Finger Millet / Ragi Flour Porridge ( ராகி கூழ் )

Finger Millet  Flour Porridge 
( ராகி கூழ் )

Ingredients:

Ragi Flour ( ராகி மாவு )  - 2 tbsp

Butter Milk / Yogurt ( மோர் )  -  1 to 1 1/2 cups

Lemon JUice ( எலுமிச்சை சாறு )  - 1 tsp

Curry Leaves ( கறிவேப்பிலை )  -  from 1 twig finely chopped

Coriander Leaves ( கொத்தமல்லி தளை ) - a handful finely chopped

Salt to taste ( உப்பு தேவையான அளவு ) 

Steps:

Mix  2 tbsp of ragi flour with 2 cups of water to make a smooth paste. Bring it to boil. Cook on medium flame by stirring continuously. 

Remove from fire when it is cooked and has thickened.  Allow it to cool.

Now add in the rest of the ingredients - buttermilk, salt, curry leaves, coriander leaves and finally a dash of lemon.

Stir well. Consume immediately or chilled. 

My Notes:

Ragi flour porridge is a staple diet across tamilnadu since ages one can not remember but given a back stage in modern world. 

A simple yet healthy millet, rich in calcium, is considered to aide weight loss.

Ragi flour is cooked in mud pots to a  thick consistency. The dough  is rolled into balls and used as a substitute for rice. 

I use to make  ragi spicy veggie pancake once a fortnight , the recipe of which shall post shortly. 

Ragi milk porridge or plain porridge where salt and water are used, is one of the best home made semi solid diet introduced to toddlers before they start solid food. Young mothers can take note and introduce to your child to strengthen your child' bones in their growing years.

Sprouted ragi seeds are dried and grind to flour.A tablespoon of the flour is boiled with a cup of milk, to which jaggery or sugar is added. Yummy mid day food for your baby. While feeding my boys I have tasted this quite often. ;) 

On some days I have substituted milk and sugar with a pinch of salt and water, which is good if you consider to feed not so sweet meal for your child.  

Ragi may be considered as a heaty food ( which gives the reason that it is consumed mostly with buttermilk ). Do not miss lemon in the recipe as not only it gives a cooling effect but also it takes the dish to a new level of deliciousness.  I'm sure my friend, Srimathi, will agree on this as she doesn't prepare this porridge without lemon for that tangy twist. 

Buttermilk provides you with good bacteria. Don't worry if your buttermilk is a bit sour as cooked ragi will balance the sourness.

Some people drink this as a beverage from glass by adding more buttermilk while some prefer a porridge consistency to eat with a spoon. 

You can make this and refrigerate for a few hours for a chilled version. 

As ever, for a complete meal,  I have had boiled peanuts/ groundnuts and Ivy gourd / kovakkai stir fry as side dishes. This will keep you full until your next meal.

Do not forget the protein portion in every meal of yours. 

Enjoy the refreshing ragi and buttermilk porridge for breakfast or lunch. 

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