Ragi mudde
| Ragi Mudde (Ragi Rounds in English). | |
|---|---|
| Meal | |
| Alternative name(s): | |
| Ragi Sangati | |
| Place of origin: | |
| India | |
| Region or state: | |
| Karnataka , Tamilnadu and Rayalaseema | |
| Serving temperature: | |
| Hot | |
| Main ingredient(s): | |
| Finger millet | |
| Recipes at Wikibooks: | |
 Ragi Mudde (Ragi Rounds in English). | |
| Media at Wikimedia Commons: | |
 Ragi Mudde (Ragi Rounds in English). |
Ragi Mudde (Kannada: ರಾಗಿ ಮುದ್ದೆ) also Ragi Sangati (Telugu: రాగి సంగటి) is a wholesome meal in Karnataka and Rayalaseema region in India.[1] It is mainly popular with the rural folk of Karnataka. In Tamil Nadu, especially in Western Tamil Nadu it is called Ragi Kali. It is grown in Odisha as well, and it's called Mandia, but these days people prefer rice over it.
Preparation
Ragi Mudde, a store house of multi nutrients, has only two ingredients, the Ragi (finger millet) flour and water. A tablespoon of Ragi flour is first mixed with water to make a very thin paste and later added to a thick bottomed vessel containing water on a stove top. As this mixture boils and reaches the brim of the vessel, ragi flour is added which forms a mound on top of boiling water. The flour is allowed to cook in this fashion on medium high flame. Later with the help of a wooden stick (mudde kolu), the flour is beaten to a smooth dough like consistency with no lumps. This hot dough is then rested on low heat before rounding them on a wooden board into tennis sized balls with wet hands. Thus prepared Ragi Rounds are cut into smaller rounds using fingers and swallowed hot dipping the rounds in saaru, chutney or gojju. It is not supposed to be chewed. Mudde, by itself, does not have a taste but the accompaniment adds flavor to it. Ragi Mudde is traditionally eaten with saaru made of vegetables or meat. It can also be eaten with yogurt or butter milk. Ragi Mudde-Bassaru is a popular combination among the farming communities in Karnataka.
Ragi mudde is abundant in nutrients.
Eaten with
Ragi mudde is consumed with the famous Karnataka style Bassaaru and Chicken curry.It is the most famous and almost a daily food for most of the south Karnataka people aka old Mysore populace. When Deve Gowda became the country's Prime Minister he popularized Ragi Mudde by having it prepared and shipped from Karnataka to New Delhi. Many luxury hotels serve Ragi Mudde on special occasions.