Bajra flour | kambu maavu 1/4 cup Water (for porridge) 1 and 1/4 cup Yogurt | curd 1/4 cup Oil 1/4 tsp Mustard seeds 1/4 tsp Green chili 1 Small onion | shallots 2 (sliced) Salt as needed Asafoetida a pinch
In a wide pan add the kambu maavu and add little water and mix this well without any lumps. Add the remaining water and cook this in a low flame.
When it becomes thick porridge consistency switch off the flame,cover it and keep it aside. Let it sit for 5-6 hours. After that temper with mustard seeds and asafoedita. Slice the onions and green chili and if you want you can saute this in oil and put. I put them raw and mixed them well with hands. Discard the green chili after that.
Churn the yogurt and add 1 and half cups of water to this. Add salt. Mix well using a whisk. I used a wooden mathu.
You can keep it in the refrigerator and consume in the mid day too. I made early in the morning and had around 2.30 pm when i was sweating badly. It was quite refreshing for me .
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