Showing posts from June 5, 2011


Surprised by the name of the dish! ?? ! Well Ragi mudde literally translates to a ball made of millet flour. It is a very popular and a staple diet for the people of rural Karnataka. It forms the lunch of every farmer in the village. Ragi is rich with protein and is always considered stomach filling! The dish was brought to the national stage when Indian Prime Minister Deve Gowda brought chefs from Karnataka to the capital to cook this food for him!  So go ahead and enjoy this rural delicacy!! INGREDIENTS: 2 cups of water 1 cup of Ragi flour 1 tsp salt 1/2 tsp oil HOW TO MAKE: Take a saucepan and add water to it. Add salt and oil to it. Before switching on the stove,add 2 tsp of ragi flour to the cold water and blend it well in to a paste. Now switch on the stove and bring the water mixture to boil. When it is boiling well,add 1 cup ragi flour and stir well by using a wooden stick/spatula.Stir quickly so that no lumps are formed. Keep mixing well until a mass is fo


ಹುರಳಿಸಾರು (huraLi saaru) Ingredients: 2 cups Hurali/ Horse gram, soaked overnight and pressure cooked. 4 tsp Coriander seeds 1 tsp Jeera 1/2 tsp Black pepper 3-4 Dry red chillies, low spiced A pinch of Asafoetida 3-4 tbsp Grated coconut 1 Onion (big) 1 tsp extracted Tamarind juice or paste 1 tsp Mustard seeds 1-2 tsp Ghee 1-2 strands Curry leaves Salt as per taste HOW TO MAKE: Dry roast coriander seeds, jeera, black pepper, red chillies and Asafoetida well.Do not burn them! Powder all the above ingredients in a mixer grinder without adding any water. To this, add the grated coconut, onion and a cup of cooked Hurali/horse gram ,grind it to a smooth paste using water if required.Keep aside. Now strain the water from the hurali /horse gram.NOTE do not discard the water.Transfer the strained hurali water on to a cooking bowl. Add the masala from bullet 2, to the cooked hurali and boil well. Add water to get the required consistency. Add tamarind paste and salt. Boil