A two-ingredient ragi lump eaten with toor dal
Ragi or bajra is an energy-giving and fulfilling cereal incorporated into the traditional cuisine of various communities. If Punjab has Bajre Ki Roti and Sarson Da Saag, the rural folks of Karnataka prefer to have breakfast with the kicking and yet soothing Ragi Mudde with Upsaaru. Ragi Mudde may feel like earthy, neutral and bland tasting cooked soft balls made of ragi or bajra flour and water. But the full taste of Mudde comes alive when eaten in combination with upsaaru.
Upsaaru? What is that? It’s a humble-looking toor dal curry packed with various flavours of the ground masala or Khara which has the spiciness and pungentness of chillies and black pepper, cumin seeds, and coriander.
Ragi Mudde means the lumps of ragi, made in the form of balls which is considered a wholesome meal in itself. It is also known as ragi sangati or kali and is consumed in the breakfast in Karnataka to Northeast. In Karnataka, Tamil Nadu and Rayalaseema, Ragi Muddi is highly popular in the rural regions. Northeast, Nepal, and Bhutan have their own version of Dhindo made of flour, ghee, salt and sugar.
Mudde does not have a very strong taste and is not chewed. These balls are eaten after crumpling into smaller pieces using fingers and immersing into the Saaru, chutney or Gojju. Ragi Mudde is gluten free, rich in fibre, amino acids and has more polyphenols than the other grains which helps in controlling blood sugar levels.
The word uppsaaru is composed of two words, uppu meaning salt and essaru meaning boiling. The dish involves boiling of cooked and ground toor dal mixed with Khara or spicy ground masala made with green and red chillies, coriander, cumin seeds, and black pepper. This dal curry is popular and a staple in Bengaluru and Mysuru.
Preparation time: 30 minutes
Cooking time: 20 minutes
Servings: 3 pieces
For the ragi mudde:
For the upsaaru:
For the upsaaru khara: