Producer: Mehak Pal Editor: Aparna Singh
1 cup ragi flour 1/4 cup raw rice Around 2 cups of water + as required 1 cup of curd 2 tablespoons of small onions 2 teaspoons of curry leaves Green chilli Salt to taste
Add 4 cups of water to the ragi flour and whisk until fully combined and lump-free. Set aside.
Take raw rice in a mixer. Grind it into 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 the required salt.
On a low flame, keep mixing and cooking it till it becomes thick and has the raw taste of ragi flour leaves. It will become shiny and thick.
At this stage, switch it off, spread it in a wide-mouth container, and let it cool down completely.
To the curd, add a small amount of water and whisk thoroughly. Set aside. Also, grind green chillies to a coarse paste.
Now to the ragi koozh, add buttermilk, chopped onions, chopped curry leaves, and green chilli paste.
Whisk it well without any lumps; add water to make it to a thin koozh consistency. It should be very runny. Serve aadi koozh with onions and chilies.