Murrungai kerai Sarru / Nugge Yele Uppu Neeru

Happy Ugadi a new year for Andhra, Karnataka and Maharashtra people, few of other people also celebrate this with a different name, but this festival will not fall on the same day as Tamil New Year each year it varies. We use to serve a special food for god on this day since I don’t get the main ingredient here I was unable to do. Its nothing but neem flower, this is the only day I use to taste neem flower neem flower abishekam, reason behind this is, there will be happiness, sadness, anger, surprise in our life we need to accept everything in the following year.

Most of my readers know yesterday I posted Ragi Mudde, and here is the side side for that. Its called Nugge yele uppu Neeru in kanada, which means” Nugge yele”  as drumstick leaves uppu means salt and neeru means water these are the main ingredients for this dish too. It doesn’t need any particular measurement, everything is your choice. A very simple dish but a taste one, even you can have this for rice.

In my childhood I hesitate to eat drumstick leaves need to say even to try, after I tasted this uppu neeru with ragi mudde it was my favorite, when I was pregnant I started to crave for this food, during that time I didn’t get drumstick leaves here. Recently I found this in a Thai store and started to cook this often.

Ingredients:

Drumstick leaves	2 cups
Milk	¼ cup
Garlic pods	2
Salt	as per taste
For spice powder:
Peanut	½ cup
Dry red chili	2

 

Directions:

1. Clean the drumstick leaves and keep ready.
2. Heat little water and once it start to boil add this leaves and enough salt cover and cook until tender.
3. Finally add crushed garlic and allow cooking for a minute, add milk and turn off the stove.
4. Heat a drop of oil and roast red chili on low flame for few minutes. Allow it to cool and grind to course powder with peanut.
5. When you start serving sprinkle the spice powder on top of the uppu neeru. Take a bit of ragi mudde dip it in uppu neeru and enjoy.

 

Tips:

• No need to worry if you don’t get drumstick leaves you can try this with, spinach, or kale, Chinese long beans(Thatakkai), Indian long beans (avaraikkai), fresh avaraikkai seeds and fresh tatakkai seds for this you need to pressure cook the seeds first.
• Depending on your taste increase the dry red chili, you can store this powder and use it for most of the nattu kai poriyal at the end like adding coconut it will taste good.
• If you are non-vegetarian chicken and mutton kulambu will also go with this ragi mudde.
• Peanut chutney will also go with this.

 

 

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Ragi Mudde / Finger Millet Balls

Ragi mudde is a famous main dish of Karnataka cuisine. Rich nutritious food which need only water, wheat rava or soji and ragi flour, its good for diabetes. In this modern era most of us use to forget these type of foods. For babies we use to feed Ragi Koozh, for this, first mix ragi flour with water and make a lump free batter and add to boiling milk or water and cook.

Ragi Mudde is mainly cooked in earthern pots, after adding flour we use to remove from fire,  a Y shaped stick is used to hold the pot, and using a long flat wooden stick the flour will be mixed to remove the lumps the flour will be cooked in couple minutes. Even now my mom use this way to prepare this mudde, since we can’t find those traditional cookware here, I use kadai and wooden spatula.

Those who don’t know much about this recipe might have a question “when to add salt”?  I asked this to my mom when she was teaching this. You will get enough salt from side dish or gravy which should be bit watery. Today I made yogurt based ragi Kzooh and tomorrow will be posting the gravy.  

Actually I planned to post this a month back, since srivalli informed about BM # 27, I was waiting to post under traditional theme.

Ingredients:

Ragi flour	1 ¼ cup
Wheat rava or Soji	¼ cup
Water	4 cups

 

Direction:

Heat water in a kadai, when water boiling, add wheat rava/ soji cook for 3-4 minutes until the rava is cooked.

In this stage add ragi flour by stirring continuously using a wooden spatula (backside). After adding the flour reduces the heat to medium.

Keep on stirring for another 3-4 minutes, if any lumps try to break during this time.

Now close the lid and leave it in simmer for another 2-3 minutes.

Turn off the stove and let it cool for 5 minutes. Divide the mixture into three equal portions; take one portion and place on a plate, using wet hands make them to round balls.

 

After it comes to room temperature, add water until it immerse and store in refrigerator, when you need take a one potion with some water add 2 Tbsp yogurt and salt mix well without any lumps.

 

 

Serve it with shallots and green chili.

 

Note:

 

• Before adding rava and flour the make sure water is boiling or else ragi flour will not cook .
• Using of rava helps to reduce the lumps and gives a good taste.
• You can store in refrigerator for 3-4 days.
• Adding yogurt and water is your choice might increase and decrease; I like to add more yogurts but my husband like fewer yogurts and more water.

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