Summer have started here and we started sweating a lot, even here in Bangalore. This time it has been predicted that summer will be too hot, like never before. In Tamilnadu, people will start consuming all coolest food items. At some places, few NGOs or group of people will organize "Thanner Panthal"(refreshment stalls) where in they have water filled mud pots, kept on wet sand. This is the most healthy way to get a chill water, which we don't get by cooling in a fridge. This water will be so tasty, quenching the thirst very well. Some places they serve seasoned buttermilk, koozhu also. This is mainly to quench the thirst of passersby in the hot summer.
Raagi can be consumed in many ways like adai, dosa, puttu, and koozhu. This will suit both kids and elders and specifically for diabetics. Lets see how to prepare fermented Raagi Koozhu.
Raagi Flour - 2 cup
Curd - 1 cup
Cooked rice - 1 cup
Prepare a batter out of raagi flour by adding water. The consistency can be similar to the dosa batter. Let it ferment for at least 8-12 hrs. The more it ferments more the taste will be.
Take a heavy bottomed vessel and add 8 cups of water and boil it. when it starts boiling, add the fermented batter slowly, by stirring continuously. It should not form any humps.
Keep it in a lower flame and stir often till the raagi gets cooked well. Add the cooked rice to it and mix well.
After it is cooled down, add the curd/buttermilk and salt to it. Its up to you to decide on how much curd should be added, according to your taste.
Serve it with side dishes like Pearl onions, Curd Chilly(Mor Milagai), Pavakkai Vathal, Salted Mango, any veg or non veg side dish. Out of these pearl onion is the best. Because Raagi will tend to increase the internal body temperature, so pearl onion will give you the reverse effect by cooling down. So whenever you prepare any dish(spicy) out of raagi, see to that you add more of pearl onions.
I am republishing it for Festive Food: Summer Treat event conducted by Priti