Thinai koozh

Thinai koozh


Thinai (fox tail millet)                                     1 cup

Curd                                                                   ½ cup

Cumin seeds                                                     1 tsp

Green chili                                                         1

Curry leaves                                                       1 strand

Hing (perungayam)                                           ¼ tsp

Finely chopped ginger                                       ½ tsp

Required salt


  • In a pressure cookware add thinai with 3 cups of water. Cook for 2 or 3 whistles.
  • After pressure releases, open the lid.
  • Mash the thinai well. Add 1 cup of water. Mix it well.
  • Ferment for over night.
  • Next morning grind the curd with cumin seeds, ginger, curry leaves, green chili and ginger.
  • Add this mixture to the koozh. Add salt. Mix it well.

                   If you want you can add chopped             small onions and mango.



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