Ragi mudde (Finger Millet Cakes) and Avarekaalina Saaru (Flat Beans) are 100% Karnataka recipes. I know Asha is excited to see these recipes. Do I need to say that I am sending this for RCI karnataka! 🙂
I am surrounded by many interesting and talented people – like this lady who makes and sells sandige(papads etc). She is also a good cook and does catering during monsoon and winter. Her name is Aaruni and she comes to my place to help me with some odd jobs and learn new recipes. She has learnt to make perfect mysoor pak and milk chocolate. When I told her about RCI karnataka, she was very excited and promised to help me in making some Authentic Karnataka recipes. Ragi mudde is one of them.
Aaruni lost her husband quite a while back and is not educated one bit. She brings both her children with the money that her culinary skills bring her. Having a recipe published in her name with pictures in the blog means a whole lot to her. After cooking she always asks “photo thegithiraa?” (Will you take a photo?). Some of my friends and I are helping her to get catering contracts so that she can educate her children. One of her daughter is doing BBA (Bachelors in Business Administration) and the other is doing + 1.
Here goes the recipe for Ragi mudde and Avarekaalina saaru which Aaruni made for my lunch today.
For Avarekaalina saaru
Ingredients
- Avarekai – 1/2 cup(Tender seeds)
- Potato – 1 medium size
- Tomato – 1 small
- Onion – 1 small
- Sambhar powder – 2 teaspoons
- Grated coconut – 1 table spoon
- Tamarind – 1 inch
- Turmeric powder – 1/4 teaspoon
- Hing – 1 pinch
- Oil – 1 table spoon
- Salt to taste
Method
- Cut potato into small cubes. Wash avarekai and potato.
- Heat oil in a heavy bottomed pan, add the potato and avarekai.
- Add hing and turmeric and saute on a medium flame.
- Grind all other ingredients together in to a smooth paste. Add to the vegetables.
- Add 1/2 cup water and close and cook on a low flame till the vegetables are soft.
Tastes good with all kinds of rotis and chapathis also.
For ragi mudde
Ingredients
- Ragi flour – 1/2 cup
- Water – 1 cup
- Salt – 1 pinch
Method
- In a heavy bottomed pan boil water on a medium flame. Add salt and 1 teaspoon ragi flour.
- Allow to boil for a while and add remaining flour and leave for 1 minute on low flame. Do not stir.
- Now stir the contents with the back of a laddle and mix well and let it cook for a while. The mixture will look crumbled.
- Put off the flame and Knead to a ball when still hot. Serve hot with Avarekaalina saaru.
YAY!! My dad is from Mysore.His mom made Mudde everyday for my Thatha who lost all his teeth before he turned 50 and REFUSED to get artificial teeth!:D
She would also grind Happala for him, so he can eat that too! Our laborer in the farm were served two HUGE Jolada Mudde each!:)
Thanks Latha, I love it. Hope you are packing for your trip!:))
wow latha hats off to you to give the authentic recipe 🙂 Even though from i never am so much mudde but the avrekalu saaru looks yum and my favorite 🙂
I heard from a lot of ppl that raagi is rich in Iron and that many consume it in this form……But never knew the recipe…Thanks for the same 🙂
The sambhar looks very yummy. Got to try this 😉
This Sambhar looks yummy…..Hot rice and this Sambar is like yummmmmmmm 🙂
Yummy…you couldn’t have found a better dish for RCI, Mudde is no doubt Karnataka!!
Wow Latha.. u ppl rock.. such nice an d lovely posts everyday.. I am thrilled esp with this one.. I heard of raagi mudde whole of my childhood – from my best friend, but didn’t know how they used to make.. untill today.. thanks dear and the pics looks so fab and yummy…
Wow Lathaji, looks great. Thanks for sharing such a traditional dish.
Nice recipe, Lata..hey try to upload pics using photobucket, so I can see them..:) hmmm…
Ragi mudde looks like a sweet than something so healthy. My prayers to Aaruni!
Hey..Nice recipe Latha. I never knew this recipe..Will try soon. Thanks for sharing.
Ragi mudde is a staple food in many parts of Karnatake. It is such a nutritious food!
Thanks for sharing such a traditional karnataka dish!
Hi Latha mami,
Avarekai saaru is my absolute favorite! Nothing like fresh mochai in this saaru 🙂 Unfortunately i dont get it here and everytime i have to wait until i come to India!
Enjoyed u’re post!
Cheers
Latha
Beautiful entry, Latha. I can never make good Raagi mudde, even though we all love it. We also love anything with avarekai in it. Should try your recipe.
Perfect combination mudde and avarekalu sarru. Wish I could get hold of some fresh averekaayi.
To Aaruni, saaru looks very delicious.
Aaruni, your food looked so tempting that , I just tried Saaru with frozen averekaayi.
Thanks Latha for introducing these recipes as they are healthy and yummy.
thanks for introducing us to traditional karnataka fare, aaruni and latha. it looks down-to-earth and very comforting.
never heard of this, looks inviting…thanksfor the recipe
Hi Latha,
Thanks to you and Aaruni for sharing this recipe. I have added you in my blog.
Vijaya.
thats as authentic you can get latha. my greetings to Aaruni for cooking this and sharing such a wonderful recipe of avarekalina saaru.
oh!!! i remember first time i had raagi mudde. i was not aware of the fact that you should swallow the mudde and i realised my mistake when i bit into it 😉
Thks for the recipe..Looks interesting.
Can you provide more information on the avarakkai seeds? I would like to know more about that!
Kanchana
I have tasted this somewhere long back in my childhood. would love to try again
This is a wholesome food Latha. I love raagi but limit my consumption of it, as it ends up with unwanted flesh around hips and arms. Viji
[…] Serve hot uchellu podi and avarekaalina (field beans) saaru (lentils gravy). […]
I learn lot of new recipes from here.
Lovely entry.
[…] is another unleavened bread made in Karnataka. For previous ragi recipes from Karnataka refer to Ragi Mudde and Ragi […]
[…] collection. Have a look at – Madhu’s ragi mudde, Shynee’s ragi mudde, Latha’s ragi mudde with avrekalu saru, Ramya’s ragi mudde. There are many more, but I read these before going […]
Thanks for the ragi mudhdhe recepie.. Just now I cooked this favorite recipe of mine.. We are now gonna eat this with chicken curry.. We must preserve our traditional recipes like this albeit adopting the western food. Thanks again!
Hi
I am from HYDERABAD and may be I should try this ragi mudde instead of rice as iam diabetic.
thanks
[…] […]
[…] […]
[…] Back home in India, my MIL makes wonderful things with Raagi like Raagi Rotti, this Raagi Dose and also the best Raagi Mudde. […]
hai latha,send me idakauvere bele saaru reciepe
hmmmm, it was gooood
B Lata ji,Ragi is not good for Diabetic patients.The GI( Glycemic Index) of Ragi is 88.Brown Basmati Rice has a Gi of 56.However the best option is use Sadda( Bajra)(Sajje) Flour( Paerl Millet) to make mudda.GI of Sadda(Bajra) is only 38.Bajra is also very tasty!One can add Chikadkayi (Chapparada Averkai){ Sem in Hindi} to Averekalina Saaru to add colour and vitamins.All the best.