Raw Kambu Recipes
Kambu Kali, a healthy savory balls made from the pearl millets. Pearl millets has lot of micronutrients and it's very good for your health. Since we didn't eat this millets while grew up, it's really hard to include pearl millet in our diet. More over pearl millet is an acquired taste, definitely you need patience to get used to the taste especially when you have it as it is like kambu kali or kambu soru. If you're new to this millets and want to include in our diet, i highly recommend to start off with kambu dosa or khichdi, later slowly you can include this kali, koozh/kanji when you develop a taste for Pearl millet.
Unlike other millets, kambu takes very long to get cook, so it's highly recommend to soak the millet for few hours before cooking. Here in the recipe, i have pulse the soaked millet in mixie for few mins but i have seen lot of recipes where the millet(kambu) is cooked without any grinding. So it's really up to you, it can be cooked with or without grinding the millet into coarse powder. Now let's check out the recipe !!!
Soak the kambu for atleast 4 hrs or overnight, drain the water from it and put it into the blender/mixie jar.Pulse it few times, till they become coarse powder. Heat the water in the pressure cooker and bring into boil.Add the coarse kambu & salt and mix it well. Put the lid & whistle on and cook it for 3 whistle in medium flame.Once the pressure is released from the pressure cooker automatically, open the lid and mix it well with ladle, at this stage, it would be watery, but don't worry, let it covered and set aside to cool.Once it cooled, it become a thick mass, again give a good mix, wet your hands and take a portion of cooked millet and roll into a smooth ball. Do the same for the remaining.Healthy Kambu Kali is ready. Serve it with raw pearl onions & pickle or with your favorite curry. I have included few peanut chiki as dessert :-)Healthy & tasty Summer special Kambu Koozh recipe with detailed step by step pictures. Healthy Pearl Millet Gruel video recipe, easy kambu koozhu video recipe – perfect summer special healthy breakfast option!
Kambu Kuzhi Paniyaram [pearl Millet Steamed Dumplings] Recipe By Archana Al
Kambu Koozh is a gruel made with pearl millets and is a delicious & healthy recipe that is typically served as a breakfast or quick meal. The gruel or koozhu is made ahead of time and is fermented overnight at room temperature, before being served. It is one of the age old and traditional recipes that is super healthy and slowly is being forgotten in our busy day to day lives.
Kambu Koozhu can be made all through the year but is best during summer months to quench the thirst, provide all the required nutrients and minerals. Especially when the days are hot, this koozhu should be served with buttermilk and shallots, to act as a natural coolant.
Kambu, pearl millet is a rich source of iron and has almost 8 times more iron than rice. It is rich in fibre and protein, also loaded with many vitamins and minerals. As it is rich in potassium, it helps regular the high blood pressure. As it is non-glutenous it can be easily consumed by people with gluten-allergy and celiac disease. It is also therapeutic for people with stomach ulcers as it helps regulate the acidity. It is also rich in anti-oxidants.
Kambu Koozh Recipe Sharmis Passions
Kambu also known as Pearl Millet is the key ingredient in this koozh/gruel recipe. You can use either broken or whole kambu. The cooking time varies between the broken and whole millet, with the latter taking more time to cook. So I have used whole kambu but ground it into a coarse paste to fasten the cooking process.
Buttermilk is added to the cooked, fermented pearl millets, to add to the taste and also to neutralize the otherwise heat inducing nature of the millets. You can add as much as buttermilk as needed, depending on the taste preferences. I used thick buttermilk as my koozh/gruel was watery.
Shallots & Green Chillies are optional but usually added finely chopped directly into the koozhu. Alternatively, it can be also be kept on the side.
Keeping Cool This Summer With Kambu Koozhu
Wash the pearl millet multiple times until the water runs clear and make sure there are no other impurities or dirt. Soaking them in water makes it easier to grind into a coarse mixture.
You can use an earthen pot/pan to cook the millets as the heat is transferred quickly aiding the cooking process. This open pan method of cooking also imparts an unique taste to the koozhu.
If you do not have an earthen pot, you can use pressure cooker with the same quantity of millet to water ratio 1:4 and cook for 5-6 whistles on low medium flame.
Kambu Sadam Recipe, South Indian Main Course Recipe
The millet balls are kept immersed in water, to allow the fermentation process at room temperature. The water turns slightly sour/tangy after fermenting overnight. The longer it ferments, the sourer it gets. You can replace half of it with regular water too.
The millets can be cooked in a pressure cooker for 5-6 whistles on low medium flame with the same quantity of water.
After making the balls from cooked pearl millet, it is optional to ferment it. The koozh/gruel can be made after 2-3 hours also.
Homegrown Pearl Millet Sprouts Salad
To make kambu kali, do not soak the millet balls in water and serve it directly with your favorite side dish or pickle.
Kambu Koozhu is best stored in an earthen pot until it is ready to be served. Earthen pot or Mann Paanai keeps it cool during the hot summer months and it makes for a filling, healthy breakfast. It is served with finely chopped shallots, green chillies placed on top or mixed into the koozh/gruel. It can also be served with any pickle, sun dried curd chillies, fryums and more shallots & green chillies on the side. The cooked pearl millet balls or kambu kali soaked in water can be stored at room temperature for upto a day. For increased shelf life, it can be stored in fridge for upto a week, just replacing the water at regular intervals.
In a mixing bowl add ½ cup kambu/pearl millet. Add enough water and wash it until it runs clear. Soak it in enough water for 10 minutes.
Kambu Saadham & Kambu Koolz
Remove the lid and continue to cook it in the open pot until it starts to thicken. Keep stirring to ensure it doesn’t stick or burn at the bottom.
Serve immediately with more shallots, green chillies on the side. Pickles, sun dried curd chillies, fryums can be also served on the side.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Kamban Koozhu| Bajra Porridge
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Kambu / Pearl Millet Dosa Mix
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