Kambu is known as bajra in Hindi and pearl millet in English, which has lot of nutritional value in it. Kambu or pearl millet is high in protein as compared to other millets. It is rich in folate, potassium, magnesium, copper, zinc and vitamin E and B-complex. It is rich in calcium and iron too. Bajra helps maintain cardiovascular health and helps reduce acidity problems.This kambu koozh is known to cool the body, so it is considered a perfect drink during summer.
Serves 3 to 4 people
Serves 3 to 4 people
- 1/2 cup - Kambu / bajra / pearl millet
- 2 tbsp - Raw rice
- 4 to 5 tbsp - Curd / yogurt
- 5 cups - Water (approximately)
- Salt to taste
- 1 or 2 tbsp - Curd
- 1 or 2 cups - Water (or add as needed)
- Salt if required
- Wash and soak kambu / pearl millet for overnight and drain water completely using strainer. Spread them in a paper towel or cotton cloth( as shown in the picture) and let them dry for 10 to 15 mins (do not over dry). Grind them to a coarse powder using mixer grinder, set aside.
- Transfer ground kambu / pearl millet to a mixing bowl, add curd and mix well together like a paste. Set it aside.
- Meanwhile boil 5 cups of water (or add as needed) in a wide vessel. Once water is vigorously hot, take 1/2 cup of hot water from vessel to a bowl and reserve it for later use. Add washed raw rice along with little salt to the boiling water, cook until rice is well cooked.
- Now add kambu paste/ pearl millet paste and mix well so that no lumps are found. Cook the mixture in the medium flame for about 20 mins or until it is well cooked. Make sure that you stir continuously to avoid burning. If you think you need little more water for kambu to cook, then use required water that we reserved for later use.
- In 20 mins it will become thick batter consistency. In order to check whether it is done or not, dip your finger in a cold water and touch the batter, it should not stick in your fingers. Switch off the flame and allow them to cool completely.
- For making koozh, take enough kambu dough and add 1 or 2 tbsp of curd, required water (approximately 1 or 2 cups) and salt if needed. Mix well without any lumps and serve with either pearl onion or sambar onion, mor milagai, pickle and even with jaggery.
- Do not grind kambu into very fine powder, it should be slightly coarse powder.
- Cook koozh / porridge over medium or low flame and also stir continuously to avoid burning.
- Reserve some hot water before adding raw rice, which helps you when you need extra water for cooking kambu.
- You can keep kambu dough in the refrigerator for 2-3 days and use it when needed.