Prep Time: 16 hours

Cook Time: 20 minutes

 Servings: 2 Servings

Kambu in Tamil is known as ‘Pearl millet’ in English and ‘Bajra’ in Hindi. It is very healthy and highly nutritious. Bajra is non-gluten grain and is full of vitamins and minerals. It is also rich in proteins and fiber. Being rich in fiber, helps in weight loss as it keeps you fuller for a longer time. This kambu probiotic (also called kambu koozh) is known to cool the body, so it is considered a perfect drink during summer.

Ingredients

• Bajra/ Kambu: 1/3 cup
• Peanut curd: ½ cup
• Rock salt: to taste
• Onion: 2 tbsp (chopped) (optional)
• Coriander leaves: 1 tsp (chopped)
• Curry leaves: 1 sprig
• Green chilli: 1 no.

Method

• Pick the bajra to remove any dust or stones.
• Sprinkle with water to moisten the bajra and leave covered for 2 hrs.
• After two hours blitz the bajra in the mixie jar in very short spurts for 2-3 times.
• Transfer to a tray and blow away the husk.
• Blend the bajra until you have a coarse flour.
• In a pan add water, three times the measure of bajra and bring to a boil.
• Add bajra flour and a pinch of salt and stir well to break any lumps.
• Cook well until the bajra is cooked and you have a thick porridge-like consistency.
• Turn off the flame and allow it to cool.
• Once completely cooled, you will be able to shape the cooked bajra into balls/ dumplings.
• Place the dumplings in a bowl and cover with water and leave it aside overnight.
• Crush onions, green chilli, coriander leaves, curry leaves and salt in a mortar.
• Use a potato masher or use your hands to crush the dumplings and mix it with the water.
• Mix beaten peanut curd, crushed onions chilli mix, and the crushed bajra dumplings.
• Serve chilled.

Eating guide:

• Food group: Millets.

• It can be eaten for breakfast or as a summer cooler on a hot afternoon.

• The taste can be varied by adding lime juice to it. It can also be served with spicy curries or pickle or dal.

• Use as a natural probiotic to aid digestion

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