Last Updated on December 7, 2020
I love both the sweet and salt versions but if given a choice then I will surely opt for the sweet version 🙂 As a kid I refused to drink these porridges but now having grown up 😉 and realising the health benefits I have started consuming this porridge regularly now I am liking it too 🙂 Mittu is far better , she doesn’t complain much so I feed her with this porridge atleast 3-4 days per week especially during the school days for breakfast.
Sathu Maavu Kanji Recipe – Ingredients
Recipe Category: Main | Recipe Cuisine: South Indian
Sathu Maavu(Porridge Flour) – 1/2 cup
Water – 2 and 1/2 cups
For Sweet Version:
Thick Porridge – 1/4 cup
Jaggery Syrup – 2 tbsp
Milk – 1/2 cup
For Salt Version:
Thick Porridge – 1/4 cup
Thin Buttermilk – 1/2 cup
Roasted Jeera powder – a pinch
To temper:
Mustard Seeds – 1/4 tsp
Curry Leaves – 2 tsp finely chopped
Green Chilli – 1/2 tsp finely chopped
Salt – to taste
Method:
- Take sathu maavu(porridge flour) in the cooking vessel.Add 2 and 1/2 cups of water.
- Whisk it well without any lumps.Heat it up and keep cooking , with continuous stirring.Cook in medium low flame, the color of the porridge first changes to a darker shade of brown and it gets thicker.This takes atleast 10-12 mins.Keep in mind that it gets more thick after cooling so switch of accordingly.
- Once it becomes shiny and thick, Let it cool down for 10mins. Now separate into 2 portions for sweet and salt in separate bowls.Now for the sweet version, take the porridge in a bowl, add jaggery syrup,cardamom powder and milk.
- Whisk it well to get a porridge of drinking consistency,Set aside.Now heat a tadka pan and temper the ingredients listed under ‘to temper’ let it splutter. Add it to the porridge,add required salt and buttermilk.
- Whisk it well without any lumps.Finally add roasted jeera powder and give a quick stir.ADjust the consistency as per your preference.
Serve hot / warm.
My Notes:
- Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom.I used my borosil glassware.
- You can replace jaggery with sugar.But my neighbor suggested to add karupatti and I’ve tried that too.
- The consistency is purely your choice, make it a bit thick as spoonable consitency or runny like drinking consistency.
- The cooking time depends on the cookware too, mine got cooked in 10mins.
- While cooking keep in sim and cook else lumps may form easily.Keep mixing with a laddle / whisk.
- The koozh thickens with time so adjust water / milk / buttermilk accordingly.
- Make sure you cool down the koozh completely before adding buttermilk / milk else it will curdle.
Very nice & healthy post…
Although i too do not like Koozh the photos attracted me very much.i once added sathu maavu to chapathi flour .Came out fine.
Hi Sharmilee
Hope you are doing goood….
Thanks!!!! for all the recipes you have posted.And will this porridge can be consumed for dinner(replacing dinner)?. Or any preferneces…..
Thanks in Advance.
Cheers
Yes you can have it for dinner too….I usually give it for my kid
Thanks a lot!!!!!! Happy Weekend 🙂
Love u for the effort u are putting into these….thanks a lot….came out well
Can we mix egg in sweet version
Egg wont be a good option in this porridge
Very healthy recipe. Thanks sharmi for posting this recipe. Will it gain weight?
not much but good to growing kids
I made this recipe with sprouted ragi
Kambu – Fried until sputters solam -fried until sputter
Wheat sun dried n fried once, brown rice green moong dal Sago little moong dal elachi n Oman.
But unfortunately I see my koozh don’t Bind up even cooking after 15 mins. Wat could be the reason. Could u correct me?
bind up in the sense? Did you add more water than mentioned?