RAGI (KEZHVARAGU ) KALI

The hot season has started in our country.
Its so hot nowadays.
I usually like to make this kali during this time.

I can see NOV anneh twitching his face on seeing this recipe.


RAGI (KEZHVARAGU ) KALI

Ingredients:

1 cup of ragi flour
2 tbs of rice
tsp salt
4 cups of water
1 tsp ghee (optional)

Method:
In a pot add the rice, water and salt and cook till
The rice is soft.
Then add the ragi flour as a heap and cover with a lid.
Let it cook for about 5 minutes on low heat.
Remove the cover and using a whisk or a wooden spoon
Stir the ragi mixture vigorously until you see no lumps.
Add in the ghee if you are using.
Cover and let it cook for about 15 minutes.
The kali should not stick to your fingers when you touch it with wet
fingers, that means it is cooked.
Stir nicely and off the stove.
When it is bearable hot, wet your hands and shape them
nto balls . Wet a container and put them in.
Serve with puli kulambu .

Note: Normally the remainder kali balls are put in a
Container with water in the fridge. It will be used to
Make ragi koozh the next day. A refreshing drink for
A hot day.