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You are here: Home / Kongunadu Recipes / Kambu Koozh | Bajra Porridge | கம்பங்கூழ்

Kambu Koozh | Bajra Porridge | கம்பங்கூழ்

April 5, 2012 By Sangeetha Priya 8 Comments

kambu koozh video recipe
kambu koozh
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 the
traditional procedure (my grandma’s way) of, making balls from the cooked Bajri/kambu Sadham. I do follow it still and posted the same in the video tutorial. After making Urundai/balls do immerse in water, cover and store it room temperature overnight, the very next day morning drink that water alone which is good for stomach/ulcer… OR else mix that cooked millet with water and buttermilk and make a srumptious drink/porridge. This is such a healthy and filling 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
Kambu Koozh Bajra Porridge | கம்பங்கூழ் Kambang Kool

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
  1. 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.
  2. 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

Kambu koozh

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 🙂

 

Kambu Koozh Bajra Porridge | கம்பங்கூழ் Kambang Kool

Full Video Tutorial

Printable Version

Print
Kambu Koozh Bajra Porridge
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 porridg
Instructions
  1. Clean, Rinse and powder (only if you have the whole bajri) the kambu (Bajri) in mixie to a coarse texture.
  2. Add 2 1/2 Cups of water to the powder and cook in medium flame.
  3. If using pressure cooker (refer video) then keep in low/sim for 4 whistles after the first whistle.
  4. Add more water to the cooked kambu sadam (keep in room temp overnight).
  5. Morning mix well without lumps, add buttermilk and salt.
  6. 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)...
  7. Otherwise serve chill with raw Shallot/Moor Milagai/Mavadu or any other vathals.
Ingredients for the Puli Kadupan / Spicy Raw Chutney
  1. Small Lemon Size soaked Tamarind + Red Chilis - 4- 5 Numbers
  2. Shallot or Chinna Vengayam - 2-3 Numbers
  3. Salt - As Needed
Method
  1. First grind the soaked red chilis and tamarind to fine paste. Later add shallots and salt, blend all to gether.
Recipe 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.

kambu koozh video recipe
Print
Kambu Koozh Bajra Porridge
Prep Time
5 mins
Cook Time
20 mins
 
Course: Breakfast, Drinks
Cuisine: Indian
Author: Sangeetha Priya
Ingredients
  • 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
Instructions
  1. Clean, Rinse and powder (only if you have the whole bajrthe kambu (Bajrin mixie to a coarse texture.
  2. Add 2 1/2 Cups of water to the powder and cook in medium flame.
  3. If using pressure cooker (refer videthen keep in low/sim for 4 whistles after the first whistle.
  4. Add more water to the cooked kambu sadam (keep in room temp overnight).
  5. Morning mix well without lumps, add buttermilk and salt.
  6. 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)…
  7. Otherwise serve chill with raw Shallot/Moor Milagai/Mavadu or any other vathals.
Recipe Notes
  1. 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.
  2. Peanut chutney is the best combo to go with hot kambu sadham, however for making porridge follow the above procedure.
Kambu koozh

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Filed Under: Kongunadu Recipes, Traditional Kongu Foods, Video Recipes Tagged With: Bajra Drink, Bajri Koolu, Diabetics Corner, First appeared in Nitha Kitchen, Healthy Pearl Millet Porridge and tips to cook them perfectly, Healthy Recipes, how to cook store bought kambu, how to make porridge with bajra millet, Kambang Kool, Kambang Kool Samayal Kurippu, kambu pearl millet recipes, Kambu Recipes, kambu sadam recipe, kambu sadham seivathu eppadi, Millet Recipes, Pressure Cooker Recipes, puli kadupan, satham with whole grain kambu, side dishes for kool, Tamilar palangala unavu, Traditional Kongu Foods, கம்பங் கூழ்

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Reader Interactions

Comments

  1. Babitha costa

    April 1, 2014 at 3:18 am

    suitable for summer,will try

    Reply
  2. Jaleela Kamal

    March 31, 2014 at 5:33 pm

    Healthy recipe

    Reply
  3. Archana Potdar

    March 31, 2014 at 3:06 pm

    Wow this sounds tasty and simple thanks. Bookmarking it

    Reply
  4. Tamilmani Marichetty

    July 31, 2013 at 11:36 am

    Can we not consume it immediately after cooking like any other food…

    Reply
    • sangeethapriya

      July 31, 2013 at 1:07 pm

      Sir you cam consume kambu sadhama as it is with chutney/kulambu varieties for porridge the above procedure works…

      Reply
    • Tamilmani Marichetty

      August 1, 2013 at 6:23 am

      Thank you madam.

      Reply
  5. Aruna Manikandan

    May 1, 2013 at 8:14 am

    wow…
    healthy and delicious recipe dear…
    thx. for sharing 🙂

    Reply

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