RAGI MUDDE RECIPE

This is a must try recipe of Karnataka. I was introduced to this yummy and healthy dish by my neighbor 80 yr old aggi during my school days. She ensures to make this for Sunday lunch and my dad n me love it. Ragi Mudde with Hurali palya is an awesome combination. 


It came as an surprise to me during my recent visit to Bangalore happened to eat ragi mudde with 2 veg gravies and a salad and he charged me Rs.8 for ragi mudde while my colleagues who had biriyani were charged Rs.150 but still they were not happy with its taste and i was in all smiles i loved it to the core. 

What you need for Palya:
2 cups - Horse Gram (dry roasted and cooked for 7 – 10 whistles with 3 cups of water and 1/2 tsp salt)
1 no - Onion (finely chopped)
2 nos - Tomatoes (finely chopped)
1 tbsp – Garlic (chopped)
1 tsp - Ginger (finely chopped)
1 tsp - Red Chilli powder
1 tsp - Coriander powder
1/4 tsp - Turmeric powder
1/4 tsp - Asafoetida
1 tsp – Cumin seeds
1/2 tsp - Mustard seeds
2 tbsp - Coriander leaves (chopped)
1 sprig - Curry leaves 
1 tbsp - Oil 
Salt as reqd


How to make:
In a pan heat oil, add mustard seeds when it splutters add cumin seeds, hing, curry leaves, garlic pods, ginger and saute them well.


Add onions saute well once they start becoming translucent add tomatoes cook till they soften.


Now add all the spices,  salt and add horsegram with its cooked water and cook in medium fire for 10 - 12 mins.Add coriander leaves and serve hot.


What you need for Ragi Mudde: 
1 cup - Ragi Flour / Finger Millet
2 cups - Water
Salt as reqd


How to make:
In a heavy bottomed pan add water, salt and ragi flour and mix them well. 


Now cook it in medium heat, keep stirring once it starts thickening mix them well. Keep scrapping from the sides and ensure no lumps are there mix it well once they start oozing keep it on low fire until they reach a paste consistency.


Once they cool make them into balls and serve hot with hurali palya!!!!

Sending this to Pari's - Only South Indian