Tag Archives: kool

Kambu / Bajra Koozh or Pearl Millet Porridge

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Koozh is the Tamil name for a porridge made from millet. It is commonly sold by street vendors in Tamil Nadu. It is eaten as breakfast or lunch in many places of Tamilnadu. Koozh is a semi solid food, which liquefied before consumption. It is served with side dishes like green chilies, raw onions and pickles. Mostly it is prepared in during the month of Aadi (which falls between the mid of July till the mid of August) in TamilNadu and also served to the public during Aadi month in the amman temples all over TamilNadu. This is one of the traditional and authentic dish of Tamilians from the ancient period.

Also in villages people consume this for lunch with Dry fish curry or Dry fish Stir-Fry. But from my personal I was wondered when I saw, my kids having this koozh happily.

Koozh can be prepared in two different versions:

  • Salt and tangy version: It is liquefied using buttermilk and salt.
  • Sweet: It is liquefied by boiling with milk at the last stage and later mixed with sugar.

Health Benefits: Kambu/Pearl Millet/Bajra is high in proteins and has a good balance of amino acids. It is a better source of iron than other grains and ensures a good count of hemoglobin. Due its high fibre content, it helps a lot in weight loss and reduces cholesterol. It is also a powerful in controlling diabetes.

Check out my Ragi Koozh / Finger Millet Porridge (Salt Version). Check out my views regarding AADI MONTH.

Let me share the first version – Salt and Tangy Kambu Koozh first…

Ingredients:

  • Kambu / Bajra / Pearl Millet – ½ cup
  • Raw rice – 1 tbsp
  • Thick Buttermilk – ½ cup
  • Salt to taste

Preparation:

  • Dry roast the kambu/bajra/pearl millet along with raw rice for few mins or until the rice starts to double in size.
  • Remove it to a plate, bring it to room temperature.
  • Blend the roasted grains together in a blender to a fine powder for 5 mins.
  • Sieve the flour in a bowl or paper.
  • Again transfer the leftover solid pieces to the blender and continue blending.
  • Sieve the flour in a bowl or paper.
  • Take 3 tbsps of grounded flour in a heavy bottomed vessel, pour in a litre of water and keep in medium flame.
  • Keep on stirring every now and then, else lumps would be formed.
  • It starts thickening in 15 mins, continue stirring until it becomes thick and appear glazzy.
  • Remove from fire and transfer it to a bowl and bring it to room temperature.
  • Pour in the buttermilk along with required amount of salt and mix them well.

Serve with green chilies, onion and koozh vadam or Dry fish curry. I have accompanied with green chilies.

 Note: Store the rest of the ground powder in an airtight box or container for later use.

Ragi Porridge / Kanji – Salt version

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Ragi porridge / kanji are made from ragi / finger millet / kelviragu, which is one of the millets with too many health benefits. It can be taken at any time of the day. It is said to be a body coolant. Now I am going to share you now about Ragi Porridge, There are both sweet and salt versions of this ragi porridge. Not only this is good for diabetic patient, but also it’s been a first food for babies. My sister, who has been allergic to milk when she was 6 months, was suggested to take Ragi porridge. Even I used to have this porridge during late afternoon, with my grandpa who uses to consume this daily for his diabetic. Let us move on to the recipe…

Ragi Porridge / Kanji - salted

Ragi Porridge / Kanji – salted

Ingredients:

  • Ragi flour – 3 tbsp
  • Water – ¾ litre
  • Buttermilk – 2 tbsp
  • Salt to taste

Preparation:

  • In a wide, heavy bottomed vessel, add the ragi flour and pour in the water. Stir it well, so that no lumps are formed.
  • Keep it in medium flame, allow it to boil it till it reaches the porridge consistency; it would take at least 25 mins to reach the porridge consistency.
  • Stir once in a while for every 5 mins when it’s boiling, else lumps would be formed.
  • Remove from fire when it reaches the porridge consistency and looks shiny. Keep it aside and bring it to room temperature.
  • Pour in the buttermilk followed by salt. Stir well to get these blends well.

Note:

  1. Use thick buttermilk, also you could use the plain or spiced buttermilk depends on your flavor. I have used plain buttermilk.
  2. Mix buttermilk, before you serve. Else as the time flies it the porridge would taste sour.
  3. Quantity of the buttermilk is based on your taste (sour).
  4. It would look shiny when it reaches the porridge consistency.