Karnataka
Ragi mudde with soppu saaru
You don't chew mudde. You pinch, dip and swallow. Old Mysore rules.
50 minTime
14 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original472kcalsame
14 gproteinsame
16 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the toor dal with the chopped greens, tomato, half the onion and 3 cups of water. 3 whistles, then let the pressure release naturally.
- 2Dry roast the red chillies, coriander seeds, cumin and pepper. Grind with the coconut, garlic, the rest of the onion and the tamarind to a smooth paste.
- 3Lightly mash the dal and greens, stir in the paste, salt and enough water to make it pourable. Simmer.
- 4For the mudde, bring the 3 cups of water to a rolling boil with a pinch of salt. Tip in the ragi flour as one heap in the centre. Do not stir. Cover and cook on low.
- 5Now stir hard with a sturdy wooden stick or spoon, pressing the dough against the pan until no dry flour remains. Cover and cook on low again.
- 6Temper mustard seeds and curry leaves in oil and pour over the saaru. Wet your palms and roll the hot dough into 4 smooth balls. Serve each in a pool of saaru with ghee on top.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.