Raagi Koozh
Raagi Koozh

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, raagi koozh. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Ragi koozh is gluten free, diabetic friendly and a healthy breakfast porridge especially during Summer. Its a perfect body coolant and not only that this Ragi Koozh is still a staple breakfast of many people in the villages across Tamil Nadu. Use raw rice / pacha arisi only. Koozh mostly the Raagi Koozh (Kezhvaragu koozh) is famous in Tamil Nadu that too in Aadi Month.

Raagi Koozh is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Raagi Koozh is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have raagi koozh using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Raagi Koozh:
  1. Make ready 3 tbsp Foxtail millet/ Any millets
  2. Take 2 cups Water
  3. Make ready 3 tbsp raagi powder/finger millet powder
  4. Prepare Salt as required
  5. Get 1/2 cup sour Curd
  6. Get Shallots- 4 chopped finely
  7. Get Green Chillies – 2 chopped finely
  8. Make ready 1/2 inch ginger

Farmers work hard from early in the morning and for lunch they used to have this ragi porridge which will help them with more energy. Every millet is so nutritious, likewise ragi (fingermillet) is also one of the nutrition rich millet. Ragi koozh recipe - Pregnancy is a period where woman hunts for healthy diet. Let this healthy drink your thirst for health!

Steps to make Raagi Koozh:
  1. Wash the millet and add in earthenware pot. Add Ragi flour, salt and 1 1/2 cup of water. Mix well without any lumps and leave it for 15 mins.
  2. After 15 minutes, simmer the flame and cook for 10-15 minutes. Stir frequently. Check whether Ragi is cooked or not with wet hands. Turn off the flame. Let it rest over night.
  3. The next morning the ragi batter would have turned sour. - Take the curd, add 1/2 cup water and whisk till its smooth.
  4. Add the whisked curd to the ragi koozh (porridge) and mix well without lumps either with your hand or using a whisk.
  5. If its too thick, adjust the consistency by adding more buttermilk or water. Ragi Koozh recipe is ready.
  6. Serve this ragi koozh in tumblers with an assortment of side dishes like raw shallots (sambar onion), green chilies and mango pickle. - I love to add coriander stems with tadka.

Ragi koozh recipe - Pregnancy is a period where woman hunts for healthy diet. Let this healthy drink your thirst for health! Enjoy each drop… You would have now been prescribed for Calcium, Iron and Folic acid supplements. Our have already prescribed this in the form of food but not tablets. Ragi koozh is a […] Ragi is fermented overnight or for at least eight hours—ragi flour and salt are mixed with enough water to form a loose batter; it's important that it is mixed with your hands to enable fermentation.

So that’s going to wrap it up with this exceptional food raagi koozh recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!