Ragi koozh is gluten free, diabetic friendly and a healthy breakfast porridge especially during Summer.
Its a perfect body coolant and not only that this Ragi Koozh is still a staple breakfast of many people in the villages across Tamil Nadu.
Hope you will give this a try and let me know how it turns out for you..
- 3 tbsp Foxtail millet/ Any millets
- 2 cups Water
- 3 tbsp raagi powder/finger millet powder
- Salt as required
- 1/2 cup sour Curd
- Shallots- 4 chopped finely
- Green Chillies – 2 chopped finely
- 1/2 inch ginger
Wash the millet and add in earthenware pot. Add Ragi flour, salt and 1 1/2 cup of water. Mix well without any lumps and leave it for 5 mins.
After 5 minutes, simmer the flame and cook for 10-15 minutes. Stir frequently. Check whether Ragi is cooked or not with wet hands. Turn off the flame. Let it rest over night.
The next morning the ragi batter would have turned sour.
Take the curd, add 1/2 cup water and whisk till its smooth.
Add the whisked curd to the ragi koozh (porridge) and mix well without lumps either with your hand or using a whisk.
If its too thick, adjust the consistency by adding more buttermilk or water. Ragi Koozh recipe is ready.
Serve this ragi koozh in tumblers with an assortment of side dishes like raw shallots (sambar onion), green chilies and mango pickle.
I love to add coriander stems with tadka.
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