You see that big brown, crispy dosa (crepe) that forms the background to my blog's title? It's made of ragi (finger millet/nachani/kelvaragu/panjapullu). Apart from dosas, ragi makes wonderful adai, puttu, sevai,idli,and 'kool'(porridge).
In rural Tamil Nadu (in South India) ragi is most commonly used to make 'kool' a porridge kinda dish. When summer rages at its worst then ragi kool with buttermilk and a dash of salt is liberally consumed by villagers involved in hard, physical labour. This is said to neutralise the energy draining effects of the sun and the hard work at hand.
The sweet version of this 'kool' uses jaggery (indian unrefined sugar) and milk. Jaggery adds in essential iron to this fortifying, comfort food. When had slightly warm, this tastes like manna and used to be my instant whip up option when I was pregnant and midnight hunger pangs struck!
Ragi , a nutritional treasure trove is a great source of the essential amino acid, methionine. Methionine is essential for vitality. Ragi, especially if sprouted, goes a long way in supplementing the nutritional deficiencies caused by a diet of highly refined cereals like white rice.
Today, we had to take Abhi for inoculation early in the morning.A nice, warm bowl of ragi porridge with a few cubes of sliced pappaya made for a wonderfully nourshing, easy breezy breakfast.
For 1 serving
Ragi flour (you can buy it ready made, look for sprouted and ground varieties) - 20 gms (4 heaped teaspoonful)
Water - 2 cups
Jaggery syrup - 2 teaspoons
Milk - 1/4 cup
Mix in the ragi flour into luke warm water and set on stove top at medium heat. Keep stirring till the mixture thickens and gets a glazy appearance (about 5 minutes). Add the jaggery and milk, and stir for a couple more minutes. Take off flame and enjoy while warm.
To make Jaggery syrup
Jaggery is usually available as lumps, either golden brown or dark brown.The dark brown version is denser in minerals but the golden brown version is cleaner.Since jaggery is unrefined it can contain sediments. Boil about 250 ml water for 100 gms of jaggery. Place the lumps in and simmer to dissolve jaggery. Simmer on for an extra few minutes to allow the syrup to thicken. Filter to remove scum. Once cool, transfer into airtight containers, and refridgerate. Stays good for a month or more.
Ragi kool is off to the JFI - Ragi event on at Madhuram's Eggless cooking
10 hours ago
13 comments:
sounds so good...and healthy too....
I love ragi. I make raggi mudde & karnataka specialty. I hope yr baby is doing good. she looks really cute
Healthy and delicious one....
I love this, healthy and yummy one.
so healthy and nice
Wow 'Raagi Koozh' looks too good, healthy one:)
I love the salty version with butttermilk with raw shallot! Good old one :)
Healthy one,will try soon
I tasted ragi dosa recently....porridge with it sounds yum...love to try this...love the header too...
I did not buy new camera...now i know to handle it....still in the learning process....r u there in FB?
I was brought up eating this koozh,love it,a healthy one :)
first time here..healthy recipe
I never really cared for ragi when I was younger but I have grown to love it now especially in dosais. Loved this simple ragi koozh, so healthy!
I'm sure that this ragi kool will cool us. Thanks for the entries Dershana.
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