As I mentioned in the other post I love monsoon season and being in tamil nadu have enjoyed aadi masam/ monsoon month's koozhu varieties a lot. I had share aadi koozhu and now comes the very famous kamban koozhu which is nothing but made with kambu/ bajra/ pearl millet. Aadi month in chennai is celebrated so well and we can see a crowd of people in stores rushing for the aadi thalupadi/ monsoon season discounts .. I used to travel by train from school and use to hate this season because of the crowd while travelling , but the only thing I loved about this season was the koozhu's which our neighbors share with us.
Bajra koozhu is again a very healthy and a great coolant for our body. I enjoyed this making at home and my H just loved the fact that it was healthy. Traditionally this koozhu is made with the whole grain bajra, after the bajra is washed it is ground in a mixer coarsely , then little water is added and pressure cooked for 3-4 whistles. After it is pressure cooked and is cool enough round dumplings are made and placed in a clear water, this dumpling can be used when needed. While serving one dumpling is dissolved in a little water and mixed with buttermilk and salt to taste. But here I made this koozhu with bajra flour and added cooked rice to it as i did for aadi koozhu . I didn't find pearl millet here will post the traditional way once i get the whole bajra ..For now enjoy my version of kamban koozhu ..
Bajra flour - 1/2 cup
Cooked rice - 1/2 cup ( optional)
Water - 2 cups ( approx)
Butter Milk as needed
Green chillies - 2-3 ( optional)
Onions - 1/4 cup ( chopped finely)
Raw Mango - 1/4 cup ( chopped)
- Dilute Bajra flour in two cups of water without any lumps .
- Leave it aside for 1-2 hours . Mean while grind cooked rice with little water , just pulse it twice or thrice we don't want to grind the rice into paste .
- Now in a sauce pan boil the diluted Bajra , add coarsely ground rice and cook them till the thickens a bit.
- After it thickens , turn off the flame and add butter milk to it.
- Mix them well and keep them in a mud pot or steel pot.
- You enjoy this porridge at room temperature or cool.
- Koozhu tends to thicken as time goes so add enough liquid .
- Serve them topped with some chopped onions and raw mango.