Friday, June 19, 2015

Raagi Koozh | Kezhvaragu Koozh| Finger Millet Porridge

Ragi Koozh is one of the newest addition to our breakfast menu.I tasted one or two sip of ragi koozh (sweet version) in nearby temple during summer months when i was in tirunelveli, other than that i never had it anywhere and even my mom never use ragi in our cooking.

After reading  about the benefits of millet, i started to include in our food.When we were in hosur, all our neighbours use ragi a lot, they make koozh , kazhi & sathuvu maavu with ragi. Every summer, they dry large batch of ragi in sun and make it as powder in mill and use in everyday cooking. Either koozh or kazhi with ragi is the must food in their menu.
So i got tempted and tried this simple koozh , first i didnt like it much, it takes some time to get adjust to the taste and it 's a acquired taste.This is instant version,no need to soak overnight and also i didnt use rice in this koozh, if you wish you can add handful of cooked rice.  

Raagi Koozh

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Healthy Drink | Recipe Cuisine: Indian
Ragi Flour - 1/2 cup
Water - 4 cup + 1/2 cup(to mix with flour)
Salt - to taste
Curd - 1/2 cup

Measure the flour and set aside. Heat 31/2 cup of  water in a pot and bring to rolling boil.In the mean time, mix the flour with 1/2 of water without any lumps .When the water comes to boil, add the salt & the flour mixture.Mix it well, when this mixture come to boil, keep the flame in low and cook it for around 12- 15 mins.When the flour is cooked, it become shiny, at this stage switch off the flame.That's it Ragi Koozh is readyAdd fresh curd and mix well while serving. You can serve this with any pickle or thuvaiyal of your choice.
  • The Koozh become thick when it's cooled down,so switch off the flame according.
  • I want my koozh to be slightly watery, so added 4 cup of water, if you want thicker consistency add 3 1/2 cup of water.

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