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Soft drinks from Tamil Nadu, India
Finger or pearl millet flour is mixed with water and salt and left overnight to sour, then cooked with broken rice into a thick porridge that is fermented again overnight in a clay pot. Before serving it is thinned with buttermilk or water and salted, often with shallots and green chilli. Made in 4 steps over 20 h – 39 h. The longest step, cool and ferment again overnight, takes 12–24 h (Fathimaa A.Y 2026). Lactic acid bacteria and Limosilactobacillus fermentum do most of the fermenting.
| Main step | 12–24 hReported[fathimaa2026][ilango2014] | Cool and ferment again overnight |
|---|---|---|
| Acidity | pH 4.3–4.9Measured[ilango2014] | Cool and ferment again overnight |
| 100 g | Finger millet flour[fathimaa2026] |
| 50 g | Broken rice (noiyee arisi)[fathimaa2026] |
| 100 mL | Fresh curd churned with water[fathimaa2026] |
| To taste | Salt[fathimaa2026] |
| Optional | Chopped shallots and green chilli[fathimaa2026] |
| Starter | spontaneous |
Total time across the recorded steps: 20 h – 39 h
What changes: Millet flour, water and salt sit overnight and begin to sour
Output: sour millet batter.
Microbes at work in this step
lactic fermentation starts; lactic and acetic acids form
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Koozh is fermented twice, once as a raw millet batter and again after cooking with broken rice, and is thinned with curd or buttermilk only when served.
In a study of six street samples, pH was 4.3–4.9 and lactic bacteria dominated, but some samples had high counts of Clostridium, Salmonella and Shigella, which points to contamination after processing. Koozh is usually drunk within about 12 h of preparation.
Hazards the sources name: Clostridium, Salmonella and Shigella (high counts in some street samples).
Every number is labelled with how it is known. How this atlas is made
Kelvaragu koozh is offered and drunk in the Tamil month of Aadi to ward off heat-related illness, and is prepared in homes and offered in temples at festivals.
