Pages

Thursday, June 16, 2011

Ragi mudde - Karnataka special

I am running yet another Blogging Marathon, an initiative of Srivalli that is immensely popular and currently in its sixth edition.
The theme that I have chosen for this week is Regional Specials.....and I will be focusing on recipes from the state of Karnataka.
When I moved from Chennai to Bangalore two months back, I was looking forward to eating all the lovely stuff that I had seen on several blogs - ragi mudde, akki rotti and the like. However, I soon found that these could not be found in restaurants. I have seen akki rotti in some restaurant menus, but most of the time they say that it is not available. When I went on a short vacation to Coorg, I specifically looked for a place that would serve typical Coorgi meals. Imagine my horror when I found that they served puri bhaji for breakfast instead of the umpteen Karnataka dishes they could have chosen from. The next day I asked them to make akki rotis and the cook looked at me as if he thought I was crazy. He did make it for me, though, and it was quite good. It would have been infinitely better if he had served it with the red chutney which I've read about in some blogs instead of the coconut chutney I had to make do with.
Anyway, the point of this whole rant is that I have decided that I want to eat good Kannadiga food and if the hotels won't serve it, I have to cook it myself, don't I? And that is exactly what you will see me doing for the next seven days. Most of these dishes, I have not tasted before or seen - so the methods I use may not be authentic and the final product may not look as it is supposed to. Do feel free to point me in the right direction.
Nothing says Karnataka to me as loudly as Ragi mudde......and this is the first dish I have made for the marathon. Ragi mudde is nothing but ragi cooked in lightly salted water until it turns thick enough to be rolled into a ball. The source of this recipe is my maid Sunita. She and I communicate in a manner that will sound very weird to an onlooker. She speaks Kannada while I talk to her in a mixture of Tamil, Hindi and sign language.
What you need:
Ragi flour - 1 cup
Water - 1 cup + 1.5 cups
Rice - a fistful, cooked in plenty of water (I used matta rice)
Salt - 1/4 tsp
Butter - 1 teaspoon heaped
Take a cup of ragi flour in a large vessel. I wasn't sure how much I was going to like eating what to my mind was a sticky ball of ragi.....so I made sure I used the smallest glass I have at home.

Add a cup of water to this and mix until it forms a smooth mixture with no lumps.

Heat the remaining water in a thick bottomed kadai. Add salt and the cooked rice (along with any excess water in which it was cooked) to this. Let it come to a rolling boil. Lower the heat and add the ragi mixture to this, stirring continuously so that it does not form any lumps. You will see the mixture thickening almost immediately. Stir well and then cover and cook for about 5 minutes. Remove the lid and now it is time for some vigorous stirring. Add a blob of butter and start stirring the mixture until it thickens and starts to leave the sides of the pan. On low heat this takes about 10-12 minutes. Let it cool until it becomes warm to the touch. Roll into orange sized balls.

I ate this dunked in sambar

while my daughter ate hers with vegetables on the side.

Tasted good both ways.
What I think of the dish:
Like I said in the beginning, though I have heard quite a bit about ragi mudde, I have neither seen it nor tasted it before. I wasn't very sure about how appetising this was going to be. Now that I have made it, I can tell you that it tasted really good and was comfortably filling too. The texture is velvety smooth and easy on the palate. Kids are sure to love it because they have very little work to do in terms of chewing. The smell of ragi being cooked is something that I have always loved; and the nutty, earthy aroma is even more pronounced in this dish as it is cooked for such a long time.
I can easily see this replacing rice at least once a week for lunch.
Note: Sunita had asked me to add a fistful or raw rice to the water and to let it boil until the rice was cooked. As I used matta rice which takes a long time to cook, I pressure cooked it first and then added it to the water.
The end product is quite stickly. So it is best to wet your hands before shaping the mixture into balls.
Do check out the blogging marathon page to see what my fellow marathoners are cooking.

28 comments:

jayasree said...

I can understand when you write about not finding the regional fare in the restaurants. I too have heard abt ragi mudde and as you said was not sure if I will like it for a meal. Reading your verdict, I am tempted to give it a try.

Aarthi said...

looks very healthy

Mélange said...

Thank you Jayasree for the wonderful post on Ragi Mudde.I have seen this in some television show.You have given lots of info on the dish.I too love Ragi..I think the aroma can make the dish addictive !

