PEARL MILLET PORRIDGE

Name: Pearl Millet Porridge/ Kambu Koozh
Prep time: 1440 min
Cook time: 30 min
Ingredients: 1 Cup Pearl Millet/ Bajra; 4 Cups Water; Salt

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Pearl Millet Porridge/ Kambu Koozh

Pearl Millet/ Bajra porridge is known as Kambu Koozh in Tamil. Bajra has been cultivated in India since pre-historic times. It is rich in starch, fiber and protein content which inturn gives more energy to our body while keeping appetite at check.

Bajra porridge/ Kambu koozh is a traditional recipe from rural TamilNadu, where it is consumed as breakfast. Since it's mixed with curd or buttermilk, it serves as a natural coolant and keeps our body well hydrated. Also it is easy to digest and helps with acidity problems.

Bajra porridge is a long forgotten recipe which has gained its importance only during recent times. It is even surprising to hear this porridge being served at high end restaurants with a big price.!

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Prep Time 1 d

Cook Time 30 mins

Course Appetizer, Breakfast, Drinks

Servings 4 people

Ingredients

1 Cup Pearl Millet/ Bajra
4 Cups Water
Salt

Instructions

Wash and soak pearl millet/ bajra overnight.
Drain water and transfer bajra to a mixie.
Grind it coarsely without any water. Just give a pulse or two.
In a heavy bottomed pan, add 4 cups water and let it boil.
When it boils, transfer the grinded bajra and salt to the water.
Stir it continuously in medium flame till it thickens.
This will take nearly 20-30 min. A nice aroma of cooked bajra arouses and it becomes thick enough. Switch off and let it cool down. This mix can be stored in refrigerator for a week and be used as needed for mixing the porridge.

For making porridge

Porridge tends to thicken when cooled. Take 2 tbsp bajra in a bowl
Add 1 cup curd or buttermilk to it.
Mix it properly without any lumps. If required add some salt too.
Porridge is ready. Increase or decrease curd/buttermilk content based on your preference. Enjoy it as such or with pickle/ crackers/ onion

Tags: kambu koozh, millets, pearl millet, porridge

CHICKPEA / WHITE CHANA SUNDAL

RAGI IDLI/ DOSA

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,