Ragi Sangati | Rustic Rayalaseema Meal | Traditional Andhra Lunch

This is what we made for lunch today. Ragi Sangati with Mutton Pulusu (Gravy) and Andhra Mutton Pepper Fry. Ragi Sangati is a staple food in most rural Andhra household. Its very tasty and healthy.

Ragi Sangati or Ragi mudda is very common and savored in our household. Its typically a part of Rayalaseema cuisine, very prominent in villages where its cultivated. Its very healthy and nutritious. And the fact that it actually tastes yummy with certain dishes goes to say its really delicious. This tastes great with Non-Veg dishes and with Veg we make Groundnut chutney or Endimirapakaya pappu.

One serving is enough to keep you going till late lunch if had for breakfast. At Amma's place this is normally made for lunch or dinner but my in laws have it for breakfast. Athamma makes Bendakaya Bajji (Bajji made from Lady's finger or Okra. Bajji is not the snack we normally refer too, its a kind of watery dish). That's my hubby's favorite breakfast.

Whenever I think of Ragi Sangati, I am reminded of the stories my Nanamma (father's mother) used to tell on her young days trying to cook for the farmers who used to work in our farms. She used to cook large quantities for nearly 20 people. For farmers this was the best food as it will not get them hungry soon.

Different varieties that are made from this are Ragi Dosa, Ragi Malt, And most soothing effect you get when you eat mudda with Curds.

Serves - 2
Preparation Time: 5 mins
Cooking Time : 15 mins
Cuisine : Andhra

Ingredients needed

Ragi flour - 1 cup
Rice - 1/2 cup
Salt to taste
Water - 4 cups

Method to prepare:

Clean and soak rice for 15 mins

Take water in a saucepan, bring it boil. Once the water starts boiling, add the drained rice and salt. Cover and cook the rice until the grains are soft. When the rice is cooked and soft, just add or dump the ragi flour into the pot. Athamma does not stirs at this point, but allows it to cook. Cover the pan and let it cook on sim heat for few mins, until the steam lifts the plate covering the pan. Remove the cover and using a roll pin or any pappu guthi stir the mixture thoroughly until you see no lumps.

Sim it to cook for 10 mins, Now comes the trick to make the balls or mudda. Amma used to suffer making muddas from the hot stuff by dipping in water every time she takes a lump from the pan, But my Attamma had the ace stroke when she showed me her method. She takes a vessel, wets it with water, she then scoops a portion to this wet vessel and rotates the vessel. It automatically becomes a ball. wow, such a simple technique without getting our hands burnt

This is typically served on steel plate with a watery gravy, steeping into the mudda.

Today I served it with this, but with any Veg dishes also it tastes equally good. Ragi mudda has to be pressed a little in middle, added ghee into the well and then eat with the gravy. Tastes great!


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