Today Aadi second friday and thought of posting aadi koozh recipe. I always have raagi kanji with milk and I never tried with butter milk. But my mom used to drink with butter milk. Last year I missed to post aadi recipes and this year I do not want to miss it. Hence trying to post related recipes on every friday of this month. I never heard about this koozh until I started working in Chennai. In my friend's Radhika's home, they do this koozh every year in temple and distribute to among the people. I never tried to get a chance to drink this koozh and I could say somehow I missed to have it. This koozh is very famous in Amman temples and in Tamil Nadu they distributes this as prasadham in Aadi month. I googled the recipes in various websites here and there. I read that they serve this koozh with karuvattu kuzhambu / puli kuzhambu / pickle. Today we had just as it is with no side dish :-) Just for clicks I have kept some pickles and chopped onions :-)
INGREDIENTS:
Ragi flour - 1/2 cup
Raw rice - 2 tsp
Onion - 3 tsp finely chopped
Curry leaves - 1 tsp finely chopped
Ginger - 1 inch piece or a small piece
Green chilli - 1
Butter milk - 1 cup
Asafoetida - a pinch
Salt - as needed
HOW TO MAKE:
Make a coarse powder of raw rice by using mixie / blender. It should be like a rava. Boil two cups of water in a deep vessel and add this grounded rice. Allow to boil and cook until the rice get cooked and soft and make it like a porridge. Add needed salt and mix well.
Meanwhile take a ragi flour in a bowl. Add 2 cups of water and mix well without any lumps. Keep aside. Once the rice get cooked add the ragi mixture into it.
Keep stirring to avoid lumps and cook in a medium flame. Simultaneously in a mixie / blender grind ginger and green chilli. Do not add water. Cook the ragi rice mixture well and soon you can able to see the rice here and there. Make sure the ragi raw smell goes off. Then turn off the stove and allow the mixture to cool down completely.
In a bowl take a butter milk and add grounded green chilli and ginger paste. Add asafoetida too.Add finely chopped onions. Mix well. Add this butter milk mixture in the ragi mixture. Blend well and add water if needed. The koozh consistency should be running watery.
Serve hot or warm. When you serve add little more chopped onions on the top.
Adding ginger and asafoetida is optional. I just love the flavour of both so I have added.
If you don't have a butter milk, take 1/2 cup of curd and add 1/2 cup of water. Whisk it well.
Seasoning also can be done, if so temper with mustard seeds and cumin seeds.
The ragi mixture should be cooled down completely before adding the butter milk.
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