
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.

- 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
Printable Version

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

- 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.

wow…
healthy and delicious recipe dear…
thx. for sharing 🙂
Can we not consume it immediately after cooking like any other food…
Sir you cam consume kambu sadhama as it is with chutney/kulambu varieties for porridge the above procedure works…
Thank you madam.
Wow this sounds tasty and simple thanks. Bookmarking it
Healthy recipe
suitable for summer,will try