Archive for the ‘Karnataka’ Category

Ragi Mudde

Thursday, January 21st, 2010

At the dining table, nothing could make N’s face light up like the times when he sees kharabath, rava idli or ragi mudde for a weekend breakfast. Kharabath is something he can eat for breakfast, lunch and dinner. And if he goes to Bangalore for an official trip and comes back home, he would expect my dishes to be on the same level as SLV food chain or the MTR -Mavalli Tiffin room.

Though kharabath(rava upma) or rava idlis needs a bit of preparation, ragi mudde is something very easy to prepare and it is very healthy. There is even a saying that people who eat ragi mudde will have more physical strength than the others. Ragi kanji is good for people looking forward to reduce weight but on a proper diet.

Ingredients: (makes 6 balls/muddes)

Ragi flour- 1 cup
Water- 2 cups
Oil or Ghee- 1/4 tsp
Salt – to taste

Boil water in a pot (non stick sauce pan is very useful for this). Whichever pan you use, it has to be tall rather than a wide pan. Do not use a frying pan for making/boiling this water.

When the water starts to boil, simmer the flame, add salt to taste, add ghee or oil and add the ragi flour. Mix once and cover and let it cook for 4-5 minutes. Do not keep on mixing as it will only make the mudde’s soft and mushy.

After 4-5 minutes, remove the cover and swirl all the contents into one big ball and make sure that there aren’t any lumps.

Keep ice cold water in a cup handy. Dip your hands into the ice cold water and start making lemon sized balls out of the cooked ragi flour. You have to do this as soon as the ragi is out of the stove and that is why ice water is needed to dip the fingers in the water. Arrange the mudde’s on a plate.

Ragi mudde is usually served hot with something spicy like a sambar or pachidi or kozhambu. And the way to eat this ragi mudde is to pick a piece from the balls soaked in sambar, and swallow it. Do not chew or expect to get a bite.

If I make ragi mudde for breakfast, I like to eat it in Tamilnadu style by adding some freshly chopped pearl onions, some mango pickle and some yogurt to make it like a koozh like consistency. Whichever way you like to eat it, I am sure you would love it. Simple but it packs a punch.

This ragi mudde is my entry for JFI-Ragi, hosted this month by Maduram and JFI is the event started by Indira.

Lovely blogger buddy Rachana shared a Happy 10-Sweet friends award with me today. Girl, you are gonna make my life an open book(blog), I tell you 😀
Many congratulations on the Happy 10 award Rachana and thank you so much for sharing the award with me and the things that you expect me to write will be here tomorrow.

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Kharabath (spicy cream of wheat pudding)

Wednesday, December 2nd, 2009

If only I could call it with the name I am so familiar with, I wouldnt have this story to tell about the famous khara bath- rava upma (cream of wheat pudding)

When we were newly married, we used to live in the East Coast. I was searching for jobs/schools so I was at home most of the time. One fine evening, as hubby was driving back to home, on a rainy day(well it almost always rains/snows in the east coast once winter approaches), he called me and said he wanted to have hot kharabath for dinner..SLV style.

The points to remember are that hubby speaks kannada like anything and I speak tamil like anything..and I didnt know what kharabath was as I had never set my foot in Karnataka. I thought it was some rice variety as all rice dishes end with a bath..vangi bath, bise bela bath, bagala bath etc., And the first bench student that I was, I would have told him the only SLV I knew was Solid-Liquid-Vapor Equilibrium :)

I waited for him to come home to ask him what it was..You see, hubby will eat a dish somewhere and to recreate it at home without eating or tasting it is quite a task…After a few explanations though, I was laughing as it nothing but the simple vegetable rava upma we make at home. I also learnt about the famous SLV restaurants in bangalore that day.

I think of this incident every time I make upma. The kharbath is slightly different from upma as we dont include red chili powder in upma, but thats what gives the karam(spice) to the bath..hence the name kharabath! I usually make my upmas in a bronze vessel called Uruli. Uruli gives a very unique taste to arisi upmas and so I carried this one all the way from home to US.

Ingredients (Serves-2)

Rava- 2 cups

Finely chopped onion-1/4 cup

Finely chopped tomato-one(small tomato)

Mixed veggies- 1 cup (beans, carrots, peas, potato,cauliflower, depending on what you have in hand)

Oil- 2 tsp

Salt- 1 tsp

Mustard seeds-1 tsp

Chana dal- 1 tsp

Turmeric powder- 3/4 tsp

Red chili powder- 1/2 tsp

Chopped ginger- 1 tbsp

Slit green chilies- 3 numbers

Curry leaves- 4

Cilantro to garnish

Lemon juice(optional)

Water- 4 cups


Add a tsp of oil in a pan and fry the rava till it turns golden color and smells like its well done. Remove from fire.

In another pan(uruli), heat oil and add mustard seeds. When they splutter, add chana dal, curry leaves, chopped ginger and slit green chilies. Stir for a minute.

Add the chopped onions and fry well till it turns transparent. Add all other veggies, tomato,salt, turmeric powder, red chili powder and stir fry for 2-3 minutes. Add 4 cups of water and cover.

When the water is boiling and the veggies have turned tender, reduce the heat to a low or switch off for a minute(This is important else rava will splatter all over the place).

Now slowly add the fried rava and keep stirring so that no lumps are formed. Increase the flame to high for a minute, stir well and switch off. Do not keep cooking after adding the rava. Garnish with cilantro leaves and lemon juice.

Partially cover the pan after switching off. Fully covered pan will result in mushy kharabath as the steam will condense and fall on top of the kharabath.

Serve hot with chutneys or mango pickles.

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