Authentic Kannadiga Mangalorean Ragi Mudde with Saaru
A wholesome and traditional staple from Karnataka, featuring nutritious finger millet balls served with a spicy, aromatic lentil and tamarind broth. This comforting rustic meal is deeply nourishing and celebrates authentic coastal flavors.
45min
Total Time
4
Servings
Kannadiga
Cuisine
Recipe
1
Boil 3 cups of water in a heavy-bottomed pot with salt and a half teaspoon of ghee.
2
Mix a small handful of ragi flour with a little cold water to make a thin slurry, then pour it into the boiling water.
3
Gradually add the remaining ragi flour in the center, cover with a lid, and let it cook on low heat for 5 minutes without stirring.
4
Using a wooden paddle or stick, vigorously mash and mix the flour into the water until no lumps remain and a smooth dough forms.
5
Wet your hands, shape the hot dough into smooth spherical balls (mudde), and set aside.
6
For the saaru (broth), pressure cook toor dal until soft and mash well.
7
In a pan, heat coconut oil, sputter mustard seeds, add curry leaves, dried red chillies, and sliced onions, sautéing until translucent.
8
Add chopped tomatoes, rasam powder, tamarind extract, cooked dal, and salt with enough water to create a thin soup consistency.
9
Simmer the saaru for 10 minutes until raw flavors disappear, then stir in grated coconut and garnish with fresh coriander.
10
Serve the hot ragi mudde in a bowl, make a small depression on top, and pour the piping hot saaru generously over it.
Ingredients
2 cups ragi flour (finger millet flour)
3 cups water for the dough
1 tsp salt
1 tbsp ghee
1 cup toor dal (split yellow pigeon peas)
2 tomatoes, finely chopped
1 onion, sliced
2 tbsp rasam powder
1 small lemon-sized ball of tamarind, soaked and extracted
2 tbsp grated coconut
1 tsp mustard seeds
1 sprig curry leaves
2 dried red chillies
2 tbsp coconut oil
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.