As the summer Sun blazes in his glory, koozh, a fermented savory porridge made using millets is prepared in different ways and becomes the preferred food for many communities in India. In a fast changing world, this is one of the old-world traditions that is still in existence. Koozh is considered to be cooling and hence ideal for the summer months. You will see vessels with koozh being sold by the roadside. And people stopping by and drinking koozh by the chombu. This phenomenon mostly goes unnoticed because it is very natural to those who drink/eat koozh – nothing new to notice. Others, try this food and most of you will enjoy it.
A popular form of koozh has salt and raw onions and tastes divine. And it is also offered to the divine. Koozh is staple fare at many temple festivals. And if you hobnob with the right crowd, you will most certainly be offered some.
The millets used in preparing koozh vary from region to region. In Andhra, you will find ragi ambali made out of finger millet. In Sittilingi (Dharmapuri, TN), koozh meant kambu koozh, ie, pearl millet porridge. In and around Pondicherry and Auroville, koozh is made using ragi and kambu (pearl and finger millets). You can find one recipe for making koozh here.