A reader requested to post Aadi Koozh Recipe thats when I realised Aadi Koozh / Aadi Kool is famous in Tamil Nadu in Aadi Month which is distributed as prasadam in mariamman temple throughout the Aadi month.I asked my neighbour for the recipe and made it today morning and just edited it so here is the Aadi Koozh Recipe hot hot from my kitchen 🙂 Now lets welcome Aadi month with this delicious Aadi Koozh 🙂 Usually they serve aadi koozh with pickle / puli kuzhambu / karuvattu / fish kuzhambu.
Aadi paal or Aadi Thengai Paal is also made for Aadi Pirappu with coconut milk seasoned with jaggery and cardamom powder, which is so rich and flavourful to drink.
According to the Tamil calendar, Aadi is the fourth month of the year. The first day of this month, is celebrated as Aadi Pandigai or Aadi Pirappu, which is an important festival to most Tamils, especially newly-weds. The most visible manifestation of the month of Aadi is the huge ‘kolams’ that are painstakingly patterned early each morning in front of houses. They are usually bordered with red ‘kaavi’ and across the front doorway at the top are strung mango leaves.
Adiperukku (also written as Aadiperukku) is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (mid-July to mid-August). In 2014, it is on August 3. The festival pays tribute to water’s life-sustaining properties. For the blessing of mankind with peace, prosperity and happiness. We usually do pooja near water tanks / pipes on Aadi 18 and tie yellow thread on our hands/ necks.
Aadi Koozh Recipe – Ingredients
Recipe Category: Main | Recipe Cuisine: South Indian
Ragi Flour – 1 cup
Raw Rice(Pacharisi) – 1/4 cup
Water – around 2 cups(for cooking raw rice) + 4 cups(for ragi flour) + as required to make koozh
Curd – 1 cup
Small Onion – 2 tbsp chopped
Curry Leaves – 2 tsp finely chopped
Green Chilli – 1
Salt – to taste
* Note : I halved the recipe and tried
- Mix ragi flour with 4 cups of water and whisk it well without any lumps.Set aside.Take raw rice in a mixer.
- Grind it to a coarse mixture like rava.In a heavy bottomed vessel, boil 2.5 cups of water, add rice and cook it until soft to a porridge like consistency.Then add the mixed ragi flour mixture and required salt.
- In low flame , keep mixing and cook it till it becomes thick and raw taste of ragi flour leaves.It will become shiny and thick.The cooked rice will be seen in between as shown here.At this stage switch off and spread it in a wide mouth container and let it cool down completely.
- Add little water to curd whisk it well, Set aside.Grind green chillies to a coarse paste.I transferred to anoth wide mouthed container to cool down quickly.Now to the ragi koozh add butter milk,chopped onions, chopped curry leaves and green chilli paste.
- Whisk it well without any lumps, add water to make to a thin koozh consistency.It should be very runny.
Serve hot / warm.
- Usually they soak ragi flour overnight and then add it cooked rice and then cook it this is done to get a slightly sour taste I just soaked ragi flour just few hours before making the koozh.You can even do it instantly.
- Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom.
- While cooking keep in sim and cook else lumps may form easily.Keep mixing with a laddle / whisk.
- Usually in temples they dont temper anything for this koozh , add onion ,curry leaves raw even green chillies they chop it finely and add it but I grinded to a coarse paste to avoid biting inbetween.
- The koozh thickens with time so adjust water / buttermilk accordingly.I used thick buttermilk so had to add more water.
- Make sure you cool down the koozh completely before adding buttermilk.
- Koozh thickens with time, add hot water to make it runny.
- Aadi Koozh which is served in temples is runny but adjust the consistency according to your liking.
- Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
- I mixed it with milk and jaggery as I love sweet porridge. 🙂