Millets are having their global moment — the UN even declared 2023 the International Year of Millets — but for Tamil kitchens, these grains were never away. They're simply coming home.
Meet the family
Thinai (foxtail) is gentle and slightly sweet — lovely for pongal. Kambu (pearl millet) is the summer cooler, famous as koozh. Ragi (finger millet) is the calcium champion. Kuthiraivali (barnyard), samai (little) and varagu (kodo) are light, quick-cooking rice substitutes.
Why women especially love them
Millets are naturally rich in fibre and minerals like iron and magnesium, and they digest slowly, keeping energy steadier through busy days. Ragi in particular is one of the richest plant sources of calcium — a quiet gift for bone health at every stage of a woman's life.
Starting simple
Don't overhaul your kitchen overnight. Swap rice for samai in one meal a week, try ragi dosa on Sunday, and remember to soak millets for a few hours before cooking — they'll be softer on the tummy and quicker on the stove.
Six sisters, and every one of them brings a gift.
Once the family is on friendly terms with millets, our millet cooking masterclass takes you deeper — from perfect fluffiness to bakery-style treats.
