Mutton gravy with Ragi Ball

South Indian specialty Spicy Mutton gravy served with Ragi (Finger Millet)Ball(Mudde)

Ragi(Finger millet)/Nachni and Rice are the most important staple grains of South India. Jowar and bajra are also cultivated and consumed in the drier parts of the region. Regular meals consists of Ragi mudde or steamed dumpling made from ragi flour, a curry to roll bits of the dumpling often called Saaru, Rice and Yogurt.  Among the Non vegetarian meal Ragi ball with Mutton gravy is very popular 

Ingredients:
Mutton(lamb): 500 grms
Oil: 3-4 sps
Turmeric:1pinch

To grind
Onion: 3
Tomato: 1
Ginger garlic paste: 2sps
Green chilies: 5-6
Coriender leaves: 1cup
Coriender powder: 2sps
Cloves: 4
Cinamon; 1 inch
Coconut: grated 1/2 cup

Method of preparation:

Wash the Mutton 2-3 times thoroughly
In a blender add all ingredients under to grind add water 1 cup & blend to a fine paste

I have used pressure cooker to cook the meat
Keep the cooker on heat add oil then add the Mutton & fry it
Add Turmeric & fry till it leaves water
Then add the ground paste(Masala) & fry nicely till it leaves sides
Add salt to taste & check the taste if you want more spicy add redchili powder
Add 2 cups water & close cook for 5-6 vissels till the mutton is soft cooked

For the Ragi Mudde:

Take 4 cups water in a Aluminium pot add 2 sps cooked rice bring to boil
Then add 1 1/2 cups Ragi flour turn down the heat let it bubble up
Then mix everything using wooden spoon( can use chapati belan as well)
Mix well making round circles so that if any lumps will go...
If its too watery add litlle more flour & mix close
Cook for 2-3 min with lid then mix well making round circles....
Switch off  heat & cool for a min
Pour little water on a plate so that it doesnt stick...
Take a small portion of hot ragi on this plate( it must be little hot) dont cool it completely
Then knead the Ragi balls to round shapes on the plate...
Keep this in a Hot box & Repeat the process for rest Ragi portions

Serve hot  Mutton gravy with Ragi ball & Rice