Ingredients
Ragi water
- 1/4 cup Ragi flour
- 1 cup water
Buttermilk
- 1/3 cup curd
- 1 cup water
Koozh
- Required salt
- 1 tablespoon rice grits
- 2 cups water
Add ons
- Small onion
- Raw mango
- Ginger
- Green chilli
- Curry and coriander leaves
Instructions
- First, mix ragi flour and water lump-free and ferment for a few hours
- Coarse grind rice and keep it aside
- Add 1 cup of water and boil
- furthermore, add rice and cook 3/4th texture
- add water and cook till rice is well cooked
- furthermore, add ragi water; mix well and cook till the mixture turns glossy and nonsticky
- turn off the stove and cool
- Mix curd and water; prepare buttermilk
- add and mix after the mixture is cool
- finally, add the topping of your choice
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Notes
- rice is optional but it is traditionally offered for temple koozh. For extra carbs. You can skip
- fermenting the ragi water gives a good flavor to the koozh. You can rest overnight or at least for 2 hours
- you can prepare a version of ragi koozh without fermenting it. This version is often called "instant ragi koozh" or "ragi ambli" and is a quicker alternative
- Buttermilk is commonly used as an accompaniment for ragi koozh, especially in its traditional form. It not only enhances the flavor of the dish but also provides a cooling and refreshing element
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!