Koozh

Koozh is a cherished traditional porridge from Tamil Nadu, made primarily from millet. It is a common sight at street food stalls and is enjoyed either as breakfast or lunch. The primary ingredients for this dish are typically kezhvaragu (finger millet) or cumbu (pearl millet) flour, combined with broken rice. These ingredients are fermented in a clay pot, which imparts the porridge its distinctive sour tang.

While koozh is usually a vegetarian dish, variations exist that include fish, crab, or chicken for those who prefer non-vegetarian options. It is most commonly served by roadside vendors in southern Tamil Nadu, often accompanied by flavorful sides such as green chilies, raw onions, pickles, and spiced mango. Occasionally, it is even paired with karuvattu kozhambu, a savory dry fish gravy.

One of the significant health benefits of koozh comes from its fermentation process, which introduces beneficial probiotic microbes, making it not just delicious but also good for gut health. Non-fermented versions of koozh are also popular and are often served hot during Mariamman temple festivals in rural areas.

Koozh plays a pivotal role during the Aadi Thiruvizha festival in the Tamil month of Aadi. During this time, large quantities are prepared and offered to the public, making it a staple of the celebrations.

With its various regional twists and cultural significance, koozh is a versatile dish that holds a special place in Tamil Nadu's culinary traditions.