Aadi Keppa Koozhu Recipe

How can I forget this Aadi velli and aadi season being a chennaite.. I wait for this season as I love the varieties of koozhu our neighbors used to share with us .. From my childhood days I have been enjoying this aadi koozhu a lot bcoz our neighbors in chennai wud definitely many glasses full of koozhu and we used to relish it a lot. Aadi is nothing but the monsoon festival celebrated in Tamil nadu on mid july which generally 16 th of july month it is followed by many other festivals. Today is Aadi velli and people make variety of dishes to offer god and enjoy with family.

I am a great fan of this Ragi koozhu made in this season and love to drink this healthy porridge anytime… When I called up my mom she was enjoying koozhu , I was badly missing it so she told me the recipe and I tried this super cooling traditional porridge immediately.We also used to enjoy some amman koil koozhu which was distributed at the nearby temple which would taste fabulous every time. I made this koozhu at home and it just tasted so yummy and here am sharing the recipe with you all. Its so nice to cook and enjoy my child hood fav koozhu. Here I have to thank my neighbor for sharing such yummy koozhu and its nice to brush up old memories .. My neighbor anuty used to serve this koozhu in our palm and we enjoyed it sipping all that yummy koozhu , I say yummy bcoz by the end you can witness koozhu all over our mouth this was when we were small kids.

Ingredients

Ragi Flour – 1/2 cup
Cooked rice – 1/2 cup
Water – 2 cups ( approx)
Butter Milk as needed
Green chillies – 2-3 ( optional)
Onions – 1/4 cup ( chopped finely)
Raw Mango – 1/4 cup ( chopped)
salt to taste

Method

Dilute ragi flour in two cups of water without any lumps .
Leave it aside for 1-2 hours . Mean while grind cooked rice with little water , just pulse it twice or thrice we don’t want to grind the rice into paste .
Now in a sauce pan boil the ragi mixture , add coarsely ground rice and cook them till the thickens a bit.
After it thickens , turn off the flame and add butter milk to it.
Mix them well and keep them in a mud pot or steel pot.
You enjoy this porridge at room temperature or cool.
Koozhu tends to thicken as time goes so add enough liquid .Add salt
Serve them topped with some chopped onions and raw mango.It even taste very delicious with murungaik kirai poriyal and mochai kotte kozhambu.

Tips

Originally Noi arisi ( half broken rice ) is used traditionally , To make Noi arisi you just coarsely grind rice in a dry mixer and cook them, then add the diluted ragi mixture and cook together.