This is a typical country recipe, prepared during hot summer in my mother land! I believe Tamil Nadu is the hottest place, well round the year! And, this drink is perfect for our weather conditions, back home. People who work under hot sun for long hours(paddy field workers)may find it very fulfilling! Now, looking at the above picture…I may miss some of the ethnic touch to it! But, my attempt here is to record the recipes that tantalized me.

• 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

To Garnish

• Pearl Onions 4-6 finely chopped/whole beads
• Green chilies with stalk.

Method

1. Bring flour in a wide bowl, add salt to it. Now slowly add lukewarm water to it…and mix thoroughly without any lumps! Bring this to runny consistency liquid.
2. Well…now allow this to stand overnight or until they start o ferment!
3. In a crock pot, boil rice…with lots of water. When the rice is 3/4th done….start stirring in the fermented ragi liquid. Continue cooking over medium heat…with constant stirring(I use back of my wooden spatula for stirring)
4. 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 any stickier anymore) Then it is done! Oh yeah…dont panic if it is solid! We are only going to thin it in later steps!!!
5. Remove from heat and leave it to coll down to room temperature.
6. 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 salt to taste! Yep…beat the heat! Well…one could also add chopped pearl onions to it/ leave the whole pearl onions as a side dish!