Kambu Koozh

Kambu Koozh / Pearl Millet Porridge Recipe
Kambu is known as pearl millet in English. It is a natural coolant. It will reduce the body heat. Kambu koozh is an apt recipe for summer. We can take it with small onion and mor milagai ( buttermilk chilli). Small onion also cools our body.

Let us see how to make kambu koozh
Preparation time        - 20 minutes
Cooking time - 15 minutes
Serves - 3
Ingredients:
Kambu(Pearl Millet) - ½ cup
Water - 2 cup
Butter milk - 2 cup
Salt        - to taste
Small onion - 6
Coriander        - few
Method:  
Clean and wash kambu and soak it for about 30 minutes. Add kambu in the mixer and grind coarsely. Cook in the pressure cooker for 2 to 3 whistle.

Open the pressure cooker when the steam subsides. Mash it well and add butter milk and salt.

Add finely chopped onion and coriander and serve.

Serve with small onion and fried mormilagai.

Note:
If you want the koozh watery, you can dilute with water or butter milk.
If you want you can crush mor milagai and add it to the koozh.
If you want you can temper with mustard and asafoetida.

Kambu Koozh Vadam

Kambu Koozh Vadam / Bajra Flour Vadam 
Kambu is known as bajra in hindi and as pearl millet in English. I saw this recipe in one tv show in which my friend Krishna kumarai did this recipe. I tried with little changes.

Many people will not like the  colour of kambu. So I tried kambu koozh vadam little. But the taste of the vadam is very nice. Even my son liked Kambu vadam.
Now let us see how to make kambu vadam

Preparation time - 15 minutes
Cooking time -  20 minutes
Yield - 100 gms
Ingredients:
Kambu Flour (pearl millet) - 1 cup
Rice flour       - ¼ cup
Asafoetida       - 2 pinch
Cumin - ½ tsp
Red chilli seeds - ½ tsp
Water - 3 cups
Salt        - to taste
Method:
Add kambu flour, rice flour, asafoetida, cumin seeds, chilli seeds and salt in a thick bottomed vessel. Add water and mix well without lumps.

 Cook in the slow flame. Stirring continuously till the flour is cooked. when you touch the flour it shouldn’t stick on the finger and that is consistency, then you can switch off the stove.

Place a plastic sheet or cloth in the sun and put this flour in to tiny bits. Dry well.

When it is completely dry sprinkle little water in the reverse side of cloth and peel all the vadams and again dry in the hot sun.  

It will take 2 to 3 days. Heat little oil in a pan and fry this vadam. Serve with rice or serve as a snack.

Note:
You can add lime juice also.
Cook well or else the vadam will split while drying.
Add spice of your choice.

Kambu Thayir Sadham / Pearl Millet Curd Rice

Kambu (Pearl Millet) Thayir Sadham

Kambu is known as pearl millet in english and bajra in hindi. It is rich in protein, calcium and iron. Millets are rich in fibre also. So we take millets regularly and get the benefit of it.

Kambu thayir sadham is an easy recipe. You can try this recipe and send your feed backs.
Now let us see how to make.

Preparation time    - 30 minutes
Cooking time         - 10 minutes
Serves                    - 4
Ingredients:
Kambu -1cup
Water -21/2cup
Milk -1/2cup
Curd -1/4cup
Salt -to taste
Pomegranate - few for garnishing
To Temper:
Oil -1tsp
Mustard -1/4tsp
Asafoetida -2pinch
Curry leaves -few
Green Chilli -1
Grated  Carrot -2tblsp
Coriander -1tblsp
Method:
Soak Kambu Half an Hour and wash it well and grind.

Remove the husk and cook for 2 whistle.

Mash it well with milk and allow it to cool. Then add Curd and salt and mix.

Heat oil on a pan add the items under “ to temper”.

Add this to the thayir sadham.  Garnish with grated carrot,pomegranate and coriander leaves.

Note: 
If you want you can add finely chopped cucumber and grapes also.
It is go well with small onion and mor milagai.

Kambu Upma or Bajra Upma

Kambu Upma (Pearl Millet) is an easy recipe and it is good for health. It is a good food for diabetic patients too. I have already told the benefits of kambu in my earlier recipes. I have made this upma with few ingredients in a short time.

Let us see how to make Kambu Upma


Kambu Upma (Pearl Millet) Ingredients:
Kambu - 1 cup

Onion - 1
Green chilli - 3
Water - 3 cup
Curry leaves - few
Urad dal        - ¼ tsp
Mustard        - ¼ tsp
Cumin Seed - ¼ tsp
Salt       - to taste
Oil       - 3 tblsp

Kambu Upma (Pearl Millet)Method:
Clean the kambu. Grind kambu into big rava size. Don’t grind more. If you grind more, kambu will turn into Kambu flour.

 Chop onion and green chillies  lengthwise. Heat oil in a pressure cooker and add mustard, urad dal, cumin and curry leaves.

When they crackle add onion and green chilli and sauté. Add kambu rava and stir continuously for about five minutes.

Add 3 cups of water and salt and mix till the salt dissolves. Close the cooker and cook for 4 whistles.

 When the steam subsides open the cooker and stir well and serve with chutney or sambar.
Note:
If you want you can add ginger, coriander leaves and asafoetida for extra flavour.
If you don’t want to grind you can cook as it is.
If you want you can add vegetables too.
Kambu rava is available in Nilgiris.

