Thursday, September 02nd, 2010 | Author: sethu
- Ragi Powder – 4 cups (250g)
- Cooked rice – 1 cup
- Curd – 2 cups
- Salt to taste
- Add 3 cups of water to ragi powder and mix well. Cover it and leave to ferment for 24 hours.
- Mix again with one cup of water and boil on a thick bottomed vessel with constant stirring. Otherwise the bottom layer will get burned, stick to the vessel and turn black creating burnt smell.
- Add cooked rice and mix well.
- Continue to boil in medium fire with constant stirring to make a thick paste.
- Remove from heat. Wet your hand and touch the paste. If it is non-sticky then it is fully cooked. If it sticks, boil the paste further to get it cooked. Allow it to cool.
- Mix two cups of curd with salt. Add this to ragi paste and mix well.
- This porridge tastes well with raw small onions, fried puppets, thick dry fish kulambu/fry, vathal/garlic kulambu, any type of pickle.