The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.

The two restaurants at Evolve Back, Kabini offer cuisines that are as varied as they are imaginative and memorable. Together, they are certain to fulfill every culinary aspiration and satisfy the most demanding palate.

Raagi Mudde Bassaru – Finger millets cake served with local horse gram and spinach curry.

Raagi Mudde Bassaru

Raagi Mudde Bassaru -Finger millets cake served with local horse gram and spinach curry.

 

Ingredients:

For Raagi Mudde
Water – 500 ML
Salt – to Taste
Ghee – 30 Grams
Raagi Flour- 250 Grams

For Bassaru
Spinach – 100 Grams
Toor dal- 50 Grams
Green gram – 50 Grams
Turmeric powder – 5 Grams
Salt – as per your taste

For the gravy
Red chilies – 15 Grams
Coriander seeds – 5 Grams
Cumin seeds – 5 Grams
Black pepper – 10 Grams
Onion chopped – 50 Grams
Cloves of garlic peeled and chopped – 10 Grams
Tomato chopped – 50 Grams
Tamarind – 5 Grams
Grated coconut – 100 Grams
Salt as per your taste

For tempering the gravy
Red chili – 5 Grams
Mustard seeds – 5 Grams
Curry leaves – 5 Grams
Cooking oil – 60 ML

For curry
Red Chili – 5 Grams
Mustard seeds – 2.5 Grams
Urad dal – 5 Grams
Horse Gram dal – 5 Grams
Curry leaves – 5 Grams
Onion finely chopped – 100 Grams
Green chili – 15 Grams
Grated coconut – 30 Grams
Finely chopped coriander leaves – 30 Grams
Cooking oil – 10 Grams

 

Method:

For Raagi Mudde
Step-1: Firstly, take water, salt and ghee.
Step-2: Stir well and get the water to boil.
Step-3: In a small bowl take 2 tbsp raagi flour and ¼ cups of water.
Step-4: Mix well and make lump-free raagi water.
Step-5: Pour the raagi water once the water begins to boil.
Step-6: Stir continuously for 2 minutes.
Step- 7: Now spread 250 gm of Raagi flour.
Step- 8: Boil for a minute without disturbing.
Step-9: Now with the help of wooden stick or spatula, break the lumps gently by pushing the flour into water.
Step-10: Further keeping the flame on low, mix continuously in one direction.
Step-11: Additionally, add ghee and spread well for more flavors.
Step-12: Cover and simmer for a minute.
Step-13: Mix well and check if the raagi is cooked completely.
Step-14: Divide and make a ball when its hot.
Step-15: Finally, serve Raagi Mudde with Bassaru. 

For Bassaru
Step-1: Take Spinach leaves, rinse and finely chop them.
Step-2: Take Toor Dal and green gram in a cooker and rinse.
Step-3: Add in chopped spinach leaves. Also, add in salt and turmeric powder. Add in required water. Make 2 whistles. You can also cook using the open pot method but it will take more time.
Step-4: Meantime, in a frying pan add in a tsp of oil and fry Red Chilies, Coriander Seeds, Cumin Seeds and Black Pepper.
Step-5: Add in chopped Onion and Garlic. Fry them until raw smell is gone.
Step-6: Next to the same pan add in chopped Tomato. Fry them until soft.
Step-7: At the end add in grated Coconut and Tamarind extract. Fry for a minute and switch off the stove.
Step-8: Wait until the leaves and vegetables are cooked, drain the vegetable and lentils stock (water from cooked veggies) completely and keep it aside.
Step-9: Now add in 2 tbsp of cooked veggies to the fried ingredients and grind until smooth paste.
Step-10: Next take this ground paste and the vegetable stock (drained water from cooked veggies) in a container.
Step-11: Add in water as per your desired consistency, adjust the salt level and bring it to boil.
Step-12: Temper it with Oil, Red Chili, Mustard Seeds and Curry Leaves. Bassaru gravy portion is ready.

Let us proceed to the curry preparation.
Step-1: Now to prepare curry, heat a frying pan and prepare tempering using Oil, Mustard Seeds, Urad Dal, Gram Dal, Red Chili, Green Chili and Curry Leaves.
Step-2: Add in chopped onion and fry until soft. Onion for bassaru or bas saaru palya
Step-3: Add in cooked Spinach and lentils mixture. Mix well.
Step-4: Adjust salt. Add in grated coconut and coriander leaves. Mix well and Serve bassaru (gravy) and palya (curry) along with raagi mudde.