Lemon-Koozh

#LemonKoozh #ElumichaiKoozh :

When we were school going children, my mother used to prepare a sour & spicy paste/cake for evening snacks to relish with coffee as soon as we came back from school. It is one of the traditional dishes prepared from rice flour or rice batter, tamarind juice, red chilly and other spices. Whenever my mother made it, me and my brothers used to finish it off without any traces. The speciality of this dish is that the taste of it is very good when it is relished hot and even tastier when it is cooled down. The texture of the dish is just like a thick paste and sticky when it is hot. When it cools down, the sticky paste turns into a smooth cake and can be cut into pieces. The dish that I have been describing so far is known as Puli koozh.

Later after marriage I learned from my husband that in the same way another tasty and traditional dish is being prepared from sour buttermilk. The dish made from buttermilk is called more koozh. I also used to prepare more koozh whenever I churned out butter from saved cream at home. The butter is being churned out from collected cream by adding chilled water. The remaining watery milk after taking out the butter is turned into buttermilk by adding a few drops of curd/buttermilk. Thus made buttermilk is being used in the preparation of buttermilk koozh - mor koozh.

Now I have three lemon trees in my garden and they are giving lemons throughout the year. The #Lemon [ Citrus lemon ] is a berry with leathery skin [ peel ] called rind containing volatile oil glands. The interior part of lemon is called endocarp which contains fleshy part of the fruit in separate sections. Each separate section is called carpel and is filled with fluid-filled sacs [ vesicles ] that are specialized hair cells. I squeezed out juice from lemons and filled in bottles then stored in the refrigerator. Then discarded inner skins from the rinds and dried the rinds in the Sun to preserve them for future use.

I always used to make rasam only with lemon juice. Nowadays I have been preparing sambar also adding lemon juice instead of tamarind. In the same way. I tried puli koozh adding lemon juice in place of tamarind juice. The outcome happens to be tastier than the original dish, the puli koozh.

This yummy dish is prepared from rice flour. Or take out half a cup of rice batter while grinding maavu for idli or dosai and use it for the preparation of lemon koozh.

Preparation time             : 5 mins

Cooking Time                 : 10 - 15 mins

Quantity is just enough for three persons.

Ingredients :
1/2 Cup	Rice flour
1	Lemon
1 - 2	Green chilly, chop finely [ adjust ]
1 Tsp	Ginger finely chopped
1/2 Tsp	Turmeric tuber finely chopped*
10 - 15	Curry leaves
1/2 Tsp	Mustard seed
1/2 Tsp	Black gram split
1 Tsp	Gram dal [ chick pea ]
2 Tsp	Ground nut [ pea nut ] slightly pound
Small piece	Asafoetida
4 Tsp	Gingelly oil [ Sesame/Til oil ]**

* If turmeric tuber is not available then take 1/4 Tsp of turmeric powder.

**Take oil according to your taste and availability.

Method :

Combine rice flour and 1 cup of water in a vessel. Mix well and set aside.

Heat an iron kadai on a stove over medium flame with oil.

Crackle mustard seeds once oil starts smoking.

Next add asafoetida and black gram split. Fry for a few seconds.

Then add gram dal and ground nuts. Keep stirring till lentils turn golden color.

Reduce the flame to SIM position.

Now add finely chopped green chilly and teared curry leaves. Stir for half a minute.

Next add finely chopped ginger and turmeric tuber. Keep stirring for a few seconds.

Add rice flour mixture and salt. Keep stirring continuously otherwise it might stick to the bottom and loses its uniformity.

After few minutes the water mixture slowly changes to porridge consistency.

Then it starts thickening and at this point add lemon juice. Mix well and check salt and sourness.

Stir till the mixture in the kadai starts leaving the side and rolls as a single mass.

Transfer on to a clean and dry plate and sprinkle few drops of oil over the surface of the prepared lemon koozh.

Spread it flat and make it smooth with the help of a flat spoon.

 

Spicy n tangy Lemon koozh is ready to relish.

Scoop out a portion and serve hot with coffee or tea.

If Lemon koozh - Elumichai koozh is allowed to cool down to room temperature then it can be cut into pieces just like cake.

Hot or cold Lemon koozh tastes very good!

