Ragi/ Nachni chi Kadhi

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.