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Aadi Koozh Recipe
Aadi Koozh or Aadi Kool is a healthy porridge made in the auspicious time of the Tamil month called Aadi. Aadi Koozh is made using finger millet flour, raw rice, curd, herbs etc. Learn to make Aadi Koozh Recipe with step by step pictures and video.
Aadi Koozh is served with pickle or puli kuzhambu or dry fish curry or even fish kuzhambu. Aadi Koozh is known for its cooling properties and often served to beat the heat. Aadi Paal or Aadi Thengai Paal is also made for Aadi Pirappu.
[feast_advanced_jump_to]About Aadi Koozh
'Aadi' is the auspicious month in the Tamil calendar and 'Koozh' is porridge so 'Aadi Koozh' translates to a special porridge made during the month of Aadi. Aadi Koozh is prepared in this auspicious month of Aadi and served in temples.
Aadi Koozh is basically ragi porridge cooked along with broken raw rice. Aadi Koozh is made using finger millet flour, raw rice, curd, salt garnished with curry leaves, small onion and green chilies.
Aadi is one of the most auspicious month celebrated in Tamil Nadu. Traditionally Aadi Koozh is prepared by fermenting ragi slurry overnight then mixed with cooked rice and garnishings. Fermenting gives a sour taste to the porridge. The easy and quick alternate is the instant ragi koozh.
The first of the month is marked with a special puja, followed by a feast with 'payasam' prepared with coconut milk, 'puran poli' and vadai. Traditionally, the family of a 'pudhu maappillai' (new son-in-law) is invited to the girl's house, where the couple is gifted new clothes and other presents.
Aadi Koozh Video
The 18th day of Aadi, is observed as 'Aadi Perukku', a day of offerings and prayers to these rivers, which mean so much to the lives and prosperity of the people. The day is an occasion for rejoicing particularly for those living on the banks of the all the main rivers, its branches and tributaries. [Source : Wiki Pedia]
According to the Tamil calendar, Aadi is the fourth month of the year. The first day of this month, is celebrated as Aadi Pandigai or Aadi Pirappu, which is an important festival to most Tamils, especially newly-weds.
The most visible manifestation of the month of Aadi is the huge 'kolams' that are patterned early each morning in front of houses. They are usually bordered with red 'kaavi' and across the front doorway at the top are strung mango leaves.
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Aadi Koozh Ingredients
- Finger millet flour - Finger millet flour is the base ingredient for Aadi Koozh. Ragi is also known as Finger millet or Kelvaragu or Keppai in short.
- Raw Rice - Raw rice is added and cooked along with ragi flour to give the koozh a texture and taste.
- Curd - Curd is mixed with water to make buttermilk. Buttermilk is added to cooked mixture to make it a porridge.
- Accompaniments - Aadi Koozh is served with raw small onion, pickle, or any non veg kuzhambu varieties like fish kuzhambu or karuvadu kuzhambu etc.
How to make Aadi Koozh Step by Step
1.Measure and take ¼ cup raw rice.
2.Grind it to a slightly coarse mixture like this.
3.Boil 2 cups water in a sauce pan add broken raw rice to it. Cook until rice turns soft more like porridge in consistency. Let it simmer.
4.Meanwhile to a mixing bowl take 1 cup ragi flour, add 4 cups water to it.
5.Whisk it well without any lumps. This is done off the stove. This mixture can be left overnight to ferment and then proceeded too.
6.Add the ragi mixture to the cooking rice. Add required salt.
7.In low flame, keep mixing to avoid lumps and cook it till it becomes thick and raw taste of ragi flour leaves.It takes at least 5 minutes.
8.It will become shiny and thick.
9.The cooked rice will be seen in between as shown here. At this stage switch off.
10.Add 1 cup thick curd to a bowl, 1 and ½ cups water. Whisk it well, Set aside.
11.Transfer the cooked ragi porridge to a mixing bowl along with 2 tablespoon small onion(chopped finely), 2 teaspoon curry leaves(chopped finely),1 green chili(crushed).
12.Add whisked curd to it.
13.Add water if it is to too thick. Adjust with little water if needed may be around ½ cup.
14,Mix it well using a whisk.
15.Aadi koozh is ready!
Serve Aadi Koozh warm or chilled!
Expert Tips
- Water ratio - Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
- Traditional method - Usually they soak ragi flour overnight and then add cooked rice to it. This is done to get a slightly sour taste. I have shared the instant version.
- Cookware to use - Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom. I used a claypot.
- Flame - While cooking keep in low flame and cook else lumps may form easily. Keep mixing with a ladle / whisk.
- Consistency - The koozh thickens with time so adjust water / buttermilk accordingly. I used thick curd so had to add more water. Make sure you cool down the koozh completely before adding buttermilk.
Serving & Storage
Serve Aadi Koozh with raw small onion and curry leaves sprinkled. You can enjoy it warm or chilled. Aadi Koozh keeps well in fridge for 2 days.
FAQS
1.Is adding raw rice mandatory?
Yes as traditionally the making of aadi koozh involves adding raw rice along with ragi flour. Even in temples this tradition is followed.
2.What other items can I serve it with?
You can serve Aadi Koozh with raw small onion chopped finely, curry leaves chopped finely, vathal, puli kulambu, fish curry, chopped raw mango etc.
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📖 Recipe Card
Aadi Koozh Recipe | Aadi Kool Recipe
Ingredients
- 1 cup ragi flour
- ¼ cup raw rice
- 2 cups water + as required
- 1 cup curd
- 2 tablespoon small onion
- 2 teaspoon curry leaves
- 1 green chili
- salt to taste
Instructions
- Measure and take ¼ cup raw rice.
- Grind it to a slightly coarse mixture like this.
- Boil 2 cups water in a sauce pan add broken raw rice to it. Cook until rice turns soft more like porridge in consistency. Let it simmer.
- To a mixing bowl take 1 cup ragi flour, add 4 cups water to it.
- Whisk it well without any lumps. This is done off the stove. This mixture can be left overnight to ferment and then proceeded.
- Add the ragi mixture to the cooking rice. Add required salt.
- In low flame, keep mixing to avoid lumps and cook it till it becomes thick and raw taste of ragi flour leaves.
- It will become shiny and thick.
- The cooked rice will be seen in between as shown here. At this stage switch off.
- Add 1 cup thick curd to a bowl, 1 and ½ cups water. Whisk it well, Set aside.
- Transfer the cooked ragi porridge to a mixing bowl along with 2 tablespoon small onion(chopped finely), 2 teaspoon curry leaves(chopped finely),1 green chili(crushed).
- Add whisked curd to it.
- Add water if it is to too thick. Adjust with little water if needed may be around ½ cup.
- Mix it well using a whisk.
- Aadi koozh is ready!
- Serve Aadi Koozh warm or chilled!
Video
Notes
- Water ratio - Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
- Traditional method - Usually they soak ragi flour overnight and then add cooked rice to it. This is done to get a slightly sour taste. I have shared the instant version.
- Cookware to use - Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom. I used a claypot.
- Flame - While cooking keep in low flame and cook else lumps may form easily. Keep mixing with a ladle / whisk.
- Consistency - The koozh thickens with time so adjust water / buttermilk accordingly. I used thick curd so had to add more water. Make sure you cool down the koozh completely before adding buttermilk.
Nutrition
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