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Kambu Koozh | Pearl Millet Gruel | Easy Kambu Koozhu Recipe
Ramya
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!
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Ferment Time
8
hours
hrs
Total Time
8
hours
hrs
40
minutes
mins
Course
Breakfast
Cuisine
Tamilnadu Recipes
Servings
4
people
Calories
197
kcal
Equipment
Blender
Earthen Pot
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
½
cup
Kambu/Pearl Millet
▢
2
cups
Water
▢
1
cup
Thick Buttermilk
▢
Salt as needed
▢
8-10
Shallots
optional
▢
3-4
Green Chillies
optional
COOK MODE
Prevent your screen from going dark
Instructions
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.
Video
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.
Nutrition
Nutrition Facts
Kambu Koozh | Pearl Millet Gruel | Easy Kambu Koozhu Recipe
Amount per Serving
Calories
197
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
7
mg
2
%
Sodium
195
mg
8
%
Potassium
349
mg
10
%
Carbohydrates
35
g
12
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
7
g
14
%
Vitamin A
107
IU
2
%
Vitamin C
8
mg
10
%
Calcium
108
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword
bajra porridge, kambu koozh, pearl millet gruel
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