1) Mix the Ragi flour in tamarind juice. Let it marinate for about 15 – 30 minutes. The consistency of the mixture should be like idly batter.
2) In the pan add some Gingili oil (or) canola oil. Add mustard, cumin, urad dhal, channa dal and curry leaves.
3) After the mustard splutters, add thinly sliced ginger, green chilies, red chilies. Add some salt and asofotedia.
4) Now pour the mixture (from step 1) and reduce the flame of the stove. Let it stand for some time and keep stirring it. Let it thicken and get to the right consistency.
Alternatively, You can mix the dry Ragi flour in water instead of tamarind juice. Repeat all the other steps 2 through 4. After it is done you can add some lime juice on top. This will be nice too. These preparations do not need any side dish and is pretty easy.
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