Spicy Ragi Koozh is a traditional South Indian fermented porridgefood made using finger millet (ragi). Popular in Tamil Nadu and rural South India. Ragi is the common name for Finger – millet in South India. This is one of the most nutritious food and can easily be digested. They are rich in proteins, calcium, iron. It helps to keep the body cool. Farmers can cultivate it throughout the year, as it is not season-bound.
The grain cannot be polished due to its teeny-weeny size. So they retain their nutrients. But the healthy recipes out of this have been forgotten in modern kitchen. We will have ragi koozh(both spicy and sweet) once in a week. Ragi koozh is also called as “Poor man’s food” since it requires only few ingredients which are easy to get and cheap. Ragi Koozh is not just food—it is a heritage recipe that reflects the wisdom of our ancestors in choosing natural, climate-friendly foods.
Importance of Ragi in Our Daily Diet
Ragi (Finger Millet) is one of the most nutritious millets and a staple in many traditional Indian diets. Including ragi regularly helps improve overall health naturally.
Key health benefits of ragi:
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Rich in calcium – excellent for bones and teeth
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High in dietary fiber – aids digestion and keeps you full longer
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Good source of iron – helps prevent anemia
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Low glycemic index – ideal for diabetics
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Naturally gluten-free – suitable for all age groups
Health Benefits of Ragi Koozh
Ragi Koozh combines the goodness of ragi with fermentation, making it even more beneficial.
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Keeps the body cool and hydrated
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Improves gut health due to natural fermentation
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Boosts energy and reduces body fatigue
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Supports weight management
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Strengthens immunity with regular consumption
This makes ragi koozh an excellent choice for summer food, farmers’ diet, kids, elders, and people doing physical work.
Ragi Koozh – A Forgotten Superfood
In today’s fast-food culture, many traditional foods are disappearing. Ragi koozh is a forgotten superfood that deserves a comeback. It is cheap, easy to prepare, eco-friendly, and highly nutritious, making it perfect for modern healthy lifestyles.
Ragi Koozh
Equipment
- 1 Pan
Ingredients
- 1 Cup Ragi flour Finger millet flour
- 1.5 Cups Buttermilk
- 2 Cup Water
- As req Salt
- 1/4 tsp Asafoetida
To Temper
- 3 tsp Gingelley oil
- 1 tsp Mustard seeds
- 1 tsp Channa dhal
- 1/2 tsp Urad dhal
- 2 no Red chillies
- few Curry leaves
Instructions
- In a bowl, mix the ragi flour with buttermilk slowly, ensuring there are no lumps. Keep aside.
- Heat a pan and add oil. Once hot, add mustard seeds and allow them to splutter.
- Add channa dal, urad dal, curry leaves, and dried red chillies. Sauté on medium flame until the dals turn golden brown and aromatic.
- Pour in the required amount of water and bring it to a rolling boil.
- Reduce the flame to medium and slowly pour the dissolved ragi flour mixture, stirring continuously to avoid lumps.
- Add salt and asafoetida (hing). Keep stirring well on medium flame.
- Add a little oil and sprinkle water if needed to maintain a smooth consistency.
- Cook until the mixture thickens and starts leaving the sides of the pan.
- Once done, transfer the cooked ragi koozh onto a greased plate and spread evenly.
- Allow it to cool slightly and serve hot or warm.
INSTRUCTIONS
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In a bowl, mix the ragi flour with buttermilk slowly, ensuring there are no lumps. Keep aside.
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Heat a pan and add oil. Once hot, add mustard seeds and allow them to splutter.
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Add channa dal, urad dal, curry leaves, and dried red chillies. Sauté on medium flame until the dals turn golden brown and aromatic.
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Pour in the required amount of water and bring it to a rolling boil.
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Reduce the flame to medium and slowly pour the dissolved ragi flour mixture, stirring continuously to avoid lumps.
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Add salt and asafoetida (hing). Keep stirring well on medium flame.
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Add a little oil and sprinkle water if needed to maintain a smooth consistency.
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Cook until the mixture thickens and starts leaving the sides of the pan.
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Once done, transfer the cooked ragi koozh onto a greased plate and spread evenly.
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Allow it to cool slightly and serve hot or warm.
