Aadi Koozh Recipe / Keppai Koozh Recipe (porridge made with Ragi / Finger millet) with step by step pics and a short YouTube video. If you like my video, please don’t forget to SUBSCRIBE to my channel. This Keppai Koozh Recipe is gluten-free and an absolute diabetic-friendly recipe too. It is an ancient food nourished by our ancestors daily when they go for farming works in the scorching sun, this drink gives so much energy and always keep the body cool. In Tamilnadu, still, there are many people who have it as their breakfast. The main speciality of this koozh is, in Mariamman Temple throughout the Aadi Month, people who have prayers (venduthal in Tamil), serve this koozh as a prasadam to all the devotees. If making at home, try to use clay pots, which makes the koozh more tasty with natural mud aroma.
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Ragi Koozh Recipe
The main specialty of this aadi koozh recipe / ragi koozh recipe is, people serve this keppai koozh as a prasadam to all the devotees in Mariamman temple.
- 1/2 Cup Ragi Flour / ராகி மாவு
- 1/8 Cup Raw Rice / பச்சைஅரிசி
- 3 Cups Water / தண்ணீர்
- 1/4 Cup Sour Curd / புளித்த தயிர் Link for Homemade Curd
- Salt / உப்பு As Required
- 2 Shallots / Small Onion / சின்ன வெங்காயம்
- 1 Green Chilli / பச்சைமிளகாய்
- 1 Small Piece Ginger / இஞ்சி
- 1 Sprig Curry Leaves / கருவேப்பில்லை
- 2 tbsp Raw Mango / மாங்காய்
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First, measure and keep all the ingredients ready. Then, chop shallots, green chilli, ginger, raw mango and curry leaves finely.
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To a mixer, add the raw rice and grind it to a semi - coarse powder.
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Take a wide bowl, pour 2 cups of water and add the ragi flour. Mix it well without any lumps and keep aside. If you want to ferment at this stage keep this ragi water overnight.
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To a heavy-bottomed pan, pour 1 cup of water. Once it starts to roll boil, add the ground rice powder. Cook, till it becomes soft, and do everything in medium flame.
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Now pour the ragi flour mixed it water and add required salt. Keep stirring in medium flame for 7 to 8 minutes, till the mixture turns glossy and the raw smell of the ragi flour leaves. Switch off the flame and let it cool down completely.
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To a bowl, pour the curd and 1/8 cup of water or little more. Mix it well to make as buttermilk. Now, pour the buttermilk to the cooled ragi mixture and give a quick stir.
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Finally, add the chopped shallots, green chilli, ginger, curry leaves, raw mango and mix well. Adjust with water or buttermilk before serving, as it thickens with time.
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Drink this Keppai Koozh at-least once in a week to keep your body fit and cool.
Recipe Video
Tips for Ragi Koozh Recipe
- Ensure the ragi flour is mixed well with water (Step:3), without any lumps, before adding to the pan.
2. Use raw rice / pacha arisi only. Also, grind it to a semi-coarse powder, don't make it fine as the rice particles should be seen in the Ragi Koozh Recipe.
3. Water quantity varies on the type of ragi flour used, so adjust it accordingly. The water quantity I used was perfect for me.
4. Always use a heavy bottomed pan, stir continuously and do the whole cooking in low flame as the ragi flour sticks to the bottom.
5. Check whether the rice is cooked till soft and then add the ragi flour water.
6. Cook the Keppai Koozh till it turns glossy (7 to 8 minutes) else it smells raw.
7. Adjust the shallots, green chilli, ginger and mango quantity as preferred for your tastebuds.
8. Always cool the Aadi Koozh Recipe and then add the buttermilk.
9. Traditionally, ragi flour is soaked overnight (fermented) and then cooked. If making instantly, you can use sour buttermilk.
10. This koozh thickens very soon, but in temples they serve it watery only so adjust with hot water everytime.
Aadi Koozh Recipe
Method for Aadi Koozh Recipe
1. First, measure and keep all the ingredients ready. Then, chop shallots, green chilli, ginger, raw mango and curry leaves finely.
2. To a mixer, add the raw rice and grind it to a semi – coarse powder.
3. Take a wide bowl, pour 2 cups of water and add the ragi flour. Mix it well without any lumps and keep aside. If you want to ferment at this stage keep this ragi water overnight.
4. To a heavy-bottomed pan, pour 1 cup of water. Once it starts to roll boil, add the ground rice powder. Cook, till it becomes soft, and do everything in medium flame.
5. Now pour the ragi flour mixed it water and add required salt. Keep stirring in medium flame for 7 to 8 minutes, till the mixture turns glossy and the raw smell of the ragi flour leaves. Switch off the flame and let it cool down completely.
6. To a bowl, pour the curd and 1/8 cup of water or little more. Mix it well to make as buttermilk. Now, pour the buttermilk to the cooled ragi mixture and give a quick stir.
7. Finally, add the chopped shallots, green chilli, ginger, curry leaves, raw mango and mix well. Adjust with water or buttermilk before serving, as it thickens with time.
Drink this Keppai Koozh at least once in a week to keep your body fit and cool.
Keppai Koozh Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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