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Ragi kali (finger millet ball ) with peanut chutney

 Ragi Kali (Finger Millet Balls) with Peanut Chutney



Ragi kali, also known as ragi mudde in Karnataka, is a nutritious option for breakfast or dinner. These finger millet balls are rich in iron and calcium. ----


Ragi Kali Recipe


Ingredients:

  • Ragi (Finger Millet) Flour - 1 cup

  • Water - 2 ½ cups

  • Salt - ½ teaspoon

Preparation:

  1. Bring 2 cups of water to a boil in a vessel.

  3. Gradually add the ragi flour to the hot water.

  5. Continuously whisk the mixture until it reaches a thick consistency and all lumps are removed.

  7. Allow it to simmer for 10 minutes.

  8. Turn off the flame; the ragi kali is ready.

  10. Dip your hand in cold water and shape the mixture into balls.

-----Peanut Chutney Recipe


Ingredients:

  • Roasted Peanuts - ½ cup

  • Green Chillies - 3 to 4

  • Coconut - ⅓ cup

  • Curry Leaves - 5 to 7 (for chutney)

  • Tamarind - 1 small piece

  • Ginger - ½ inch

  • Roasted Chana Dal (optional) - 1 tablespoon

  • Salt - to taste

Preparation:

  1. Roast the peanuts for 5 to 7 minutes until they are golden brown. Removing the skin is optional.

  2. In a blender, combine the roasted peanuts, coconut, ginger, green chillies, curry leaves, tamarind, and salt.

  3. Gradually add water and blend until a well-combined, thick paste is formed.

  4. Transfer the chutney to a serving bowl and add more water to achieve your desired consistency.

-----Chutney Tempering


Ingredients:

  • Oil - 1 tablespoon

  • Mustard Seeds - ½ teaspoon

  • Urad Dal (Split Black Gram) - ½ teaspoon

  • Onion (finely chopped) - 1 tablespoon

  • Red Chillies (dried) - 2

  • Curry Leaves - a few

Preparation:

  1. Heat the oil in a small pan over medium flame.

  2. Add mustard seeds and urad dal and allow them to splutter.

  3. Add the chopped onion and red chillies. Sauté until the onion turns golden brown.

  4. Finally, add the curry leaves.

  5. Pour the hot tempering mixture over the prepared peanut chutney.






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