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.