Kambu koozh (pearl millet)

Kambu koozh (pearl millet)


Kambu                                           1 cup

Left over cooked rice                  ¼ cup

Curd                                               ¾ cup

Green chili                                    1 no

Cumin seeds                                1 tsp

Ginger finely chopped               ½ tsp

Curry leaves                                1 strand

Mango finely chopped              ¼ cup

Required salt


  1. First grind the kambu well. Keep it aside. If you grind 1cup kambu, you will get 1 ½  cup kambu flour.
  2. Heat a vessel with 3 cups of water. Once the water boiled add kambu flour. Mix it well without any lumps.
  3. Keep stirring, and cook the kambu well. If the water is not enough add more hot water.
  4. Once the kambu cooked well, switch off the flame. Let it cool down to room temperature.
  5. In a mixie jar add cooked rice and ½ cup water. Grind well. After cooling down add rice mixture to the koozh. Mix it well. Ferment for over night.
  6. Next morning grind the curd with cumin seeds, ginger, curry leaves and green chili.
  7. Add this curd mixture to the koozh. Mix it well. Add salt, chopped mango and enough water for drinking consistency.

Best accomplishment for kambu koozh is with fresh onion (peeled ) along                                with mango pickle or pickle of your choice.


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