Kambu Kuze Recipe Sharmis Passion –

Kambu Kuz is a healthy porridge made using whole millet, buttermilk and other ingredients. Kambu Kuzu is a healthy snack and also provides a natural coolant to the body. Kambu Kool is eaten as food with raw onion, pickle, mor milagai, papad. Learn how to make Kambu Kooz with step by step pictures.

Summers have started and I am already seeing Kambu Kooz stalls on the streets. In street stalls, kambu kuze is usually stored in large earthen pots that are natural coolants. It is very easy to make Kambu Kuze at home. Try it and enjoy the health benefits!

About Kambu Kooz

The traditional way of cooking kambu is to cook it in a vessel with a thick bottom, but for this we have to make the child sit and it also takes a lot of time. I have tried the open pot method and found that cooking in an earthen pot cooks food faster.

I like it with Milagai Vathal and my husband likes it with raw onions. Although I don’t make all the side dishes shown in the picture, I wanted to show the accompaniments with the Kambu Kuze so clicked with all of these and definitely enjoyed them.

Some foods are best to consume in summers to keep the body cool and fresh and this Kambu Kooz is one of them. I purchased and stored Kambu about 4 months ago.

I had a few recipes of kambu/bajra/millet in my mind, but somehow cooking with millet got delayed and the pack remained untouched. Finally one day came or I should say wazha elaai plate inspired me and I made Kambu Kooz last month and clicked it.

After that it became a regular for breakfast and we love it…it’s so refreshing! When hubby said that even in street shops most of the side dishes are the same as the ones I have presented for clicking, I was very happy….yay!! So I have judged right?!!! check for neeragram Which I posted last summer.

Kambu is rich in fiber and makes a complete meal… so you can skip the rice for lunch and make a spread. Kambu is believed to generate heat so buttermilk compensates for it and makes it the best body coolant for summers.

kambu kooz video

Cambu Kooz Ingredients

• Millet – Choose to use whole millet or broken millet.
• Water – Use regular drinking water to cook millet or kambu.
• buttermilk – Use thick or thin buttermilk as per your choice.
• Salt – Salt is added for taste.

similar recipe

How to make Kambu Kooz step by step

pressure cooker method

1.I used broken kambu so used it as is. Wash the kambu thoroughly and put it in a pressure cooker, add water and pressure cook on low medium flame for 3-4 whistles.

2. Once the pressure is released, open and turn on the flame. Keep stirring it until it becomes thick enough to be rolled into a ball. Let it cool for a few minutes, then roll them into balls as shown.

2. Place the kambu balls in a bowl of water until they sink. Leave it for an hour (you can even keep it in the fridge overnight), you can refrigerate it. Then mix it well. For this I used my whisk.

3. Mix well without any lumps, then finally add buttermilk, necessary salt and stir vigorously.

Serve with raw onion or vadam or pickle of your choice.

method of opening utensils

1.This time I used whole kambu. Wash thoroughly, then drain the water and dry it completely for a few minutes, then put it in a mixer jar and grind it coarsely.

3. In an earthen pot (you can use any pot but earthen pots usually cook faster) measure and add the flour. Take measurements and add water accordingly. Cook on low medium flame.

4. Keep mixing with a ladle to avoid lumps. It will thicken, it will take at least 15 minutes.

5. Switch off and cool completely. Then make big balls and add water to it. Leave it at room temperature overnight or just a few hours is enough.

6. Then open and mix well without adding any lumps.

7.Add salt and buttermilk. While taking butter, I used home-made buttermilk, so it was a little thick and creamy. Mix well and serve chilled. Adjust with water if you want it to be more liquid.

enjoy!

Expert Tips

• My friend told me that we can make cooked kambu balls and keep it in the fridge the night before. And in the morning you can serve it by mixing it with buttermilk. I think this is also the traditional method which allows the millet to ferment and it also gives a slightly spicy taste.
• I am not sure whether broken millet is available at all stores or not, you can grind it in a mixer. Actually when the sales guy explained to me that broken millet is easy to cook I bought the whole kambu pack, so went for it.
• I have also seen readymade millet powder, but I recommend using millet.
  You can also use cold buttermilk.
  It usually thickens after cooling, so adjust accordingly.
  You can also cook the kambu in a thick bottomed vessel, keep stirring in between, once the rice is cooked it will absorb all the water and when it becomes thick like a ball then turn it off. But it is time consuming so I usually use the pressure cooker method.
• Dilute the drink a little so that it becomes drinkable. But if you like it in the form of porridge then make it enough to eat by the spoonful.
• Kambu Sadam has to be stopped by simply making balls and serving it with Kuzhambu.

serving and storage

Serve it with pickle, vadam, raw onion and mor milagai.

If you have any further questions about this Cambu Cousins ​​Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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