Ragi (Kali) morekoozh. | How to make Ragi (Kali) morekoozh.

By Prema Vaidyanthan  |  21st Apr 2017  |  
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  • Ragi (Kali) morekoozh., How to make Ragi (Kali) morekoozh.
Ragi (Kali) morekoozh.by Prema Vaidyanthan
  • Prep Time

    60

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

8

0





About Ragi (Kali) morekoozh. Recipe

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

Ragi (Kali) morekoozh., a deliciously finger licking recipe to treat your family and friends. This recipe of Ragi (Kali) morekoozh. by Prema Vaidyanthan will definitely help you in its preparation. The Ragi (Kali) morekoozh. can be prepared within 60 minutes. The time taken for cooking Ragi (Kali) morekoozh. is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Ragi (Kali) morekoozh. step by step. The detailed explanation makes Ragi (Kali) morekoozh. so simple and easy that even beginners can try it out. The recipe for Ragi (Kali) morekoozh. can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ragi (Kali) morekoozh. from BetterButter.

Ragi (Kali) morekoozh.

Ingredients to make Ragi (Kali) morekoozh.

  • 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.)

How to make Ragi (Kali) morekoozh.

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

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