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.!
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
