CONVENTIONAL METHOD - KAMBU/ KAMBANG KOOZH, PEARL MILLET PORRIDGE, BAJRA KOOZH.
Kambang Koozh is a word that I hear it often in my childhood days. My grandparents love to have millets for their meals. Millets? Millet is an excellent source of protein and fiber. Our grandparents know about millets than we do. We are in a situation to hear about millets for our healthy life and to skip the medical appointments. I got to know about the nutritious facts of millets from my mom. Regular consumption of millets helps to protect against breast cancer in pre-menopausal women. Seven of millets are there, one among is Kambu/Bajira/Pearl millet.
Kambu is an important food in the Indian state of Tamil Nadu. Pearl millet is an easily digestible one than wheat. People consume it for hot summer months of every year from March through May. In my home, we normally make Kambang Koozh /Pearl millet porridge in summer days. Pearl millet is a rich source of phosphorus. Consumption of pearl millets regularly helps to prevent gallstones in women. it minimizes the risk of type 2 diabetes.
I learned of making Kambang Koozh from my mom. it's my grandmother's Valliammal Bagavathi recipe. Here I explain the conventional method of making Kammang Koozh. it takes time, yet delicious to have. Time isn't a matter of making healthy food in a proper way. I feel blessed to know about this recipe. Learning and sharing is real happiness!!
Come, I will share with you all how to make Kammang Koozh, Kambu Koozh, Bajra Koozh, Pearl millet porridge in a conventional method.
Serving Kambu Koozh with shallots, green chili, and moor milagai is a satisfying dish!!
Cuisine:
Indian-TamilNadu
Course:
Millets-Porridge
Ingredients:
- Kambu/Pearl millet/Bajra- 1 ½ cup.
- Water-12 cups (1:4 ratios).
- Curd, Salt req.
Instructions:
- Take the Kambu/pearl millet clean
and soak it well with water for 4 hours.
· (It is optional: take a clean white
cloth, add soaked Kambu in it, gather the
cloth ends, and knot it. Keep it aside for 5- 6 hours. Now you will see the sprouted pearl millet. You
can have it as itself. It has rich in protein and fiber; it is good for pregnant
women and for lactating mothers. You can also use the sprouted pearl millet for
making Koozh).
- Take a blender. Add the soaked 1 ½ cup Kambu, 1 cup water, salt, blend it into a coarse paste. Leave it aside 3 hours for fermentation.
- Heat a pot add 12 cups of water (1:4 ratio), bring it to boil. Remove 2 cups of water and add the fermented Kambu, and stir continuously to avoid sticking at the bottom.
- Stir well, the Koozh becomes thick
in consistency, now add the remaining 2 cups of water, salt and cook well. Turn
off the flame and cover it with a lid and keep it aside overnight for
fermentation. (Note: During winter, the fermentation process takes more time, so, you can add
cooked rice water or ½ cup curd or fist of mashed cooked rice in it for quick fermentation).
- The next day morning the Koozh is in Halwa consistency and it would have nicely fermented.
- Add curd with water, salt to grounded Koozh, stir it well, and serve it with shallots, green chili, moor milagai.
Step 3: You will see the air bubbles. mix well. now it is ready for cooking.
Step 5:Add the fermented Kambu, and stir continuously to avoid sticking at the bottom,
Step 6:Stir well, the Koozh becomes thick in consistency, now add the remaining 2 cups of water, salt, and cook well.
Step 7: Once the Koozh becomes thicker, turn off the stove. cover it with a lid and keep it aside overnight for fermentation.
Note: During winter, the fermentation process takes more time, so, you can add cooked rice water or ½ cup curd or fist of mashed cooked rice in it for quick fermentation
Step 8: The next day morning the Koozh is in Halwa consistency and it would have nicely fermented.
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