"Hittam thindam bettam kithettam".... is a kannada saying which means, the one who eats raagi mudde has the strength and power to move hills!!! Originated in the old mysore region of Karnataka, Raagi Mudde is a very popular dish in almost all the rural parts of Karnataka, especially in mysore-mandya regions.
Raagi (Finger Millet, in english), as you all know is very rich in iron content and is very low on fat and calories. Raagi mudde is very filling and thats why it is also the staple food of farmers. Moreover, its so fast and easy to make that your meal will be ready in just a few minutes!!!
I still distinctly remember the first time I tasted raagi mudde..... It was at one of our relative's place in Mysore. I was really young then and it was the first time I had heard of or seen raagi mudde. I was surprised how their entire family was relishing those ugly looking raagi lumps.... My aunt forced me to try it out and I reluctantly picked up a small piece. She instructed me to roll the raagi mudde piece in sambhar gravy and swallow it directly without chewing. I started liking it after having a few pieces and have never stopped liking it till date!!! My mom used to make it for me regularly since then and now, I've started making it myself.
Eating raagi mudde which was once considered below status, is now becoming a style symbol. You get to see raagi mudde mess opening up all over the country, including the capital city of Delhi!! Former Prime Minister Mr. H.D Deve Gowda was reputed to serve a ragi mudde that tasted as if it had been made in Mandya, the Vokkaliga belt of Karnataka. When he was in power, it is said that he even had a separate cook imported from his home town, and even a separate kitchen just outside the main kitchen, for making raagi mudde!! Thanx to our ex-PM for having made this healthy and sumptuous dish famous all over India :)
Raagi mudde-Soppina saaru (green leaf curry) is the most famous combination. However, raagi mudde can be eaten with any gravy or curry. I made green beans sambhar this time. In the rural areas, it is also eaten with crushed green chillies, salt and onions. So, you can choose any side dish of your choice. Here's the raagi mudde recipe.. Enjoi!!
This will be my entry for Nupur's 'R' of A-Z of Indian Vegetables.
1 cup Ragi /Finger millet flour
2 tsp Oil
Salt as per taste
- Mix 1 - 1.5 tsp of ragi flour in 1.5 cups of water; Add 2 tsp oil and salt to the mixture.
- Heat the mixture in a kadai and bring it to boil. Add the remaining ragi flour, stirring continuously so that no lumps are formed. Ragi should form a single mass.
- Close and cook on low heat for about 1-2 mins.
- Remove from stove; Wet your hands and make ragi balls of desired size while it is still hot.
- Serve hot with any gravy/curry of your choice and enjoi!!
Note: To eat, pull out tiny balls of ragi from the ragi mudde; roll it in the gravy and swallow without chewing.