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.
- Ragi flour – 1 cup
- Salt – pinch (as per taste)
- Oil – few drops
- Water – 3 cups
- Mix 1 cup of Ragi in 1½ cup of water without lumps and keep.
- 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.
- 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.
- 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.