Ragi Koozh

"Ragi"- There is no need for me to give an introduction about this grain. Probably your guys know more information than me .....

Just a few words about this grain. Finger Millet or Ragi as it is commonly known in Tamil, is a cereal which grows well in arid regions. It is the holy food of "Goddess Kali" otherwise known as "Amman" in Tamil. In native Tamil Nadu, this porridge is distributed to the poor in Amman temples during auspicious days.

This was first cultivated in Ethiopia around 3000BC and introduced in India around 1000BC.

It needs very less water to grow and once harvested it keeps well for a long time and it is seldom attacked by insects - a true blessing for the rural community.

Even though it is poor man's food it is rich in nutrients. It is extremely rich in calcium, contains iron and other mineral in trace amounts.

 It contains the essential amino acid "Methionine", which is often low in the diets of the poor and the upper middle class who live on starchy staples such as cassava, plantain, polished rice and maize meal.

Methionine is the major supplier of "Sulfur" to our body necessary for the normal functioning of all our organs. In Europe methionine is used in treating depression, inflammation, liver diseases, and certain muscle pains. It has antioxidant properties and essential for healthy skin, nails and flexible joints.

Ragi is low in calorific content when compared to brown rice and wheat but rich in calcium, dietary fiber and iron are in abundance .... so this makes Ragi:

1.Ideal for infants [right from 2 months of age] and growing children.
2. Diabetic individuals and weight conscious people [dietary fiber and slow absorption of carbohydrate]
3.Elderly individuals [to prevent joint ailments and liver diseases]
4.Beauty conscious people [anti-oxidant properties, for healthy nails and skin and prevent premature ageing].
5.Pregnant and lactating mothers as it prevents "Iron Deficiency Anaemia"

AID - "Association for India's Development" which is a volunteer movement promoting sustainable, equitable and just development. AID supports grassroots organizations in India and initiates efforts in various interconnected spheres such as agriculture, energy,  education, health , livelihoods, natural resources including land and water, women's empowerment and social justice. Please do visit the site which gives an insight to "Ragi -The Wonder Grain" in changing people's lives and helps them sustain draught conditions...

For general info about Ragi please visit this link
For more info on nutritional value of ragi please visit here and here
For more info on methionine please visit: here  and here .

Ragi koozh is nothing but "plain simple porridge". It is very easy to prepare and makes a wholesome meal. My gran used to sprout ragi grains, dry it in the sun, powder the dried sprouts and store the flour in air tight containers. I made this porridge with store brought ragi flour which served the purpose.

For the basic porridge:

Ragi flour : 4-5 tbsp.
Water: 200ml.
Salt: 1 pinch.

In a pan mix the ragi flour with water and salt. Keep the pan on medium flame and stir continuously until the mix starts to bubble. Reduce the flame to low and keep stirring. The mix will thicken and turn dark brown in colour.  After 5 mins a wonderful aroma emanates. That is the indication that the porridge is done.

For the sour version:

Cooked ragi koozh/porridge : 1 cup
Sour buttermilk : 100 ml.
Mor millagaai : 2-3.
Salt: to taste
Fresh coconut scrapings: 1 tbsp [optional].

Mix the porridge with the sour buttermilk, coconut scrapings and salt. Fry the mor millagaai in a teaspoon of oil. Have a bite of the chilli, take a sip of the porridge and enjoy..

For the sweet version:

Cooked ragi koozh/porridge: 1 cup.
Milk: 100ml.
Karupatti /palm jaggery: 2-3 cubes [powdered]
Cardamom powder: 1 pinch.
Fresh coconut scrapings : 1 tbsp [optional]

Mix the porridge with the milk, powdered karupatti, cardamom powder and coconut scrapings. Enjoy every sip.

Note : Karupatti gives a completely different flavour to the porridge. It can be substituted with normal sugar and coconut milk for milk.

Do check out my other recipe - Sweet n Sour Wheat Ragi Kanji

Sending this to "WWC- Ragi for Breakfast", an event by Sanjeetha , guest hosted by Kalyani of "Its not Madrasi".

Enjoy...


Scribbled by Reva.