Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough' is a finger milletswallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region).[1] In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali. Ragi mudde is the main food in Kolar, Mandya, Hassan, Mysore, Tumkur districts in Karnataka and Rayalaseema Region in Andhra Pradesh. A similar variation known as Dhindo is also eaten in Northeast India, Nepal and Bhutan. In Uttarakhand and Himachal Pradesh in northern India, a similar variation is known as Baadi and Baari respectively.[2]
Ragi mudde – nati koli saaru (country chicken chowder) is the traditional South Karnataka meal among farming households.Typical Mandya style of ragi mudde, boti gojju
Ragi mudde[3] has only two ingredients, ragi (finger millet) flour and water. A tablespoon of ragi flour is first mixed with water to make a very thin paste and later added to a thick-bottomed vessel containing water on a stove top. As this mixture boils and reaches the brim of the vessel, ragi flour is added which forms a mound on top of boiling water. Once the ragi flour is added, it requires immediate mixing (to avoid lumps) with the help of a wooden stick (Kannada: ಮುದ್ದೆ ಕೋಲು: mudde kolu/Kannada: ಹಿಟ್ಟಿನ ದೊಣ್ಣೆ: hiTTin doNNe); the flour is beaten to a smooth dough-like consistency with no lumps. Then it is allowed to cook on medium-high flame. This hot dough is then rested on low heat before being rounded on a wooden board into tennis-ball-sized balls with wet hands. Thus prepared ragi balls are broken down into smaller balls using fingers and dipped into saaru (Kannada: ಸಾರು)/hesru (Kannada: ಹೆಸ್ರು), chutney or gojju. Ragi is not supposed to be chewed.
Mudde, by itself, does not have a strong taste. Ragi mudde is traditionally eaten with saaru (made of greens with sprouted grams [whole pulses], meat or vegetables), but can also be eaten with yogurt or buttermilk. The saaru is often flavoured by mixing a dash of spicy, freshly ground green-chilli paste (Kannada: ಖಾರ, khaara), in one's plate according to taste. Ragi mudde-bassaru is a popular combination among the farming communities in Karnataka. Bassaru is made from the decanted water which remains after an assortment of pulses are steamed, usually along with a couple of pods of garlic. This water takes up the earthy flavour of the pulses to nicely complement the earthy flavour of the mudde itself. Onions, red chillies, and some garlic are browned, and then ground into a paste along with grated coconut. This is added to the water, and the mixture is finally seasoned with oggarane.[4] The steamed pulses themselves are often used to prepare a dry side salad known as palya (Kannada: ಪಲ್ಯ).
There are numerous variations of bassaru, which each yield a differently named (usually, eponymous with the major ingredient) saaru. Bassaru is itself a portmanteau of bas(tira) (Kannada: ಬಸ್ತಿರ) ('steamed') and saaru. Uppesru (Kannada: ಉಪ್ಪೆಸ್ರು)/uppsaaru (Kannada: ಉಪ್ಪ್ಸಾರು) is another common accompaniment to mudde. This is often simply a stew comprising steamed horsegram, as well as the water used to steam it, with added salt. Sometimes, hyacinth-beans (Kannada: ಅವರೇಕಾಳುavarekaaLu) replace the horsegram. The horsegram version is also known as hurLi saaru (Kannada: ಹುರಳಿ ಸಾರು).
Ragi mudde is rich in the same nutrients that are found in finger millet, namely fibre, calcium, and iron.
Eaten withedit
Ragi mudde is consumed with the famous Karnataka-style upsaaru, bassaaru or nati koli saaru (chicken curry) or menthyada gojju (sweet and sour dish made of fenugreek and tamarind). In most of southern Karnataka/old Mysore it is eaten almost daily. Many luxury hotels serve ragi mudde on special occasions. In the Rayalaseema region of Andhra Pradesh, it is eaten with pappu and chatnee. Ragi sankati is also a main food in Anantapur district. It is served in almost all hotels in Anantapur district.
^"Ragi Sangati". The Hindu. 21 June 2008. ISSN 0971-751X. Retrieved 25 March 2016.
^Bisht, Brijmohan (6 March 2013). "Baadi Recipe - How to make Baadi - Famous Garhwali Dish Badi Ingredients". www.euttaranchal.com.
^Amit, Dassana (25 August 2021). "Ragi Mudde (Healthy Finger Millet Balls)". Dassana's Veg Recipes. Retrieved 28 December 2023.
^"Padma's Recipes: BASSARU( GREENS CURRY)". Retrieved 3 September 2014.
