Wednesday, May 9, 2012

Kambu (Millet) Koozh



 Millet (whole) or kambu – 1 cup

Buttermilk – 1 cup

Green chilli – 2 no

Onion –  a few

Water – 2 cups

Salt to  taste


Kambu sadam:

Sprinkle some water in pearl millet and keep for 10 minutes  

put it in a mixie jar and run the mixer once or twice in whipper mode  

now the grain is partially mashed mildly.

Add water and wash once to remove extra skin or fiber.

Grind it coarsely and add 2 cups of water and pressure cook it like rice. 

Now the  millet is cooked and can be consumed as Kambu Sadam 

with any sambar  or gravy.

Kamban koozh: 

Shape this cooked kambu as small balls and keep it in water for 5 to 6 hours to sour .

Mash the balls well, add buttermilk, sufficient water, salt and mix well.

Serve  with chopped onion and green chillies 

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