Raagi-Buttermilk Soup. Kezhvaragu Koozh. Finger-Millet Cold Soup.

I just don’t know….how to explain this recipe. See…you could consider this as ‘Cold Soup’….If you want! This is simple man’s food, back there. I don’t thing….its till in practice tho’. Maybe in some parts! Yeah…..this soup/kanji is prepared a day early in the evening. It is left to ferment overnight. The next day, early in the morning…..they mix it with rock salt and sour buttermilk. Its a very fulfilling drink…to take in the morning. In those days….generally in an agriculture family, its custom to have it! Since its rich in energy…one could stay strong to work in the fields! And Raagi/finger millet is a complex carbohydrate….so its slowly burnt to release glucose, which is good for us! And eating breakfast(here drinking anyway)makes one to avoid eating junk in the later hours! Makes sense after all. Moreover…buttermilk provides a cooling effect to your tummy…..nice harmony to the visceral organs! So why not fix them….for our modern lifestyles too! This is a perfect breakfast drink after all! Only few minutes of dedication in the evening could save the rest of our days!

Ingredients:

Raw rice 1 table spoon
Raagi flour(fresh mill ground) 3 table spoons
Sour heavy yogurts(home made could be a good choice)
Rock salt

Method:

Bring flour in a wide bowl, add salt to it. Now slowly add luke warm water to it….and mix thoroughly without any lumps! Bring this to runny consistency liquid.

Well…now allow this to stand overnight or until they tart to ferment!

In a crock pot, boil rice…with lots of water. When the rice is 3/4th done….start stirring in the fermented raggi liquid. Continue cooking over medium heat….with constant stirring(I use back of my wooden spatula for stirring)

Now when the raagi is cooked(there should be a color change…or if u use your wet palm to touch…it should not be stickier anymore) Then it is done! Oh yeah…dont panic if it is solid! We are only going to thin it in later steps!!!

Remove from heat and leave it to cool down to room temperature.

Now either same day or a day after(a day after…the well fermented makes it more tasty)mix your sour yogurts to this. Bring it to heavy runny consistency liquid…without any large lumps! Add rock salt to taste!

Yep….beat the heat! Well…one could also add chopped pearl onions to it.