Kambu kanji /pearl millet porridge /easy summer breakfast/drink
Ingredients
- Kambu /pearl millet - 1 cup
(After making powder-100 gms)
Mixture of pepper,cumin
&coriander seeds. - 1/2 tsp each
Garlic cloves - 1/4 cup
Small onion - 1/4 cup
Green chillies - 1-2
Asafoetida - 1/2 tsp
Some chopped coriander
Pepper powder(optional) - 1/2 tsp
Salt as needed
Ghee - 1 tsp
Coconut milk(single medium thick extract) - 2 cups
Water - 4 cups/or as needed.
Instructions
- Keep a pan add drained kambu roast it well till it pops.2.Now cool and grind kambu to a coarse mixture keep ready.3.In motor-pestle pound coriander seeds,cumin& pepper coarsely take out.4.Now pound some small onions, garlic &greenchillies coarsely & keep.5.Heat pressure cooker add ghee saute coarsely ground spices a little then add smashed garlic-onion-green chilli mixture saute.6.Now add water(4 cups) add needed salt let it boil.7.When it boils add kambu powder and stir without lumps Add chopped coriander.8.Now close cooker leave for many whistles.9.When pressure subsides open and stir well at this stage if you want add more water add and adjust the consistency.10.Keep the flame low add coconut milk with some pepper powder.11.Switch off the stove you can make it thick or thin as you wish.12.Now enjoy this healthy kanji for breakfast or as a drink.
Notes
- It’s not needed to add extra pepper powder at the end its optional.
- Nicely roasting kambu brings out the flavours while making this porridge.
- Adjust the consistency by adding needed water as you may like.
- It is important to note that the consistency of the porridge will thicken as it cools, so it is best to adjust the consistency while it is still warm and liquidy.