RAGI MUDDE (RAGI BALL) OF SOUTH INDIA A BOON TO POOR AND DIABETICS

Ragi (Eleusine coracana) is the staple food crop many parts of South India, specifically some parts of Karnataka, Andhra Pradesh and Tamil Nadu. In Karnataka the dry belts like those of Tumkur and surrounding Districts are famous for Ragi cultivation. In my village Veerapura of Madhugiri Taluk, we almost solely depended on it as main crop. Of course there is a enoromous change in the cropping pattern these days.

Ragi is known for its hardness interms of its stay in the stomach for long time without creating hungryness compared to many others like Rice. The crop has been grown in dry as well as in irrigated condition. Red soil predominent in these area is good for its cultivation. The fresh grains are eaten raw or roasted also. Mainly the grains are harvested after the crop dries in the field and kept in the field for separating the grains immediately after harvest by drying and thrashing, or stored dry for some time till the farmer find some time for it (ref photo).

The dried ragi grains are powdered either manually or using Flour Mills. The RAGI-KALLU used in the earlier days are hardly seen even in the villages like my Veerapura. During my childhood days I was showing much interest in grinding the Ragi grains. The RAGI-HITTU or Ragi flour was to be stored in the Mud Bins (SORE or BANA).

Ragi balls are made by putting the Ragi Flour in the boiling water and stirring after some time and kneading using 2 sticks and often using 'Y' shaped supporting wooden fork. In the earlier and presently the poor people used/use earthen utensils. There after shifted to Copper or brass or aluminium or steel ones.

Slowly ragi is picking up specially because of its anti-diabetic properties and high mineral content. Ragi ball with 'AVAREKALU SAPNEERU / ISUKIDA BELE SARU' or 'BADANEKAI GOJJU' (brinjay curry) or 'CURDS and ONION' gives excellent taste. In terms of some people like my father it is 'AMRITA' . People make 'AMBLI', ie. ragi-malt and drink, specially good for infants and children. 'RAGI-ROTTI' ie. ragi-pancake and ragi-dose are also common items. My delicious 'ERULLI-RAGIROTTI' ie. onion ragi-pancake would definitely to be taste worthy by any one. My wife makes sweet burfis using ragi flour liked by my son (!).

In Kannada there is a lot of literature about ragi. My father was to tell "RAGIYANU UMBUVANU NIROGI-YENDENI-SUVANU, .........(meaning-those who feed on ragi will never become patients); "ITTAM THIDAM BETTAM KITTHITTAM" (meaning- those who eat ragi can uproot the hill).

Last but not the least, ragi mudde is the favourite food of our beloved Ex-Prime Minister Shri Deve Gowda.

Taste if u can...Becareful if you are a amateur.....it may stick in to your teeth.....swallow the small marble shaped pieces after rolling with sambar or curry or curd or pickle etc

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