BM #87 Day 6 - 

Cholam Koozh or Fermented Jowar Buttermilk is yet another rustic breakfast drink popular among the farmers. Made with simple and basic ingredients like Jowar flour and buttermilk, it is a boon to the farmers who toil hard in the scorching sun. 

As the modern world is slowly waking up to the benefits of consuming fermented foods, it is high time we incorporate this simple buttermilk into our daily routine. It is especially important in summer. It keeps the body nourished as well as cool guarding against sun strokes and the like.

With this we come to the end of Week 1 in this series of 'Explore The Flavors'. Here is a recap of the breakfast dishes posted here...

Day 1 - Tomato Upma - No Onion No Garlic
Day 2 - Chawal Ke Faraa ~ Steamed Rice Dumplings
Day 3 - Taravani Annam ~ Fermented Rice
Day 4 - Masala Ghavan
Day 5 - Chira Doi Gur
Day 6 - Cholam Koozh ~ Fermented Jowar Buttermilk



Ingredients - 

Jowar Flour 3 Tbsp
Salt as needed
Buttermilk 2 cups or as needed



Method Of Preparation -


Mix 3 tablespoons of jowar flour in 3/4 cup of water ensuring no lumps.

Cover and set aside in a warm place for fermentation preferably overnight.

The next morning, In a heavy bottomed pan, heat a cup of water and allow it come to a rolling boil.

To this boiling water, slowly add the fermented jowar mixture while continuously stirring to avoid lumps.

Cook until the mixture becomes thick. Remove from fire and allow it to cool.

Add this mixture to buttermilk adding salt as needed. 

Garnish with coriander leaves and onions and enjoy this coolant for a filling breakfast. [I avoid raw onions on a weekday morning for obvious reasons :)].




BMLogo

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87




Preparation Time 15 minutes + Fermenting time 10-12 hours
Serves 2-3

17 comments

  1. Sandhiya Says:
  2. Thanks for sharing this kind of traditional and almost forgotten recipe,Harini. Solum Koozh sounds healthy and it's so apt for the summer season to keep us cool.

     
  3. wow harini that is a perfect recipe for summer, This cholam koozhu is looking so delicious, I love how served them in those pots, Looks fantastic and the perfect way to start a day.. I would never mind an onion in them, but I don't know about people around me would come closer :D

     
  4. Priya Suresh Says:
  5. Ages i had this cholam koozhu, my grandma makes excellent koozhu with both ragi and jowar, miss all those nostalgic moments. Lovely presentation Harini.

     
  6. Pavani Says:
  7. Love this traditional way of consuming millets. I’m assuming fermenting overnight makes the millet easily digestible and probably even helps the body absorb the nutrients. Btw do you use store bought buttermilk or do you make your own?

     
  8. Perfect and lovely age old recipe for this summer. Though many have forgotten this .It has always its place.. Lovely share..

     
  9. That sure is a rustic recipe and I love the way you have presented it in those cute little pots. I have never tried such fermented buttermilk , but I do have a recipe where we use rice and buttermilk and ferment..let me check with the older generation regarding these fermented drinks.

     
  10. Srivalli Says:
  11. Harini, this is such a fantastic 3 ingredient dish right.. the pots look so pretty and I am sure the dish must have tasted great!

     
  12. Koozh has become a famous street food here in Madurai. We get koozh made with all types of millets and it is one of my fav breakfast dishes. Love your presentation..

     
  13. Sandhiya Says:
  14. I have prepared koozh with pearl millet, but making with cholam is so new to me. Sounds healthy and this kind of fermented koozh has lot of health benefits too right?

     
  15. We make kambu koozhu but with cholam yet to try. Never tried the fermented ones thought. This is indeed a healthy breakfast and as you said, we need to get back to our traditional recipes. Nothing can beat buttermilk.

     
  16. Fermented koozh is so healthy and what a great way to begin the day. I love something savory for breakfast and love the koozh recipe. Good way to use millets.

     
  17. Padmajha PJ Says:
  18. This dish was on my list for this BM and changed it in the last minute. Looking at your pics, I guess I must have stuck to the plan! Clicks are really tempting and refreshing Harini!

     
  19. Kalyani Says:
  20. Yet to introduce jowar to the kids ! Loving those rustIC pots of buttermilk! I have never had koozh of this kind ,& hopefully can experiment this on myself before selling It to the family :)

     
  21. Sapana Behl Says:
  22. Cholam Khozu sounds like a refreshing and tasty drink to enjoy on hot summer days and needless to mention the health benefits of fermentation.

     
  23. Suma Gandlur Says:
  24. Will see if my husband would like this. :)
    I really loved all your old world, fuss free breakfast recipes which were geared towards a healthy start for the day.

     
  25. Mayuri Patel Says:
  26. Harini thank you for introducing me to some traditional breakfast recipes that are forgotten. I've not tasted a fermented drink but would love to. Bookmarking this recipe to try out. Our forefathers knew how to make healthy and filling dishes with ingredients readily available to them.

     
  27. Preeti Garg Says:
  28. Biggest lover of buttermilk... looks so tasty and healthy too.

     
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