Name: Ragi (Kali) morekoozh. recipe by Prema Vaidyanthan at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 2
Ingredients: Ragi flour. 1/2 cup; Thick curd or yogurt. 1 cup (very sour); Water. 1 cup; Keep 1/2 cup extra water to use if necessary; Salt to taste; For tadka :; Gingelly oil. 1- 1 1/2 tablespoon; Mustard seeds. 1 teaspoon; Urad dal. 1 teaspoon; Channa dal. 1 teaspoon; Curry leaves. 1 tablespoons; Hing. 1/2 teaspoon; Green chillies. 1 no; Fried sundried red chillies 2 (optional for more heat.)

ABOUT Ragi (Kali) morekoozh. RECIPE

Curd or yogurt is an integral part of this dish and not just incidental to this dish.

Ingredients Serving: 2

Ragi flour. 1/2 cup
Thick curd or yogurt. 1 cup (very sour)
Water. 1 cup
Keep 1/2 cup extra water to use if necessary
Salt to taste
For tadka :
Gingelly oil. 1- 1 1/2 tablespoon
Mustard seeds. 1 teaspoon
Urad dal. 1 teaspoon
Channa dal. 1 teaspoon
Curry leaves. 1 tablespoons
Hing. 1/2 teaspoon
Green chillies. 1 no
Fried sundried red chillies 2 (optional for more heat.)

Instructions

Mix ragi and sour curd. Keep aside for an hour
If the curd is fresh, leave it overnight.
The flour will soak in curd and resemble this picture.
Take a kadai, heat gingelly oil, splutter mustard seeds, fry the dals till golden.
Add curry leaves, green chillies, hing.
Add the water to ragi mixture.
Pour into the pan, stirring all the time.
Add salt. Keep stirring.
Add additional water if required.
The color should change and a glaze should appear.
Put off gas and spread on a greased plate and cool
Cut into squares and serve
Or serve directly in a plate with the fried chillies on the side

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