Kambu Koozh

Method

1. 1

   Measure kambu: Take 1 cup kambu (pearl millet / bajra) flour. This is the quick version — traditional kambu koozh uses cooked whole kambu soaked overnight.

2. 2

   Add water: Mix kambu flour with 4 cups water in a pot. Stir until no lumps remain.

3. 3

   Add salt: Add 1.5 tsp salt. Mix well.

4. 4

   Cook stirring: Place on medium heat. Cook stirring continuously for 8-10 minutes until the mixture thickens to a smooth porridge consistency.

5. 5

   Switch to lowest heat: Once thick reduce to lowest heat. Keep stirring to prevent lumps.

6. 6

   Cook until glossy: Cook 5 more minutes until kambu koozh looks smooth and pulls away from the sides slightly.

7. 7

   Add buttermilk option: Traditional kambu koozh is allowed to ferment overnight in buttermilk. Add 1 cup thin buttermilk and serve at room temperature.

8. 8

   Add shallots: Serve with finely sliced raw shallots — this is traditional and essential.

9. 9

   Add raw green chilli: Serve with finely chopped raw green chilli on the side.

10. 10

    Serve: Kambu koozh (pearl millet porridge) is a traditional Tamil Nadu summer cooling drink-food. Serve with raw shallots, green chilli and a pinch of salt.