The traditional way of cooking kambu is to cook it in thick bottomed vessel but we need to baby sit for it and also its very time consuming…now who has the time and energy to do that?! atleast that is not for me…So I took the shortcut of cooking kambu in pressure cooker as my neighbor suggested. Updated to add : I did try the open pot method and found that cooking in claypot makes cooking faster.Have updated with stepwise pictures. I love it with milaga vathal and hubby loves it with raw onion.Though I don’t make all the sidedishes shown in the pic, I wanted to show the accompainments for kambu koozh so clicked with all these and ofcourse enjoyed them too :). More kamu recipes Pin Kambu is rich is fiber and makes a complete meal…so you can make the spread for lunch skipping rice.Kambu is believed to generate heat so the buttermilk compensates for it making it the best body coolant for summer. Pin If you have any more questions about this kambu koozh recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this kambu koozh recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
How to make Kambu Koozh
Pressure cooker method
Serve with raw onion or vadams or pickle of your choice. Pin
Tried this kambu koozh recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
How to make Kambu koozh
Pressure cooker method
My Notes
My friend told that we can make the cooked kambu balls and refrigerate it the previous night itself. And morning you can just mix it with buttermilk and serve it.I think that the traditional way too which lets the millet to ferment and it gives a slight tangy taste too. I am not sure whether broken bajra is available at all stores, you can pulse it in mixer. I got it from Nilgiris..Actually I took the whole kambu pack when the sales pati enlightened me saying that broken bajra is easy to cook so got this. I have seen readymade bajra powders too, but I recommend getting the millet. You can use chilled buttermilk too. It usually gets thick after cooling down so switch off accordingly. You can even cook kambu in a thick bottomed vessel,Keep stirring occasionally, when the rice is cooked all the water will be absorbed and switch off when it is thick enough to hold as a ball. but it takes time so I usually use the pressure cooker method. Make the drink littly runny so that its drinkable. But if you like it as porridge then make it spoon-able. Kambu sadam is just to stop with making balls and serving with kuzhambu.
Pin
