Optional Ingredients:

"Pressure Cooker Ragi Kali: Delicious, Nutritious, and Ready in Minutes"

Ragi/Finger Millet Kali

    Ragi, also known as Finger Millet, is a beloved millet variety in South India, cherished for its health benefits and versatility. One of the most traditional and popular dishes made with Ragi flour is Ragi Kali, also called Ragi Mudde or Ragi Sangkati. Historically, this nutritious dish was a breakfast staple for hard-working villagers, providing the energy needed for their laborious days in the fields. It even gained international fame when former Prime Minister Mr. Deve Gowda highlighted it as a favourite. 

Renaissance of Traditional Foods

     In recent years, there's been a revival of traditional foods like Ragi Kali, Ragi Koozh, Congee (Kanji), Neeragaram (Pazhankanji), Kambu Koozh, and Pothi Choru. These dishes, once confined to our grandparents' kitchens, are now making a comeback as people embrace nostalgia and health-conscious eating. Millets, in particular, have become a hit due to their nutritional value.

My Ragi Kali Adventure

    I had been hesitant to try making Ragi Kali, fearing it would be tricky. However, my husband was eager for me to give it a shot, especially after seeing his friends post pictures of Ragi Kali during the lockdown. With no other option, I embarked on this culinary journey. Devi, a friend, provided a step-by-step guide and a YouTube video, making the process seem easy. Her encouragement gave me the confidence to try, and the result was a perfectly soft and silky Ragi Kali, even on my first attempt!

Explore More: For more delicious Millet Based Recipes, click here...

Cuisine: South Indian
Course: Main Course
Difficulty: Medium
Serves: 2-3
Author: SM

Preparation Time: 5 Minutes
Cooking Time: 15–20 Minutes

For more Recipes with Ragi/Finger Millet, explore the link...

 "How to Make Ragi Kali in a Pressure Cooker: A Healthy and Speedy Recipe"

Quick & Easy Pressure Cooker Ragi Kali - Perfect for a Traditional Meal

Ragi Kali - Pressure Cooker Method: 

    This method is perfect for beginners and ensures a smooth, lump-free Ragi Kali every time.

Ingredients:

Method: 

Step 1: Preparing the Ragi Mixture

• Dilute Ragi flour in 1/2 cup of water, mixing thoroughly to avoid lumps. Add a dash of salt.
• Gradually pour in the remaining 2 cups of water, mixing well.
• Cook this mixture on a low flame, stirring continuously, until it thickens and is no longer sticky. Test by touching the mixture with wet fingers; if it doesn't stick, it's ready.

Step 2: Pressure Cooking

• Pour 3 cups of water into the pressure cooker and bring to a boil.
• Place the bowl with the Ragi mixture inside the pressure cooker and cover it with a lid.
• Close the pressure cooker and cook on medium flame for 4–5 whistles.
• Allow the pressure to release naturally, then open the lid and remove the bowl.
• The Ragi Kali should now have a silky, pudding-like texture. Test again with wet fingers to ensure it's cooked.

Serving Instructions:

• Scooping the Ragi Kali - Dip a round ladle in cold water and gently scoop out a portion of Ragi/Finger Millet Kali.
• Rolling the Ball - Scoop and roll the ball into your preferred serving size.  If you find it difficult to handle hot Ragi Kali, drop it onto a greased plate and roughly roll it into a ball.  Dip your hands in cold water while rolling to avoid burns and to achieve a smooth finish.

Serving Suggestions:

• Serve Ragi/Finger Millet Kali along with Kandaja Keerai (Mashed Spinach Curry), Nelakadalai (Groundnut) Chutney, Kollu Thuvaiyal or Thattapayar Kuzhambu.
• Karuvattu Kuzhambu/Dried Fish Curry or Karuvadu(dried-fish) Fries are all-time favourites as accompaniments for these dishes.
• Alternatively, it can be simply served with shallots, green chillies, or Mor Milagai.

