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A cup of ragi flour
A couple of tablespoons boiled rice
half cup of non-fat yoghurt/buttermilk
a tsp of kosher/crystal salt
Mix a cup of ragi flour ( Store-bought ) with two cups of water nicely with your hand.
Leave it overnight to make it sour
Cook the ragi on medium-low heat till almost all the water is evaporated and raagi is well-cooked. Around 10 to 15 minutes
Be sure to be stirring every second to avoid any lumps. Add more water if needed.
When the koozhu is the right consistency ( cake batter consistency ), add a tablespoon of cooked rice and switch off.
Let it cool and mix with half a cup of yoghurt and a tsp of crystal or kosher salt
Perfect accompaniments would be raw pearl onions, black-eyed beans curry ( karakozhambu ), dried fish curry ( karuvaatu kozhambu ), fish curry.
If the raagi lumps out, transfer contents to blender and whip up
You can let the koozhu sit after cooking it and it will continue to ferment
Cooking it in clay pots enhances the flavour
To test that the ragi is cooked ( as Mr. Gopinath says - Wet your hands and slightly dip your finger inthe boiling solution. If the raagi + rice sticks to your finger it is not yet cooked. Allow it tocontinue. Then test again, if it doesn’t stick to your hands then it is cooked. )
** As to how to pronounce Koozhu, z and h has no significance, it could be said roughly as "Koolu" though Tamil-lovers consider it as a cardinal sin. I will try to search for an audio file on how to pronounce the all-famous "zh" in Tamil.
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