Koozh

Koozh is a traditional South Indian porridge made by fermenting either rice or millet flour in water. The flour is initially cooked into a thick paste, allowed to cool, and then left to undergo natural overnight fermentation. This process creates a sour and easily digestible base.

Koozh is traditionally served chilled in earthen pots to keep the fermented mixture cool and refreshing. It is typically poured into bowls or cups and garnished with a tempering of mustard seeds, curry leaves, and chopped raw onions. It can be eaten thick like a porridge or thinned out into a liquid beverage.

The distinct sour flavor of Koozh comes from the natural overnight fermentation process, which cultivates healthy lactic acid bacteria. This process naturally sours the cooked rice or millet flour. The longer it ferments, the more pronounced the sourness becomes.

Koozh is highly popular across the southern Indian states of Tamil Nadu and Kerala. It is particularly beloved in Chennai, where it is commonly distributed as a cooling street food during the intense summer heat. It has been a staple dish in the region for centuries.