Aadi Koozh(Keppai koozh) :

Aadi Koozh(Keppai koozh) :

Aadi Koozh is a famous prasadam in amman temples throughout the Aadi month. Usually they serve aadi koozh with karuvattu kuzhambu. It is prepared using Ragi(Finger Millet). Finger millet have been cultivated in India from as far back as 4000 years ago.  Karnataka is the top producer of Ragi and has 58% share in India's export of this crop.Ragi is a rich source of calcium, protein, fiber, iron and other minerals. 

 The first day of Aadi is observed as Aadi Pirappu. It means beginning of the month. The day begins with the making of huge kolams (Rangoli designs) in front of the home. The kolam is drawn on all days of the month. The kolams are bordered with red color – Kaavi. Doorways are decorated with mango leaves. The day begins with pujas and visit to temple. There will be a feast on the day with special delicacies include payasam, vadai, poli etc. The other auspicious days of Aadi month include Aadi Chevvai, Aadi Velli, Aadi Amavasi , Aadi Pooram, Varalakshmi Puja , Aadi Perukku , Aadi Karthigai. For the Day 1 I have prepared Milagu Vadai, Paruppu Poli and Koozh.

                                  Aadi Koozh recipe

Recipe Cuisine: Indian  |  Recipe Category: Beverage
Prep Time: 10mins    |  Cook time: 30 mins     |  Serves: 4

Ingredients

Ragi flour - 1 cup

Raw rice - 1/4 cup

Salt - as needed

Curd - 1/2 cup

Small Onions - 4 to 5

Green chilly-1no

Water - 6 cups

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 Method:

• First Soak the Ragi flour in 4 cups water overnight.Whisk it well when u soak and also when in the morning. The more hours it gets soaked the more tasty it will be as it needs fermentation. Grind the raw rice coarsely in a mixer and set aside.
  
  
  
•  Take a heavy bottomed vessel and add 2 cups water, when the water boils well add the rice powder and keep mixing until its cooked well.
  
• When it forms into a porridge consistency add the flour mixture and salt and mix well. Kepp boiling until the colour changes and the flour gets cooked.
  
  
  
  
  
• It will turn into a thick paste , keep boiling until then. Keep mixing to avoid burnt porridge. The cooked rice will be seen here and there.

• Meanwhile chop the small onions and chillies and keep it ready. Also whisk the curd and keep it ready.
  
• When the koozh is well cooked and the raw smell of the flour vanishes , switch of the stove and set it to cool down completely. The shiny colour of the koozh is also a symbol that its cooked well. Add the curd, onions and chilies and mix it well with a laddle. Check for the salt level too.Whisk well to remove lump, It will be in a running consistency by now.

• Now the koozh is ready to be served.