RAGI KOOZH ( FINGER MILLET PORRIDGE )

 Ragi Koozh or Finger millet porridge is a simple yet nutritious health drink. It is often referred to as Aadi koozh ,as it is prepared at temples during Tamil month of Aadi and distributed to the devotees. In many villages,this porridge is had for breakfast. Some even combine raw rice. But the recipe,I learnt only involves only ragi flour. The combination of shallots,green chillies and curd makes this porridge really yummy. This porridge is an excellent summer coolant.

INGREDIENTS

RAGI FLOUR- 2 CUPS

WATER- 4 CUPS

CURD/BUTTER MILK- 2 CUPS

CHOPPED SHALLOTS-  1 1/2 TBSP

CHOPPED GREEN CHILLIES-  3 NOS

CHOPPED CURRY LEAVES- 1 SPRIG

SALT TO TASTE

METHOD

Mix 2 cups of ragi flour in 4 cups of water thoroughly. Now transfer the mixture to a pan and keep stirring in mild heat.

 

As you keep stirring,you will notice the flour turning thick in consistency and the colour too changes to dark brown. 

At this stage,switch off the stove and allow the ingredients to cool.

Take the cooled ,boiled flour in a wide vessel and mix with little water and close the lid . Leave it at room temperature for 7-8 hours.

Fermentation process imparts sour flavour to the porridge.

In a bowl add chopped shallots,green chillies,curry leaves,curd,salt and water and mix well.

Now add the curd mixture to the fermented ragi flour mixture and whisk it thoroughly.