Ragi Kali Recipe-Kezhvaragu Kali-Keppai Kali

Keppai Kali/Ragi Kali is a nutritious meal and very popular among the rural folks of Tamil Nadu. In Karnataka, it is known as ragi mudde. Ragi mudde is made without using rice, which I will share it separately. I love traditional healthy recipes and this is one of my favorite ragi dish. Today we will learn how to make Tamil style ragi kali following this easy recipe with step wise pictures.

Ragi Kali-Kezhvaragu Kali

 Prep Time : 5 mins

 Cook Time : 15 mins 
 Serves: 1
 Recipe Category: Lunch-Ragi
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Ragi Flour - 1/2 cup
   Cooked rice - 1/2 cup
   Water - 1 1/4 - 1 1/2 cup
   Salt - 1/4 tsp
   Sesame oil - 1 tsp

   Ghee/clarified butter - 1 tsp (optional)

Method 

Bring water to boil in a heavy bottomed vessel or cooker, add salt.

Add a tsp of oil and cooked rice. By adding oil, there is not much wastage. Cook on medium heat for 5 minutes or until the rice becomes slightly mushy.

Add ragi flour and cook for 6-7 minutes on medium heat. Do not mix. The water will cover the flour and cook it.

After that, remove from heat and mix it vigorously with the back of a thick wooden ladle. Make sure there are no lumps or dry flour. Sprinkle hot water and cook again for another 4-5 minutes on very low heat.

Transfer the mixture to a vessel. Dip your hands in water and make orange sized balls out of the mixture. If the kali is well cooked, it will not stick to your hands.

Enjoy Tamil Nadu style Ragi kali, piping hot with sambar or any kuzhambu. It tastes heavenly if you top it with a tsp of ghee and have it with hot sambar or kulambu.

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