Kambu Koozh Recipe | Pearl Millet Porridge | Kambu Kanji
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 supplies that is both nutritious and delicious.
Kambu koozh is a low-fat, gluten-free supplies upper in protein, fiber, and minerals. Kambu koozh makes it an spanking-new nomination for people with celiac disease or gluten intolerance. Eating kambu koozh has many benefits, such as improving digestion and regulating cholesterol levels.
It is moreover a good source of ramified carbohydrates that help to stabilize thoroughbred sugar levels and aid in weight loss. Kambu koozh is moreover rich in calcium, essential for strong bones, and zinc, which boosts the immune system.
Although kambu koozh can be consumed anytime, it is weightier to have it for breakfast. This is considering breakfast is the most important meal, giving the soul the energy to start the day right. Kambu koozh is moreover an spanking-new option for a healthy and filling snack.
However, it’s essential to slosh it in moderation and not exceed one cup per day. Now let us see how to prepare this recipe.
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- 1/2cup Kambu/Pearl Millet
- 2cups Water
- 1cup Buttermilk
- saltto taste
- 10 Sambar Onions/shallotsfinely chopped
- Wash the pearl millet 2 to 3 times until the water is clear. Drain the water completely.
- Grind the pearl millet coarsely without subtracting 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 well-nigh 5 to 8 mins.
- After 5 mins pearl millet is cooked 50%. Now place this trencher in an pressure cooker and melt for 3 to 4 whistles. In an electric pressure cooker, pressure melt for 10 mins. Let the pressure release naturally on both ways.
- Once done, let it tomfool completely. Now add increasingly water until the prepared millet is immersed well. Let it ferment overnight.
- Next day, take the required value of pearl millet withal with water in a separate bowl. Add required salt, curd and mix all thoroughly. Adjust the consistency by subtracting the required water. Moreover add chopped shallots.
- Serve with pickle, mor milagai, untried chilies or with any other winger of your choice.
- To add increasingly savor to your kambu koozh, include chopped small onion, untried chilies, or mor milagai.
- You can moreover make kambu koozh in a pressure cooker by cooking pearl millet and water on upper pressure for 3-4 whistles. Once done, let the pressure release completely surpassing 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 succulent kambu koozh is ready to relish.
