Ragi Ambali is a traditional summer drink relished in the states of Karnataka, Andhra Pradesh and Tamil Nadu. These three states are known to make a variety of drinks (summer beverages and kanjis), rotis, dosas, chapatis and dishes from millets.
Ragi commonly known as finger millet is hugely popular in Karnataka and forms part of one’s daily diet irrespective of the climatic conditions. Ragi Ambali is a natural coolant packed with nutritional and medicinal properties and perfect to beat the scorching heat.
Ragi Ambali is prepared in two ways – salt and sweet. First, ragi flour is added to half cup of water and mixed well to ensure there are no lumps. Some people prefer to roast the ragi and then grind into a fine powder.
A cup of water is boiled in a pan and this ragi mixture is slowly added to the boiling water. It is allowed to cook on low flame for a few minutes. The mixture will begin to thicken and the ragi will attain a rich glossy colour. It is allowed to cool.
Fresh buttermilk (or homemade curd along with a lot of water is whisked till it becomes smooth and frothy) is added to the cool ragi kanji along with salt. Sometimes, the ragi kanji is allowed to ferment overnight before being consumed the following morning.
Oil is heated in a kadai to which mustard seeds, slit green chillies, grated ginger, curry leaves and a pinch of asafoetida are added and mixed into the ragi. It is garnished with finely chopped onions and coriander leaves and preferably served immediately after it is prepared.
This delicious drink is rich in calcium, iron and dietary fibre and is a much – needed energy booster in the summer.
The sweet version is prepared with milk and powdered jaggery.
Written by Lakshmi Subramanian
sahasa.in 
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