Kelvaragu Koozh, Keppai Koozh Recipe, Finger Millet Porridge

Kelvaragu Koozh Recipe by GoSpicy.net Kelvaragu Koozh Recipe by GoSpicy.net

Kelvaragu Koozh/Finger Millet Porridge - It is made with kelvaragu flour and rice and then thinned with buttermilk. This koozh can be eaten as a breakfast or lunch and vengaya milagai, mor milagai, pickle are very good side dishes for this koozh.

Kelvaragu koozh is the one of the important dish that being prepared in the month of aadi which is the fourth month in tamil calender and people makes this dish as a offering to amman(goddess) during the month of aadi. It is very healthy as the ragi/kelvaragu is rich in iron and calcium. We usually make this dish during summer. You can also see roadside shops in tamil nadu sell this koozh during the summer. Ragi koozh and kambu koozh are the two main dishes which my mom makes in the summer and we mostly choose Vengaya Milagai as the side dish. Some people prefer tho have non-veg side dishes like mutton dry curry, fish curry etc.

Kelvaragu Koozh Recipe by GoSpicy.net/

Here, I ground the rice coarsely and cooked it then added the kelvaragu batter. But you can add the already cooked white rice or any left over white rice. It can save you time. Also, fermenting the koozh is very important and it helps with digestion. You can either ferment the kelvaragu batter(raw) or ferment the cooked koozh as mentioned in this recipe. If you are going to ferment the batter, just mix the kelvaragu flour with water and keep it overnight and make koozh next day. Having spoken all about the koozh, now let's see how to make the koozh.


I already posted Ulunthu Kanchi/Urad dal Porridge recipe. You can also check that Here.

Kelvaragu Koozh

Cuisine: TamilNadu (South Indian) | Category: Breakfast/Lunch | Serves: 4

Prep Time: 15 min | Cook Time: 30 min + 7 hours (fermenting time)

INGREDIENTS
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Kelvaragu Maavu/Ragi Flour - 1 cup
Raw Rice - 1/4 cup
Water - 3 cups + 4 cups
Buttermilk - As required, approx 1 cup
Salt - to taste
For Vengaya Milagai:
Oil - 1 tbsp
Onion - 1 cup, chopped
Green Chilli - 2, chopped
Salt - As required
INSTRUCTIONS
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1Take the kelvaragu flour in a bowl, add 3 cups of water and mix it well without any lumps using a hand whisk. The batter has to be thin. After mixing, keep this batter aside. Now, take 1/4 cup of rice, wash well and drain all the water from it. After that spread the rice in a paper towel to absorb excess water. Let it it dry for 10 minutes or till it dries up. It doesn't need to dry completely.

Kelvaragu Koozh cooking steps by GoSpicy.net

2Once it dried, take the rice in a blender/mixer. Grind it into a coarse powder. Now, boil 4 cups of water. Once it starts boiling, add the coarsely ground rice.

Kelvaragu Koozh cooking steps by GoSpicy.net

3Cook it till its done. Mix it often to avoid sticking to the bottom. This will thicken as it cooks so add more water if needed. Once the rice is cooked take the kelvaragu mixture and pour it slowly into the rice and at the same time stir it continuously to prevent the lumps.

Kelvaragu Koozh cooking steps by GoSpicy.net

4Add required salt and let it cook. Mix and scrape the sides in between to avoid sticking to the bottom and sides. The kelvaragu koozh will get thicker as it cooks.

Kelvaragu Koozh cooking steps by GoSpicy.net

5Keep cooking till it is done. As it gets cooking, the color of the kelvaragu gets darker. To see whether it is cooked, just wet your hand. Touch the koozh with your fingers.

Kelvaragu Koozh cooking steps by GoSpicy.net

6If it comes clean without sticking, then it is done. Let it allow to cool down. When it is warm enough to handle, make balls out of kelvaragu mixture and place it in a bowl full of drinking water. Make balls out of the remaining and keep it in the water.

Kelvaragu Koozh cooking steps by GoSpicy.net

7Cover and let it sit overnight. Allow it to ferment overnight at room temperature. At the next day, take one ball and add yogurt and some of the soaked water in a bowl. Mix it well. It has to be semi solid so adjust water and buttermilk. Taste and add salt, buttermilk if needed. Add some chopped onion to the koozh. Now it is ready to drink.

Kelvaragu Koozh cooking steps by GoSpicy.net

8For Vengaya Milagai: Heat a pan with oil. Once it is heated, add the chopped green chilli and chopped onion. Stir it for few seconds, add required salt for onion. Fry it till it becomes soft or fry till it shrinks and changes its color to brown but not crispy.

Kelvaragu Koozh cooking steps by GoSpicy.net
NOTES

As koozh cooks, it sticks to the bottom. So that mix it often while cooking.

Adjust the buttermilk according to your taste.

Dilute the koozh/porridge to semi solid or even runny. That's totally your choice.

If you have already cooked rice, you can add that instead of cooking rice for this koozh.

Here, I fermented the koozh overnight. Usually, I make it the night a day before and have it it on the next day or I make it in the morning and allow it to ferment for 4 to 5 hours then have in the afternoon. You can choose which is convenient for you.

The vengaya milagai I made in step 8 can be eaten as a side dish with any porridge. I always make this vengaya milgai a little spicy but you can adjust the green chilli to your desired level.

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