Ragi or Finger Millet is a Gluten-free, whole grain, rich in fiber that helps in weight loss, indigestion and diabetes. Ragi is a rich source of Calcium, Vitamin D and other amino acids helps lower cholesterol levels. Finger Millet is easy to digest and Tryptophan amino acid present in Ragi produces the relaxing effect on body.
Ragi being a staple food in southern India is majorly eaten especially with Sambhar, chicken curry or saaru or any curry. It becomes a complete meal in itself. Protein and fat from chicken, good carbs and fibre from Ragi balls or Ragi Mudde – It is a complete balanced meal!
These beautifull looking steamed Ragi balls / Ragi Mudde when broken down in spicy and scrumptious chicken curry flavoured with fenugreek or /methi leafs, with a lick of green mint and coriander chutney, creates a explosion of flavours and textures in your mouth. Its an experience!
- 1 Cup Ragi Flour
- 3 Cups Water
- 2 Tablespoon Ghee
- Salt as required
- 1/2 Cup Watermelon seeds
METHI CHICKEN CURRY/SAARU:
- 800gms – 1 Kg Chicken cut into medium pieces
- 3 Cardamoms
- 2 Cloves
- 2 Bayleaves
- 1 Teaspoon Jeera/Cumin seeds
- 2 Star Anise
- 5-6 Black Peppercorns
- 2 Onions
- 2 Tomatoes
- 2 Teaspoon Ginger Garlic Paste
- 2 Green Chillies
- 1/2 Cup Curd
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Jeera/Cumin Powder
- 1 Teaspoon Red Chilly Powder
- 2 Teaspoon Chicken Masala ( Readily available in grocery stores)
- Salt to taste
- 1/2 Cup Kasoori or Dry Methi/ Fenugreek Leaves
- 2 Tablespoon Oil
- Fresh Chopped Coriander for garnish
Recipe for Mint Coriander Chutney – https://www.desispiceworld.com/cuisines/coriander-mint-chutney/
PREPARATION TIME: 1 hour 30 minutes
HOW TO PREPARE:
RAGI MUDDE :
- Boil water in an wide mouth pan and add salt to it
- Sprinkle 2 tablespoon of ragi flour and keep whisking, make sure no lumps are formed
- Add rest of the ragi flour in small quantities, while stirring the mix continuously on a low flame
- Use a wooden spoon as it requires a strong hand to whisk the flour
- Once the flour thickens and comes together , add in ghee and keep stirring
- Let it cook on low flame and keep stirring till ragi is cooked or until you get shine on it.
- Take off flame and keep it covered for a couple of minutes
- Apply little ghee on your palms and make round balls or mudde while the mix is still hot
- Roll these balls on a plate of watermelon seeds
- Ready to serve hot with any curry or saaru!
METHI CHICKEN CURRY/SAARU:
- Heat oil in pressure cooker and add cardamoms, cumin seeds, cloves, peppercorns, bayleaves and star anise
- Saute until crackling sound comes, add Onion paste and saute till its golden brown
- Add Ginger Garlic paste and green chillies, saute until its brown
- Add Tomato puree and keep stirring, saute until masala is dry
- Pour in curd, mix and cook till curd releases oil
- Sprinkle Fenugreek Leaves, Salt, Turmeric, Red Chilly Powder, Cumin powder and Chicken Masala
- Give everything a nice mix and cook for a couple of minutes
- Add in Chicken pieces and mix well, cover with a plate
- Cook until Chicken releases water and is half done
- Add water as the consistency of curry required or until all chicken pieces are dunked
- Put the pressure cooker lid on and cook until 3 whistles.
- Serve hot with fresh coriander leaves as garnish and enjoy with any Indian faltbread, Idlis or Ragi Mudde.