Ragi Koozh or Aadi Koozhu Recipe using Ragi maavu (Finger millet flour) and Varagu Arisi (Kodo Millet) with step wise Pictures using Pressure Cooker method.
Ragi koozhu is a gluten free, diabetic friendly and a healthy breakfast porridge
especially during Summer. Its a perfect body coolant and not only that Keppai koozh is still a staple breakfast of many people in the villages across Tamil Nadu. It 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 koozhu along with sarkarai pongal
on the first and last Sunday of the Aadi month every year.
In our home town, Aadi Koozh is served as a prasadham during Sundays in Amman temples. 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 koozhu and giving it 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, mashed rice as a variant to break the monotony of 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 and also 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 or the rice have cooked to perfection.
- 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.
Labels: Breakfast Recipes, Gluten Free, Millet Recipes, Neiveidhyam