Ragi Mudde 'n' Avarekaalina Sambar

While surfing, I found Ragi Mudde in " Yum blog " and got attracted by it and thought of making it today for our meal. Ragi Mudde with Avarekaalina Sambar is the favorite meal in our house. But my mom makes this sambar in a different way,which tastes great with mudde and along with white rice too. Gojju, kootu,Spinach dal (Soppina hulie) and avarekaalina sambar are the greatest combinations for Ragi mudde.My grandpa and grandma used to eat ragi mudde as their daily meal which was the secret of their healthy life.We used to eat this as the meal and at the end of the day my mom prepares "Ambuli "(salty porridge like) from the left over mudde which is another great drink for the evening.


Ambuli is prepared by adding a cup of curd / buttermilk and salt to the mudde ,by mashing well everything in a container.We can add two tbsp of cooked ice too......Pour in a glass and serve.Easy to prepare and great to taste......

Ragi Mudde:
Raggi mudde is the traditional food of karnataka and is loved by all. We can prepare it in two ways.Either by adding the flour directly to the boiling water or by adding the ragi paste to the water. First method is comparatively difficult for the beginners.I have explained the second way which is easier to all.You can make perfect ragi mudde's without any previous experience.The trick is in the correct measurement.Otherwise,it will be watery and you can't make perfect balls out of it.

All you need:
Ragi flour - 1 cup
Water - 2 cups
Salt -1 tsp

Method:
1.Add a cup of water to a wide opened pan and bring it to boil.
2.While boiling add a pinch of ragi flour and tsp of salt to taste.
3.Add another cup of water to a cup of ragi flour in separate vessel and make it into a thick paste.
4.Now simmer the heat and add the prepared paste into the boiling water and keep stirring continuously using a wooden spatula.
5.Keep whisking till the flour forms a soft dough without any lumps.
6.Now cover the vessel and allow it to cook for further 2 to 3 minutes at very low heat.
7.Care should be taken otherwise dough will stick to the vessel.
8.You can see a solid dough while whisking.
9.Now wet your hands with cold water and take some dough and make the ball.
10.Finally, dip your fingers with a tsp of oil and shape it well .
11.Serve with Avarekaalina saaru.

Avarekaalina Sambar :
Val dhal is known as Avarekaalu or Avarebele in kannada.This is such a yummy curry which is a great combination with Ragi mudde.It goes well with plain rice too.....Fresh dhals tastes much than the dried ones. If they are not available, you can use dried ones too.......or frozen ones , available in indian stores as indian beans / valor lilva. Soak it for 4 to 5 hours and then remove the skin by pressing the dhal with your thumb and fore finger.

( Val dhal / Avarekaalu soaked and skin removed )
All you need:
Valor lilva / Avarekaalu - 1 cup
Dhania / Coriander seeds - 2 tbsp
Chana dal / Bengal gram dal - 1 tbsp
Shredded Coconut - 2 tbsp (fresh)
Methi seeds - 1 tsp
Mustard seeds - 1 tsp
Red chilli - 5
Hing - a pinch
Curry leaves - a few
Salt

Method:
1.Roast coriander seeds, methi seeds, 4 red chillies and chana dal with a tsp of oil and let them to cool.
2.Pour 1 tbsp of oil in a pan. Add mustard seeds and 1 broken red chilli to it.
3.Add avarekaalu / val dhal to it with a cup of water and tbsp of salt.
4.Cover and cook for 2 to 3 minutes.
5.Meanwhile, grind the roasted ingredients with little water.
6.Add that masala to the boiling dhal .
7.Add 1 more cup of water to it and let it to cook under low heat.
8.It will take 8 to 10 minutes.Then add hing and curry leaves to it.
9.Serve hot with Ragi mudde and enjoy your meal.