Ingredients

The following ingredients have 4 Servings
  • Pearl Millet (Kambu, Bajra) - 1/2 cup
  • Water - 1.5 cups
  • Buttermilk - 3/4 cup
  • Salt - 1/2 tsp
  • Topping
  • Peal Onions - few
  • Green Chili - 1

Instruction

  • Wash the pearl millet and let it soak in 1/2 cup of water for 10-15 minutes.
  • Grind this in the mixie coarsely. You can also make koozh with store bought kambu flour. However I prefer to grind the whole grains. This gives the final product some texture.
  • Add the remaining 1 cup water and cook it. You can use the pressure cooker or cook in open pot. This is called Kambam Choru or Kambu Sadam and can be had as a meal by itself with some pickle or curry. I usually make kambu choru for dinner and use the leftovers to make Kambam Koozh for breakfast the next morning.
  • Let the Kambu Sadam cool down. After it cools, make lemon sized balls and keep them soaked in some drinking water.
  • Let this rest in the water overnight or for at-least 2 hours. A slightly fermented taste makes it even more tastier.
  • When you are ready to use, dissolve the balls in the water. Whisk in the buttermilk and salt.