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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 day
Cook Time 30 minutes
Servings: 4 people
Course: Appetizer, Breakfast, Drinks
Ingredients Method

Ingredients
  

  • 1 Cup Pearl Millet/ Bajra
  • 4 Cups Water
  • Salt

Method
 

  1. Wash and soak pearl millet/ bajra overnight.
  2. Drain water and transfer bajra to a mixie.
  3. Grind it coarsely without any water. Just give a pulse or two.
  4. In a heavy bottomed pan, add 4 cups water and let it boil.
  5. When it boils, transfer the grinded bajra and salt to the water.
  6. Stir it continuously in medium flame till it thickens.
  7. 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
  1. Porridge tends to thicken when cooled. Take 2 tbsp bajra in a bowl
  2. Add 1 cup curd or buttermilk to it.
  3. Mix it properly without any lumps. If required add some salt too.
  4. Porridge is ready. Increase or decrease curd/buttermilk content based on your preference. Enjoy it as such or with pickle/ crackers/ onion