April 10, 2024
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Ragi mudde ragi sangati or kali colloquially simply referred to as either mudde or hittu which means lump or dough is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh Rayalaseema region 1 In Tamil Nadu especially in western Tamil Nadu it is also called ragi kali Ragi mudde is the main food in Kolar Mandya Hassan Mysore Tumkur districts in Karnataka and Rayalaseema Region in Andhra Pradesh A similar variation known as Dhindo is also eaten in Northeast India Nepal and Bhutan In Uttarakhand and Himachal Pradesh in northern India a similar variation is known as Baadi and Baari respectively 2 Ragi MuddeAlternative namesRagi Sangati Ragi kaliCourseLunch or DinnerPlace of originIndiaRegion or stateKarnataka Andhra amp Telangana TamilnaduServing temperatureHotMain ingredientsFinger milletVariationsAkki Tari mudde coarse rice flour Jorwar millet muddeRagi mudde nati koli saaru country chicken chowder is the traditional South Karnataka meal among farming households Typical Mandya style of ragi mudde boti gojju Contents 1 Preparation 2 Eaten with 3 See also 4 NotesPreparation editRagi mudde 3 has only two ingredients ragi finger millet flour and water A tablespoon of ragi flour is first mixed with water to make a very thin paste and later added to a thick bottomed vessel containing water on a stove top As this mixture boils and reaches the brim of the vessel ragi flour is added which forms a mound on top of boiling water Once the ragi flour is added it requires immediate mixing to avoid lumps with the help of a wooden stick Kannada ಮ ದ ದ ಕ ಲ mudde kolu Kannada ಹ ಟ ಟ ನ ದ ಣ ಣ hiTTin doNNe the flour is beaten to a smooth dough like consistency with no lumps Then it is allowed to cook on medium high flame This hot dough is then rested on low heat before being rounded on a wooden board into tennis ball sized balls with wet hands Thus prepared ragi balls are broken down into smaller balls using fingers and dipped into saaru Kannada ಸ ರ hesru Kannada ಹ ಸ ರ chutney or gojju Ragi is not supposed to be chewed Mudde by itself does not have a strong taste Ragi mudde is traditionally eaten with saaru made of greens with sprouted grams whole pulses meat or vegetables but can also be eaten with yogurt or buttermilk The saaru is often flavoured by mixing a dash of spicy freshly ground green chilli paste Kannada ಖ ರ khaara in one s plate according to taste Ragi mudde bassaru is a popular combination among the farming communities in Karnataka Bassaru is made from the decanted water which remains after an assortment of pulses are steamed usually along with a couple of pods of garlic This water takes up the earthy flavour of the pulses to nicely complement the earthy flavour of the mudde itself Onions red chillies and some garlic are browned and then ground into a paste along with grated coconut This is added to the water and the mixture is finally seasoned with oggarane 4 The steamed pulses themselves are often used to prepare a dry side salad known as palya Kannada ಪಲ ಯ There are numerous variations of bassaru which each yield a differently named usually eponymous with the major ingredient saaru Bassaru is itself a portmanteau of bas tira Kannada ಬಸ ತ ರ steamed and saaru Uppesru Kannada ಉಪ ಪ ಸ ರ uppsaaru Kannada ಉಪ ಪ ಸ ರ is another common accompaniment to mudde This is often simply a stew comprising steamed horsegram as well as the water used to steam it with added salt Sometimes hyacinth beans Kannada ಅವರ ಕ ಳ avarekaaLu replace the horsegram The horsegram version is also known as hurLi saaru Kannada ಹ ರಳ ಸ ರ Ragi mudde is rich in the same nutrients that are found in finger millet namely fibre calcium and iron Eaten with editRagi mudde is consumed with the famous Karnataka style upsaaru bassaaru or nati koli saaru chicken curry or menthyada gojju sweet and sour dish made of fenugreek and tamarind In most of southern Karnataka old Mysore it is eaten almost daily Many luxury hotels serve ragi mudde on special occasions In the Rayalaseema region of Andhra Pradesh it is eaten with pappu and chatnee Ragi sankati is also a main food in Anantapur district It is served in almost all hotels in Anantapur district See also editRagi rotti Upsaaru Cuisine of KarnatakaNotes edit Ragi Sangati The Hindu 21 June 2008 ISSN 0971 751X Retrieved 25 March 2016 Bisht Brijmohan 6 March 2013 Baadi Recipe How to make Baadi Famous Garhwali Dish Badi Ingredients www euttaranchal com Amit Dassana 25 August 2021 Ragi Mudde Healthy Finger Millet Balls Dassana s Veg Recipes Retrieved 28 December 2023 Padma s Recipes BASSARU GREENS CURRY Retrieved 3 September 2014 Retrieved from https en wikipedia org w index php title Ragi mudde amp oldid 1197929487, wikipedia, wiki, book, books, library,
