Saturday, May 17, 2014
KEPPAI KOOZHU / RAGI AMBLI
Long before the nutritionists discovered its nutritional benefits, Ragi / Finger Millet has been the staple food of the agrarian society in South India. Realizing its health benefits many urban families have now turned to Ragi for a healthy disease free life. Keppai Koozhu / Ragi Ambli in Kannada is a gruel prepared using Ragi flour. It is a very nutritious and cooling breakfast food especially during the hot summer months. Street vendors selling koozhu from the pots balanced on their heads or from the pots tied up to their bicycle carriers, is a very common sight in the small towns of Tamil Nadu. I heard from my brother that Keppai Koozhu was served as a beverage instead of tea or coffee after breakfast in a small town hotel of Tamil Nadu during his recent visit.
The recipe is quick and simple but the health benefit is immeasurable.
Finger millet flour / Ragi flour - 2 tbsps
Water - 250 ml
Sour curd or buttermilk - 1 cup
Salt - 1 pinch
Chopped coriander and curry leaves - for garnishing
Chopped baby onions - for garnishing
1. Mix Ragi flour with little water and make a loose paste.
2. Bring the 250ml of water to a boil and reduce flame.
3. Add the ragi paste to the boiling water stirring continuously to avoid lumps.
4. Keep stirring till the koozhu thickens and becomes shiny similar to custard.
5. Switch off flame and allow the koozhu to cool down thoroughly.
6. Blend in the sour curd and salt.
7. Garnish with the chopped coriander and curry leaves and top it with chopped baby onions.
Enjoy the bowl of the cool and nutritious Keppai Koozhu / Ragi Ambli for a healthy and filling breakfast.
Or dilute it with more butter milk to a drinking consistency and enjoy it as a beverage after your favourite breakfast.
Eat cool! Drink cool! Stay cool this Summer .