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 until lunch. You can check out the link here to know more about various millets, their health benefits and also millet recipes, I found this site on millets very informative. Millet porridge or koozh is usually prepared by cooking millets like varagu, saamai, kudhiraivaali or kambu, ground into a paste (whereas for millets like ragi or thinai the porridge may be prepared by mixing the millet flour with water and bring it to boil) and diluted by adding either milk or buttermilk.
Now I have used a flavorful protein-rich pearl millet (kambu), pressure cooked them, ground into a paste and then added buttermilk to make my breakfast porridge.
Cooking time: 30 min
Serves : 2
- Pearl millet (Kambu) – 1/2 cup (100 g)
- Water for pressure cooking millet – 1 and 1/2 cup (300 ml)
- Curd (thayir) – 1 cup (200 ml)
- Peppercorns (milagu) – 10 Nos.
- Cumin seeds (jeeragam) – 1/2 tsp
- Shallots (chinna vengayam) – 20 Nos
- Salt – 1 tsp
Millet Porridge Making:
- First we need to pressure cook the millets (simmer for 10 min after bringing to high pressure).
- Meanwhile chop the shallots finely and keep aside.
- Grind cooked millet along with peppercorns, cumin seeds and salt into a coarse paste.
- Add curd into millet paste and nicely whisk for 30 seconds.
- Now we can add enough water to get the right consistency of porridge.
- Transfer porridge to a bowl and add chopped shallots.
- Serve Kambu Koozh (Millet porridge) with any pickle of your choice.
Tips & Tweaks:
- We can use green chilly (1 No) and ginger (1 inch) instead of peppercorns & cumin seeds.
- It tastes delicious when shallots (small onions) are used but not onions.
- We can garnish this koozh with some chopped curry leaves or coriander leaves for adding flavors.
- Millet porridge (Kambang-koozh) can be served with any pickle or spicy thuvaiyal like kariveppilai, kothamalli, vallarai, or puthina thuvaiyal.