Koozh (கூழ்) is the Tamil name for a porridge made from millet (Ragi). In Tamil Nadu, koozh is consumed as breakfast or lunch. Koozh is made from Kezhvaragu flour and broken rice in a clay pot. Koozh is usually made in large batches and gives a sour tang flavor if fermented and is a special festival dish for the auspicious Aadi month, served accompanied by Moringa leaf poriyal (thoran).

Ingredients

1. Ragi flour          :1 Cup
2. Coarse raw rice flour     : 1 Tbl – Sp
3. Water   : 7 Cup
4. Salt
5. Finely chopped onion
6. Chopped green chilly
7. Plain Yogurt

Method

• Dilute ragi flour with 2 cup of water and keep it for minimum 5 hours for fermentation.
• Heat 5 cup of water and add the raw rice flour and cook it until soft.
• Then add the diluted ragi flour along with the water.
• Cook it very well to get a semi-thick mixture; it will take about 15 minutes,

• Keep it for about 5-6 hours or keep it overnight.
• Take enough quantity of ragi mixture and dilute it with plain yogurt and water.

• Add salt, chopped onion and green chili and mix.

Tips:-

• If you don’t have time, skip the fermentation and overnight resting time. Cook it with 7 cup of water and let it cool completely, then add yogurt, onion and green chilly.
• In the actual koozh recipe, fermenting the flour in the morning, cooking it in the night and keeping overnight is the tradition