Ragi Koozh
A traditional Tamil Nadu porridge made from fermented finger millet flour. This cooling, gut-friendly dish is a summer staple, often enjoyed with buttermilk, shallots, and pickles for a humble, nutritious meal.
For 4 servings
4 steps. 15 minutes total.
- 1
Prepare the Ragi Slurry: In a mixing bowl, add 1 cup of ragi flour
- a.Pour in 1 cup of water gradually, whisking continuously to create a smooth, lump-free slurry.
- 2
Step 2
- a.Cook the Porridge: In a heavy-bottomed pot or earthen pot, bring the remaining 3 cups of water to a rolling boil. Add 1.5 tsp of salt to the boiling water. Slowly pour the ragi slurry into the boiling water, whisking constantly to prevent lumps from forming. Add the cooked rice and continue to stir. Cook on medium-low heat for 10-12 minutes, stirring frequently, until the porridge thickens and turns glossy. The raw smell of ragi should be gone. Turn off the heat and let the porridge cool down completely to room temperature.
- 3
Step 3
- a.Ferment the Porridge: Once cooled, cover the pot with a lid, leaving a small gap for air to circulate. Let it sit in a warm, dark place for 8-12 hours, or overnight, to ferment. The porridge will develop a slightly sour aroma.
- 4
Step 4
- a.Prepare and Serve the Koozh: The next day, take the desired amount of the thick, fermented porridge into a large bowl. Whisk it well to break it down. It will be thick and jelly-like. Gradually pour in the buttermilk, whisking until you reach a smooth, drinkable consistency. You can add more water if you prefer it thinner. Stir in the finely chopped small onions and green chilies. Serve chilled, traditionally with accompaniments like mor milagai (buttermilk chilies), pickles, or a side of raw onions.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using an earthen pot for cooking and fermenting gives the koozh an authentic, earthy flavor.
- 2Always add the ragi slurry to boiling water while whisking to avoid lumps.
- 3The fermentation time depends on the climate. In hot weather, it may ferment in as little as 6-8 hours.
- 4If you are short on time, you can skip fermentation and serve it as Ragi Kanji.
- 5Store the leftover thick porridge in the refrigerator for up to 3-4 days and prepare fresh koozh as needed.
- 6The sourness increases with fermentation time, so adjust according to your preference.
Adapt it for your goals.
Quick
For a non-fermented version (Ragi Kanji), skip the overnight fermentation. Simply cool the cooked porridge, mix with buttermilk or milk, and serve immediately.
veganVegan
Replace the dairy buttermilk with water and a squeeze of lemon juice, or use a plant-based yogurt to make a vegan buttermilk.
kid friendlyKid friendly
Serve the non-fermented version warm. Sweeten it with jaggery or palm sugar and flavor with a pinch of cardamom powder for a healthy sweet porridge.
high proteinHigh protein
While preparing the final drink, whisk in a tablespoon of roasted gram flour (sattu) along with the buttermilk for an added protein boost.