The word 'mulgipuder' means 'Mulgi porridge' — the Mulgi being the people from the Viljandi and Põlva regions of southern Estonia, who were known as skilled farmers. Barley was one of the most important crops in Estonia for centuries because it grows well in the cool northern climate.
To make mulgipuder, pearl barley and potatoes are cooked together slowly until they become soft and thick. Then the mixture is mashed and stirred until it is smooth and creamy. The finishing touch is pork fat or crispy pieces of smoked pork scattered on top, which add a salty, smoky flavour.
Mulgipuder is the kind of food that makes you feel cosy — Estonians eat it especially in autumn and winter. It is filling and nutritious, perfect after a long day in the forest or on the farm. Many Estonian grandmothers have their own slightly different recipe, handed down through families.
Today mulgipuder appears on menus in Estonian restaurants alongside modern dishes, as chefs celebrate traditional food. It was even named Estonia's national dish by a public vote, which shows how much Estonians love this humble but delicious porridge.