Ragi Koozh

 An amazing coolant to have for summer is Ragi koozhu. What else can you think of when it comes
to a healthy and filling morning drink. Ragi koozhu is a drink popular in South India during the month of Adi. It’s distributed at temples and even in public places. Even at home, we prepare on a big scale as we distribute to all our neighbors and workers. It’s a fun-filled day as everyone sit together in a circle and enjoy the koozhu with an accompaniment of murungai keerai perattal and dry fish curry with all veggies in it. OMG, it’s mouthwatering as I write this description. Or just consume with small onions and green chili, it’s heavenly.
Generally, it is a two-day process to make this traditional recipe. You can also do it as an instant koozh. But I prefer doing it the traditional way.
So the process usually starts on Friday night and consumed on Sunday morning.

Ingredients:

Ragi - 1 cup
Rice - 1 cup
Curd - 1/2 cup
Onions - chopped as needed
Salt to taste

Method:

• Mix ragi with water to make a thin dosa batter.

• Close and leave it overnight to ferment.

• Morning cook rice with enough water, when its fully cooked and the ragi batter slowly and keep stirring as you add the batter to avoid any lumps.

• Add ragi and keep stirring.

• Cook until you get a glaze, that's the indication to know your ragi is fully cooked.

• After it cools down, add a cup of water on top and rest overnight.

• Now take a handful koozh and mix with curd, salt, and water. 

• Enjoy with any spicy side dish or just as it is with some onions.

Note:
1. You can store this koozh and add just water and adjust salt as needed.
2. Adding water on top while resting prevents the koozh from forming thick layers.