This is a porridge that every tamil soul can relate to. No frills to it, a simple humble power food. I was so moved when my Amma prepared this in our farm just a few days ago. We chit chatted over Koozhu and kept crunching onions and mangoes with it. I think I almost got high :) Sharing our authentic Koozhu recipe for a soulful summer.
Ingredients:
Method:
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| KEZHVARAGU KOOZH - RAGI PORRIDGE |
Ingredients:
- 1 Cup of Ragi flour/ Kezhvaragu
- 1 1/2 cups of broken rice
- Jug a water
- Salt as needed
- Curd/ Buttermilk (optional)
Method:
- Mix Ragi flour with about 2 cups of water for about 12 hours (Ideally you can do this early morning)
- The consistency should be like Idli batter.
- Bring about 7-8 cups of water to a boil in a large pot and then gently add the broken rice. (Ideally you cna start making this late evening)
- Stir on and off checking if it is cooked. a little softer is better.
- Once the rice is cooked, add the ragi mixture to it and give a gentle mix.
- You will observe all the water gets absorbed quickly, add 2 -3 cups of water and mix well.
- Now is the important part of the preparation, ensure the flame is low and don't disturb the pot.
- It needs about 90 minutes to cook, stir every 20 minutes, very gently.
- You will see a thick layer forming, allow it to happen.
- Pop the lid and leave the pot overnight. The next morning you gently use a ladle to scoop out the thick layer of koozh and discard it.
- Now add enough salt to season it, you may have to add more water to bring the consistency you like.
- A lot of them prefer to add curd or buttermilk to it that I believe would bring the temperatures down in your system.
- Thick, thin or just right! As long as you have accompaniments like onions, chillies and raw mangoes dipped in chilli powder and salt it will be a delight.