01
Rice Koozhu
Comfort
Kuzhu (also spelled Koozh) – Tamil for a soft, fermented rice mash. Boiled and raw rice are soaked, ground, and left to ferment overnight, then cooked into a smooth, glossy consistency and served with fried curd chillies.
Soft, fermented rice koozhu, served with fried mor milagai.
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AMMAMMA'S NOTES.
Boiled rice
1 cup
Raw rice
1/2 cup
Asafetida
1/4 spoon
Red chilli powder
1 spoon
Salt
to taste
Curd chillies
3 or 4
Mustard
1 spoon
Urad dal
1 spoon
Oil
6 spoons
01
Wash and soak both boiled rice and raw rice for about 5 hours.
02
Grind the soaked rice in a mixie to a fine paste.
03
Add salt to the batter and let it ferment overnight.
04
Once fermented, add red chilli powder, asafetida, and 3 to 4 cups of water to the batter.
05
In a pan, add oil and fry the curd chillies (split, seeds removed) until they turn black; remove and keep aside on a plate.
06
To the same oil, add mustard and urad dal, then pour in the rice batter and stir continuously.
07
Cook until the batter does not stick to wet hands, then mix in the fried curd chillies.
Kanji
Red rice and moong dal cooked soft in the cooker, thinned with water, with salt and a spoon of ghee.
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Morukutaan
Mor Kuzhambu - a Tamil buttermilk curry with ash gourd.
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I LOVED KOOZHU, BECAUSE IT LOVED ME. I COULD CUT THROUGH IT AND SHAPE THE PIECES SO EASILY AND WONDERFULLY, IT CAME TO BE MY FAVOURITE THING TO DO. AMMAMMA AND I BOTH LOVED THE CRISPY BITS THAT WOULD STICK TO THE PAN WHILE YOU STIRRED THE BATTER, SO WE'D (SHE'D) PAINSTAKINGLY SIT AND SCRAPE THE PAN ONCE IT WAS DONE FOR BOTH OF US.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026