Kambu koozh
Kambu koozh, from above
VegTamil Nadu

Kambu koozh

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

4 servings
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
  1. 1Soak pearl millet 4 hours. Drain and pulse to a coarse rava.
  2. 2Cook in water on low, stirring, until thick and the grains are soft.
  3. 3Cool, cover and leave overnight at room temperature.
  4. 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.

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Make it a meal

What goes with Kambu koozh: a bread or rice, a side, something to drink and something sweet.

Bread or rice Verkadalai sadam20 min
Bread or rice Ellu sadam20 min
On the side Paruppu usili40 min
On the side Coconut chutney10 min
To drink Neer mor8 min
Something sweet Sakkarai pongal45 min
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