Wish all my readers a Happy Ugadi.
We had the regular Ugadi Special Brunch after the pooja was over. Today’s special dish is yet another Andhra special, featuring Chana Dal pappu with Vegetables. This makes a great pair with Ragi Mudda. We had a crunchy bite with the Ragi namak para on the side.
Taking the day off, I was very busy with the pooja preparation and it felt like a Saturday! I am sulking thinking I have office tomorrow. Anyway that’s what happens when you have a day off in middle of a week.
I was surprised reading some of my BM friends not knowing about Ragi Mudda. This is pretty famous in Andhra, where the Ragi flour is cooked with Rice and made into balls. One ball makes you so full that you won’t feel hungry for a long time. This used to be the staple food for farmers, they usual have it for breakfast or lunch and they are not hungry until they get back home.
In Karnataka, the balls are normally made with just the flour and is called Ragi Mudde. In Tamil Nadu, it’s normally made as a kangi and mixed with curds.
Ragi Mudda is normally paired with Non veg gravy, for Vegetarians, Dals like this is normally made, or Gutti Vankaya Kura.
Amma also makes Pappu for this, while Athamma had the habit of making this for breakfast. Well this is not a post on Ragi Mudda, but wanted to share the traditional dishes that are paired.
Onions – 1 big
Ginger garlic paste – 1/2 tsp
Tomatoes – 2 medium
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Clove, Cinnamon and Cardamom powder – 1/4 tsp
Brinjal – 2 small
Potato – 1 small
Drumstick – 1/2 small
Channa dal – fistful, soaked and ground coarsely.
Oil – 2 tsp
Salt to taste
How to make the kura
Wash and soak the chana dal in water for 15 – 20 mins. Then grind to a coarse paste.
Heat a pan with oil saute the onions till brown. Then add ginger garlic paste, once it gets cooked well, add tomatoes and all the spice powders.
Cook in sim till the tomatoes are done. Add cubed vegetables and mix well. Add water and the ground chana paste, combine and bring to boil. Pressure cook for a whistle.
Finally garnish with coriander leaves
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