Priya said...

Healthy ragi mudde, havent had since a long, wonderful platter..

Harini said...

I have eaten ragi mudde few times in my childhood of which I have no memory. I feel sad that such authentic healthy foods are not readily available in restaurants. I shall surely make this at home and see if my kids take a liking!

Usha said...

I always wondered why the restaurants don't serve the local delicacies.

lata raja said...

I too have heard of mudde but not tasted it this way. It is quite somw work to stir the ragi paste to the final consistency, A very healthy one for sure.

Jayashree said...

Do try it, J.....am sure you will like it.
Aarthi, Dhyuthi,Priya...thank u.
Harini, do try it out and see if your kids take a liking to it.
Usha, sad isn't it? How we think that such healthy local stuff is "uncool".
Lata, yes, it was a lot of work....but definitely worth it.

Reshmi Mahesh said...

Delicious recipe.....healthy....

Monika said...

somehow raggi mudde is a taste that doesnt gel with me... few food which I dont take a liking too and this is one of them :(

Krithi's Kitchen said...

Love ragi mudde... perfect with a spicy curry... waiting for akki roti in your regional specials menu :)

http://krithiskitchen.blogspot.com
Event: Healing Foods - Banana

Vani said...

It was a staple at one of my friends' house when I was young and that's when I first tasted it. It is an acquired taste, though. I like it enough, though never tried at home. Not seen rice cooked with raagi mudde before. Nice idea.

Priya (Yallapantula) Mitharwal said...

wow, I am so looking forward to learning new stuff. This is so very new for me. Never heard of it even though I have few kannada friends. Keep them coming girl !!!

sra said...

We went to Coorg in 1999 - they didn't know what Coorg food was - we ate the usual North Indian gravies and came home. Someone deigned to make akki otti available - i.e., it was on the menu and they said they'd make it for me when i asked - it was ghastly-ly made!

Vardhini said...

Lovely ragi mudde .. never made it though .. healthy.

Vardhini
Event: Dish it Out - Spinach and Garlic
Event: Healthy Lunchbox Ideas - Broccoli

Sobha Shyam said...

healthy ragi mudde..this looks great..following u..drop at my space too :)

Archana Vivek said...

Very healthy one Jay.Nice to see you have started exploring on Karnataka dishes this early..Keep them coming.

Srivalli said...

Ragi mudda is a frequent dish in our home. We make it differently though..good to know your lil one ate it.

rekhas kitchen said...

very healthy recipe...

sowmya's creative saga said...

i have always wanted to try this..but always thought it was quite complicated..am quite tempted looking at yours..

Jayashree said...

@Vani, that's what I thought too.....that it would be an acquired taste.....but strangely enough I ended up liking it immediately.
@Sra, they made gobi manchurian as a snack along with tea.....I almost cried.
Sobha, thank you for stopping by.
Sowmya, it is not hard except for the stirring which can get quite tiring after a while. Do try it out

Nirmala Jegadheesan said...

u're right. I too had similar feeling when tasting it first. But if you add a spicy or a tamarind base curry it tastes great. Actually the side dish is the one that makes it more tasty. Lovely dish and what makes me surprised is that u're daughter eating it too. She shud be a little angel to appreciate this taste :)

Mom Chef said...

Just posted it for last month's BM under Regional Specials, and guess what, I had chosen Karnataka specials too !! We make this atleast once a week, and it surely does fill up the tummy :) Interesting addition of rice though.. have never used it.. must try!

Suma Gandlur said...

Same pinch. I too have a post planned for this marathon. I am glad that you tried and liked it too.

Drug1234 said...

I was searching for blogs related to indian karnataka dishes.Looks yummy. Great work .My kids will love it.

Thanks
________
Roger
Cefzil

Degchi said...

Thanks for introducing me to "ragi mudde" I have never tried it during my stay in Bangalore.

pawankalyan said...

every weekend i would like to vist some new places this time i choose to visit this place before i vist i read your blog really thanku your inforamtion helps me a lot act i am very new to that place ...next week i am planning to visit WildLife Safari


Dhiraj Kumar said...

That is delicious and so healthy!!! thanks for sharing this authentic and tasty dish!!
chowringhee