Kambu Koozh

Kambu Koozh

Kambu Koozh

Veg

Pearl millet (kambu) flour fermented overnight in water and set as a thick, cool porridge — traditionally eaten with raw shallots, green chillies, salt, and a pour of buttermilk. Kongunadu's most iconic summer food, drunk from earthen pots to beat the fierce Coimbatore-Erode heat, a tradition upheld at village festivals and roadside stands.

Cuisines

Kongunadu Madras Andhra

Best for

Breakfast Lunch

Recipe

Prep: 10 min Cook: 25 min Total: 35 min 2-3 servings

Ingredients

Pearl Millet 1 cup Pearl Millet
water 4 cups Water
Yogurt 1 cup Yogurt
Onion 1 small Onion , finely chopped
Chili 1 small Chili , green, finely chopped
salt — Salt , to taste
Cilantro 1 handful Cilantro , chopped

Instructions

  1. 1 Wash the kambu thoroughly under running water.
  2. 2 In a pot, add the kambu and 4 cups of water. Bring to a boil.
  3. 3 Reduce the heat to low and let it simmer until the kambu is cooked and soft, about 20-25 minutes.
  4. 4 Once cooked, let it cool completely.
  5. 5 In a separate bowl, whisk the curd until smooth.
  6. 6 Add the cooled kambu to the curd and mix well.
  7. 7 Add the chopped onion, green chili, and salt to the mixture.
  8. 8 Mix everything thoroughly until well combined.
  9. 9 Garnish with chopped coriander leaves before serving.

Tips

For a richer flavor, you can add a tempering of mustard seeds and curry leaves in a little oil before mixing with the curd.