Millet Porridge

Millet porridge is the best breakfast that can be taken on a scorching sunny day. It keeps us cool,  fresh & energetic all through the day. It is so filling that you don’t require anything till lunch. The millet I used here is pearl millet or kambu. Pearl millet is a flavorful protein-rich millet. Please check this link to know more about millets:

Cooking Time: 30 minutes

Serves : 2


  1. Pearl millet (Kambu) – 1/2 cup (100 g)
  2. Curd (thayir) – 1 cup (200 ml)
  3. Pepper corns (mlagu) – 10 Nos.
  4. Cumin seeds (jeeragam) – 1/2 tsp
  5. Shallots (chinna vengayam) – 20 Nos
  6. Salt – 1 tsp



  1. Pressure cook (after whistle simmer for 10 min) millet by adding one and a half cups of water.
  2. Chop small onions finely.
  3. Grind cooked millet along with pepper, cumins and salt into a coarse paste.
  4. Add curd into millet mixture and whisk for 30 seconds.
  5. Transfer porridge to a bowl and add chopped onions.
  6. Kambu Koozh (Millet porridge) is ready to serve.

Please Note:

  • For variation you can use green chilly (1 No) and ginger (1 inch) instead of pepper & cumins.
  • Use shallots (small onions) only but not onions.
  • You can add chopped curry leaves or coriander leaves for flavor.
  • You can serve this porridge with any pickle or chutney of your choice.

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