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A traditional Tamil Nadu porridge made from fermented finger millet flour. This cooling, gut-friendly dish is a summer staple, often enjoyed with buttermilk, shallots, and pickles for a humble, nutritious meal.
Prepare the Ragi Slurry: In a mixing bowl, add 1 cup of ragi flour. Pour in 1 cup of water gradually, whisking continuously to create a smooth, lump-free slurry.
Cook the Porridge: In a heavy-bottomed pot or earthen pot, bring the remaining 3 cups of water to a rolling boil. Add 1.5 tsp of salt to the boiling water. Slowly pour the ragi slurry into the boiling water, whisking constantly to prevent lumps from forming. Add the cooked rice and continue to stir. Cook on medium-low heat for 10-12 minutes, stirring frequently, until the porridge thickens and turns glossy. The raw smell of ragi should be gone. Turn off the heat and let the porridge cool down completely to room temperature.
Ferment the Porridge: Once cooled, cover the pot with a lid, leaving a small gap for air to circulate. Let it sit in a warm, dark place for 8-12 hours, or overnight, to ferment. The porridge will develop a slightly sour aroma.
Prepare and Serve the Koozh: The next day, take the desired amount of the thick, fermented porridge into a large bowl. Whisk it well to break it down. It will be thick and jelly-like. Gradually pour in the buttermilk, whisking until you reach a smooth, drinkable consistency. You can add more water if you prefer it thinner. Stir in the finely chopped small onions and green chilies. Serve chilled, traditionally with accompaniments like mor milagai (buttermilk chilies), pickles, or a side of raw onions.
A traditional Tamil Nadu porridge made from fermented finger millet flour. This cooling, gut-friendly dish is a summer staple, often enjoyed with buttermilk, shallots, and pickles for a humble, nutritious meal.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 324.88 calories per serving with 11.53g of protein, it's a moderately challenging recipe perfect for breakfast or lunch or brunch.
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For a non-fermented version (Ragi Kanji), skip the overnight fermentation. Simply cool the cooked porridge, mix with buttermilk or milk, and serve immediately.
Replace the dairy buttermilk with water and a squeeze of lemon juice, or use a plant-based yogurt to make a vegan buttermilk.
Serve the non-fermented version warm. Sweeten it with jaggery or palm sugar and flavor with a pinch of cardamom powder for a healthy sweet porridge.
While preparing the final drink, whisk in a tablespoon of roasted gram flour (sattu) along with the buttermilk for an added protein boost.
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