Raagi Mudday & Avarekaalu Saaru

Ingredients

To Grind
1 cup coconut - grated
4 – 5 green chillies
1/2" ginger
Marble sized tamarind
6 - 8 garlic cloves for grinding
3 tsp - coriander seeds
1tsp cumin seeds
1/2" cinnamon stick
3 cloves

For Curry1 pack Avarekaalu (Valore Lilva)
1 onion - finely chopped ( I use the food processor)
1 tomato – chopped or ground in the processor
Bunch fresh coriander leaves – chopped
Seasoning:
1 tbsp ghee
2 coves garlic
2 slit green chilies
½ tsp fennel seeds
1 sprig curry leaves
Method:1.Cook the beans in a vessel with water and salt for just about 10mins
2.In a pan dry fry the spices for a minute or two then add ginger, garlic, green chilies & coconut fry for about 2 – 3 mins till the coconut slowly start browning. Allow to cool and grind along with tamarind and a sprig of coriander. Add water and grind to a smooth paste.
3.In a cooker, add oil and fry till the onion till it is nicely browned, now add in the ground masala and fry for a few minutes. Add the beans and tomato cook for 1 whistle on high. Set aside.
4.In a seasoning pan, add ghee and seasoning.
5.Garnish with coriander leaves and serve hot with rice, chapattis or Ragi Mudday

Ingredients for Raagi Mudday
1 ½ cups raagi
3 cups water (1:2 measurement)

Method:Bring water to a full boil in a copper bottom pan.
Now add the raagi slowly in the center only. (I pour it directly from the measuring cup)
Cover partly and allow to cook till it comes to a boil now turn on low and cook for 20mins
Keep checking it should not overflow from the vessel and the water should cont. to boil not come to a standstill while cooking.
Remove from gas when done about 20mins.
Now remove about ½ cup water and with a long stick break all the knots till it is completely smooth.
Add the separated water if necessary to make it softer.
Oil your hands and knead into balls.
Dip into saru and swallow!!