Kambu koozh is a traditional South Indian dish usually served for breakfast or as a snack. It is made from pearl millet (kambu) and is a porridge-like food that is both nutritious and delicious.
Kambu koozh is a low-fat, gluten-free food high in protein, fiber, and minerals. Kambu koozh makes it an excellent choice for people with celiac disease or gluten intolerance. Eating kambu koozh has many benefits, such as improving digestion and regulating cholesterol levels.
It is also a good source of complex carbohydrates that help to stabilize blood sugar levels and aid in weight loss. Kambu koozh is also rich in calcium, essential for strong bones, and zinc, which boosts the immune system.
Although kambu koozh can be consumed anytime, it is best to have it for breakfast. This is because breakfast is the most important meal, giving the body the energy to start the day right. Kambu koozh is also an excellent option for a healthy and filling snack.
However, it’s essential to consume it in moderation and not exceed one cup per day. Now let us see how to prepare this recipe.
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- 1/2 cup Kambu/Pearl Millet
- 2 cups Water
- 1 cup Buttermilk
- salt to taste
- 10 Sambar Onions/shallots finely chopped
- Wash the pearl millet 2 to 3 times until the water is clear. Drain the water completely.
- Grind the pearl millet coarsely without adding any water. Add the ground millet in a bowl. Boil 2 cups of water and add this to the ground millet and mix well. Close a lid and let it sit there for about 5 to 8 mins.
- After 5 mins pearl millet is cooked 50%. Now place this bowl in an pressure cooker and cook for 3 to 4 whistles. In an electric pressure cooker, pressure cook for 10 mins. Let the pressure release naturally on both ways.
- Once done, let it cool completely. Now add more water until the prepared millet is immersed well. Let it ferment overnight.
- Next day, take the required amount of pearl millet along with water in a separate bowl. Add required salt, curd and mix all thoroughly. Adjust the consistency by adding the required water. Also add chopped shallots.
- Serve with pickle, mor milagai, green chilies or with any other accompaniment of your choice.
- To add more flavor to your kambu koozh, include chopped small onion, green chilies, or mor milagai.
- You can also make kambu koozh in a pressure cooker by cooking pearl millet and water on high pressure for 3-4 whistles. Once done, let the pressure release completely before opening the lid.
- You can store kambu koozh in the fridge for up to 3 days and reheat it quickly by warming it up in a pot on the stove or the microwave.
Healthy and delicious kambu koozh is ready to relish.
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