Ragi Curry leaves Pakoda Kuzhambu with Ragi Kanji

Ragi Curry leaves Pakoda Kuzhambu with Ragi Kanji makes a great pair. Ragi is a healthy grain many dishes can be prepared with this. This is one of our  favorite combo on a hectic day. I prepare this kanji with broken wheat but today I did not have it with me so just made the kanji. Kanji with loads of butter milk gives freshness to our mind and body. And the crispy pakodas fills our tummy for a bland kanji hot tamarind kuzhambu serves the purpose. Chopped onions adds more flavor to the kanji.

 
Ingredients for Pakodas:
1 cup – Ragi flour
1 tbsp – Gram flour
1 tbsp – Rice flour
1 – Onion, chopped
½ cup – Curry leaves
2 – Green chillies, chopped
1” – Ginger, chopped
¾ tsp – Salt
Oil for frying pakodas
 
Method:
In a bowl add the 3 flours mix the chopped onions, green chillies, ginger and curry leaves.
 
Just sprinkle water on it and prepare the mixture (add very little water)
 
In a heavy bottomed pan add oil once hot fry the pakodas till crispy.
 
Ingredients for Kuzhambu
1 – Onion, finely chopped
1 – Tomato, finely chopped
Tamarind – Medium Gooseberry sized, made to a pulp with some water
2 nos – Garlic, chopped
2 tbsp – Sambar powder
¼ tsp – Turmeric powder
1 tbsp – Gingelly Oil
1 tsp – Mustard Seeds
1tsp – Thuar dhal
¼ tsp – Fenugreek Seeds
2 – Red chillies
¼ tsp – Hing
1 small bunch – Curry Leaves
 
Method:
Heat oil in the pan once hot add mustard seeds once it crackles add thuar dhal , red chillies, fenugreek seeds, garlic and curry leaves. Saute them.
 
Add onions sauté it then add tomatoes, cook them till soft add tamarind water and then add sambar powder, turmeric powder, hing and salt.
 
Add 1 cup water and boil the mixture let it cook for 10 minutes or till the raw smell is gone and the kuzhambu becomes thicker in consistency.
 
Add the fried pakodas in the kuzhambu 10 minutes before serving.
 
Ingredients for Ragi Kanji:
1 cup – Ragi flour
2 cups – Water
2 cups – Plain butter milk with some salt
½ tsp – Salt 
1 cup – Cooked Wheat Rava

Method:
Mix Ragi flour, salt in water and make it to a smooth batter without lumps.
 
In a heavy pan pour this mixture and stir it frequently to avoid forming lumps, cook in medium fire approx 12 – 14 min.
 
Cool the mixture, add butter milk, wheat rava mix well, add chopped onions and serve.

 
Served Ragi Kanji with chopped onions and crispy fried ragi pakoda n kuzhambu.

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