More Millet Recipes

 

Kambu Upma or Bajra Upma

Varagu Ven Pongal

Varagu Sadham

Varagu kanji

Kambu Dosa

Kambu Puttu

Kambu Pakkoda

Kambu Dosa

Kambu is also known as Pearl Millet and we have talked elaborately about Kambu when we were earlier discussing about Kambu Puttu and Kambu Pakoda.

To further make you aware of Kambu here goes the synopsis of Kambu.

Kambu is the most widely grown Millet crop in the World and it is vastly grown in the Indian Sub continent. Kambu is known as Bajra in Hindi and Pearl Millet in English. 

Kambu has many health benefits to its credit. Kambu is rich in dietary Fiber, Iron and Vitamin B Complex. Kambu also contains vitamins E, B-complex, niacin, thiamine, copper, zinc, folate, magnesium  and riboflavin. As it is non glutenous it has lots of fiber, so it is beneficial in constipation and piles.

Kambu Dosa is a simple and easy diabetic recipe which goes well with almost all side dishes, especially it goes well with Coconut thogayal and Red Chilli Thuvaiyal.

For a sweet recipe with Kambu – Kambu Puttu CLICK HERE.

For a spicy recipe with Kambu – Kambu Pakoda  CLICK HERE.

Now let us see how to make Kambu Dosa.

Kambu Dosa Ingredients:
Kambu - 1 cup

Urad dal          - ¼ cup
Coriander seed - 1 tsp
Cumin  seed - 1 tsp
Ginger - 1 inch
Salt             - to taste
Onion - 1
Coriander      - 3 tblsp
Curry leaves - few
Oil              - as required

Kambu Dosa Method:
Clean and wash Kambu and  urad dal. Soak kambu and urad dal for about 2 hours.

Grind kambu, urad dal, coriander seed, cumin seed,ginger(peel the skin) and salt in the mixie with required amount of water. Chop onion, coriander and curry leaves finely. Add chopped veggies in the ground batter and mix it well.

 Heat tava in the gas stove and spread this batter in to a dosa. Cook both the sides well with oil.

Serve hot with any chutney. Coconut thogayal is the best combination.
Note:
If you want the dosa hot, you can add red chilli or green chilli while grinding.
If you want dosa thin you can add water to the batter. Then make crispy dosa.

More Millet Recipes

 

Kambu Upma or Bajra Upma

Varagu Ven Pongal

Varagu Sadham

Varagu kanji

Kambu Dosa

Kambu Puttu

Kambu Pakkoda

Kambu Puttu

Kambu is also called as Bajra in Hindi. Kambu is Pearl Millet in English. Pearl Millet is the largest grown millet in the entire World. Kambu is grown throughout the World, because it is the only plant that grows in poor unfertile soil, in high temperatures and drought, without water. Botanically Kambu is Pennisetum glaucum.

Kambu is in existence for more than 5000 years. The early records of Kambu dates back to 2500 – 3000 Bc. The mother land of Kambu is South Africa. From the southern parts of Africa it has spread to the entire World. In India the archaeological survey has evidences of Kambu growth in the 2500 BC. Kambu is the World’s oldest millet and now also it is grown in South Africa and the Indian Sub Continent.

Kambu is rich in iron and it also contains copper, zinc, folate, magnesium, vitamins E, B-complex, niacin, thiamine and riboflavin. It is a non glutenous grain with lots of fiber.

Kambu is a very good remedy for constipation and piles, as it contains more amount of dietary fibers. Kambu when eaten with honey in the early morning, helps the persons with bleeding piles too.

Kambu helps in weight reduction and it lowers cholesterol. As it is non glutenous and as it contains good amount of fiber it is very helpful to build immunity. To know more about Kambu or Bajra CLICK HERE.

Kambu is a staple food in the Southern India especially were there is more temperature and drought. It is one crop which is grown in most of the drought hit areas. In Tamil Nadu Kambu is eaten in many ways and one such way is Kambu Puttu. It is a steam cooked food made of Kambu or pearl millet. This is very much suitable for mornings as breakfast.

The other recipe suitable for the evening as snack is the Kambu Pakkoda. For Kambu Pakkoda CLICK HERE.

Kambu Puttu Ingredients:
Cambu Flour - 1

Sugar - ½ cup
Coconut        - ½ cup
Ghee        - 2 tsp
Water - ¼ cup

Kambu Puttu Method: 

Grate the coconut. Add water little by little to the cambu flour and mix thoroughly and wet the flour.

Then sieve this wet flour without lumps. Heat idly pan in the gas stove. After the steam comes you can put wet cloth in the idly plate and put the wet cambu  flour and steam cook for about 10 to 15 minutes till cooked.


Add the puttu in the bowl and add ghee, coconut and sugar and mix it well and serve.


Note:
You may mix sugar, coconut  and ghee when the puttu is hot otherwise ghee will not melt.
If you  like cashews, you can break the cashews and fry in the ghee and add it to the puttu.
You can roll the puttu into small ball shape and serve .This will be easy for the kids to eat.

More Millet Recipes

 

Kambu Upma or Bajra Upma

Varagu Ven Pongal

Varagu Sadham

Varagu kanji

Kambu Dosa

Kambu Puttu

Kambu Pakkoda