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Traditional Tamil Ragi Kali (Finger Millet Porridge)
A wholesome, traditional Tamil dish made from ragi (finger millet) flour, commonly enjoyed for its nutritional benefits, especially calcium and polyphenols. This recipe walks you through making ragi kali, a dense, nourishing porridge that is a staple in many South Indian households.
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Critical Success Points
- • Prepare the ragi slurry without lumps.
- • Stir continuously when adding slurry to boiling water.
- • Cook until the mixture thickens and leaves the pan sides.
Safety Warnings
- • Ragi mixture can splatter when boiling; stir carefully and use low heat.
- • Pot and mixture will be very hot; avoid burns.
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