This is a North Karnataka specialty. I do not know why it is called mudde. Well, mudde according to me is something solid and takes a shape (mainly a sphere/ball). But, this is more like a porridge. The consistency of this is more like a mousse. If you know why this is called 'mudde', please comment or reply back.
Preparation Time: 3 mins
Cooking Time: 5-7 mins
Sorghum flour | Jolada hittu | Jowar flour: 1/4 cup, heaped
Onion: 1/3 cup finely chopped or 1 small
Green chilies: 2-3 nos, chopped, refer notes
Curry leaves: 2-3 nos, torn
Grated coconut: 1 tsp
Oil: 1 tsp
Mustard seeds: 1/4 tsp
Salt: As needed
Water: 1 & 1/4 cup
Clarified butter/ghee: a pinch, optional, refer notes
Add jowar flour to a mixing bowl, add the water, salt and whisk until no lumps. Keep it aside.
Heat oil in a medium wok. When oil is hot, throw in the mustard seeds. When mustard seeds crackle, throw in the curry leaves, green chilies and onion.
Saute till the onions turn translucent.
Whisk the flour mixture again and pour it over the tempering. Add the coconut too.
Cook the whole mixture on a low medium heat for 4-5 minutes stirring occasionally.Keep in mind, low-medium heat only.
The mixture thickens and when it starts thickening, keep stirring it continuously.
When the mixture turns to a mousse consistency, turn off the heat.
Serve it hot with few drops of ghee on top and a salad of your choice.
- I like my mudde spicy, hence I add 3 chilies. You can adjust according to your preference.
- I recommend serving it with a little ghee. If you are vegan, you could replace it with some extra virgin coconut oil.
- If you cook this on a high heat, the mixture thickens quickly but the flour remains uncooked. Hence, do it on a low it. I am repeating again :)