Ragi Mudde with Rasam

Ragi Mudde with Rasam is a traditional, hearty South Indian meal, combining nutrient-dense finger millet balls with tangy, spiced rasam. This dish is simple yet satisfying, ideal for a comforting, balanced meal.

For a Serving Size of Two:

Ingredients:

• 1/2 cup (100 grams) ragi (finger millet) flour
• 1 cup (240 ml) water
• Salt to taste
• 1 medium tomato (about 100 grams), chopped
• 1 tablespoon tamarind pulp (or 1/2 teaspoon tamarind paste)
• 2 cups (480 ml) water
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon asafoetida (hing)
• 1 tablespoon rasam powder
• 2-3 cloves garlic, crushed (optional)
• 6-7 curry leaves
• 1 tablespoon oil or ghee
• Fresh coriander leaves, chopped, for garnish
• Salt to taste

Procedure:

• Boil water and a pinch of salt in a saucepan. Gradually add the ragi flour, stirring continuously to avoid lumps. Cook on low heat, stirring until it forms a smooth, thick dough-like consistency. Remove from heat, let it cool slightly, then shape into small balls.
•  Heat oil or ghee in a saucepan, add mustard seeds, and let them splutter. Add asafoetida, curry leaves, and crushed garlic, sautéing briefly until fragrant.
• Add chopped tomato, tamarind pulp, turmeric powder, cumin powder, and rasam powder, stirring for 2-3 minutes. Add water and salt, then bring to a boil. Reduce heat and simmer for 5-7 minutes, allowing flavors to meld.
• Place ragi mudde in a bowl and pour rasam over. Garnish with fresh coriander and serve hot.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g