Ragi's Enduring Appeal
In a culinary landscape constantly buzzing with novel superfoods, the enduring power of age-old practices often gets overlooked. Ragi kanji, a staple from
South Indian households, is experiencing a resurgence as a potent daily wellness ritual. Upasana Kamineni Konidela highlights its importance for her daughter, Klin Kaara Konidela, emphasizing its non-negotiable status in her daily diet. Inspired by Sadhguru's recommendation, which stems from his daughter Radhe Jaggi's childhood experience with the dish, Upasana is committed to incorporating ragi into Klin Kaara's nutrition. This ancient grain, commonly known as finger millet, is a nutritional marvel. It boasts a rich calcium profile, crucial for the development of strong bones, particularly in children. Its iron content actively contributes to healthy haemoglobin levels, while its substantial dietary fibre promotes efficient digestion and a lasting feeling of fullness. The versatility of ragi kanji further enhances its appeal, offering a cooling and hydrating beverage when prepared with buttermilk, making it an ideal choice for warmer climates and sensitive stomachs.
Crafting Your Ragi Kanji
Preparing ragi kanji is a straightforward process, yielding a nourishing and refreshing beverage. Begin by creating a smooth slurry by whisking 2 tablespoons of ragi flour with ¾ cup of water until no lumps remain. In a separate pot, bring 2 cups of water to a boil, then reduce the heat and gradually incorporate the ragi slurry while stirring continuously to achieve a glossy, thickened consistency. Allow this cooked ragi mixture to cool for about 4–5 minutes. Concurrently, prepare a light buttermilk by whisking 1 cup of curd with 2–3 cups of water until it reaches your desired consistency. Gently fold the slightly cooled ragi base into the buttermilk mixture, seasoning with salt to taste and ensuring it is well combined for a smooth finish. For an extra layer of flavour, heat 1 teaspoon of ghee in a small pan. Add ½ teaspoon of mustard seeds until they splutter, followed by ½ teaspoon of cumin seeds, ¾ teaspoon of finely chopped ginger, 1–2 finely chopped green chillies, and a sprig of curry leaves. Sauté this tempering briefly until fragrant. Pour this aromatic tempering over the ragi kanji and mix thoroughly. For an optional flourish, garnish with finely chopped onion and chopped coriander leaves before serving. This traditional drink is best enjoyed chilled or at room temperature, offering a delightful blend of health and refreshment.
