Ragi Mudde with Sambar

📝 Ingredients

Vada with Gongura Chutney

👩‍🍳Recipe

Step 1: Prepare the Sambar
1. Wash ½ cup of toor dal thoroughly and pressure cook it with 1/2 tsp turmeric and 2 cups of water for 4-5 whistles.
2. Once the dal is cooked, mash it well and set aside.
Step 2: Cooking the Vegetables for Sambar
1. Heat 1 tsp of oil in a pan and add 1 tsp mustard seeds, 1 dry red chilli, and 5-6 curry leaves.
2. Add 1 medium-sliced onion and sauté it until it turns translucent.
3. Add 1 chopped tomato and cook for 2-3 minutes until it softens.
4. Add 1 drumstick (moringa) or any vegetables of your choice and cook for another 5 minutes.
5. Pour in 2 cups of water and let it come to a boil. Once the vegetables soften, add the mashed dal to this mixture.
Step 3: Flavor the Sambar
1. Stir in 1 tsp of tamarind pulp, 2 tsp of sambar powder, and salt to taste.
2. Let the sambar boil for 10–12 minutes on medium heat until the flavors meld together.
3. Garnish with fresh coriander leaves.
Step 4: Preparing Ragi Mudde
1. Boil 1½ cups of water in a heavy-bottomed pan, adding ½ tsp salt.
2. In a separate bowl, mix 1 cup of ragi flour with ½ cup of water to make a smooth paste.
3. Slowly add the ragi paste to the boiling water while stirring constantly using a wooden spatula.
4. Keep stirring until the mixture thickens, and the dough-like consistency forms (about 4–5 minutes).
No raw smell should remain.
5. Reduce the heat to low, cover the pan, and let it sit for 2–3 minutes to cook through.
Step 5: Shaping Ragi Mudde
1. Wet your hands with water or ghee and shape the thickened ragi mixture into medium-sized balls (mudde).
2. Arrange the mudde on a serving plate.
Step 6: Serving
1. Serve the ragi mudde hot along with the freshly made sambar.
2. Tear off pieces of ragi mudde and dip them into the sambar while eating.
3. For added flavor, drizzle a little ghee over the mudde.