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Ragi (Kezhvaragu) Kali

Ragi_Kezhvaragu_Kali_1 Ragi kali is also a Kongu dish. Kali means any cereal cooked in a thick paste like form. Ragi (Finger Millet) is a wonder grain and is known as ‘Kezhvaragu’ in Tamil. It is rich in calcium, dietary fiber and other minerals. Ragi is believed to be a good food for diabetic people.

Here I have prepared a Kongu dish called ‘Ragi kali’. In villages, Ragi kali is preferred more than rice. It is delicious when mixed with curd and goes well with cut onion and green chilli.

Ingredients

  • Ragi flour – 1 cup
  • Salt – pinch (as per taste)
  • Oil – few drops
  • Water – 3 cups

Method

Step 1

  • Mix 1 cup of Ragi in 1½ cup of water without lumps and keep.

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Step 2

  • Boil 1½ water, add salt, few drops of oil; when starts boiling, lower the flame, add ragi mix, keep on stirring for 6 to 8 minutes.

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  • Dip your finger in water and touch ragi; if it sticks, cook for some more time; if you need thick and firm kali, keep for 2 more minutes; otherwise use it with soft texture;
  • Serve hot with Kollu Masiyal, cut onion and green chilli.

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Tips

  • Ragi kali when hot, looks lose and not firm; after cooling it becomes firm.

This post is part of the event RCI – Kongunadu Vegetarian Cuisine organised by Priya’s Easy N Tasty Recipes.

{ 8 comments… add one }

  • Priya September 17, 2009, 1:35 am

    Wowww…healthy kali, simply nutritious…Thanks for sending to RCI..am glad dear..

  • Sharmilee September 25, 2009, 2:24 pm

    Doesnt even look like kali looks like steamed cake!

  • Raj August 28, 2010, 10:40 am

    it should be spelt, Raghee Calli.

  • prabha September 28, 2010, 8:59 am

    good one, proper names can be spellet any how. whats in the name the dish looks great. will try this method today looks promising going to kmake it for my next dinner party. new for folks down here. with vatha kolumb and pickle.

  • prabha September 28, 2010, 9:00 am

    spellet sorry spelt.

  • usha January 15, 2011, 8:25 pm

    it is more or less ragi ball,

  • vasanthi August 31, 2012, 4:17 am

    it’s bit colloidal even i cook for little more time to get it firm and thick :-( give any suggestion to get it firm…

  • Parthasarathi February 10, 2013, 8:25 pm

    Wow.. I’m searching for this. Karuvadu kuzhamu with keppa kazhi is a good combination..

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