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    You are here: Home / Recent Posts / Aadi Koozh Recipe

    Aadi Koozh Recipe

    Last Updated On: Jul 18, 2024 by Sharmilee J

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    Aadi Koozh or Aadi Kool is a healthy porridge made in the auspicious time of the Tamil month called Aadi. Aadi Koozh is made using finger millet flour, raw rice, curd, herbs etc. Learn to make Aadi Koozh Recipe with step by step pictures and video.

    aadi koozh served with small onion, puli kuzhambu

    Aadi Koozh  is served with pickle or puli kuzhambu or dry fish curry or even fish kuzhambu. Aadi Koozh is known for its cooling properties and often served to beat the heat. Aadi Paal or Aadi Thengai Paal is also made for Aadi Pirappu.

    Jump to:
    • About Aadi Koozh
    • Aadi Koozh Video
    • Aadi Koozh Ingredients
    • How to make Aadi Koozh Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Aadi Koozh

    ‘Aadi’ is the auspicious month in the Tamil calendar and ‘Koozh’ is porridge so ‘Aadi Koozh’ translates to a special porridge made during the month of Aadi. Aadi Koozh is prepared in this auspicious month of Aadi and served in temples.

    Aadi Koozh is basically ragi porridge cooked along with broken raw rice. Aadi Koozh is made using finger millet flour, raw rice, curd, salt garnished with curry leaves, small onion and green chilies.

    Aadi is one of the most auspicious month celebrated in Tamil Nadu. Traditionally Aadi Koozh is prepared by fermenting ragi slurry overnight then mixed with cooked rice and garnishings. Fermenting gives a sour taste to the porridge. The easy and quick alternate is the instant ragi koozh.

    The first of the month is marked with a special puja, followed by a feast with ‘payasam’ prepared with coconut milk, ‘puran poli’ and vadai. Traditionally, the family of a ‘pudhu maappillai’ (new son-in-law) is invited to the girl’s house, where the couple is gifted new clothes and other presents.

    aadi koozh served with small onion, puli kuzhambu

    Aadi Koozh Video

    The 18th day of Aadi, is observed as ‘Aadi Perukku’, a day of offerings and prayers to these rivers, which mean so much to the lives and prosperity of the people. The day is an occasion for rejoicing particularly for those living on the banks of the all the main rivers, its branches and tributaries. [Source : Wiki Pedia]

    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 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.

    aadi koozh served with small onion, puli kuzhambu

    Similar Recipes

    • Ragi Porridge
    • Millet Porridge
    • Aadi Kummayam
    • Aadi Paal
    • Paal Payasam

    Aadi Koozh Ingredients

    • Finger millet flour – Finger millet flour is the base ingredient for Aadi Koozh. Ragi is also known as Finger millet or Kelvaragu or Keppai in short.
    • Raw Rice – Raw rice is added and cooked along with ragi flour to give the koozh a texture and taste.
    • Curd – Curd is mixed with water to make buttermilk. Buttermilk is added to cooked mixture to make it a porridge.
    • Accompaniments – Aadi Koozh is served with raw small onion, pickle, or any non veg kuzhambu varieties like fish kuzhambu or karuvadu kuzhambu etc.
    ingredients needed to make aadi koozh

    How to make Aadi Koozh Step by Step

    1.Measure and take 1/4 cup raw rice.

    take raw rice in a mixer

    2.Grind it to a slightly coarse mixture like this.

    coarse grind it

    3.Boil 2 cups water in a sauce pan add broken raw rice to it. Cook until rice turns soft more like porridge in consistency. Let it simmer.

    cook like a porridge

    4.Meanwhile to a mixing bowl take 1 cup ragi flour, add 4 cups water to it.

    mix ragi flour with water

    5.Whisk it well without any lumps. This is done off the stove. This mixture can be left overnight to ferment and then proceeded too.

    whisk it well

    6.Add the ragi mixture to the cooking rice. Add required salt.

    add ragi mixture to rice porridge

    7.In low flame, keep mixing to avoid lumps and cook it till it becomes thick and raw taste of ragi flour leaves.It takes at least 5 minutes.

    cook until thick

    8.It will become shiny and thick.

    thick and shiny

    9.The cooked rice will be seen in between as shown here. At this stage switch off.

    cooked well

    10.Add 1 cup thick curd to a bowl, 1 and 1/2 cups water. Whisk it well, Set aside.

    whisk curd with water

    11.Transfer the cooked ragi porridge to a mixing bowl along with 2 tablespoon small onion(chopped finely), 2 teaspoon curry leaves(chopped finely),1 green chili(crushed).

    add small onion, curry leaves

    12.Add whisked curd to it.

    add whisked curd

    13.Add water if it is to too thick. Adjust with little water if needed may be around 1/2 cup.

    add water

    14,Mix it well using a whisk.

    mix well

    15.Aadi koozh is ready!

    aadi koozh is ready

    Serve Aadi Koozh warm or chilled!

    aadi koozh served with small onion, puli kuzhambu

    Expert Tips

    • Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
    • Usually they soak ragi flour overnight and then add cooked rice to it. This is done to get a slightly sour taste. I have shared the instant version.
    • Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom. I used a claypot.
    • While cooking keep in low flame and cook else lumps may form easily. Keep mixing with a ladle / whisk.
    • The koozh thickens with time so adjust water / buttermilk accordingly.
    • I used thick curd 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.