You might also like to try

Puli koozh [ Spicy Tamarind cake ]	More koozh [ Buttermilk Rice cake ]	Samai Arisi Thaengai Payasam
Browntop millet Bread	Quinoa Conjee	Samai Methy Pancake [ Little millet methy pancake ]

For other Recipes

Recipe Index

Kanji-Porridge-Gruel-Varieties

#Gruel [ #Kanji or #Conjee ] #Porridge Varieties : #Gruel is called #kanji [ or #Conjee or #congee ] or #koozh in Tamil. Gruel is slightly thinner in consistency than #Porridge. #Gruel is generally prepared from rice, millet, oats, and broken wheat.
Here links to different recipes of gruel are given below.
Click on the picture to go to the recipe

Kaezhvaragu koozh	Kambu Koozh	Makkachola Kanji
Godhumai Kanji	Varagarisi Venthaya Kanji	Kudhiraivaali Venthaya Kanji
Samai Kanji	Chola Kanji	Quinoa conjee [ Quinoa kanji ]

Pulikoozh [ Tamarind spicy cake ]

Mor koozh [ Buttermilk spicy cake ]

Lemon koozh [ Elumichai koozh ]

For tasty accompaniments

Chutney Varieties


Urugai Varieties

Kambu Koozh - Pearl Millet Porridge

#KambuKoozh  #PearlMilletPorridge : #Kambu - #Pearlmillet grows well in drought hit areas, low fertile soils and also at high temperature.
Kambu is called Bajra in Hindi.
Scientific name : Pennisetum glaucum
To know more on
Millets

Kambu is used in preparations of kambu rice, kambu pongal and also in making koozh.
Here let me present how to prepare kambu koozh.

Ingredients :
Kambu broken                     : 2 tblsp heaped
Water                                  : 2 cups
Curd                                  : 4 tblsp ( adjust )
Salt                                    : 1/2 tsp ( adjust )

For tempering :
Mustard seeds                    : 1/4 tsp
Asafoetida                          : a small piece
Curry leaves                       : 8 to 10

Method :
Take water in a vessel and heat on a stove over medium flame.
When air bubbles form at the bottom of the vessel add washed broken kambu and stir with a ladle.

Keep the flame at SIM.
Keep stirring continuously, otherwise kambu particles might get stuck to the bottom..

Allow the kambu to cook well.
Slowly it turns thicker and at one stage reaches kanji - porridge consistency.
It may take approximately 10 to 12 minutes to cook well.

Switch off the stove.
Now temper mustard seeds, asafoetida and curry leaves and pour over the koozh.

Add salt and allow it to cool.

Serve in a bowl after adding curd.

Enjoy with any pickle or chutny or pappad.






Other recipes you may like to try

Kambu Cauliflower Pancake

Kambu Dosai [ Pearl millet Dosai ]

Kambu Inippu Kuzhi Paniyaram

Kezhvaragu koozh [ Finger millet gruel ]

Kuthiraivaali Sundal [ Barnyard millet Sundal ]

For mouthwatering Pickles

Preserves

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes

Kaezhvaraku Koozh - Ragi Porridge

#KaezhvaraguKoozh : #Kaezhvaragu or #kaevuru in Tamil language is called #Ragi in English.
Ragi is common name for finger millet.
Its very nutritious and rich in fiber. More over the calcium content is more in ragi compared to any other cereals and millet.
I have already given recipe for dosai with ragi.
Here we will see a simple but tasty porridge [ koozh ] from ragi flour.

Ingredients :
Ragi flour                               : 1 tblsp heaped
Salt                                       : 1/2 tsp
Curd                                     : 3 tblsp ( can add more also )
Mustard seeds                       : 1/4 tsp
Curry leaves                           : 10 t0 12
Asafoetida                              : 1/4 tsp
Small onion                             : 3 to 4

Method :
Take a cup of water in a vessel.
Add ragi flour and mix well without lumps.

Now keep on a stove with slow flame.
Keep stirring continuously till it becomes shiny and attains porridge consistency.

Now switch off and add salt.
Let it cool down to room temperature.
Temper mustard seeds, curry leaves and asafoetida with 1/2 tsp of oil.
Pour over the prepared porridge.
Add curd at the time of serving.
Adjust salt.

Garnish with thinly chopped onions.

Enjoy with any pickle

or sambar.

Actually koozh with sour curd is more tastier than with fresh one.

Note :
The koozh can be prepared the previous day itself and can be served next day!!
It can also be served with milk with salt instead of curd.






you might like to try

Samai kanji [ little millet porridge ]

Kambu Inippu Kuzhi Paniyaram

Kambu koozh [ pearl millet gruel ]

Kuthiraivaali venthaya kanji

Broken maize [ corn ] porridge

For mouthwatering Pickles

Preserves

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes