RAGI MOR KALI

This is a typical TAMBRAHM dish  a very healthy, comfort meal usually it is prepared with rice flour i preferred it to ragi. They make a perfect afternoon meal lite on tummy..


Maavadu thanni makes a perfect side dish.. but i made karamani (black eyed peas) tomato kurma with tis..

What you need:
Thick buttermilk – 1 cup (whisked)
Ragi flour – 1/2 cup
Sesame seed Oil – 1 tsp 
Mustard seeds – 1 tsp
Urad dhal – 3/4 tsp
Red chilli – 2 nos
Green chilli -1 slit
Hing gen pinch
Curry leaves 


How to make:
Heat 1 cup water with salt and allow to boil, reduce to low flame and slowly add ragi flour mix well without any lumps until it turns soft and sticky. Then slowly add buttermilk and mix well again and cook till soft and switch off.


Now heat another kadai, add mustard seeds, urad dal, hing, red chillies and curry leaves.


Add 1/4 cup water to the seasoning. When the water starts boiling, keep to low flame and add the ragi kali again and cook once it starts leaving the sides of the pan transfer it and serve warm with some spicy kuzhambu or maavadi thanni. 

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