Ragi Koozh

1. 1
   mix · ~3 min

   Mix the ragi flour with water.

   1.Add the ragi flour to a bowl.

   2.Pour in 1 cup water and whisk until smooth with no lumps.

   3.Keep the remaining 4 cups water ready for cooking.
2. 2
   boil · ~15 min

   Cook the ragi mixture until thick.

   1.Bring 4 cups water to a boil in a heavy pot over medium heat.

   2.Pour in the ragi slurry slowly, stirring constantly.

   3.Cook and stir until the mixture turns glossy and thick with no raw smell.

   4.Lower the heat if needed to prevent sticking at the bottom.

   TIPKeep stirring as you pour so the flour cooks evenly and stays smooth.
3. 3
   rest · ~480 min

   Cool and rest the cooked ragi.

   Take the pot off the heat and let the mixture cool completely. Cover and rest it at room temperature for 8 hours so it develops a mild tang.

4. 4
   mix · ~4 min

   Loosen the koozh with yogurt and salt.

   1.Transfer the rested ragi mixture to a bowl.

   2.Add the yogurt and salt.

   3.Mix in a little water if needed until it reaches a pourable porridge consistency.

   4.Stir until smooth and evenly combined.
5. 5
   garnish

   Add shallot and green chili on top.

   Stir in or scatter the chopped shallot and green chili just before serving for crunch and sharp heat.

6. 6
   serve

   Serve the ragi koozh chilled or at room temperature.

Cuisines we love