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
- 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
- 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
- Ragi flour – 1/2 cup
- Water – 1 cup
- Salt – 1 pinch
- 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.