Tamil Nadu

Kambu koozh

Name: Kambu koozh
Prep time: 12 h
Cook time: 40 min
Total time: 12 h 40 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 2/3 cup pearl millet bajra (pearl millet); 3 cups water; 2 cups buttermilk; 6 finely chopped shallots; 1 chopped green chilli; a few torn curry leaves; Salt, to taste

Fermented pearl millet porridge thinned with buttermilk. Tamil Nadu's summer air conditioner.

40 minTime

8 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 40 minutes come after.

The summer koozh2 chapters · 1 min read

Make it your way

Grandma's wayFermented kambu with buttermilk and raw shallots.

The original

166kcalsame

8 gproteinsame

4 gfibresame

40minutessame

Kambu koozh as sold from clay pots in summer.

Per serving, worked out from the ingredient table.

Ingredients

Bajra (pearl millet)⅔ cup pearl millet

Water3 cups

Buttermilk2 cups

Shallots6, finely chopped

Green chilli1, chopped

Curry leavesa few, torn

Saltto taste

Method

4 steps

1Soak pearl millet 4 hours. Drain and pulse to a coarse rava.
2Cook in water on low, stirring, until thick and the grains are soft.
3Cool, cover and leave overnight at room temperature.
4Break up with your hand, add buttermilk and salt and mix to a drinkable porridge. Serve with shallots and chilli.

Serve it like this

Pour into glasses just before serving, nicely chilled or piping hot, whichever it's meant to be.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kambu koozh

Make it your way

Ingredients

Method

Make it a meal