Ragi/Finger Millet being one of the popular Millet variety around South India, we can find several dishes prepared with it.  Ragi/Finger Millet Kali is one basic dish prepared with Ragi Flour and it is also called as Ragi Mudde/Ragi Sangkati. In olden days, hard-working villagers would eat this Ragi Kali for breakfast before starting their day. Farmers needed a balanced meal in the morning to keep them active for the whole day, Ragi Kali provided all the essential nutrients required for their tough toil in the farms.  Once a farmer's meal Ragi Mudde/Ragi Kali has become the favourite dish and was much-hyped and raised its popularity to an international level when Mr.Deve Gowda was the Prime Minister of India.

     Some food symbolizes the face of certain culture and lifestyle,  Evolving out in terms of culture and adapting new ones has changed the eating style of the crowds.  But recently I feel that certain traditional food which had taken major seats in every household in olden days are coming out into the limelight with agile.  Especially dishes like Congee(Kanji), Neeragaram(Pazhankanji), Ragi Kali, Kambu Koozh, Pothi Choru which were cultural consciousness kept within homes has taken a speedy roll in terms of nostalgia. Needless to say about Millets which found a hit in the recent market due to health consciousness.

   I was in the pursuit of trying this Ragi/Finger Millet Kali and was literally procrastinating the idea as the method seemed slightly tricky and tough according to my norms.  On the other hand, my husband wanted this dish and was repetitively asking me to cook Ragi Kali. 

    Ragi Kali fever frenzied into my hubby's mind when his friends were uploading pictures of Ragi Kali during the recent lockdown period.  Well, no choice... I had to cook it somehow on the other. I was going through certain videos and while trying to get the method of cooking traditional Ragi Kali, Devi came to my rescue.  She patiently said how she prepared this Ragi Kali with step by step instruction and a YouTube video to go along with it.  She also said it is quite easy that even she had cooked it only recently but got it perfect.  This gave me confidence and I immediately ventured into making Ragi Kali.  I should specifically thank Devi for giving me this wonderful easy method of cooking Ragi Kali.

     This is an easy method prepared using Pressure Cooker which suits best for the beginners.  Even for the first time, I got it so perfect, soft with a silky texture, no lumps and it stays soft even after cooling down. Traditional Ragi Kali is heavier than this Ragi Kali and is usually served rolled into a Ball. You can also get easy while rolling this Easy Method Ragi Kali, just scoop it out with a ladle and roughly toss it out forming into a ball. I have been making this Ragi Kali every alternative day since then and converting it into Ragi Koozh for breakfast. I am perfecting my skills with traditional Ragi Kali/Mudde too.

     Traditional Ragi Kali/Ragi Mudde is heavier and takes a bit of time & skill to get perfectly cooked Ragi Kali.  The most important fact to keep in mind is that Ragi should be well cooked.  Otherwise, it may cause indigestion.  So while cooking traditional Ragi Kali, you will have to cook this patiently and it also gets tougher on your hands while stirring it.  This Pressure Cooker Method, on the other hand, is an easy way to get perfectly cooked Ragi Kali without compromising to the taste, nutrition and texture.  Also, it is cooked in two stages - first, it is cooked in a saucepan and then again it is cooked in a pressure cooker. Above all, it turns out to be soft with a silky, pudding-like texture. This Ragi Kali tends to be softer even after cooling down.

    Ragi Kali is loaded with nutrients and serves as a hearty meal. It is such a filling dish that there is no question of feeling hungry after swallowing  Ragi Kali & yet it feels light on your stomach. Devi suggested that Ragi Kali can be served with Kandaja Keerai/Mashed Spinach Curry, Nelakadalai/Groundnut Chutney, Thattapayar Kuzhambu etc., or it can be simply served along with Shallots, Green Chillies or Mor Milagai.  The skill of eating this Ragi Kali is like you do not need to chew it, but swallow tiny bits of this Ragi Kali after dipping it in a Curry/Chutney/Thuvayal or nibbling it along with Pacha Vengayam(raw shallots) & Pachai Milagai(Green Chillies). Serve Ragi Kali with your choice of side dishes - vegetarian or non-vegetarian.

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

Preparation Time - 5 Minutes
Cooking Time - 15 - 20 Minutes

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RAGI/FINGER MILLET KALI - PRESSURE COOKER METHOD

INGREDIENTS:

Ragi/Finger Millet Flour - 1 Cup

Water - 21/2 Cups

Salt - To Taste

METHOD:

Step 1:

Step 2:

Serving: