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Kambu koozh (Pearl millet porridge or Bajra Porridge) is a refreshing, healthy drink for a hot summer. Pearl millet is one of the most healthy millet variety. It has a balanced nutrition of protein, fiber and starch which makes this millet wholesome and healthy. We can make many different recipes using pearl millet.This koozh (Porridge) is one of the best recipe using Bajra. A filling and cool drink for a nice morning. Since the nutrition is very high in this pearl millet, its recommended to have this koozh for breakfast or for lunch so we have more time to digest. Fermented porridge enhanced with sour curd along with green chili, ginger and cumin seeds incorporates a nice spicy taste to the porridge.

Usually shallots or finely chopped onions are added to the koozh while serving. We can also relish with fried Mor Milagai, manathalkali or sundakkai vathal or just with sour raw mango spiced with chili powder and salt. These accompaniments make this koozh even more interesting to consume. Choice of accompaniments are our choice. A simple shallot or green chili itself is enough too.

Table of Contents

Tips for making Kambu Koozh:

We can use Pearl millet as whole grain or like broken like sooji. Or we can also directly use the Pearl millet flour for this recipe.
If you use Pearl millet as whole grain or like broken like sooji, dry grind it to smooth powder and then cook in hot water.
The ratio of flour to water is 1:6. For 1 measure of pearl millet flour take 6 measures of water.
While cooking pearl millet flour in water, cook in medium flame for atleast 15 mins. If the mixture gets very thick in 7-10 mins, add more water and keep cooking for 15 mins to get rid off its raw smell.
We can also add mashed cooked rice or poha to speed up the fermentation process.

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Recipe Card for Kambu Koozh:

Method with Step by Step Pictures:

Take the pearl millet in a mixer and grind it to a little coarse powder. Measure the kambu flour. Take 5 measures of water in a sauce pan and add the kambu flour and mix well

Keep the flame in medium and stir continuously. Within 5 mintues, the koozh starts getting thicker. Stir continuously to avoid sticking to the bottom of the pan. When the koozh is thick, switch off the flame. Allow the koozh to come to room temperature. We can see the koozh gets further thickened. Now add cold water to the koozh and make it to a drinking consistency. It should be diluted nicely.
Cover the koozh vessel with a lid and keep it aside overnight for fermentation. Generally in hot weather, the koozh gets nicely fermented. If you stay abroad and during winter, fermentation process takes more time, so we can also add 1 fist full of mashed cooked rice to the koozh which helps the fermentation process to be quicker. But adding cooked rice is optional.