183.82.108.64 at 11:21, 9 November 2021

2021-11-09T11:21:26Z

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{{Use dmy dates|date=September 2019}}
{{Use Indian English|date=September 2019}}
{{Infobox prepared food
| name = Ragi Mudde
| image = RAGI MUDDE.JPG
| caption =
| alternate_name = Ragi Sangati, Ragi kali
| country = [[India]]
| region = [[Karnataka]], [[United Andhra Pradesh|Andhra & Telangana]], [[Tamilnadu]]
| course = Lunch or Dinner
| served = Hot
| main_ingredient = [[Finger millet]]
| variations =
| calories =
| other =
}}

[[File:Ragi Mudde - Bassaru.jpg|thumb|{{Transl|kn|Ragi mudde – nati koli saaru}} (country chicken chowder) is the traditional South Karnataka meal among farming households.]]
[[File:Mandya style of non-veg food.jpg|thumb|Typical Mandya style of {{Transl|kn|ragi mudde}}, {{Transl|kn|boti gojju}}]]

'''Ragi mudde''', '''ragi sangati''' or '''kali''', colloquially simply referred to as either {{Transl|kn|mudde}} (which means 'lump') or {{Transl|kn|hittu}}'','' i.e. 'flour'); is a wholesome meal in the state of [[Karnataka]] and the [[Rayalaseema]] region in [[Andhra Pradesh]].<ref>{{Cite news|url=http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/article1419117.ece|title=Ragi Sangati|date=2008-06-21|newspaper=The Hindu|language=en-IN|issn=0971-751X|access-date=2016-03-25}}</ref> It is mainly popular with the rural folk of Karnataka. In [[Tamil Nadu]], especially in Western Tamil Nadu, it is called ''ragi kali''. {{Transl|kn|Ragi mudde}} is the main food in Kolar, Mandya, Hassan, Mysore, Tumkur districts in Karnataka and Rayalaseema Region in Andhra Pradesh. A similar variation known as [[Dhindo]] is also eaten in Northeast India, Nepal and Bhutan.

==Preparation==
{{Transl|kn|Ragi mudde}}, a storehouse of multi-nutrients,{{Citation needed|date=July 2021}} has only two ingredients, the {{Transl|kn|ragi}} ([[finger millet]]) flour and water. A tablespoon of {{Transl|kn|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, {{Transl|kn|ragi}} flour is added which forms a mound on top of boiling water. Once the {{Transl|kn|ragi}} flour is added, it requires immediate mixing (to avoid lumps) with the help of a wooden stick ({{lang-kn|ಮುದ್ದೆ ಕೋಲು}}: {{Transl|kn|mudde kolu}}/{{lang-kn|ಹಿಟ್ಟಿನ ದೊಣ್ಣೆ}}: {{Transl|kn|hiTTin doNNe}}), the flour is beaten to a smooth dough-like consistency with no lumps. Then it is allowed to cook on medium-high flame. This hot dough is then rested on low heat before being rounded on a wooden board into tennis-ball-sized balls with wet hands. Thus prepared {{Transl|kn|ragi}} balls are broken down into smaller balls using fingers and dipped into [[Rasam (dish)|''saaru'']] ({{lang-kn|ಸಾರು}})/[[Sambar (dish)|''hesru'']] ({{lang-kn|ಹೆಸ್ರು}}), [[chutney]] or [[gojju]]. {{Transl|kn|Ragi}} is not supposed to be chewed.

{{Transl|kn|Mudde}}, by itself, does not have a strong taste. {{Transl|kn|Ragi mudde}} is traditionally eaten with {{Transl|kn|saaru}} (made of greens with sprouted grams [whole [[Legume|pulses]]], meat or vegetables), but can also be eaten with [[yogurt]] or [[buttermilk]]. The {{Transl|kn|saaru}} is often flavoured by mixing a dash of spicy, freshly ground green-chilli paste ({{lang-kn|ಖಾರ}}, {{Transl|kn|khaara}}), in one's plate according to taste. {{Transl|kn|Ragi mudde-bassaru}} is a popular combination among the farming communities in [[Karnataka]]. {{Transl|kn|Bassaru}} is made from the decanted water, which remains after an assortment of pulses are steamed, usually along with a couple of pods of garlic. This water takes up the earthy flavour of the pulses to nicely complement the earthy flavour of the {{Transl|kn|mudde}} itself. Browned onions, red chillies, and some garlic are browned, and then ground into a paste along with grated coconut. This is added to the water, and the mixture is finally seasoned with [[oggarane]].<ref name="Bassaru">{{cite web|url=http://padmasrecipes.blogspot.in/2008/12/bassaru-greens-curry.html|title=Padma's Recipes: BASSARU( GREENS CURRY)|accessdate=3 September 2014}}</ref> The steamed pulses themselves are often used to prepare a dry side salad known as {{Transl|kn|palya}} ({{lang-kn|ಪಲ್ಯ}}).

There are numerous variations of {{Transl|kn|bassaru}}, which each yield a differently named (usually, eponymous with the major ingredient) {{Transl|kn|saaru}}. {{Transl|kn|Bassaru}} is itself a portmanteau of {{Transl|kn|bas(tira)}} ({{lang-kn|ಬಸ್ತಿರ}}) ('steamed') and {{Transl|kn|saaru}}. {{Lang|kn|Uppesru}} ({{lang-kn|ಉಪ್ಪೆಸ್ರು}})/{{Transl|kn|uppsaaru}} ({{lang-kn|ಉಪ್ಪ್ಸಾರು}}) is another common accompaniment to {{Transl|kn|mudde}}. This is often simply a stew comprising steamed [[Macrotyloma uniflorum|horsegram]], as well as the water used to steam it, with added salt. Sometimes, hyacinth-beans ({{lang-kn|ಅವರೇಕಾಳು}} {{Transl|kn|avarekaaLu}}) replace the horsegram. The horsegram version is also known as {{Transl|kn|hurLi saaru}} ({{lang-kn|ಹುರಳಿ ಸಾರು}}).

{{Transl|kn|Ragi mudde}} is rich in the same nutrients that are found in [[finger millet]], namely fibre, calcium, and iron.

==Eaten with==

{{Transl|kn|Ragi mudde}} is consumed with the famous [[Karnataka]]-style [[upsaaru]], [[bassaaru]] or {{Transl|kn|nati koli saaru}} ([[chicken curry]]) or {{Transl|kn|menthyada gojju}} (sweet and sour dish made of [[fenugreek]] and [[tamarind]]). In most of southern Karnataka/old [[Mysore]] it is eaten almost daily. Many luxury hotels serve {{Transl|kn|ragi mudde}} on special occasions. In the Rayalaseema region of Andhra Pradesh, it is eaten with pappu and chatnee. {{Transl|kn|Ragi sankati}} is also a main food in Anantapur district. It is served in almost all hotels in Anantapur district.

==See also==
* [[Ragi rotti]]
* [[Upsaaru]]
* [[Cuisine of Karnataka]]

==Notes==
{{reflist}}

[[Category:Karnataka cuisine]]
[[Category:Andhra cuisine]]

Ragi mudde - Revision history

183.82.108.64 at 11:21, 9 November 2021