Whenever we have spicy foods, I prepare this Kambu Koozh Bajra Porridge கம்பங்கூழ் along with that which is very good for health, keeps the body cool. Certainly you guys need for summer or if you like to have it anytime like us :). Some people still follow a ancient procedure i.e After cooking the Bajri/Kambu make balls out of it and immerse in water, cover and store it room temperature overnight, very next day morning they drink that water alone which is good for stomach/ulcer…This is such a healthy porridge and much needed drink to start the day.

Ingredients

Whole Kambu (Bajra Bajri Millet) or Coarsely Broken – 1 Cup
Butter Milk – 1 Cup or as needed

Salt and Water – As Required
Few Chopped Pearl Onion/Shallot and Fried Vathals – To go with porridge

How to make Kambu Koozh

Clean, Rinse and powder (only if you have the whole bajri) the kambu (Bajri) in mixie to a coarse texture.
Add 2 1/2 Cups of water to the powder and cook in medium flame.
If using pressure cooker (refer video) then keep in low/sim for 4 whistles after the first whistle.

Add more water to the cooked kambu sadam (keep in room temp overnight).
Morning mix well without lumps, add buttermilk and salt.
My grandma makes Puli Kadupan which goes very well with this porridge (refer video), its a mix of tamarind, red chili, shallot (china vengayam) and salt, just grind all together(raw)…
Otherwise serve chill with raw Shallot/Moor Milagai/Mavadu or any other vathals.

Notes

The Bajri bought here is big in size so I powdered it, If you like to have it whole soak bajri for few hours and pressure cook it for 4-5 whistles with 1:1 ratio.
Peanut chutney is the best combo to go with hot kambu sadham, however for making porridge follow the above procedure.

Ingredients for the Puli Kadupan / Raw Tamarind Chutney

Small Lemon Size soaked Tamarind + Red Chilis – 4- 5 Numbers

Shallot or Chinna Vengayam – 2-3 Numbers

Salt – As Needed

Method

First grind the soaked red chili’s and tamarind to fine paste. Later add shallots and salt, blend all together (refer chutney in below picture).

I have updated the post with more recent pictures 🙂

Full Video Tutorial

https://youtu.be/Lvbw9z7PcXM

Kambu Koozh Bajra Porridge | கம்பங்கூழ் | Kambang Kool Recipe (https://youtu.be/Lvbw9z7PcXM)

Printable Version

Kambu Koozh Bajra Porridge

Whole Kambu (Bajra Bajri Millet or Coarsely Broken – 1 Cup)
Butter Milk – 1 Cup or as needed
Salt and Water – As Required
Few Chopped Pearl Onion/Shallot and Fried Vathals – To go with porridg

Clean, Rinse and powder (only if you have the whole bajri) the kambu (Bajri) in mixie to a coarse texture.
Add 2 1/2 Cups of water to the powder and cook in medium flame.
If using pressure cooker (refer video) then keep in low/sim for 4 whistles after the first whistle.
Add more water to the cooked kambu sadam (keep in room temp overnight).
Morning mix well without lumps, add buttermilk and salt.
My grandma makes Puli Kadupan which goes very well with this porridge (refer video), its a mix of tamarind, red chili, shallot (china vengayam) and salt, just grind all together(raw)…
Otherwise serve chill with raw Shallot/Moor Milagai/Mavadu or any other vathals.

Ingredients for the Puli Kadupan / Spicy Raw Chutney

Small Lemon Size soaked Tamarind + Red Chilis – 4- 5 Numbers
Shallot or Chinna Vengayam – 2-3 Numbers
Salt – As Needed

Method

First grind the soaked red chilis and tamarind to fine paste. Later add shallots and salt, blend all to gether.

The Bajri bought here is big in size so I powdered it, If you like to have it whole soak bajri for few hours and pressure cook it for 4-5 whistles with 1:1 ratio. Peanut chutney is the best combo to go with hot kambu sadham, however for making porridge follow the above procedure.

Kambu Koozh Bajra Porridge

Whole Kambu (Bajra Bajri Milleor Coarsely Broken – 1 Cup
Butter Milk – 1 Cup or as needed
alt and Water – As Required
Few Chopped Pearl Onion/Shallot and Fried Vathals – To go with porridge

Clean, Rinse and powder (only if you have the whole bajrthe kambu (Bajrin mixie to a coarse texture.
Add 2 1/2 Cups of water to the powder and cook in medium flame.
If using pressure cooker (refer videthen keep in low/sim for 4 whistles after the first whistle.
Add more water to the cooked kambu sadam (keep in room temp overnight).
Morning mix well without lumps, add buttermilk and salt.
My grandma makes Puli Kadupan which goes very well with this porridge (refer video), its a mix of tamarind, red chili, shallot (china vengayaand salt, just grind all together(raw)…
Otherwise serve chill with raw Shallot/Moor Milagai/Mavadu or any other vathals.

The Bajri bought here is big in size so I powdered it, If you like to have it whole soak bajri for few hours and pressure cook it for 4-5 whistles with 1:1 ratio.
Peanut chutney is the best combo to go with hot kambu sadham, however for making porridge follow the above procedure.