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.
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.
Bring saaru to boil: Heat the saaru until it reaches a rolling boil.
Add tomato: Add 1 crushed tomato to the boiling saaru. Cook 5 minutes.
Simmer saaru: Reduce heat and simmer 8 minutes until thin and flavourful.
Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida and curry leaves.
Pour tempering: Pour sizzling ghee tempering into the saaru.
Taste saaru: Adjust salt and tanginess. Add more tamarind if needed.
Prepare serving: Place one hot ragi mudde ball on a plate beside a bowl of hot saaru.
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.