Ambil/ Ragi Koozh
Here’s the recipe for Ambil or Ragi Koozh as termed in Tamilnadu. I shall give you two variations of the same Summer Drink.
first method of preparation is the one followed in Maharashtra, Karnataka and Andhra (Ambali). This method should be tastier compared to the Tamilnadu version.
- Nachni flour (millet) – 3 table spoons
- Water – 100 ml
- Curd – 4 table spoons
Prepare buttermilk with the curd and water and mix the nachni flour into it. Let it soak overnight. Next day you would see the flour has settled down and the layer above is watery. Pour the liquid into a vessel and let it cook till it starts to boil. Once its done add the settled flour into the mixture in low flame and constant stirring to avoid formation of lumps. When it starts to boiled switch off the gas. Allow the mixture to cool down. Add salt as per taste. You can add a pod of pounded garlic and sip into the cool refreshing drink.
I got to know about this method from my friend’s (Shital) mother-in-law during my recent trip to Mumbai. In Maharashtra and Andhra it is had with pickles. At times cooked rice is added to this mixture and had as a meal.
Tamilnadu version (Ragi Koozh)
This drink is prepared and had by the farmers in Tamilnadu. The ingredients are the same, just the preparation differs.
Make a paste of the Ragi flour and 15 ml of water. Let it soak for around 10 minutes. Take 100 ml of water in a vessel and add the paste to it. Cook it on low flame till it starts to boil. Once done switch off and let it cool. Add salt and you could also add jeera powder, green chillies chopped, garlic.
Take a bite of moru millagai (sun dried chillies soaked in buttermilk) with this nourishing drink.
Enjoy the summer ….and bite the heat!!