HEALTHY FERMENTED BAJRA DRINK

TRADITIONAL KAMBU KOOZH / HEALTHY FERMENTED BAJRA DRINK / PEARL MILLET PROBIOTIC PORRIDGE

Let’s get back to our roots and make healthy and filling breakfast  which is perfect for the summer.

Kambukoozh is an ancient  recipe, a drink mentioned in Sangam literature as healthy traditional breakfast or lunch. Rich in fibre, high in iron, calcium and vitamin B- Complex packed semi-solid porridge, filled with essential nutrients, proteins can give a sour tang flavor if fermented and consumed by adding water, buttermilk, onion, curry leaves, and coriander leaves served with side dishes like green chilies, pickles, spiced mango or dry fish gravy.

The microbes present in the cool demonstrated to be probiotic in nature, such micro-organisms provide health benefits when consumed.

Kambu koozh (Pearl millet porridge or Bajra Porridge) is a refreshing, healthy drink for a hot summer. Pearl millet is one of the most healthy millet variety. It has a balanced nutrition of protein, fiber and starch which makes this millet wholesome and healthy. This koozh (Porridge) is one of the best recipe using Bajra. A filling and cool drink for a nice morning.  Since the nutrition is very high in this pearl millet, its recommended to have this koozh for breakfast or for lunch so we have more time to digest.

We can use Pearl millet as whole grain or like broken like sooji. Or we can also directly use the Pearl millet flour for this recipe.

If you use Pearl millet as whole grain or like broken like sooji, dry grind it to smooth powder and then cook in hot water.

While cooking pearl millet flour in water, cook in medium flame for atleast 15 mins. If the mixture gets very thick in 7-10 mins, add more water and keep cooking for 15 mins to get rid off its raw smell.

The probiotics in the buttermilk clean the unhealthy bacteria, in turn, helping with our digestion. It also helps with acidity troubles. 

INGREDIENTS

• ½   cup bajra flour
• 2 tbsp raw rice grinded in coarse powder or rice rava
• Buttermilk – ½ cup thick curd + 1 cup water
• Shallots or any side dish to serve
• Salt to taste
• Water – 2 cup + 2 cup + 1 cup

METHOD

Add  flour to a bowl. Pour 2 cup  water to make it into a thin, loose batter. Mix it with your hands.

Mix it through again to break up any lumps. Cover and set aside in a warm spot overnight, about 8 hours.

Coarsely grind the raw rice into rawa kind texture  .

Heat a pan with 2 cups of water + raw rice or rice rava . Cover and cook till soft  .Stir inbetween .

Lower the flame and pour the fermented batter + salt  into the pot.

Stir and cook till the mixture becomes thick and shiny .Keep stirring .

Take it off the heat and let it cool to room temperature.

Add 1 cup water + salt +  buttermilk and mix well .

It should be of runny consistency.

If you have mud pots ,then pour the kanji in it and keep aside for some time before serving . No need to refrigerate it.

Serve it with any side fish like pickle /chutneys /dry fish or any dish of your choice.

SERVING TIP –

1. Fermented porridge enhanced with sour curd along with green chili, ginger and cumin seeds incorporates a nice spicy taste to the porridge. Usually shallots or finely chopped onions are added to the koozh while serving. We can also relish with fried Mor Milagai, manathalkali or sundakkai vathal or just with sour raw mango spiced with chili powder and salt. These accompaniments make this koozh even more interesting to consume. Choice of accompaniments are our choice. A simple shallot or green chili itself or pickle or coconut thogayal is enough too.

• Mud pots are natural coolant so serving in it gives a cool feeling.

• Vegan  – make it without the curd by adding water, lime juice, salt, roasted cumin powder, onion and coriander leaves.
• Sweet – skip the salt while making the mix. Add milk or coconut milk, jaggery and cardamom powder. You can make this thick, like a pudding, or thin like a drink. Serve it hot or cold, as per your preference.

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