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
Mustard Seeds – 1/4 tsp
Curry Leaves – 2 tsp finely chopped
Green Chilli – 1/2 tsp finely chopped
Salt – to taste
- 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.
- 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.