RAGI KOOZH/RAGI KANJI - FINGER MILLET PORRIDGE

by SM - June 20, 2020

Ragi/Finger Millet is a staple in South India, a whole grain which contains all 3 parts of the Kernel - the Bran, Germ & Endosperm. This makes Finger Miller a healthier grain, as it contains fibre-dense bran and essential nutrients. Ragi/Finger Millet along with other Millets has recently made a comeback in health-conscious market. At home, I have always seen my Mom making Ragi Kanji, which is almost on a daily basis and the routine still follows. But what she makes is a sweet version with Milk. My Mom makes big batches of Ragi Flour and also saves a batch for me that whenever I go to my hometown it is one item I commonly pack and bring back home. Even I had been making Ragi Health Drink/Ragi Porridge in this method all these years. It was also one major Baby Food I gave my kids until they were 3 years old.

Ragi Kanji (porridge) colloquially called Ragi Koozh or Kool is a popular homemade dish in the States of Tamil Nadu & Kerala. A simple yet nutritious dish prepared with soaked and fermented left-over Ragi Kali - providing us with Nutrition, Health & Strength. It is made by adding few cups of Water to pre-cooked Ragi Kali and leaving it aside overnight which facilitates mild fermentation, dramatically changing the flavour, taste and significantly increasing the nutritious value. Adding a Cup of thick Curd/Yogurt & Salt to this humble dish enhances the overall nature, taste & nutrition of the dish. Simply add some crushed Shallots & Pachai Milagai(Green/Bird's-eye Chillies), there you get the flavours of the seasonings along with added health benefits of the ingredients added into it.

     Though a dish incorporated to ensure 'NO WASTAGE' during olden days, where there were no refrigerators - the taste and nutritious value of the dish has made it a must-have breakfast for the hard-working peasants to keep up with their daily toil. Ragi Koozh/Ragi Kanji gives the best of its nutrients along with energy-boosting elements, that you feel full until your next meal. But least to mention, that this simple gruel has conquered the taste buds of the royals & the commons with equality. This simple Ragi Koozh is an utter delicacy with a refreshing nature immediately cooling down your system.
     Adding water to pre-cooked Ragi Kali & leaving it our overnight is a breakfast formula which involves chemical reactions and transformations. Ragi Koozh/ Ragi Kanji is nothing but a mixture of pre-cooked Ragi soaked in ample of water, preferably in an Earthen Pot overnight along with Curd/Yogurt, crushed Shallots, Bird's-eye Chillies, a small piece of Ginger and Few Sprigs of Curry Leaves. Next morning gently mash all the ingredients with a wooden ladle, preferably with your hands, there you go with a cool, refreshing and all the more a nutritious breakfast with loaded health benefits.
   The cooling nature of this Ragi Koozh/Ragi Kanji cools down your body and your digestive system. Serve it along with your choice of Pickle, Thogayal/Chammanthi, Fish Curry(Preferably a day old), Mango Curry or any Thoran/Poriyal. Dry Fish Curry or Fried Dry fish accompanied with this dish takes it to another level, absolutely if you are a fan of Dried Fish. Or Simply gobble this up as such with few fresh Shallots & Green Chillies or fried Mor Milagai. You can feel the coolness moving through your digestive system. It is a complete food.


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Cuisine - South India
Spice Level - Low - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 7 - 10 Hours/Overnight

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HOW TO MAKE RAGI KOOZH/RAGI KANJI - FINGER MILLET PORRIDGE

RAGI KOOZH/RAGI KANJI - FINGER MILLET PORRIDGE

INGREDIENTS :

Left-over Ragi Kali - 1 Cup
Water @ room temperature - 2 -21/2 Cups
Curd/Yogurt - 1 Cup

For a detailed Recipe on HOW TO MAKE RAGI KALI, Click here...

Optional Ingredients:

Shallots - 4-5 Nos.
Birds-eye Chillies - 2 Nos.
Ginger - a small Piece
Curry Leaves - few
Salt - To Taste

METHOD :

In a wide bowl, preferably in an Earthen Pot add pre-cooked Ragi Kali along with ample of Water.
Pour a Cup of Thick Curd/Yogurt to the Ragi Kali.
Sprinkle some Salt(optional).
Add finely chopped or slightly crushed Shallots, Green Chillies, Ginger and Curry Leaves.
Cover and keep this aside, Overnight.
Next morning simply mash up the ingredients with a wooden ladle(hand works best for the purpose).
Serve along with your preferred condiments or side dish.

NOTES:

Adding the seasonings like Shallots, Green Chillies, Ginger and Curry Leaves are purely optional.
Can make this Ragi Koozh by just adding Curd/Yogurt. Alternatively can add Buttermilk too.
Dilute the Ragi Koozh to suit your preferred consistency.
Ragi Koozh already has salt in it, so adjust the amount of Salt accordingly.

SERVING SUGGESTIONS :

Serve Ragi Koozh/Ragi Kanji - Finger Millet Porridge with any of the following Pickles/Condiments/Side dishes or any dish of your choice.

Chammanthi/Thogayal/Condiments :

Pickles :

Stir-fry/Curries :

FOOD AS MEDICINE:

This, day-old fermented Ragi Koozh/Ragi Kanji is not only delicious but also nutritious.
The Fermentation process provides more nutrients and energy to the body.
Ragi Koozh/Ragi Kanji has Potassium and it is also rich in Iron.
It also has Calcium, Magnesium and Selenium which proves beneficial for Bones.
Ragi Koozh/Ragi Kanji also prevents High Blood Pressure.
Anti-oxidants in Ragi Koozh/Ragi Kanji is believed to prevent Cancer.
It is rich in Vitamin B6, B12 & Vitamin D.
The healthy probiotics from the Curd/Yogurt help maintain a healthy gut.
This dish is easily digestible thus controlling the acidity level as well as ulcers and also eases constipation.
It is also beneficial for Lactating Mothers.

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DISCLAIMER: Please remember these treatments options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homoeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.

Tags : BREAKFAST, FOOD AS MEDICINE, JUICES & DRINKS, KONGU CUISINE, MILLETS, REGIONAL DELICACIES

RAGI KOOZH/RAGI KANJI - FINGER MILLET PORRIDGE