Ragi (Kezhvaragu) Kali

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.

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.

• 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.

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.