Ragi Ambil Curry
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Ragi Ambil is a traditional and highly nutritious drink-cum-curry from the Konkan and Maharashtra regions. It is made using fermented Ragi (Finger Millet) flour mixed with buttermilk and tempered with aromatic spices. Known for its cooling properties, it is an ultimate summer staple that provides instant energy and hydration. The taste is a magnifique combination of tangy buttermilk, earthy millet, and the sharp kick of garlic and green chilies. We often serve it as a light afternoon beverage or as a thin curry with plain rice. It’s a very honest representation of the simple yet powerful regional health foods of coastal India.
Ingredients
Cooking Instructions
Tips & Secrets
- Always let the cooked ragi cool completely before adding buttermilk to prevent it from curdling.
- Fermenting the ragi slurry for a few hours adds a magnifique depth of flavor and makes it easier to digest.
- The consistency should be pourable; add a little extra water if it becomes too thick after cooling.
Nutritional Information(Per 250ml)
125 kcal
4g
5g
18g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.