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18 September, 2012

Jowari Muddi

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My father used to have
a lot of touring duties. Every time he went on tour the rest of us i.e. my mom,
sister, brother and I used to insist of one dinner of “Muddi”!

Amma used to make
“Muddi” generally out of” Jowar” flour as Jowar was something
we consumed on a regular basis. You must have heard of Ragi Muddi  this is my mom’s innovation out what she had and her wish that we eat healthy but something easy to make.

So the other day I
decided to make it for breakfast. Since I was sure hubby dear
would not eat I made only a little for my FIL and me.
My S-I-S asked me if I
made it like “Ambil” which is with buttermilk. This never did occur
to me I made it like “Pithla/Zunka”.
May be next time……….

Ingredients:

3 Tblsp Jowar flour
mixed with ½ cup water
1 onion finely chopped
2 green chillies slit
Few springs of curry
leaves
1 tsp Oil
Mustard
hing/asafetida
A pinch of
haldi/turmeric
¼ tsp chilli powder
2 cups water
salt
Lemon juice (as per
taste)

Method:

1.   
  Heat oil add mustard when it splutters add
hing/asafetida, Haldi/turmeric, chilli powder in that order in quick
succession.
2.   
 Add the
chillies, curry leaves and onion.
3.   
 Fry till the
onions turn translucent.
4.   
  Add the water and salt. When the water starts
boiling lower the gas flame, and add the raggi mixed with water in a thin
stream with one hand stirring constantly with the other see that there are no lumps.
(Amma used to make with the dry flour and never get any lumps I cannot hence
this process).
    5.   
 The mixture
thickens as it cooks and becomes translucent.
    6.   
 Switch off the
flame and serve hot garnished with lemon juice.
Notes:
Should also try grated
carrots, peas and spring onions next time.
Linking this to FFNFF
the Oil /Butter challenge started by Priya guest hosted by me.

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