Képpai Koozhu (finger millet porridge)
Notes:
1. The traditional way to make the Koozhu is to ferment the flour overnight, then cook it similar to this recipe, cool it down and dilute with buttermilk. If you have ever had Koozhu at a temple in the month of Aadi (July 15 - August 15), this is how it would have been prepared. Ayah's version though was the rather modern, instant version, perfect for time starved cooks who want a quick and healthy meal.
2. This version is very kid friendly. You can skip the salt in the recipe and substitute with sugar / jaggery and ghee to make a nutritious meal for a toddler.
3. This recipe, as most porridge recipes go, is susceptible to becoming a lumpy mess - I have had both lumpy messes and broken blenders as a result of trying to fix up the messes. So two tips to ensure this doesn't happen - make sure all the lumps are broken up before turning on the stove; and keep stirring while cooking, right from the moment you turn on the stove.
Ingredients
1 cup finger millet flour (ragi / képpai)
4-6 cups water
Salt to taste (~1.5 teaspoons)
Method:
1. Mix the flour with about 2 cups of water. Make sure there are no lumps - this is very important, so if you need to get your hands in and break up the lumps, then so be it.
2. Add an additional cup of water, mix well and turn on the stove.
3. Cook until the mixture thickens and turns darker and coats the spoon – this will take about 10 minutes. It is important to keep stirring while it cooks else the mixture will turn lumpy / burn.
4. Add salt and another cup of water to thin the koozhu down as it will solidify further when cool.
5. Once cool, the koozhu will have a pudding like consistency – if that is too thick for your liking, you can further water it down by returning it to the flame and adding another cup of water.
6. Delicious when served with maangai paruppu for lunch. Alternatively, once completely cool, add with yoghurt and water to make a nutritious drink for breakfast.
Serves: 4 people
Apprentice Rating: Medium
From a watery consistency at the beginning to…
… a thick, pudding like consistency at the end. The Koozhu is now ready to serve.
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