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In my conversation with chef of Bagundi, a Delhi-based Andhra restaurant I learnt that to truly make sense of Andhra’s food, we need to take into account the geography of the area. The ‘Seemandhra’ region of Andhra Pradesh touches the Bay of Bengal on the right and the long coastal line ensures that the traditional fare replete with fish. Additionally, plenty of vegetables, chutneys and lentils are also cooked promising a rich and wholesome fare. The Rayalseema region of Andhra Pradesh has a different story however. The vegetation here is limited. Chutneys, pickles and similar such accompaniments are a state-wide sensation, hence you find it abundance here as well. But when you look out for grains, you would not find many options around. The climatic conditions of the region is more suitable for millets like Ragi, Bajra and Jowar. Much like the arid regions of Rajasthan where Bajra plays a dominant role. Interestingly, both Rajasthan and Andhra Pradesh are also renowned for their hot and spicy food.
When Ragi Arrived In India
Ragi or finger millet is said to be native of Africa. Ragi or Nachni arrived in India about 4000 years ago in 2000 BCE as per food Historian KT Achaya. The use of Ragi is very eminent in food preparations of Andhra Pradesh, Karnataka and Tamil Nadu since time immemorial. It gained currency owing to its wide availability. Ragi Balls also called Ragi Mudde are made out of Ragi flour mixed with hot water and salt. It is stirred continuously until Ragi thickens, post which you use your hands to make balls out of Ragi. That’s it. It is the OG 3-ingredient recipe that has satiated people from all walks of life for years in a row.
Given Ragi has slowly emerged as a superfood, you would also be happy to know that Ragi Mudde is made without a single drop of oil or any grease quotient making it ideal for your diet plans.
Speaking of healthy eating, it is also interesting to note how much of Andhra’s eating habits are in congruence with Ayurveda. Much emphasis is laid on six primary tastes and temperature in which the food is served and the quality of ingredients. Besides that, a lot of people in Andhra still prefer to eat in plates made of leaves, with their bare hands.
Ragi is a millet not a grain. And per Ayurveda, it would be classified as a Satvik food meant to detoxify you from within and rejuvenate your system.
How To Eat Ragi Balls
Ragi Balls can be paired with anything from curd, buttermilk to sambhar or Saru. It promises a wholesome meal replete with flavours and inflow of many nutrients. Ragi has that earthy quality about it that grounds the meal, whereas Saru brings about a hearty mélange of flavours such has tangy, chilli and slightly sweet. You can also keep some pickles or chutneys on the side. Want a dash of Gongura pickle to jazz up the meal, go ahead by all means.
Ragi Mudde is also known as Ragi Sangati or Ragi Kali. Here’s how you can make it at home.
