Ragi Mudde Saaru

Method

1. 1

   Prepare ragi mudde: Bring 2 cups water to a full rolling boil. Add salt. Add 2 cups ragi (finger millet) flour in a steady stream while stirring vigorously. Cook on low heat 4-5 minutes into a very stiff dough. Shape into round balls.

2. 2

   Make saaru (rasam): Prepare a thin peppery saaru — wash 3 tbsp toor dal, pressure cook and mash. Combine with 1 cup water, 1 tbsp tamarind extract, half tsp turmeric, 1.5 tsp rasam powder and salt.

3. 3

   Bring saaru to boil: Heat the saaru until it reaches a rolling boil.

4. 4

   Add tomato: Add 1 crushed tomato to the boiling saaru. Cook 5 minutes.

5. 5

   Simmer saaru: Reduce heat and simmer 8 minutes until thin and flavourful.

6. 6

   Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida and curry leaves.

7. 7

   Pour tempering: Pour sizzling ghee tempering into the saaru.

8. 8

   Taste saaru: Adjust salt and tanginess. Add more tamarind if needed.

9. 9

   Prepare serving: Place one hot ragi mudde ball on a plate beside a bowl of hot saaru.

10. 10

    Serve: Ragi mudde saaru is Karnataka's most iconic meal — the stiff millet ball is broken and dipped into the thin peppery saaru. Eat with your hands.