Notes:

• Mixing Ragi Flour - Mixing the Ragi/Finger Millet Flour in 1/2 cup of water initially helps you mix the flour quickly without any lumps.  Diluting it with all the water at once may take longer to achieve a lump-free mixture.
• Cooking Steps - Ensure there are no lumps in the Ragi mixture before cooking.  Cooking the Ragi mixture first in a saucepan (Step 1) and then in a pressure cooker (Step 2) ensures the Ragi Kali is well-cooked and achieves the perfect texture.
• Importance of Cooking Well - Ragi/Finger Millet should be thoroughly cooked to avoid indigestion.
• Handling Ragi Kali - When rolling the Ragi Kali into a ball, scoop out the desired serving portion.
• Leftover - If you have leftover Ragi Kali, soak it in water overnight and convert it into Ragi Koozh by diluting it with buttermilk or curd.

    In a world where quick and easy often wins the day, this pressure cooker Ragi Kali stands out as a beacon of nutritious tradition made simple. It's your perfect ally for a wholesome meal without the hassle. So, whether you’re a busy bee, a beginner, or just someone who loves a good shortcut, give this recipe a try. Ragi Kali is not just a meal; it's a nutritious tradition. Embrace this easy method to enjoy a delicious and wholesome dish that's rich in heritage and health benefits.  Your taste buds and your health will thank you!

HOW TO MAKE MORINGA TEA

HOW TO MAKE MORINGA TEA

• Clean & wash Moringa Leaves.
• Boil 1 Cup of Water along with fresh Moringa Leaves.
• Boil it for about 5 minutes or until the leaves turn tender and soft.
• Add a teaspoon of Honey(Optional) and give a quick stir.
• Cover and keep it aside.
• Serve Moringa Tea hot or @ room temperature.
• Can Drink this as your Morning Tea or any time of the day.

• Fresh Moringa Leaves do not impart much of a taste or flavour into this Tea.
• If you cannot get hold of fresh Moringa Leaves, substitute it with Store-bought Moringa Powder.
• Moringa Powder imparts a strong metallic taste into this tea.
• Adding Honey is purely optional.  I do not add Honey or any other sweeteners while making this Moringa Tea.
• And I do not strain out the leaves.  We can also eat those blanched Moringa Leaves from the Tea.

MORINGA/DRUMSTICK TREE - "NATURE'S MIRACLE TREE"

MORINGA - NUTRITIONAL VALUE & USES

• Food
• Oil
• Medicine
• Perfume
• Beauty Products
• Water Purifier
• Cattle Fodder
• Fertiliser
• Natural pesticide
• Machine Lubricant
• Fuelwood and other uses

HEALTH BENEFITS OF MORINGA

Treats Anemia:

Treats High Blood Pressure:

Regulate Blood Sugar Levels:

Bone Health & Reduces Joint Pain:

Treats Edema:

Protects the Liver:

For Skin & Hair

Treats Bacterial Infections:

Aids Digestion & Treats Stomach Complaints:

Aids Weight Loss:

Treats Mood disorders:

Healthy Heart

Treating Asthma:

Protects against Kidney Disorders:

Eye Health

Moringa is a good source of Vitamin A and with its Antioxidant properties, Moringa helps to improve eyesight and also is used in treating infants with Vitamin A deficiency. Moringa may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction.

 

Treat Malnourishment:

Moringa has been used to treat undernourished children.  Malnourishment is a condition caused by poor diet or inability to absorb nutrients into the body.  Regular intake of Moringa helps improve the weight facilitating alongside with required Nutrients.

 

Breast-feeding:

Home remedies suggest that Moringa helps in increasing breast milk production. It is a regular scenario in any South Indian household to induce recipes with Moringa Leaves, Flowers & Pods to Mother's during the postpartum period.

 

Reduces Symptoms of Menopause:

Regular intake of Moringa by women during Post-menopause period has proven beneficial in easing up the menopausal symptoms such as hot flashes and sleeping disorders.

MORINGA LEAVES

Moringa in Daily Cooking:

Moringa Leaves, Moringa Flowers and Drumsticks are common ingredients used in Indian Cuisine.

DRUMSTICK/MORINGA PODS:

Drumstick or the long pods of Moringa are used while making Sambar, Curries, Stir-fries etc.,

MORINGA LEAVES:

• The Leaves can be cooked into simple Stir-fries or converted into local treats like Poriyals, Thorans, Murungai Keerai Kootu or added into Sambar & Curries.
• Can add these Moringa Leaves in Adai, Pesarattu, Thepla etc.,
• Can make Keera Vadai with Moringa Leaves.
• Leaves can be used to prepare Murungai Keerai Thuvayal(Chutney).
• Can add few leaves while making Scrambled Eggs.
• I stealthily sneak Moringa leaves along with Curry Leaves while tempering Sambar & Rasam.
• Moringa Leaves can be used for making Murungai Keerai Podi or can be added into Paruppu Podi/Idli Podi/Karuveppilai Podi etc.,
• Can make Moringa Tea with fresh or dried Moringa Leaves.
• Can make a simple Soup with Drumstick Leaves.
• Adding Moringa Leaves while making Homemade Ghee increases its Shelf life.

