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Arisi Maavi Koozhu

Prep Time: 3 days
Cook Time: 15 minutes
Serves: 2

1 cup Raw Rice
2 Tbsp Pearl tapioca (sago/sabudana)
4-6 Green Chillies
1/8 tsp Asafoetida (Hing)
1 tbsp Salt (adjust later, to taste)
1 tsp vegetable oil

1. Soak Rice in water for 4-5 hours. Drain out the water.
2. Add the rice to a blender along with some water and grind / blend to a smooth paste (water-y batter)
3. Grind green chillies & salt together
4. Add this paste to the batter, mix well.
5. Set it aside for 2-3 days until the batter sours. Everyday, give it a good mix once or twice.
6. On the 3rd or 4th day (when you want to prepare the porridge) soak sabudana / sago for 5-6 hours and grind to a smooth paste. (tip: soak it the night before)
7. In a deep bottomed wok or a cooker, heat 1.5 - 2 cups of water along with the 1 tsp oil.
8. Add the sago paste and mix well.
9. Slowly add the rice batter while simultaneously stirring. (Note: Mum finds the rolling pin easy to stir as the batter starts cooking. You could use just about any long spoon)
10. Keep stirring until it becomes thick. If you stop in between, the koozh becomes lumpy. Mix it from the bottom- up.
11. It may look clumpy at a stage even if you are stirring. But that's okay. Just keep doing it vigorously and the porridge becomes smooth and glossy (takes around 5 min)
12. Once it looks like the water added initially has been used fully, you can stop stirring. Let it remain on the stove though. Depending on how thick or loose you want your porridge to be, keep it on the stove for longer or shorter period respectively.

Serve it along with the green chili paste or have it as it is!

  • If you’re looking to squeeze the dough into fryums to dry & fry later, you may want to use lesser water and cook for a longer time. But since this was just for breakfast, we preferred to let it cook just until it was glossy and smooth
  • You can really have the porridge as it is. But we’ve always had it along with the green chili paste (no matter how spicy the porridge is). You can also squeeze half a lemon if you find the porridge too bland. Since we let the batter fermant, it should be just the right amount of sour