Ragi Mudde with Vegetable Sambar

Cook the Slurry

• Once the water is boiling, reduce the heat to low.
• Slowly pour the prepared ragi slurry into the boiling water, stirring continuously with a whisk or spoon to prevent lumps.
• Cook for 1-2 minutes until the mixture thickens slightly.

Add Dry Flour and Steam

• Add the remaining 1.5 cups of ragi flour all at once into the center of the pot, forming a mound.
• Do not stir. Cover the pot with a tight-fitting lid and let the flour steam on low heat for 2-3 minutes.

Mix Vigorously

• Remove the lid. Using a sturdy wooden spoon or a traditional 'mudde kolu' (stick), begin mixing the flour into the liquid.
• Stir vigorously and quickly, pressing the dough against the sides of the pot to break down any lumps.
• Continue mixing for 4-5 minutes until a smooth, thick, and cohesive dough mass forms.

Final Steaming

• Gather the dough into a single mass in the center of the pot.
• Cover the pot again and let it cook on the lowest possible heat for another 5-7 minutes. This final steaming step is essential to cook the ragi flour completely.
• The dough is cooked when it's no longer sticky to the touch and has a slight sheen.

Shape the Mudde

• Turn off the heat. Have a small bowl of cold water ready.
• Dip your hands in the water to prevent the dough from sticking. Scoop out a portion of the hot dough onto a wet plate or a piece of banana leaf.
• Working quickly while it's still hot, shape the dough into a smooth, round ball without any cracks.
• Repeat with the remaining dough to make 4 equal-sized balls.

Serve Immediately

• Serve the hot Ragi Mudde immediately with your favorite sambar, saaru (rasam), or a spicy greens curry like Bassaru.

Prepare the Tempering (Tadka)

• In a small pan (tadka pan), heat the sesame oil over medium heat.
• Once hot, add the mustard seeds and wait for them to splutter completely.
• Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
• Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.

Finish and Serve

• Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
• Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
• Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
• Serve hot with steamed rice, idli, dosa, or vada.