MORINGA FLOWERS:

• Moringa Flowers can also be cooked in the same way as Moringa Leaves.
• Moringa Flowers can be cooked into simple Stir-fries or converted into local treats like Poriyals, Thorans, Kootu or added into Sambar & Curries.

MORINGA BARK:

• I even happen to eat a unique Sauce(Chutney) prepared using the Bark of Moringa Tree by my Husband's Grandmother Clemmi Thathi.
• This was served as a side relish for Roasted Pork.
• It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.,
• This sauce can be seen as an integral sauce on every Anglo-Indian table during the Christmas and Easter Season

FOOD SAFETY:

     Using Moringa Leaves, Flowers or Pods as a Vegetable in normal cooking or in small proportions doesn't cater to any risk or side effects.  Moringa may possess anti-fertility qualities and is therefore not recommended for pregnant women.

DISCLAIMER:

• Kuthiraivali in Tamil.
• Kavadapullu in Malayalam, 
• Oodalu in Kannada, 
• Udalu in Telugu,
• Sanwa in Hindi,
• Shyama in Bengali,
• Moraiyo in Gujarati.

HOW TO COOK KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

KUTHIRAIVALI THAYIR SADHAM - BARNYARD MILLET CURD RICE

INGREDIENTS:

To Cook the Millet:

For Kuthiraivali Thayir Sadham:

For Tempering :

For Garnishing :

METHOD:

• Wash Barnyard Millet/Kuthiraivali for 2-3 times or until water runs clear. 
• Some Millets have dust and husk in it, so make sure to wash it thoroughly.
• Leave it in a sieve or a colander(with fine holes) to drain off any excess water.
• There is no need to soak Kuthiraivali.  It tends to get cooked soon.
• I cooked this Millet in a Pressure Cooker.
• Add cleaned Kuthiraivali along with 3 Cups of Water and a dash of Salt.
• Drizzle a teaspoon of Oil to the millet and give a quick stir.
• Adding oil while cooking Kuthiraivali helps you easily fluff it up without being sticky, once cooked.
• Cover the lid of the Pressure Cooker and place the Vent Cap.
• Let the flame be at medium-low. Pressure cook for just 2 whistles(or for 5-7 minutes).
• Switch off the flame and allow the pressure to release.
• Open the lid and gently fluff up Kuthiraivali with a fork or a spoon.
• You can slightly mash it up for this recipe. Allow it to cool down.

• Meanwhile, Heat Oil/Ghee in a pan, splutter Mustard Seeds & Bengal Gram Dhal.
• Immediately add Cashew nuts and Raisins to the above and roast it on a very low flame until cashew nuts turn into light golden brown in colour.
• Immediately add finely chopped Green Chillies, Ginger and Curry Leaves to the above and give a quick stir.
• Switch off the flame and pour the tempering to the cooked Kuthiraivali/Barnyard Millet.
• Pour Milk and Curd/Yogurt to the above and mix well.
• Adjust the amount of Salt and add a pinch of 'Sugar to the Kuthiraivali Thayir Sadham.
• Garnish it with finely chopped Coriander Leaves and few strands of finely grated Carrots.
• Can also add few seeds of Pomegranate or thinly sliced fresh Grapes.
• Simply serve this Kuthiraivali Thayir Sadham/Barnyard Millet Curd Rice with a smidgen of a Spicy Pickle of your choice.

