 mins stirring occasionally until it begins to come together.

Remove the lid and continue to cook it in the open pot until it starts to thicken. Keep stirring to ensure it doesn’t stick or burn at the bottom.

As the millets look cooked and the mixture is thick enough, remove from heat.

Cool down completely and the mixture thickens further.

Grease your fingers with some water and make balls of desired size.

Repeat this with rest of the millet mixture and place in a bowl/pot.

Fill and cover the balls with enough water. Keep covered and let it ferment for 6-8 hours or overnight.

The water slightly changes color and will have a tangy taste after fermenting.

Using a whisk or large spoon or clean hands, break the balls and make a lump-free koozh.

Now pour 1 cup thick buttermilk and add salt as needed. Mix well.

Pour into small earthen pots or serving glasses, top off with finely sliced shallots and finely chopped green chillies.

Serve immediately with more shallots, green chillies on the side. Pickles, sun dried curd chillies, fryums can be also served on the side.

Recipe Notes

• It is optional to ferment the kambu koozh. You can wait for 2-3 hours after making the kambu kali and proceed with the rest of the steps too.
• It is optional to add buttermilk, but is recommended for the cooling effect during summer months.

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