I started making this ragi/nachni chi kadhi when a close family friend came to visit us 2 years back. He was mildly diabetic and had discovered that this kadhi was a natural way to combat the disorder. He brought a packet of nachni flour with him and I would make it very frequently during his stay with us. The recipe was printed on the packet itself. Though I don't make it as often now, it does feature on our menu atleast once a month. Here's how I make it:
1 cup thinned buttermilk
2 tbsp ragi/nachni flour
1/2 tsp ghee
1/2 tsp cumin seeds
pinch of asafotida
few pieces of chopped green chillies
1 tsp coriander-cumin pwd
Salt to taste
Cilantro to garnish
Heat the ghee, add the cumin seeds and green chillies. Fry 2 mins. Reduce heat to low/medium low. Carefully add the buttermilk, stirring continuously. Add the rest of the ingredients. Keep stirring, increase heat and bring to a boil. Take off heat and serve with rice/khichdi or drink as is when slightly cooler.
This Ragi/Nachni chi Kadhi goes to the JFI - Ragi event at Madhuram's Eggless Cooking.
2 comments:
My grandmother used to make this Ganji, loved it. Looks so good, brought back memories! :))
Very interesting recipe Supriya. Thank you very much for sharing it with us.
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