2 Aug 2015

Aadi Keppai Koozh | Traditional Kelvaragu Ragi Finger Millet Kool

keppai koozhu
Recipe :

Aadi Keppai Koozh | Traditional Kelvaragu Ragi Finger Millet Kool

Prep Time: Thirty Six Hours
Cook time: Thirty Minutes
Recipe Cuisine: South Indian
Recipe Category: Breakfast, Lunch

About The Recipe - Keppai Kelvaragu Ragi Finger Millet Koozhu :

Aadi special keppai koozhu recipe, is made from the fermented keppai flour and broken rice. Koozhu cooking process is simple but it take more time to set i.e., if you want koozhu at Sunday morning means then you have to start at Friday night! For vegetarians, the keppai koozhu is serve with butter milk and onion. For non-vegetarians, its serve with karuvadu kuzhambu \ dry fish curry. Traditionally koozhu is cook in a clay pot, I don't have clay pot so I have used usual steel utensils only. Now lets see how to make the traditional way of making koozhu with step by step method. Follow the recipe as below...

Ingredients :
Keppai \ Kelvaragu Maavu \ Ragi \ Finger Millet Flour - 1 cup
Arisi - 1/3 cup ( kurunei arisi, noiyee arisi, broken rice )
Curd \ Butter Milk - required
Shallots - required
Salt - required.
Method :
keppai koozhu

Preparation :

  • Mix the keppai flour and a cup of water, set the keppai mixture for about one day \ 24 hours to ferment. (Image 1 and 2)
  • Next day, you can see tiny bubbles and keep aside. (Image 3)
keppai koozhu
  • To make the kurunei \ noiyee \ broken rice, grind the rice for few seconds till broken. (Image 4 and 5)
keppai koozhu

Steps To Make The Aadi Keppai Koozhu :

  • To make the keppai koozhu mixture, first to cook the broken rice, boil four cup of water and add in the broken rice, cook for about 20 minutes over medium flame. (Image 6 and 7)
  • Then add in the prepared keppai mixture (fermented) and three to four cups of water also stir continuously to avoid lumps. Add required salt and cook for about 8 to 10 minutes over medium flame. While cooking if the koozhu mixture becomes too thick, add a cup of boiling water and mix well.
keppai koozhu
  • Then cool the koozhu mixture completely. Once cooled, cover and set for about 12 hours. (Image 10 and 11)
  • Now the koozhu mixture is ready to mix with curd or butter milk.
keppai koozhu
  • To serve, mix the required koozhu mixture with the curd or butter milk, sambar onion, water and required salt separately in a mixing bowl and ready to serve. (Image 12, 13 and 14)
keppai koozhu
Serving Suggestion : For non-vegetarians, serve with karuvadu kuzhambu.


Maha.S said...

Never thought I could prepare this traditional food at all (was thinking need years of experience to master this classic recipe).
Once again you proved it wrong dear. This is not only Aadi special but also summer special too.
There are few other short cut methods out in the blogging world for this recipe but authentic way is the best, you nailed it.
Your step by step detailed method, I can relate it to the way my mom used to prepare it. With only your recipe as my confidence I tried it and I am overwhelmed. Truly delicious, enjoyed every sip remembering my Mom and thanking you Kalai.


Hi Maha.S mam, Again sorry for my delayed response. Yes, its aadi and summer special too. All your credits goes to my amma only..
I thought, traditional foods were difficult to cook and may tasteless. But now I learning the way to cook them easily and tasty too. As you mentioned, I too feel, authentic way is always best. Thank U so much for your response mam :)

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