Chef Aruna Vijay recently shared the recipe for Ragi Mudde, a vegan and gluten-free dish, and Avarakkai Sambar, and here’s how you can make it at home.
For Ragi Mudde: 1 cup ragi flour - 1 cup Water 1 tsp ghee Salt For Avarakkai Sambar: 1 tbsp ghee 1 tsp cumin seeds 1 tsp mustard seeds 1.5 tsp fenugreek seeds 4 Dried red chilli Hing ½ cup Avarakkai ⅓ cup chopped beans ⅓ cup chopped carrot 2 chopped tomato Salt to taste ¼ tsp turmeric powder 1 tsp red chilli powder 1 tsp coriander powder ½ tsp sambar masala ⅓ cup tamarind water ¾ cup boiled dal
1. In a large bowl, mix together 1 cup of ragi flour and ½ cup of water. 2. Stir well to make a smooth dough.
3. Add 1.5 cups of boiling water to a pan and add the dough mix to it. 4. Knead and mix for 5-7 minutes until it becomes smooth and pliable. 5. Shape the dough into small balls or cylindrical shapes.
1. Heat 1 tbsp of ghee in a large pan over medium heat. 2. Add 1 cumin seeds, mustard seeds, & fenugreek seeds, and let them splutter.
3. Add the red chillies and a pinch of hing, and saute for a minute. 4. Then, add ½ cup of Avarakkai, ⅓ cup of chopped beans, ⅓ cup of chopped carrot, and 2 medium chopped tomatoes. 5. Saute for 5 minutes.
5. Add ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, and ½ tsp sambar masala, and mix well. 6. Add ⅓ cup of tamarind water and ¾ cup of boiled dal, and mix well.
7. Bring the sambar to a boil and then reduce the heat to low. 8. Simmer for 10-15 minutes. 9. Serve the Ragi Muddle with Avarakkai Sambar, and enjoy!