Kambu / Bajra Koozh Or Pearl Millet Porridge
Koozh is the Tamil name for a porridge made from millet. It is commonly sold by street vendors in Tamil Nadu. It is eaten as breakfast or lunch in many places of Tamilnadu. Koozh is a semi solid food, which liquefied before consumption. It is served with side dishes like green chilies, raw onions and pickles. Mostly it is prepared in during the month of Aadi (which falls between the mid of July till the mid of August) in TamilNadu and also served to the public during Aadi month in the amman temples all over TamilNadu. This is one of the traditional and authentic dish of Tamilians from the ancient period. Also in villages people consume this for lunch with Dry fish curry or Dry fish Stir-Fry. But from my personal I was wondered when I saw, my kids having this koozh happily. Koozh can be prepared in two different versions: Salt and tangy version: It is liquefied using buttermilk and salt. Sweet: It is liquefied by boiling with milk at the last stage and later mixed with sugar. Health Benefits: Kambu/Pearl Millet/Bajra is high in proteins and has a good balance of amino acids. It is a better source of iron than other grains and ensures a good count of hemoglobin. Due its high fibre content, it helps a lot in weight loss and reduces cholesterol. It is also a powerful in controlling diabetes. Check out my Ragi Koozh / Finger Millet Porridge (Salt Version). Check out my views regarding AADI MONTH. Let me share the first version â€“ Salt and Tangy Kambu Koozh firstâ€¦
- Kambu / Bajra / Pearl Millet â€“ Â½ cup
- Raw rice â€“ 1 tbsp
- Thick Buttermilk â€“ Â½ cup
- Dry roast the kambu/bajra/pearl millet along with raw rice for few mins or until the rice starts to double in size.
- Remove it to a plate, bring it to room temperature.
- Blend the roasted grains together in a blender to a fine powder for 5 mins.
- Sieve the flour in a bowl or paper.
- Again transfer the leftover solid pieces to the blender and continue blending. Sieve the flour in a bowl or paper.
- Take 3 tbsps of grounded flour in a heavy bottomed vessel, pour in a litre of water and keep in medium flame.
- Keep on stirring every now and then, else lumps would be formed.
- It starts thickening in 15 mins, continue stirring until it becomes thick and appear glazzy.
- Remove from fire and transfer it to a bowl and bring it to room temperature.
- Pour in the buttermilk along with required amount of salt and mix them well.
- Serve with green chilies, onion and koozh vadam or Dry fish curry. I have accompanied with green chilies.
Note: Store the rest of the ground powder in an airtight box or container for later use.