Raagi Mudde/ Finger Millet And Avre Kayi(Surti Papdi) Saaru

Ingredient's :

for ragi mudde/finger millet:

2cups ragi flour

3 cups water

1.5 tsp salt

1 tbs oil



For Avare kayi saaru

1cup frozen avare kalu/surti papdi ( soaked in the water and de -skined )

1/4 cup toor dal

1/2 tsp turmaric powder


for masala paste

6-7 byadagi chillies

2tbs coriander seeds

1tsp cumin seeds

1/2tsp mustard seeds

1/2 tsp sesame seeds

pinch of hing

1tsp turmeric powder

small lemon size tamarind

salt to taste

1/2 onion

2 cloves garlic

little jaggery (Optional)

Method:

Ragi mudde /finger millet

1) Take a heavy bottom pan and put 2.5 cups of water,oil ,salt and bring it to boil ..then add the ragi flour and mix it well.stirri continuously so that no lumps are formed.

2) Remove from the stove and wet your hand and make ragi balls .

3) Sprinkle little water on the top ,simmer gas, cover the lid ,Then let it cook for another 4-5 minutes

4) Serve hot with Avarekayi saaru or soppina saaru /gravy of your choice .

Avare kayi saaru :

Method:

1) Pressure cook the toor dal , de-skined surti papdi and little turmeric powder .

2)Take pan and dry roast the masal ingredients (badagi chillies,coriander seeds,mustrdseeds,sesame seeds,hing,and tumaric powder ). Then grind the masal ingrdients with tamarind, onion and garlic with required amount of water.

3)Mix the cooked papdi,masala paste and salt and bring this to boil for 15-20 minutes.

4) Switch of the gas and serve hot with ragi mudde .Enjoi .:D