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Sajje is the local name of the pearl millet in Karnataka and is mostly grown in the semiarid districts of North Karnataka. Sajje is milled and used for making flatbread called 'sajje rotti' and is eaten with yennegai (stuffed brinjal) and yogurt. Kambu is the Tamil name of pearl millet and is a common food across the Indian state of Tamil Nadu ...
South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used.
Foxtail millet, scientific name Setaria italica (synonym Panicum italicum L.), is an annual grass grown for human food. It is the second-most widely planted species of millet , and the most grown millet species in Asia.
Millet porridge made with pumpkin is particularly common. In the Lipetsk Oblast ritual and daily meals from millet include chichi (Russian: чичи). These are millet fritters. [56] Millet is the main ingredient in bánh đa kê, a Vietnamese sweet snack.
Candy, crystallized sugar or confection made from sugar; via Persian qand, which is probably from a Dravidian language, ultimately stemming from the Sanskrit root word 'Khanda' meaning 'pieces of something'. [4] Coir, cord/rope, fibre from husk of coconut; from Malayalam kayar (കയർ) [5] or Tamil kayiru (கயிறு). [6]
Both Echinochloa frumentacea and E. esculenta are called Japanese millet. This millet is widely grown as a cereal in India , Pakistan , and Nepal . Its wild ancestor is the tropical grass Echinochloa colona , [ 3 ] but the exact date or region of domestication is uncertain.
The specific epithet, ramosa, is a Latin adjective meaning "branched" which describes the plant as bearing branches. [7] The reconstructed Proto-Dravidian name for Brachiaria ramosa is *conna-l. [8] It is named differently in Indian languages such as “korale” and “kadu-baragu” in Kannada, “andakorra” and “pedda-sama” in Telugu. [9]
Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region). [1] In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali.