Millet Porridge

Millet porridge is one of the best breakfasts that can be taken on a scorching sunny day duringĀ  summer as it keeps us cool & energetic all through the day. It is so filling that we don’t require to take anything till the lunch. The millet I used here is a flavorful protein-rich pearl millet (kambu). You can check out the link here to know more about the health benefits of millets.

Cooking Time: 30 minutes

Serves : 2


  1. Pearl millet (Kambu) – 1/2 cup (100 g) 
  2. Water for pressure cooking millet – 1 and 1/2 cup (300 ml)
  3. Curd (thayir) – 1 cup (200 ml)
  4. Peppercorns (milagu) – 10 Nos.
  5. Cumin seeds (jeeragam) – 1/2 tsp
  6. Shallots (chinna vengayam) – 20 Nos
  7. Salt – 1 tsp


  1. Pressure cook millet (simmer for 10 min after bringing to high pressure).
  2. Chop shallots 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 shallots.
  6. Serve Kambu Koozh (Millet porridge) with any pickle of your choice.

Tips & tweaks:

  • You can use green chilly (1 No) and ginger (1 inch) instead of pepper & cumin seeds.
  • It tastes best when shallots (small onions) are used but not onions.
  • You may sprinkle chopped curry leaves or coriander leaves for flavor.
  • You can serve this porridge with any pickle or thuvaiyal of your choice.

2 Comments Add yours

  1. This looks like a great breakfast!

    1. Megala says:

      Thanks a lot !

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