Ragi Mudde with Hurali Bassaru

                                                     

Ragi Mudde with Hurali Bassaru

Ragi is the power house of nutrients. Ragi mudde is a staple diet  of many in Karnataka. However Ragi is consumed in various ways, ragi mudde is most popular. 

Ingredients for Ragi Mudde (makes 4 medium size mudde)
1 cup ragi flour
2 cups water
salt to taste
Preparation:
1.Boil water in a vessel  adding salt
2. When water starts boiling add 1 tea spoon of ragi flour and mix without any lumps
3. Now add the remaining flour .Leave a wooden spatula in the vessel.
4. The mixture slowly rises to the top. Turn the flame to the sim mode
5. Simmer for 5-7 minutes
6.Now stir the mixture well with the wooden spatula till the flour mixes completely and forms an uniform paste.without lumps.
7. Continue to cook for 2-3 minutes and put off the flame
8..When the mixture is hot enough to handle wet your hand and make balls
9. Repeat the procedure till all the mixture is made into soft balls
Ingredients for Hurali Bassaru: (Horse gram)
500 gm hurali
2 table spoon of tamarind extract
1/4 cup fresh coconut
7-8 dry red chilies
1 table spoon coriander seeds
1 tea spoon jeera
1/2 tea spoon methi seeds
3 strands of curry leaves
1 table spoon jaggery
1/2 tea spoon haldi
1 big finely chopped onion
7-8 garlic pods
1 table spoon oil
1/2 cup finely chopped coriander leaves
Salt to taste
Preparation:
1. Soak hurali for 4-5 hours
2. Cook hurali adding 6 cups of water for 4-5 whistles
3. Strain the water from cooked hurali and set aside the cooked hurali
4. Heat 1/2 tea spoon oil in a pan and roast  red chilies,coriander seeds, jeera, methi seeds and 1 stand curry leaves till coriander turns light brown
5. Grind this roasted masala with 2 table spoon of cooked hurali, garlic and coconut into a fine paste adding required amount of water.
6. In a thick bottom vessel heat the  remaining oil , mustard and curry leaves.
7. When mustard splits add the finely chopped onion and saute till transparent
8.Add the tamarind extract, jaggary, salt, haldi and mix well
9. Add the hurali water extract and the ground paste and mix well
10.If the hurali water extract  is too thick, add 1 cup plain water to bring it into the right consistency (The consistency should be slightly thicker than the usual rasam)
11. Cook on low flame till the mixture boils well.
12. Put off flame and garnish with fresh coriander leaves
13. Serve along with ragi mudde