Finger Millet Soup Recipe (Ragi / Kelvaragu Soup)

Ragi/fingermillet is widely consumed across Indian homes and has always been a staple product, we prepare gruel, muddle, fermented porridge, dosas, idlis and rotis. I've prepared this soup recipe with mixed veggies and finger millet which was absolutely delicious and wholesome.

Ragi Ittu in Kannada / Kelvaragu Maavu in Tamil / Nachni Ka Atta in Hindi

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Ingredients Ragi Soup:

2 Tbsp Ragi/Fingermillet Flour

2 Tbsp Butter

2 1/2 Cup Warm Water

2 Tbsp Finely Chopped Carrots

2 Tbsp Finely Chopped Cabbage

2 Tbsp Finely Chopped Beans

2 Tbsp Sweetcorn

2 Tbsp Frozen Peas

2 Tbsp Finely Chopped Ginger and Garlic

2 Green Chilies Finely Chopped

1/4 Cup Finely Chopped Onions

1 Tbsp Salt

1/2 Tbsp Pepper Powder

1 Tsp Lime Juice 

1 Tsp Finely Chopped Mint and Coriander...

Method:

Wash, drain, pat dry all the veggies and finely chop.

Heat a wok on medium flame, add butter allow to melt for a minute.

Add finely chopped garlic and ginger fry for a minute.

Add finely chopped onion and green chilies fry the onions till it turns transparent.

Add the veggies beans, cabbage, carrot, sweetcorn, frozen peas and fry all the veggies for a minute.

Add water and stir well, place the flame on medium add a tbsp salt and allow the veggies to cook till well done.

In a mixing bowl add finger millet flour add water and dilute to form a slurry.

Once the veggies have cooked add the slurry stir well place on medium flame allow the soup to boil and the raw flavor to reduce.

Cook the soup for an approx. two to three minutes, add pepper powder and stir once.

Once the soup has thickened, remove from flame.

Ladle the soup to a soup bowl, add few drop lime juice and garnish with tiny amount of finely chopped coriander and mint...Enjoy!