Ragi Mudde and Massopu with Avarekalu by Nisha Baliga Shenoy

Ragi Mudde is staple food for those living in Old Mysore province of Karnataka State. Mudde Oota is very famous and now a days, many big restaurants serve Mudde Oota. Ragi flour is slowly stirred into boiling water with little salt and as it thickens and forms a soft lump, small balls are made with the dough and this is Ragi Mudde. 

Ragi Mudde is not chewed like rice or rotis. It is dipped in some vegetarian or Mutton saaru/curry and swallowed. This habit takes little time to cultivate. I have grown in Bangalore and now it is Avare Kalu season here. We buy fresh Avare Beans from the local market, shell them, wash them and cook them to make many delicacies.

I have shown here how to make Avare Kaalu Mussoppu, a kind of soup made with mashed greens with lentils, spices and Avare Kaalu. Massoppu means Maseda Soppu or mashed greens. Massoppu goes well with rice or rotis, but the best combination is Ragi Mudde and Avare Kaalu Massoppu.

Ingredients:
Tur Dal - 1/2 cup
Greens(Spinach, Dill, Fenugreek) - 4 to 5 cups, chopped
Garlic - 8 to 10 flakes
Rasam Powder - 3 tsp
Avare Kaalu - 1cup skin removed(Hithkavre is readily available in some cities like Mysore and Bangalore)
Salt to taste

Grind to a Paste:
Onion - 1/2 medium
Coconut - 2 to 3 tbsp, grated

For the seasoning:
Ghee - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Red Chillies - 2, broken into 2 to 3 pieces
Garlic - 4 to 6 pods
Onion - 1, minced
Tomato - 1 small, minced
Curry Leaves - 2 sprigs

Method:
1. Cook the ground paste, tur dal, avare kalu chopped greens, garlic flakes, rasam powder and salt in a pressure cooker.
2. When cool, mash thoroughly adding some water if necessary to make it of a pouring consistency.
3. Heat ghee, add mustard, cumin seeds and red chilli till well roasted.
4. When done, add onion, garlic and curry leaves.
5. Stir fry till onion turns brown, add tomatoes and fry till done.
6. Pour this seasoning over the Massoppu and stir.
7. Serve hot over Ragi Mudde.