Kambu - Pearl millet grows well in drought hit areas, low fertile soils and also at high temperature.
Kambu is called Bajra in Hindi.
Scientific name : Pennisetum glaucum
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Kambu is used in preparations like kambu rice, kambu pongal and also in making koozh.
Here let me present how to prepare kambu koozh.
Ingredients :
kambu broken : 2 tblsp heaped
water : 2 cups
curd : 4 tblsp ( adjust )
salt : 1/2 tsp ( adjust )
for tempering :
mustard seeds : 1/4 tsp
asafoetida : a small piece
curry leaves : 8 to 10
Method :
Take water in a vessel and boil.
When its boiling add washed kambu and stir with a ladle.
Keep the flame at SIM.
Keep stirring continuously, otherwise kambu particles will get stuck at the bottom.
Allow the kambu to cook well.
Slowly it turns thicker and at one stage reaches kanji - porridge consistency.
Switch off the stove.
Now temper mustard seeds, asafoetida and curry leaves and pour over the koozh.
Add salt and allow it to cool.
Serve in a bowl after adding curd.
Enjoy with any pickle or chutny or pappad.
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