Aadi koozh is made with ragi, kezhvaragu with other ingredients like buttermilk, raw onion, green chillies. I have added raw mango and ginger to make it more tasty and flavourful.
I have seen amma making ragi kanji with jaggery and make salted version with buttermilk, for breakfast. Otherwise, have not seen her making during the month of aadi. Also I have not tasted in the amman temples where they serve aadi koozh. But always tempted by this term aadi koozh. So I thought of asking my friends and couple of them told their version.
I will sure share the other one too, but first this aadi koozh recipe shared by Sugu (Sugumari). She regularly visits temple and involved in distributing prasadam to everyone which I always admire in her. It’s not only about offering food to God, it’s also the distribution to the people which makes us happy and content.
She called me to share the method she makes and also sent a sweetest voice note too. Tried and loved it. Me and Vj had this for breakfast. I understand there are various version, like fermenting before making koozh, adding rice to the kanji etc. But this too is very tasty and perfect for breakfast. This has mango in it which I love the best.
How to make aadi koozh step by step pictures
- Chop finely onion, green chilli, coriander leaves, mango. Grate ginger and keep aside. Boil 1 & ½ cup water side by side.
- Dissolve ragi flour in ¾ cup water using a whisk without any lumps.
- Once water starts to boil, pour the ragi, stirring simultaneously to avoid forming lumps.
- Keep the flame in medium and keep stirring, as it tends to get stuck/ burn at the bottom of vessel.
- Cook in medium flame until the colour changes dark and shiny. It took 5 mins for me to cook the ragi.
- Switch off the stove, add chopped items and stir well. Once warm enough to handle, add buttermilk. (Beat well ¼ cup curd using a whisk until smooth. Add one cup water and make buttermilk)
Serve with pickle, tangy kuzhambu or even as such as it has mango in it.