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Aadi Koozh | Aadi Kool

Aadi Koozh is a healthy, filling porridge made by simmering kambu flour & raw rice and blend with curd, onions & curry leaves. Aadi Koozh is commonly made in the month of aadi at temples & homes and served to the people. Aadi Kool Recipe with step by step pictures and video.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings3 people
AuthorSharmilee J

Ingredients

  • 1 cup ragi flour
  • 1/4 cup raw rice
  • around 2 cups water + as required
  • 1 cup curd
  • 2 tablespoon small onion
  • 2 teaspoon curry leaves
  • 1 no green chili
  • salt to taste

Instructions

  • 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 Aadi Koozh with onion & chillies.

Video

Notes

  • Water quantity for cooking ragi and raw rice may differ, so adjust accordingly. Adjust water according to the consistency you want.
  • 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 don't 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 in between.
  • 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.
Nutrition Facts
Aadi Koozh | Aadi Kool
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.
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