Kambu Koozh

Kambu also known as 'Pearl millet' or 'Bajra' is a very nutritious grain. It was very common in many parts of India 5 to 6 decades back. In Rajasthan and Maharashtra, bhakri is made with bajra flour. In Tamil NaduKambu Sadam, Kambu Koozh, Kambu Adai and Kambu Kali were commonly eaten as breakfast. Decades ago, it was known as the poor mans food. One big chembu (bowl) of Kambam Koozh was known to keep the farmers energetic without hunger for many hours. It also kept their body cool in-spite of their hard labor full day in the hot sun.

Pearl millet is high in iron, calcium and vitamin B-complex. Due to the growing awareness of the nutritional benefits of bajra, these days people are trying to include it in their diet.Thus, bajra porridge now become a part of healthy diet.

Ingredients

• Pearl Millet (Kambu, Bajra) - 1/2 cup
• Water - 1.5 cups
• Buttermilk - 3/4 cup
• Salt - 1/2 tsp
• Topping
• Peal Onions - few
• Green Chili - 1

Method

1. Wash the pearl millet and let it soak in 1/2 cup of water for 10-15 minutes.
2. Grind this in the mixie coarsely. You can also make koozh with store bought kambu flour. However I prefer to grind the whole grains. This gives the final product some texture.
3. Add the remaining 1 cup water and cook it. You can use the pressure cooker or cook in open pot. This is called Kambam Choru or Kambu Sadam and can be had as a meal by itself with some pickle or curry. I usually make kambu choru for dinner and use the leftovers to make Kambam Koozh for breakfast the 
4. Let the Kambu Sadam cool down. After it cools, make lemon sized balls and keep them soaked in some drinking water.
5. Let this rest in the water overnight or for at-least 2 hours. A slightly fermented taste makes it even more tastier.
6. When you are ready to use, dissolve the balls in the water. Whisk in the buttermilk and salt. Tasty Kambam Koozh is ready to serve.
7. You can serve this koozh or porridge topped with some chopped pearl onions and green chilies.
Serving Suggestion
• Serve along side any variety of vadams, mor milagai and little pickle.
Tips
• You do not have to leave the kambu choru to ferment before making koozh. You can make it immediately too.
• You can follow the same recipe and make kambu koozh with store bought kambu maavu (bajra flour).