Ragi Mudde
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Ragi mudde, ragi sangati or kali, colloquially simply referred to as either or which means 'lump' or 'dough', is a
finger millet Finger millet (''Eleusine coracana'') is an Annual plant, annual herbaceous plant widely grown as a cereal crop in the arid and Semi-arid climate, semiarid areas in Africa and Asia. It is a tetraploid and Self-pollination, self-pollinating speci ...
swallow The swallows, martins, and saw-wings, or Hirundinidae are a family of passerine songbirds found around the world on all continents, including occasionally in Antarctica. Highly adapted to aerial feeding, they have a distinctive appearance. The ...
dish of India in the state of
Karnataka Karnataka ( ) is a States and union territories of India, state in the southwestern region of India. It was Unification of Karnataka, formed as Mysore State on 1 November 1956, with the passage of the States Reorganisation Act, 1956, States Re ...
and
Andhra Pradesh Andhra Pradesh (ISO 15919, ISO: , , AP) is a States and union territories of India, state on the East Coast of India, east coast of southern India. It is the List of states and union territories of India by area, seventh-largest state and th ...
(
Rayalaseema Rayalaseema (IAST: ''Rāyalasīma'') is a geographic region in the Indian state of Andhra Pradesh. It comprises four southern districts of the State, from prior to the districts reorganisation in 2022, namely Kurnool, Anantapur, Kadapa, and ...
region). In
Tamil Nadu Tamil Nadu (; , TN) is the southernmost States and union territories of India, state of India. The List of states and union territories of India by area, tenth largest Indian state by area and the List of states and union territories of Indi ...
, especially in western Tamil Nadu, it is also called ''ragi kali''. is the main food in
Mysuru Mysore ( ), officially Mysuru (), is a city in the southern Indian state of Karnataka. It is the headquarters of Mysore district and Mysore division. As the traditional seat of the Wadiyar dynasty, the city functioned as the capital of the ...
,
Mandya Mandya is a city in the state of Karnataka. It is the headquarter of Mandya district, Sugar factories contribute to the major economic output. It is also called Sugar City (Kannada: ''Sakkare Nagara'') because sugarcane is a major crop grown ...
, Ramanagara,
Chamarajanagar Chamarajanagara is a city and headquarter of eponymous Chamarajanagar district in the Karnataka state of India. It is named after Chamaraja Wodeyar IX, the erstwhile Raja of Mysore, Chamarajanagara was previously known as 'Arikottara'. Hist ...
, Hassan,
Tumakuru Tumkur, officially Tumakuru, is a city and headquarters of Tumakuru district in the Karnataka state of India. Tumkur is known for Siddaganga Matha. Tumkur hosts India's first mega food park, a project of the ministry of food processing. The Indi ...
, Bengaluru Rural 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 Uttarakhand (, ), also known as Uttaranchal ( ; List of renamed places in India, the official name until 2007), is a States and union territories of India, state in North India, northern India. The state is bordered by Himachal Pradesh to the n ...
and Himachal Pradesh in northern India, a similar variation is known as ''baadi'' and ''baari'' respectively.


Preparation

has only two ingredients: (
finger millet Finger millet (''Eleusine coracana'') is an Annual plant, annual herbaceous plant widely grown as a cereal crop in the arid and Semi-arid climate, semiarid areas in Africa and Asia. It is a tetraploid and Self-pollination, self-pollinating speci ...
) flour, and water. A tablespoon of 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, flour is added, which forms a mound on top of boiling water. Once the flour is added, it requires immediate mixing (to avoid lumps) with the help of a wooden stick (: /: ); 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 balls are broken down into smaller balls using fingers and dipped into ''saaru'' ()/ ''hesru'' (),
chutney A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion ...
or gojju. is not supposed to be chewed. , by itself, does not have a strong taste. is traditionally eaten with (made of greens with sprouted grams pulses">Legume.html" ;"title="hole Legume">pulses meat or vegetables), but can also be eaten with yogurt or buttermilk. The is often flavoured by mixing a dash of spicy, freshly ground green-chilli paste (, ), in one's plate according to taste. is a popular combination among the farming communities in
Karnataka Karnataka ( ) is a States and union territories of India, state in the southwestern region of India. It was Unification of Karnataka, formed as Mysore State on 1 November 1956, with the passage of the States Reorganisation Act, 1956, States Re ...
. is made from the decanted water that 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 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. The steamed pulses themselves are often used to prepare a dry side salad known as (). There are numerous variations of , which each yield a differently named (usually, eponymous with the major ingredient) . is itself a portmanteau of () ('steamed') and . ()/ () is another common accompaniment to . This is often simply a stew comprising steamed
horsegram ''Macrotyloma uniflorum'' (horsegram, also known as horse gram, kulthi bean, gahat, hurali, or Madras gram) is a legume native to tropical southern Asia, known for its distinct taste and texture, widely used legume in many cuisines. It is also kno ...
, as well as the water used to steam it, with added salt. Sometimes, hyacinth beans ( ) replace the horsegram. The horsegram version is also known as (). is rich in the same nutrients that are found in
finger millet Finger millet (''Eleusine coracana'') is an Annual plant, annual herbaceous plant widely grown as a cereal crop in the arid and Semi-arid climate, semiarid areas in Africa and Asia. It is a tetraploid and Self-pollination, self-pollinating speci ...
, namely fibre, calcium, and iron.


Eaten with

is consumed with the famous
Karnataka Karnataka ( ) is a States and union territories of India, state in the southwestern region of India. It was Unification of Karnataka, formed as Mysore State on 1 November 1956, with the passage of the States Reorganisation Act, 1956, States Re ...
-style upsaaru lso known as "''Sappneeru''", a postmanteau of sappe meaning bland and neeru meaning water bassaaru or (
chicken curry Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent, Caribbean, Southeast Asia, Great Britain, and South Africa. A typical curry from the ...
) or (sweet and sour dish made of
fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small Glossary_of_leaf_morphology#Leaf_and_leaflet_shapes, obovate to oblong leaflets. It is cultivated worldwide as a semiar ...
and
tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this spe ...
). In most of southern Karnataka/old
Mysore Mysore ( ), officially Mysuru (), is a city in the southern Indian state of Karnataka. It is the headquarters of Mysore district and Mysore division. As the traditional seat of the Wadiyar dynasty, the city functioned as the capital of the ...
it is eaten almost daily. Many luxury hotels serve on special occasions. In the Rayalaseema region of Andhra Pradesh, it is eaten with pappu and chatnee. is also a main food in Anantapur district. It is served in almost all hotels in Anantapur district.


See also

* Ragi rotti * Upsaaru * Cuisine of Karnataka


Notes

{{reflist Karnataka cuisine Andhra cuisine