kamban koozh (withkambu/pearlmillet/bajra instant powder)

It’s a real challenge to cope up with scorching summer heat waves . Usually the severity will begin little later but this time it’s too much of heat here that we are experiencing now itself. Any way we have to continue with our chores. We can’t just stop everything and sit idle inside our houses. In Tamil Nadu the Amman festivals(goddess) celebrated are really grand. But there must be a reason behind this festivity. The reason may be complex but its natural and inevitable kind of celebrations that I really adore and enjoy. The main part of the festivity is the “koozh”(summer drink)that is must served drink here. I have already shared the “Ragi koozh” or aadi koozh” recipe and this summer its yet another summer cooler drink. Something very similar to ragi koozh! its kamban koozh /kambu koozh. Kambu by itself is a perfect millet with excellent cooling properties that’s the reason kambu as a “koozh” is consumed during these summer months to cool our body. Its very effective filling drink. Usually they soak the millet grind and make it. Additionally fermented balls of kambu is finally mixed up with buttermilk but to make the job easy I have made an instant powder so that we can make whenever necessary.Even with this powder you can ferment the cooked batter and mix up with buttermilk the next day.I love to add onions and greenchillies to mix up with this koozh and have it chilled.

kamban koozh  (kambu/pearlmillet/bajra instant powder)

INGREDIENTS:

For making kambu powder:

Kambu/pearlmillet/bajra – 1 cup
Raw rice – 2-3 tbsp

For koozh/porridge:

Water – 200 ml or 1 cup
Kambu powder – 2-3 tbsp
Salt to taste,buttermilk as needed
Some chopped onions and green chillies(optional)

METHOD:

For making kambu powder:

DRY ROAST KAMBU

THEN RICE

MIX AND COOL

POWDER

1.Dry roast kambu and rice separately(nice aroma should come).
2.Then cool it and make a powder.
3.You can store it in an airtight container.

For koozh/porridge:

ADD POWDER AND SALT TO WATER

MIX WITHOUT LUMPS AND BOIL

WHEN IT IS THICK SWITCH OFF

COOL AND ADD BUTTERMILK

ADD ONIONS AND CHILLIES AND SERVE

1.Take water in a vessel add kambu powder and needed salt and bring it to boil.
2.Keep on stirring till the koozh becomes thick and cooked.
3.Switch off and let it cool.
4.Add needed butter milk and beat well(consistency is your choice).
5.If you like add onions and chillies.
6.Refrigerate for some time and have it.

Other millet recipes:

kambu kolukattai

Thengai paal kozhukattai