    Serving & Storage

    Serve Aadi Koozh with raw small onion and curry leaves sprinkled. You can enjoy it warm or chilled. Aadi Koozh keeps well in fridge for 2 days.

    FAQS

    1.Is adding raw rice mandatory?

    Yes as traditionally the making of aadi koozh involves adding raw rice along with ragi flour. Even in temples this tradition is followed.

    2.What other items can I serve it with?

    You can serve Aadi Koozh with raw small onion chopped finely, curry leaves chopped finely, vathal, puli kulambu, fish curry, chopped raw mango etc.

    aadi koozh served with small onion, puli kuzhambu

    If you have any more questions about this Aadi Koozh Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Aadi Koozh Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Aadi Koozh Recipe | Aadi Kool Recipe

    Aadi Koozh or Aadi Kool is a healthy porridge made in the auspicious time of the Tamil month called Aadi. Aadi Koozh is made using finger millet flour, raw rice, curd, herbs etc. Learn to make Aadi Koozh Recipe with step by step pictures and video.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    • 1 cup ragi flour
    • 1/4 cup raw rice
    • 2 cups water + as required
    • 1 cup curd
    • 2 tablespoon small onion
    • 2 teaspoon curry leaves
    • 1 green chili
    • salt to taste

    Instructions

    • Measure and take 1/4 cup raw rice.
    • Grind it to a slightly coarse mixture like this.
    • Boil 2 cups water in a sauce pan add broken raw rice to it. Cook until rice turns soft more like porridge in consistency. Let it simmer.
    • To a mixing bowl take 1 cup ragi flour, add 4 cups water to it.
    • Whisk it well without any lumps. This is done off the stove. This mixture can be left overnight to ferment and then proceeded.
    • Add the ragi mixture to the cooking rice. Add required salt.
    • In low flame, keep mixing to avoid lumps 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.
    • Add 1 cup thick curd to a bowl, 1 and 1/2 cups water. Whisk it well, Set aside.
    • Transfer the cooked ragi porridge to a mixing bowl along with 2 tablespoon small onion(chopped finely), 2 teaspoon curry leaves(chopped finely),1 green chili(crushed).
    • Add whisked curd to it.
    • Add water if it is to too thick. Adjust with little water if needed may be around 1/2 cup.
    • Mix it well using a whisk.
    • Aadi koozh is ready!
    • Serve Aadi Koozh warm or chilled!

    Video

    Notes

    • Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
    • Usually they soak ragi flour overnight and then add cooked rice to it. This is done to get a slightly sour taste. I have shared the instant version.
    • Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom. I used a claypot.
    • While cooking keep in low flame and cook else lumps may form easily. Keep mixing with a ladle / whisk.
    • The koozh thickens with time so adjust water / buttermilk accordingly.
    • I used thick curd 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. 
    Nutrition Facts
    Aadi Koozh Recipe | Aadi Kool Recipe
    Amount Per Serving (250 ml)
    Calories 372 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 1g
    Cholesterol 11mg4%
    Sodium 56mg2%
    Potassium 480mg14%
    Carbohydrates 74g25%
    Fiber 1g4%
    Sugar 4g4%
    Protein 10g20%
    Vitamin A 329IU7%
    Vitamin C 133mg161%
    Calcium 409mg41%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!


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    Filed Under: Aadi Perukku Special Recipes, aadi recipes, Porridges, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Raks anand

      July 17, 2014 at 7:45 am

      Sounds yummy, wish I could get some too …

      Reply
    2. Ramya Venkateswaran

      July 17, 2014 at 8:18 am

      delicious healthy koozh

      Reply
    3. Nithya Subramaniam

      July 17, 2014 at 8:51 am

      Traditional Adi koozh recipe, Mix ragi flour with 4 cups of water, i think you missed to type "Water"

      Reply
    4. Hamaree Rasoi

      July 17, 2014 at 3:54 pm

      Koozh looks simply delicious and mouthwatering.
      Deepa

      Reply
    5. Leena Chandrashekar

      July 17, 2014 at 4:20 pm

      One of my favourite..can have any time..we call this ambali or ganji in kannada..thanks for sharing dear..looks very delicious and healthy too..

      Reply
    6. Sailaja Damodaran

      July 18, 2014 at 4:08 am

      Is ragi flour soaked overnight in butter milk? I remember my grand ma making…. Yours looks easy.

      Reply
      • SHARMILEE J

        July 18, 2014 at 12:59 pm

        No just soak it with water overnight….

        Reply
      • Renu

        August 04, 2014 at 8:41 pm

        This is my favourite. Thank you so much for the recipe.. this afternoon I prepared this and it tasted yum. Sharmi, You Rock!

        Reply
    7. Anu

      May 20, 2015 at 12:58 am

      can we make this koozh previous night and use next day morning?

      Reply
      • SHARMILEE J

        May 20, 2015 at 3:47 am

        Yes you can do that….

        Reply
    8. Meenal Ramanathan

      June 19, 2015 at 6:43 am

      As you said i soaked ragi flour overnight and next day igot some odd smell

      Reply
      • SHARMILEE J

        June 20, 2015 at 2:46 am

        It must be the sour(pulicha vasanai) it should be ok when it gets cooked

        Reply
    4.41 from 10 votes (10 ratings without comment)

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