Ragi Koozh | Aadi Koozh | Keppai Koozh | Finger Millet Porridge

Ragi Koozh| Aadi Koozh | Keppai Koozh | Finger Millet Porridge

Ragi Koozh / Aadi Koozh

Ragi koozh or aadi koozh is a traditional porridge made from finger millet. This koozh is made especially in Tamil Nadu during the Tamil month of Aadi (July-Aug) which is very auspicious for Goddess Mariamman.
This aadi koozh as it is locally known is consumed as breakfast or lunch. Koozh is also made from millets like pearl millets (cumbu) flour and broken rice (called noiyee in Tamil) in a clay pot. Koozh is generally made in large batches and is fermented overnight to give it a sour taste. This semi-solid koozh is later liquefied by adding water and salt or buttermilk or curd along with small 
onion, green chillies,curry leaves and coriander leaves. It is usually served   chilled along with green chilies or onions or pickles and mango etc..
Ragi Koozh can be made  without fermentation is served hot at Mariamman Kovil ( temples) all over Tamil Nadu. It is made in large quantities and distributed to the public as prasadham.Check out how to make traditional aadi koozh or ragi koozh recipe below.


Ragi flour-1/2 cup
Raw rice-1 Tbsp
Curd-1/4-1/2 cup
Water-3-4 cups
Small Onion-10-12 nos finely chopped
Green chillies-2 nos finely chopped
Salt to taste

Recipe Video


👉Mix the ragi flour with 1 cup water and whisk well without any lumps and allow it to ferment overnight.

👉Grind the raw rice to slightly big rava sized granules set aside.

👉Next day boil 3 cups of water in a heavy bottom vessel add broken raw rice ,cook the rice well.

👉Once the rice is cooked add the fermented ragi flour, continuously keep stirring with the help of wooden ladle in medium flame.

👉Cook for minimum 10-15 minutes until you get a glaze on top and the koozh thickens and becomes non sticky (to check- touch the mixture with wet hands if it doesn't stick its done). Switch off the gas and allow it to cool completely.

👉You can ferment this cooked ragi again if you want or can be immediately served.
👉For serving take a ladle full of cooked ragi in a mixing bowl add small onions,salt, green chillies,curd and required water mix well without any lumps and make it to watery porridge consistency (because it will thicken soon)and serve chilled.

👉Serve it along with moremilaga or mango pickle or lemon pickle .

✍️You can do this koozh without fermentation too.Just instantly cook the ragi flour, cool it and then mix with curd or buttermilk and salt garnish with small onions and serve immediately.But I advise you to ferment the ragi this not only enhances the taste but also prevents stomach upsets.
✍️You can add big onions too instead of small onions.
✍️Adding green chillies is optional.
✍️Use a non stick vessel for making Koozh,if not you can smear oil in a kadai or vessel and make this Koozh.
✍️Always cook in medium flame only and keep stirring continuously with wooden ladle.

Preparation time-20 mins

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