13 July, 2021

KADHI using RAGI/FINGER MILLET FLOUR/TOMATO RAGI KADHI/ರಾಗಿ ಕಢಿ/ಟೊಮೇಟೊ ಕಢಿ …ರಾಗಿ ಹಿಟ್ಟು ಉಪಯೋಗಿಸಿ

Wah !!!!! Pat on my back for getting this thought of making kadhi using ragi flour/millet flour/nachni flour – a nutritious dish/accompaniment to go with all kinds of flat bread and steaming hot rice !

Yes today when I was making preparations to make kadhi to pair along with cucumber wheat flour banale/karahi rotti , the instant idea that strike my mind is priceless. Somehow I thought of putting ragi flour instead of some of the routine flours like gram flour, split green gram flour or sorghum flour and it turned out to be superlicious as how I exactly had expected it to be.

Everyone at home also said that one can not make out that the kadhi is being prepared using ragi flour and it is definitely as yummy as any other type of kadhi – What else I can expect to feel good about myself – right !! I am definitely very very glad that I could do something extraordinary

However you can also have a look at some other kadhi recipes here on my blog – tomato/tamatar ki Kadhi , Peanuts/moongphali ki khadi , sweet kadhi (Guajarati) , Sorghum flour onion kadhi , Potato curd curry , methi kadhi

The south Indian version of Kadhi is normally made using buttermilk along with the vegetables like ash gourd , cucumber , chayote squash , green leafy vegetables etc and a small amount of grated fresh coconut is added along with spices & herbs like green chili, ginger, coriander leaves, curry leaves, cumin seeds etc and it is called as majjige huli or majjige Paldya

Ingredients : measuring cup used – 250 ml

Tomato – 3 to 4 medium sized
Ragi flour/finger millet flour – 2 tbsp
Curd – 1&1/2 cup
Water – 1 cup
Ghee – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1 tsp
Hing – 1/8 tsp
Green chili – 2 to 4
Ginger – 1 tbsp
Coriander leaves – 2 tbsp
Curry leaves – 2 sprigs
Turmeric powder – 1/4 tsp
Salt – to taste

PROCEDURE :

Wash well and chop the tomatoes, and add ragi flour to the curd, stir well until no lumps and keep them ready

Heat Ghee in a pan/karahi, put mustard seeds, cumin seeds and hing, when they splutter add green chili , coriander leaves, curry leaves and ginger and saute everything for a minute

Now put chopped tomatoes and saute until slightly soft, then add turmeric powder, salt and water, stir well and let it come to boil

When the tomato mixture is boiling, add the ragi – curd mixture and stir continuously for two minutes on high heat, so that it won’t stick to the bottom of the pan or get burnt