Kambu is known as 'Pearl millet' in English and 'Bajra' in Hindi. It is very healthy and highly nutritious. Despite its high nutritional value, it has long been considered a poor man's food. Now it has made a come back due to the growing awareness about millets. Bajra is non glutinous and is full of vitamins and minerals. It is also rich in proteins and fiber. Being rich in fiber, it helps in weight loss as it keep you fuller for a longer time. This kambu koozh is known to cool the body, so it is considered a perfect drink during summer. Today we will learn how to make kambu koozh following this easy recipe with step wise pictures.
Wash bajra/kambu well and drain the excess water. Let it sit for 15 minutes.
Then grind the kambu coarsely.
Add 1 1/2 cup of water and pressure cook for 3 whistles. You can also cook in a pan with lid until soft.
Once the pressure subsides, open the cooker, mix the content and leave it to cool.
Once cooled, make balls and keep them in clean water until use.
To make kambu koozh, dissolve a ball in little water (you can use the water in which it was soaked), add 1 cup of butter milk or as required, water and salt needed. Mix well and serve with pearl onions or vathal. The most common side dish for kambu koozh are pearl onions, green chillies, vathal, mor milagai, vadam or any pickle.
You can keep the balls with the water in the refrigerator for 2-3 days and use it when needed.
To make kambu koozh with kambu flour - Mix 1/2 cup kambu flour with 1 1/2 cup water and cook on medium flame stirring continuously.Once it starts thickening (like porridge)remove from heat. Allow it to cool. To make kambu koozh, mix it with needed water, buttermilk and salt. Serve with pearl onions or mor milagai or pickle.
Note - I got pearl millet from health stores and used it as such as shown in the picture above.
You will love my Kambu Dosa Recipe also.
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