Kambu Koozh

Ingredients

• - 1.5 cups pearl millet porridge
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

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. Add water: Mix kambu flour with 4 cups water in a pot. Stir until no lumps remain.
3. Add salt: Add 1.5 tsp salt. Mix well.
4. Cook stirring: Place on medium heat. Cook stirring continuously for 8-10 minutes until the mixture thickens to a smooth porridge consistency.
5. Switch to lowest heat: Once thick reduce to lowest heat. Keep stirring to prevent lumps.
6. Cook until glossy: Cook 5 more minutes until kambu koozh looks smooth and pulls away from the sides slightly.
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. Add shallots: Serve with finely sliced raw shallots — this is traditional and essential.
9. Add raw green chilli: Serve with finely chopped raw green chilli on the side.
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.