NOTES :

• I have cooked this Millet in a Pressure cooker.
• Alternatively, it can be cooked in a Sauce Pan or in a Rice Cooker too.
• Barnyard Millet/Kuthiraivali needn't be soaked.  It needs very less cooking time.
• Can cook the same recipe with Millets like Samai/Thinai or Varagu.
• Except for Thinai, the other Millets - Samai & Varagu can be cooked in the same way with the same Millet: Water Ratio(1:3) and also there is no need of soaking these Millets.
• Whereas Thinai needs to be soaked and Millet Water Ratio is (1:3).
• Once cooked, temper it and the amount of milk & Curd for the recipe is also the same.
• If you feel Kuthiraivali Thayir Sadham dry or thick, adjust the consistency of the dish by adding some Milk and Curd.
• If the Curd/Yogurt is sour can add more Milk to adjust the sourness.
• Never add Curd when the Millet is warm.  This will curdle the curd and make the dish watery.
• Tempering the ingredients in ghee would enhance the flavour.
• Adding Raisins and a pinch of Sugar to the recipe is truly optional.
• Garnishing the dish with Pomegranate Seeds or fresh Grapes are purely optional.
• Can refrigerate Kuthiraivali Thayir Sadham until you serve it (if you prefer it to be served cold).
• You can even serve it by just adding Curd. No need for tempering it too.

 

HOW TO MAKE MOR MILAGAI - SUN-DRIED GREEN CHILLIES

MOR MILAGAI RECIPE - SUN DRIED CHILLIES

INGREDIENTS:

Green Chillies - 30 Nos.

Sour Curd - 1 Cup

Salt - To Taste

• Leave the Curd at room temperature for about 6-8 hours before you get started with making Mor Milagai.
• You would need Sour Curd/Yogurt for the recipe.
• Clean, Wash and pat dry the Green Chillies with a clean Kitchen Towel.
• Leave the Stalks intact.
• Make a small slit on each of the Green Chillies and keep it aside.
• Take a Cupful of Curd, add salt into it and give a thorough whisk.
• If the Yogurt/Curd is thick, add a little bit of water and dilute it.
• Add the slit Green Chillies into the Curd and mix it gently.
• Cover & leave the Green Chillies to get soaked and marinated for a whole day.
• Next day, drain and remove the Green Chillies from the Curd Mixture.
• Reserve the Curd Mixture and store it in the refrigerator.
• Evenly spread the soaked Green Chillies on a Cloth or on a large Plate.
• Make sure the Chillies are not overcrowded.  Leave some space between each Chillies while lining it up.
• Leave it under direct sunlight for a whole day.
• Just before Sunset remove the plate from outdoors.
• Remove the Green Chillies from the plate or the cloth.
• And again soak them in the reserved Curd Mixture overnight.
• Next day remove the soaked Green Chillies again from the Curd Mixture.
• Line it up evenly on a Cloth or a Plate and again Sun Dry the Chillies.
• Repeat the process until all the Curd Mixture is absorbed.
• Allow the Mor Milagai to dry in direct sunlight for 3-4 days.
• Once totally dried up and when it turns crisp to the touch, store the Mor Milagai/Sundried Green Chillies in airtight containers.
• Perfectly dried Mor Milagai/Sundried Green Chillies can last up to a year or so.

NOTES:

• You can use any variety of Green Chillies.
• Use Sour Curd/Yogurt for the purpose.
• If the Curd/Yogurt is very thick dilute it slightly by adding a little bit of water.
• Use a clean ladle, preferably wooden ladle to mix(do not use your hands for mixing the Green Chillies).
• Making a small slit in the Green Chillies enables the curd mixture to seep well into the Chillies.
• Stalks are believed to soothe the effect of spiciness in the Chillies, so leave it intact.
• It is a must to repeatedly soak and then dry until all the Curd mixture is totally absorbed by the Chillies.
• This method helps the Chillies to get soaked well in the Curd and also helps to absorb the flavours.
• Leave the soaked Green Chillies under direct Sunlight for at least 3-4 days.
• Make sure to leave the Mor Milagai indoors during the night time.
• During peak summer these Mor Milagai get dried soon.
• Adjust the drying time according to the Climatic condition.
• Once dried, store the Mor Milagai in a clean & dry airtight container.
• Stays good up to a year or so.
• Can refrigerate it for longer shelf life.

HOW TO DEEP FRY MOR MILAGAI

MOR MILAGAI RECIPE - SUN DRIED CHILLIES

     Deep frying these Mor Milagai is a simple task.  You can deep fry or shallow fry them.  When frying a large batch it is advisable to deep fry the Mor Milagai. Can store it in an airtight container.  Stays good for 2-3 days. Can refrigerate the fried Mor Milagai, stays crisp & good up to a week.