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Garnished Butter Milk


1 Curd 3 cups

2 Ginger 1″ – crushed

3 Green Chili 1 no cut into slices

4 Red Chili 1 no broken into two pieces

5 Oil 1 Tbs

6 Asafoetida 1 pinch

7 Curry leaves 10 no cut into pieces

8 Finely cut Coriander leaves 2 Tbs

9 Salt to taste

10 Mustard seeds and broken urud dhall


  • Add curd to the mixie and wip into smooth paste. Add one cup of water
  • Add crushed ginger and salt
  • Heat oil in a kadai, when hot, add mustard seeds. After crackling add split dhall, curry leaves and allow it to become golden brown. Add green chili, asafoetida
  • Add the above to the curd mix and garnish with coriander leaves.

Tips: This goes well with rice. Add two more cups of water and required salt for serving as drink.

Ragi Porridge (Kelvaragu Koozh)


  • Ragi Powder – 4 cups (250g)
  • Cooked rice – 1 cup
  • Curd – 2 cups
  • Salt to taste


  1. Add 3 cups of water to ragi powder and mix well. Cover it and leave to ferment for 24 hours.
  2. Mix again with one cup of  water and boil on a thick bottomed vessel with constant stirring. Otherwise the bottom layer will get burned, stick to the vessel and turn black creating burnt smell.
  3. Add cooked rice and mix well.
  4. Continue to boil in medium fire with constant stirring to make a thick paste.
  5. Remove from heat. Wet your hand and touch the paste. If it is non-sticky then it is fully cooked. If it sticks, boil the paste further to get it cooked. Allow it to cool.
  6. Mix two cups of curd with salt. Add this to ragi paste and mix well.
  7. This porridge tastes well with raw small onions, fried puppets, thick dry fish kulambu/fry, vathal/garlic kulambu, any type of pickle.