Ragi Mudde with Sambar

Method

1. 01

   Bring 2 cups of water to a rolling boil with the salt in a heavy-bottomed pan.

2. 02

   Pour in the ragi flour all at once and stir vigorously with a wooden spoon. Do not stop stirring.

3. 03

   After 2 minutes of constant stirring, the mass will pull away from the sides and form a stiff, shiny ball. This is the right texture.

4. 04

   Wet your hands, shape portions of the dough into smooth, dense balls (the size of a large lemon).

5. 05

   For sambar: cook toor dal until very soft, add tomato, tamarind water, sambar powder, and simmer 10 minutes. Temper with mustard seeds in oil.

6. 06

   Serve the mudde alongside the hot sambar. The traditional method: break off a piece with two fingers and dip directly into sambar — swallow without chewing.