Ragi Koozh: It’s a traditional South Indian dish and it’s also called as keppai or kezhvaraghu Koozh in Tamil. Mostly small onions, green chillies & dry fish curry serve as excellent sides for this dish. However, you can keep it simple -just the ragi koozh without the sides would do – still tastes really good and refreshing!
My mom used to say that some of our neighbours back in Salem used to make it as Ragi kali that’s in a more solid form and the kali is mixed with buttermilk to make it as koozh.
Ragi Koozh comes handy for me on busy mornings. And, this is an excellent breakfast option for those who skip the breakfast, as it might keep you refreshed with no compromise on the nutritional value.
3-4 tblspn Ragi powder
1 & 1/2 cup water
3-4 tblspn thick curd
Salt to taste
- Mix ragi powder in small water. Mix well to remove lumps. Make it like a thin batter. Keep aside.
- Heat 1 & 1/2 cup water. As the water starts to boil, add the ragi batter. Keep stirring as you might add the ragi batter to avoid lumps.
- Keep stirring for 8-10 minutes to get nice glassy texture. Switch off the stove and let it cool. As it cools, it might solidify. Keep aside.
- Blend the curd in a mixer to make it fine. Add water, salt and blend again to buttermilk consistency.
- Add this to the cooled ragi and mix well. Now your Ragi drink is ready.
- You can add chopped onions and coriander to it
- If you have buttermilk in stock, you can use it directly instead of curd.