Ragi Mudde, Ragi Sangati or kali and colloquially simply referred to as either 'Mudde' ; is a wholesome meal in the state of Karnataka and the Rayalaseema region in Andhra Pradesh. It is mainly popular with the rural folk of Karnataka. In Tamil Nadu, especially in Western Tamil Nadu it is called Ragi Kali. Ragi mudde main food in Mandya, Hassan Mysore Tumkur districts in Karnataka, but these days people prefer rice. Similar variation known as Dhindo is also eaten in Northeast India, Nepal and Bhutan.
Preparation
Ragi mudde, a storehouse of multi nutrients, has only two ingredients, the Ragi 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, 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 balls are broke down into smaller balls using fingers and swallowed hot dipping them in 'saaru' ಹೆಸ್ರು/ 'hesru' ಹೆಸ್ರು, chutney or gojju. It is not supposed to be chewed. Mudde, by itself, does not have a strong taste. Ragi Mudde is traditionally eaten with saaru, but can also be eaten with yogurt or butter milk. The saaru is often flavoured by mixing a dash of spicy, freshly ground green-chilli paste, in one's plate - according to taste. "Ragi Mudde-Bassaru" is a popular combination among the farming communities in Karnataka. Bassaru is made from the decanted water, which remains after pulses are steamed. This water takes up the earthy flavour of the pulses to nicely complement the earthy flavour of the '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. The steamed pulses themselves are often used to prepare a dry side salad known as 'palya'. There are numerous variations of 'Bassaru', which each yield a differently named saaru. Bassaru is itself the portmanteau of 'Bas' and 'saaru'. 'Uppesru' / 'Uppsaaru' is another common accompaniment to 'mudde'. This is often simply a stew comprising steamed horsegram, as well as the water used to steam it; with added salt. Sometimes, hyacinth-beans replace the horsegram. The horsegram version is also known as 'HurLi saaru'. Ragi mudde is rich in the same nutrients that are found in Finger millet - namely fibre, Calcium, and Iron.
Eaten with
Ragi mudde is consumed with the famous Karnataka style Upsaaru, Bassaaru or Chicken curry or Menthyada Gojju. It is the most famous and almost a daily food for most of the south Karnataka/old Mysore populace. Many luxury hotels serve Ragi Mudde on special occasions.
