Ragi Koozh Recipe – Keppai Koozh or Aadi Koozh

Ragi Koozh Recipe or Aadi Koozhu using Ragi maavu (Finger millet flour) and Varagu Arisi (Kodo Millet) using Pressure Cooker with step by step photos.

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.

Ragi Koozh is also made and served as a prasadham in many Mariamman temples during the Aadi month of the Tamil calendar which falls from mid July to mid August.

I always make this Ragi koozh along with sarkarai pongal on the first and last Sunday of the Aadi month every year.

In our home town, this Ragi Koozh also called as Aadi Koozh is served as a prasadham on Sundays in Amman temples during the month of Aadi.

Fridays are usually allotted for doing “thiruvillaku poojas” or “thirumaangalya pooja”.

On all Sundays of the Aadi month, people who have “venduthal” (a private commitment to God), demonstrate it by making this Ragi koozh.

It is first offered to God and then given to all the people who visit the temple on that day and also we have “paal kudam” rally that begins during mid day and ends in the evening and after which we have “thee midhi” also.

All Sundays will be like a “Thiru Vizha” during this Aadi month in my home town and I miss it really very much.

Usually this porridge is made using rice grits (arisi rava) and both the arisi rava and ragi are cooked separately and then mixed together.

But in my home while making for breakfast, they also use either soaked sago (javvarisi) or cooked and mashed rice as a variant to break the monotony of using arisi rava. But while making it as a prasadam during the month of Aadi, we use only rice.

Here I have used kodo millet (varagu arisi) as it is already in the form of arisi rava.

I have used the pressure cooker as both the ingredients gets cooked together thereby saving time and in case if you are a beginner, it eliminates any doubts regarding finding out whether the ragi and the rice have cooked to perfection.

Moreover if you cook this Ragi Koozh in a pressure cooker, you can easily cook large quantities in the same time without any supervision at all.

Ragi Koozh Recipe with step by step pictures below:

1. Mix Ragi flour in 3 cups water without any lumps in a vessel and let it rest over night. The next morning the ragi batter would have turned sour.

2. Transfer the ragi batter mixture along with the water to a pressure cooker.

3. Add kodo millet (Varagu arisi), salt and 2 cups of water and mix well once again.

4. Pressure cook for 3 whistles over medium flame. Take off the stove and let the pressure release.

5. Open the cooker and using a masher (Maththu) mash all the contents well.

6. Meanwhile, in another bowl, take the curd, add 1/2 cup water and whisk till its smooth.

7. Add the whisked curd to the ragi koozh (porridge) and mix well without lumps either with your hand or using a whisk.

8. If its too thick, adjust the consistency by adding more buttermilk or water. Ragi Koozh recipe is ready.

9. Serve this ragi koozh in tumblers with an assortment of side dishes like raw shallots (sambar onion), green chilies and mango pickle.

Check out other kanji recipes like Ramzan Nombu Kanji and Payaru Kanji that are healthy and filling too at the same time especially for diabetic people.

Ragi Koozh Recipe details below:

Ragi Koozh Recipe – Keppai Koozh or Aadi Koozh Recipe

Radhika

Ragi Koozh using Ragi maavu (Finger millet flour) and Varagu Arisi (Kodo Millet) using Pressure Cooker method.

4.5 from 2 votes

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast

Cuisine South Indian

Servings 4

Ingredients

  

• Ragi Flour – 1 cup
• Varagu Arisi or Kodo Millet - 1/4 cup
• Yogurt or Curd - 1/2 cup (approx.,)
• Salt – to taste
• Water – 5-1/2 cups

Instructions

 

• Mix Ragi flour in 3 cups water without any lumps in a vessel and let it rest over night.
• The next morning the ragi batter would have turned sour.
• Transfer the ragi batter mixture along with the water to a pressure cooker.
• Add kodo millet (Varagu arisi), salt and 2 cups of water and mix well once again.
• Pressure cook for 3 whistles over medium flame. Take off the stove and let the pressure release.
• Open the cooker and using a masher (Maththu) mash all the contents well. Let it cool down completely.
• Meanwhile, in another bowl, take the curd, add 1/2 cup water and whisk till its smooth.
• Add the whisked curd to the koozh (porridge) and mix well without lumps either with your hand or using a whisk.
• If its too thick, adjust the consistency by adding more buttermilk or water.
• Ragi Koozh is ready.
• Serve in tumblers with an assortment of side dishes like shallots (sambar onion), green chilies and mango pickle.

Notes

You can also mix the flour and make it right away in the morning and skip resting it over night in case you forgot to do so. But since the sourness which gives the flavor will be missing, make sure that the curd is sour to balance the flavors and taste.

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