For generations, Telugu speaking people have lived in Chennai. Their dialect is unique, and so is their cooking.
Vijaya aunty is my source of authentic Chennai-Telugu food. I asked her to make ‘Sangati’, a rice+ragi (red millet) dish that’s over a thousand years old. It was also the only recipe that was featured in Baahubali.
We speak Telugu, cook the Sangati, and I enjoy it steamy-hot. Please come and drool!
Here’s the recipe, in case you’re won-drooling;
How To Cook Sangati
1. Soak 1/2 cup rice for 15 minutes in water.
2. Transfer rice to a cooking vessel. Add 2 cups of water.
3. Cook to a mash.
4. Add 1 cup of powdered Ragi (red millet) to rice. Stir vigorously.
5. Add 1 cup of water.
6. Cook for five minutes. Keep stirring.
7. Roll into a ball while hot or use a large ladle to shape into a ball.
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