Ragi Koozh to beat summer

Ragi koozh

Ragi Koozh

Preparation time-  12 hours for fermentation

Cooking time-20 mins

Total time- 12 hours and 20 mins

Ingredients:

1. Raw rice- 1 cup
2. Ragi flour- 1 cup
3. Curd- 1/2 cup
4. Green chilly sliced- 1 
5. Onion sliced- as needed
6.  Salt- as needed

Methods

1.Take ragi flour and mix it with water nicely and keep it overnight for fermentation.

2.Cook raw rice in a thick vessel by adding two cups of water.

3.Add ragi paste to cooked raw rice and stir it well low flame. Add water slowly and cook it in low flame for ten minutes.

4.Then, turn off the flame and keep it in the same vessel for 6 hours.

5.After that,add curd, onion, green chilly, salt and water as needed and smash it nicely without any lumps.

6.You can serve it after garnishing with curry leaves.

Tips and warnings

• Cook ragi koozh in low flame.
• Don't forget to use thick vessel
• You can store it under refrigeration for 2-3 days.
• Cook ragi very well in order to avoid stomach upset. 
• You can add sliced ginger (optional).