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Ingredient
Ragi (Finger millet) Kali/ Koozh (Porridge)
Introduce
Chef :
Latha ThamilRagi (Finger millet) Kali/ Koozh (Porridge)
Finger millet is a great source of iron and calcium. With this recipe, we can make kali (ragi ball) that can be eaten with any gravy. We can also make koozh(porridge) by mixing the ball with buttermilk.
Cooking instructions
* Step 1
Add ragi flour and 5 cups water to a mixing bowl. Mix it without any lumps. We can add more water later if required
* Step 2
Heat a vessel and add this mixture to it. Keep stirring using a ladle on medium flame.
* Step 3
Slowly the mixture will start thickening and tends to make lumps. Immediately Keep the flame in low heat and use backside of a wooden ladle/mathu (or thidupu) to stir. Stir it vigorously such that you break the lumps.
* Step 4
In 5 mins, it becomes more thicker. At this stage leave it in low flame for 5 mins.
* Step 5
After 5 mins, stir it once and Leave it again for another 5 mins. Keep stirring once every 5 mins until it gets cooked.
* Step 6
At one stage, the kali gets firmer and starts leaving the pan. That’s how we know that it cooked completely. Switch off the flame.
* Step 7
Place this vessel in floor and hold it with feet by keeping a cloth in between. Stir it once vigorously using the backside of wooden ladle.
* Step 8
Serve with any gravy or peanut chutney.
* Step 9
To make koozh: add ragi ball, buttermilk and salt to a mixing bowl. Mix it well by using hand.
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