kambu koozh in pressure cooker / How To Make pearl millet porridge
kambu koozh in pressure cooker / How To Make pearl millet porridge
Lets see How To Make Kambu Koozh in pressure cooker in an easy way. Kambu is filled with so much of fibre and iron that it improves the haemoglobin level quiet well. Filled with maximum nutrients that you can’t imagine. Kambu soru that we make is all soaked in water and next day we can dilute it in butter milk and have it as kambu koozh. 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. After cooling make balls of kambu and soak in water. When needed required quantity of
cooked kambu is mixed up with buttermilk more water and salt depending upon the consistency you like you can have it. Best side dish for kambu koozh is chopped onion some green chillies even some pickles can be had some have appalam or a spicy chutney with garlic and chillies will also be the best. Check my another version of kambu koozh which is quite different from this recipe
kambu koozh in pressure cooker / How To Make pearl millet porridge
INGREDIENTS:
Pearl millet/kambu – 2 cups/ 200 gms (100gm cup)
Salt as per need
Water – 8 cups
METHOD:
1.Take necessary quantity of kambu wash and drain water completely.
2.Switch on the stove dry roast till nice aroma comes out with popping sound.
3.Let it cool and grind them coarsely and keep ready.
4.In a pressure cooker add 8 cups of water with ground powder stir in nicely.
5.Add needed salt switch on stove and keep on stirring till it thickens.
6.Now close the lid with weight leave for few whistles.
7. After pressure subsides open cooker stir in the porridge.
8. Test by touching with wet hands it should not stick to your fingers that’s the right consistency. It becomes shiny and glutenous.
9. Leave it to cool fully after that you will be able to make balls soak it in water.
10. Next day you can mix balls in butter milk with needed salt and have it with any side dish of you choice.
11. You can have it right away by mixing it with butter milk.
12. Best side dish for kambu koozh is chopped onion some green chillies even some pickles can be had, some have appalam or a spicy chutney with garlic and chillies will also be the best.
More recipes:
kambu kozhukattai /kambu kara pidi kozhukattai recipe
kamban koozh (withkambu/pearlmillet/bajrainstant powder)
easy way to make ragi mudde/ Ragi kali in pressure cooker
ragi biscuits in oven /ragi flour cookies (finger millet)
kambu koozh in pressure cooker / How To Make pearl millet porridge
Ingredients
- Pearl millet/kambu - 2 cups/ 200 gms (100gm cup)
- Salt as per need
- Water - 8 cups
Instructions
- Take necessary quantity of kambu wash and drain water completely.2.Switch on the stove dry roast till nice aroma come out with popping sound.3.Let it cool and grind them coarsely and keep ready.4.In a pressure cooker add 8 cups of water with this ground powder stir in nicely.5.Add needed salt switch on stove and keep on stirring till it thickens.6.Now close the lid with weight leave for few whistles.7.When pressure subsides open cooker stir in the porridge.8.Test by touching with wet hands it should not stick to your fingers that’s the right consistency. It becomes shiny and glutenous.9. Leave it to cool fully after that you will be able to make balls soak it in water.10. Next day you can mix balls in butter milk with needed salt and have it with any side dish of you choice.11. You can have it right away by mixing it with butter milk.12. Best side dish for kambu koozh is chopped onion some green chillies even some pickles can be had, some have appalam or a spicy chutney with garlic and chillies will also be the best.
Notes
- When touched with wet hands it should not stick to your fingers that’s the right consistency.
- When done it becomes shiny and glutenous.
- Given quantity of water will be perfect for making this kambu koozh.
- Don’t keep kambu koozh in water more than one day outside.
- You can keep in fridge and use whenever needed.
- Fermented kambu will not be that good if kept outside.