A revered and time-honored Maharashtrian soup called Nachni Ambil is made from ragi, which is sometimes referred to as finger millet, and it holds a vital place in the culinary tradition of the state of Maharashtra. In addition to having a flavour that is simply irresistible, it is also held in high regard for the remarkable nutritional profile it possesses and the vital part it plays in the diet of the local population. This nourishing dish carries with it the spirit of tradition and the promise of well-rounded nourishment, which makes it an essential component of the cuisine of Maharashtra.
Health Benefits
Ragi, the main ingredient in Nachni Ambil, is a highly nutritious grain. It provides a wealth of nutrients that are beneficial to health as a whole, including dietary fibre, calcium, iron, and important amino acids. Ragi's gluten-free status also makes it accessible to people with gluten sensitivities or allergies. Nachni Ambil's outstanding nutritional composition not only boosts its delicious appeal, but also places it as a substantial source of essential nutrients, supporting holistic health and making it a noteworthy addition to the diet for those in search of a well-rounded and nourishing meal.
The importance of Nachni Ambil surpasses its nutritional value, as it holds a special place in Maharashtrian culture. Particularly during scorching summer months, it serves as a means to find respite from the heat while replenishing energy reserves. This nourishing soup has been a constant in the diet of hardworking farmers and families across generations, providing sustenance year-round. Embracing Nachni Ambil in your dietary choices not only allows you to indulge in a cherished facet of Maharashtrian culinary heritage but also ensures you partake in a revitalizing and nutritious meal, reflecting the enduring legacy of this traditional dish.
Recipe
Quick Nachni Ambil (Ragi Soup) Recipe:
Ingredients:
½ cup nachni (ragi) flour
2 cups water
½ cup buttermilk
2-3 cloves garlic (optional)
½ tsp cumin seeds
½ tsp mustard seeds
1-2 green chilies
8-10 curry leaves
A pinch of asafoetida
Salt to taste
1 tbsp oil
Fresh coriander leaves for garnish
Method: To make a paste, mix nachni flour with 1 cup of water. Put this paste and 1 cup of water in a pan. Simmer and stir for 10 to 15 minutes. Add enough water to the buttermilk to get the consistency you want. In a small pan heat oil, add cumin, mustard seeds, garlic, green chilies, curry leaves, and asafoetida. Sauté for 1 min. Add this mixture to the nachni paste that is already boiling. Now add the buttermilk and season with salt. Let it cook for 5 minutes. Add fresh coriander leaves as a garnish and serve hot.