Ammae foods - Foxtail Millet

Know About – Foxtail Millet

Historic background

In South India, the landforms are divided into five categories depending on the landscapes. They are Kurinji (Mountains, Ghats, and associated hilly regions), Neithal (Sea, Ocean and coastal regions), Marutham (Valley and delta regions), Mullai (Forest and surrounding regions), and Palai (Desert and surrounding regions).
Each region has its set of Tribal people, its own staple food, its own music tune, its protecting Gods and lifestyle of people. It would differ in their own way as their immediate and available products would make their living style.
In this, Kurinji is the place for Mountains and Hills. Its tribals are known as “Kuravars” whose favourite god is “Muruga” and they use to sing a type of music rhythm or tune known popularly as “Kutraala kuravanji”.
These people have their staple food with main ingredients such as Mountain Honey and “Foxtail Millet” (Hindi: Kangni; Tamil: Tenai; Telugu: Korra; Kannada: Navane; Malayalam: Thina).

About the millet

Foxtail Millet is a warm-season crop, typically planted in late spring. Its early maturity having a crop cycle of only 60-90 days and efficient use of available water makes it suitable for rising in dry areas.
Foxtail millet is high in carbohydrates and gluten-free. It is rich in dietary fibre and minerals such as Copper and Iron. Foxtail millets are ideal for reducing the cholesterol of the body, controlling blood sugar and aiding metabolism rate. It is highly rich in anti-oxidation, which removes all the acidic elements away from the body.

Ammae foods - Foxtail millet Nutritional facts

Key Benefits

  • Improves cardiovascular health
  • Increase oxygenation and boosts circulation
  • Good For type 2 diabetics
  • Improves skin health
  • Enhances the immune system
  • Good for pregnant women

Recipes using Foxtail Millet

Foxtail Millet Kozhukattai

  • Preparation time - 10 minutes
    Cook time - 20 minutes
    1 cup foxtail millet ¼ cup grated coconut 2 inch ginger finely chopped 1 or 2 green chillies finely chopped (according to individual taste) Coriander and curry leaves finely chopped For seasoning :(mustard seeds, urad dal, chenna dal, asaefoetida powder, jeera(optional))

Preparation method

  • Take a pan and add three to four tablespoons of cooking oil and sauté the seasoning items. Add ginger, green chilly and grated coconut and roast them. Then add 2 cups of water to boil and add washed millet with required salt. Once the mixture gets thickening to dough like consistency, turn off the stove and let it cool to warm. Once its warm, mould it to small small balls or like kozhukattais (eclipse like shaped balls) and bake it in the idli plates for 10 minutes. The kozhukkatais are ready. Serve them hot with spicy chutney.

Foxtail Millet Sweet pongal

  • Preparation time - 5 minutes
    Cook time - 30 minutes
    1 cup foxtail millet 1/2 cup jaggery powder ¼ cup moong dal split ½ cup boiled milk ¼ cup ghee Cardamom powder, pachai kapooram powder (optional to taste) For seasoning (badam, cashew nuts, dry grapes)

Preparation method

  • Take two tablespoons of ghee and roast washed moong dal and millet rice. Cook both in pressure cooker for 4-5 whistles with 3 cups of water and ½ cup of milk. Mash the cooked mixture slightly for smooth consistency. Take a pan and heat it and add the mixture and add jaggery powder in it and stir them so that jiggery melts and mix well with the rice. Add one table spoon ghee, cardamom powder and pachai karpooram powder. Season with ghee roasted nuts and grapes. Sweet Pongal is ready to serve.

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