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!
Equipment
- Blender
- Earthen Pot
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Kambu/Pearl Millet
- 2 cups Water
- 1 cup Thick Buttermilk
- Salt as needed
- 8-10 Shallots optional
- 3-4 Green Chillies optional
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.
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