Kambu Koozh/Kanji, a healthy porridge made from the pearl millet. Kambu is one of the healthy millets and it has lot of micro nutrients in it, but it's been considered as poor man food in Tamilnadu. In our society, we had this illusion in our mind, if any food item is cheap or less in price than we thought that it doesn't have much nutrients in it. But in reality, it's totally opposite.
All the simple whole foods are always less in price and have more nutrients than the processed food and we should include them more than the processed food for a balanced diet.
Though i have been cooking millets regularly at home, i haven't shared many recipes here in the blog, so i have chosen "Whole Grain" as theme for the second week in this Mega BM to push myself to cook & click more millets recipe and share here. Yep, for the whole week, it's gonna be only millet recipe
Now comes to pearl millet, i have known from many article, that the pearl millet is extensively used in Gujarat & Rajasthan state during winter days because of this millet heat generating properties.
But it's total contradict to what we believe in Tamilnadu, that this kambu/pearl millet kanji is considered as good to consume during summer days because of its cooling properties. May be fermenting the cooked millet change the properties of millet from heat to cool?? i don't know. If you guys know, let me know.
Procedure
Notes:
As i already mentioned in my kambu kali post, both the kali and koozh/kanji prepared from the pearl millet are an acquired taste. If you're making this for first time, start with this koozh, adding buttermilk into this koozh actually reduce the strong flavor of kambu.
Once you have developed the taste for kambu, then include kali in your diet. Having this koozh with butter milk is really soothing and gives you instant cooling effect on hot summer days . The kambu koozh can be prepared immediately after the kambu kali is cooled, but it's advisable to soak it overnight for that cooling effect. 
Kambu Koozh
Preparation Time : 8 hrs | Cooking Time : 20 mins | Serves : 4
Recipe Category: Millets | Recipe Cuisine: Indian
Recipe Category: Millets | Recipe Cuisine: Indian
Ingredients
Kambu/Pearl millet/Bajra - 1/2 cup
Water - 2 cups
Salt - to taste
Buttermilk - as needed
Kambu/Pearl millet/Bajra - 1/2 cup
Water - 2 cups
Salt - to taste
Buttermilk - as needed
Soak the kambu for atleast 4 hrs or overnight, drain the water from it and put it into the blender/mixie jar.
Pulse it few times, till they become coarse powder. Heat the water in the pressure cooker and bring into boil.
Add the grounded kambu and salt and mix it well. Put the lid & whistle on and cook it for 3 whistle in medium flame.
Once the pressure is released from the pressure cooker automatically, open the lid and mix it well with ladle, at this stage, it would be watery, but don't worry, let it covered and set aside to cool.
Once it cooled, again give a good mix, wet your hands and take a portion of cooked millet and roll into a smooth ball. Do the same for the remaining.
At this time, you can have them as kali with any kulambu as i did here and for the kanji, soak all the kambu kali in the water and let it set aside for overnight on counter top. No need to refrigerate.
On the next morning, take the needed kali in separate bowl along with enough soaked water and mix it well with your hands or whisk until it's smooth without any lumps.
Add the needed butter milk & salt, mix it well and it's ready to serve.
Serve with some raw pearl onions, green chili and pickle of your choice.
Related: How to make Kambu Dosai
Notes:
- After a day, still you have any leftover kali. You can keep the remaining in the refrigerator along with the soaked water.
- If you feel, that the soaked water has more tartness into it, it may happen if the room temperature is high. Take out the kali, discard the water and soak it in fresh water again and keep it in refrigerator.
That is awesome sandhiya am eagerly looking forward to your millet recipes this week. and Kamban koozhu is my favorite, looks so delicious and healthy meal by itself. I love having these with some chopped killi mukku manga , and keerai poriyal on side :D my mouth is watering seeing your gorgeous pics !!! This is such an nostalgic dish !! .. Wonderful preparation.. what a rocking recipe to start the theme with :)
ReplyDeleteYes, with manga, it would be delicious, Manjula. Thanks for your kind words.
DeleteThough this dish is one of my fav breakfast, its been a while i had it. What a complete healthy koozhu and your plating looks ultimate. Such a fabulous pictures Sandhiya.
ReplyDeleteThanks Priya.
DeleteOMG! This koozh looks awesome Snadhya. I guess millets are gaining some popularity now because of its health benefits. Kambu has a unique flavour and made into koozh it is so delicious.
ReplyDeleteThanks Gayathri
DeleteThe koozh looks very inviting. I made it jowar the other day and we loved the buttermilk. I feel that the fermentation makes the difference. Also buttermilk is a major coolant.
ReplyDeleteYes Harini, i guess so. I love your jowar kanji too.
DeleteWow this surely sounds like an lengthy process, though such a healthy one..very nicely presented..
ReplyDeleteYes, it's a lengthy process Valli :-), Thanks.
DeleteI do this with store bought kambu maavu. ;-) Kudos for taking the time and effort... Doing this from scratch is just wow... I totally agree about the so called poor man diet. Actually that's the healthy diet.
ReplyDeleteI'm yet to try with maavu , Vidhya :-) Thanks.
DeleteAge old and healthy recipes .. Though many of us almost forgot this healthy recipe you post it for the right time this summer..
ReplyDeleteThanks Sharmila
DeleteI have never heard of this recipe before..bajra is used extensively here but I have never heard of this kanji. it sounds like a real rustic drink and must be delicious and healthy.
ReplyDeleteThanks Vaishali.
DeleteThis is such a healthy dish! I love the way you have prepared it. The version I have posted is a bit different.You have presented the dish so well Sandhiya.
ReplyDeleteThanks PJ.
DeleteWow, such an interesting recipe with millet Sandhiya. From the very little knowledge I have of millets, soaking makes them easily digestible. Fermented foods are now a big trend becasue they have good bacteria for your gut. So, this traditional recipe covers all the points. I have to try this one some time soon.
ReplyDeleteThese are age old recipes that are quickly being forgotten. Thanks for writing a detailed post on how to make the kambu koozh from scratch. Food like these was what kept our ancestors healthy and disease free for a long time.
ReplyDeleteThese are gold!!! this used to be our breakfast in summer, my chithi used to prepare kali and koozh with ragi, we relish it totally! love how you have explained it so beautifully! Thanks for sharing such a traditional one!!!
ReplyDeleteThat’s an interesting way to serve pearl millet. As it’s healthy so all the efforts are worth trying.
ReplyDeleteThis recipe is new to me. Never had any overnight fermented drinks. As a Gujarati I include bajri in various dishes right from salads to khichdis. Will have to try this drink. It definitely would have loads of health benefits.
ReplyDeleteThis koozh is a long awaited on my to-do list. Although I want to make it , I simply forget it ! Coz I have never had it but now that I know the benefits, I shall remind myself to
ReplyDeleteMake it
Wow.. looks so finger licking recipe... so perfect and tasty.
ReplyDeleteThanks for the detailed recipe. We are not used to this kind of koozh recipes and would love to try it some time.
ReplyDelete