In Tamil Nadu and other places, koozh is predominantly eaten for breakfast or lunch. Koozh is semi-solid form and made from "Kezhvaragu" or "Cumbu" flour and broken rice (called noyee in Tamil) in a mud pot. Koozh is usually made in large batches. The semi-solid koozh in cooked form is later liquefied for consumption by adding water and salt an, optionally, buttermilk, onion, curry leaves and coriander leaves. It is generally served with side dishes including green chilis, raw onion, pickles and mango spiced with red chili pepper.

Koozh is often eaten at Mariamman temple festivals across Tamil Nadu.

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