Kambu Kool

🔥 Prep

• Measure 150 g pearl millet flour into a bowl.
• Slice the 8 shallots thinly.
• Slit the 1 green chilli lengthwise.
• Rinse and pat dry the 10 curry leaves.
• Measure 300 ml sour buttermilk and 500 ml water, keep aside.
• Measure 1.5 tsp salt.

🔥 Cook

• 1. In a heavy-bottomed pot, combine the 150 g pearl millet flour with 500 ml water, whisking to avoid lumps.
• 2. Place the pot over medium heat and stir continuously for 5 minutes until the mixture thickens slightly.
• 3. Reduce heat to low and continue to cook, stirring, for 10‑12 minutes until the porridge reaches a smooth, pourable consistency.
• 4. Lower the flame to very low and gradually stir in the 300 ml sour buttermilk, ensuring it blends without curdling; cook for 2‑3 minutes.
• 5. In a small pan, heat 1 tsp oil (or ghee) over medium heat; add the sliced shallots, slit green chilli, and curry leaves; sauté for 2 minutes until shallots turn translucent and fragrant.
• 6. Add the tempered shallot mixture to the porridge, stir in the 1.5 tsp salt, and simmer on low for 2 minutes to let flavors meld.
• 7. Remove from heat; the Kambu Kool should be a slightly thick, cooling porridge.

🔥 Serve

• Serve the Kambu Kool warm or at room temperature in shallow bowls.
• Garnish with a few extra curry leaves or a drizzle of ghee if desired.
• Accompany with steamed rice or millet roti for a complete meal.