KOOZH AND KALI

Koozh is fermented porridge made from kali.. we can even say it is farmer's breakfast in Tamilnadu... It is so healthy made from Ragi(finger millet)....During festive season of Aadi mostly very amman temple serve this Koozh...

         In my ammama (mummy's mother ,she is great cook) house, ...she used to used make this kali...There will be big wooden ladle specially designed for this ..and she dips her hands in a water take a hot kali makes them into big balls... It is served with dry fish kuzhamu or kara kuzhamu..

         As i said before koozh is prepared from fermented kali..kali is fermented in water overnight ..next day it is mixed with water and curd ... it is served with murungai keerai poriyal, kara kuzhamu...or simply served shallots, green chilli and pickle.

      Koozh is very good coolant ,it is mostly taken in summer..

INGREDIENTS:

1. Ragi (finger millet ) powder - 1/4 cup
2. cooked rice - 1/2 cup
3. salt to taste
4. curd as required
5. Water - 2 cup

PROCEDURE:

KALI:

• In the sauce pan , add ragi and salt
• Now add water little by little and mix them into lump free batter 
• Switch on the stove, In low flame cook them slowly

• Mix well continuously otherwise it will form lumps.
• It will come to thick paste like consistency ,now add mashed cooked rice
• cook for few more mins ,now switch off 
• Wet the hands and make them into big balls,do this when they are hot.

• Now kali is ready.

KOOZH:

• Fill the bowl with water
• Dip the ladle in water,using this ladle scoop out the kali and drop them in water

• Now fermented it overnight
• Next morning mix well with water 
• Add curd and mix well
• Koozh is ready