|Course||Breakfast or lunch|
|Place of origin||India|
|Region or state||Tamil Nadu|
|Main ingredients||Millet flour (Kezhvaragu or Cumbu), noyee|
In Tamil Nadu and other places, koozh is eaten as breakfast or lunch. Koozh is made from Kezhvaragu or Cumbu flour and broken rice (called noiyee in Tamil) in a clay pot. Koozh is a vegetarian recipe though there are non-vegetarian Koozh made from fish, crab and chicken, it is commonly served in hotels in the south Tamil Nadu. Koozh is usually made in large batches. The semi-solid koozh is later liquefied for consumption by adding water and salt and, optionally, buttermilk, onion, curry leaves and coriander leaves. It is served with side dishes including green chilis, raw onion, pickles and mango spiced with red chili pepper and sometimes with Karuvattu Kozhambu meaning Dry Fish Gravy.
Koozh is often eaten at Mariamman temple festivals across Tamil Nadu. It is made in Large Quantities and served to Public in Amman Temples across the city in Lieu of Aadi Thiruvizha which takes place during the Tamil Month Aadi.
- Study throws light on koozh as street food
- Koozh and Hinduism
- .8(3):308-12Afr J Microbiol ResShankar Ilango and Usha Antony (2014), "Assessment of the microbiological quality of koozh, a fermented millet beverage",