Millet Porridge

Millet porridge is one of the best breakfasts that can be taken on a scorching sunny day during  summer as it keeps us cool & energetic all through the day. It is so filling that we don’t require to take anything till the lunch. The millet I used here is a flavorful protein-rich pearl millet (kambu). You can check out the link here to know more about the health benefits of millets.

img_4264-scaled Millet Porridge

Cooking Time: 30 minutes

Serves : 2


  1. Pearl millet (Kambu) – 1/2 cup (100 g) 
  2. Water for pressure cooking millet – 1 and 1/2 cup (300 ml)
  3. Curd (thayir) – 1 cup (200 ml)
  4. Peppercorns (milagu) – 10 Nos.
  5. Cumin seeds (jeeragam) – 1/2 tsp
  6. Shallots (chinna vengayam) – 20 Nos
  7. Salt – 1 tsp
img_2980 Millet Porridge


  1. Pressure cook millet (simmer for 10 min after bringing to high pressure).
  2. Chop shallots finely.
  3. Grind cooked millet along with pepper, cumins and salt into a coarse paste.
  4. Add curd into millet mixture and whisk for 30 seconds.
  5. Transfer porridge to a bowl and add chopped shallots.
  6. Serve Kambu Koozh (Millet porridge) with any pickle of your choice.

Tips & tweaks:

  • You can use green chilly (1 No) and ginger (1 inch) instead of pepper & cumin seeds.
  • It tastes best when shallots (small onions) are used but not onions.
  • You may add some chopped curry leaves or coriander leaves for flavor.
  • You can serve this porridge with any pickle or thuvaiyal of your choice.

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