Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ragi (finger millet) kali/ koozh (porridge). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
We can add more water later if required.. Ragi recipes - Nachni or Ragi is one of the most commonly used millet in Indian cuisine especially in dry regions of Andhra Pradesh, Karnataka, Maharashtra and many other states. Many sources say that it was first cultivated in Hallur of Bagalkot district in Karnataka.
Ragi (Finger millet) Kali/ Koozh (Porridge) is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Ragi (Finger millet) Kali/ Koozh (Porridge) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook ragi (finger millet) kali/ koozh (porridge) using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Ragi (Finger millet) Kali/ Koozh (Porridge):
- Take To make Kali
- Get 2 1/2 cup ragi flour
- Make ready 5 cup water (approx)
- Prepare Plus 1/2 cup water if required
- Make ready To make koozh(porridge)
- Get Butter milk as required (or curd with water)
- Take Salt as required
I used my wooden thuduppu we use for making kali,koozh etc. Ragi or finger millet is one of the popular food which south indians use in daily cooking. I have seen so many recipes like ragi dili,dosa,murukku,kheer etc. Recently I have Hi friends, start your day with healthy and simple drink , ragi malt is otherwise called as Finger millet porridge or Kezhvaragu kanji.
Instructions to make Ragi (Finger millet) Kali/ Koozh (Porridge):
- Add ragi flour and 5 cups water to a mixing bowl. Mix it without any lumps. We can add more water later if required
- Heat a vessel and add this mixture to it. Keep stirring using a ladle on medium flame.
- Slowly the mixture will start thickening and tends to make lumps. Immediately Keep the flame in low heat and use backside of a wooden ladle/mathu (or thidupu) to stir. Stir it vigorously such that you break the lumps.
- In 5 mins, it becomes more thicker. At this stage leave it in low flame for 5 mins.
- After 5 mins, stir it once and Leave it again for another 5 mins. Keep stirring once every 5 mins until it gets cooked.
- At one stage, the kali gets firmer and starts leaving the pan. That’s how we know that it cooked completely. Switch off the flame.
- Place this vessel in floor and hold it with feet by keeping a cloth in between. Stir it once vigorously using the backside of wooden ladle.
- Serve with any gravy or peanut chutney.
- To make koozh: add ragi ball, buttermilk and salt to a mixing bowl. Mix it well by using hand.
Ragi Balls made with finger millet flour. Even though Ragi Kali is part of everyday food in several parts of Tamilnadu, my mom never made it at home. I learnt this method of making Ragi mudde / kali from my sister in law Maithra. Since ancient times, ragi (finger millet) has been a part of the Indian staple diet, especially in Southern Karnataka This millet grain is called by various names like ragi in Telugu, Kannada and Hindi, Kodra in Himachal The calcium content is one of the reasons why growing children are fed ragi porridge. Eleusine coracana, or finger millet, is an annual herbaceous plant widely grown as a cereal crop in the arid and semiarid areas in Africa and Asia.
So that is going to wrap it up with this special food ragi (finger millet) kali/ koozh (porridge) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
