Manna Foxtail Millet 500g

Thinai and hot sambar on a wet Dublin evening, eaten from one big bowl.

• What: Thinai (foxtail millet), whole grain
• Pack: 500 g
• Brand: Manna, Chennai, since 2000
• Best for: Thinai pongal, upma, with sambar or rasam

Foxtail millet, also called thinai (Tamil) · thina (Malayalam) · navane (Kannada) · korralu (Telugu) · kangni (Hindi, Punjabi) · rala (Marathi) · kang (Gujarati) · kaon (Bengali).

What it is

Manna began in Chennai in 2000, and its millets come plain, the way you would buy them loose from a grain shop at home. Thinai is foxtail millet, a tiny yellow grain grown across the dry parts of Tamil Nadu, Karnataka and Andhra, and cooked much like rice.

It cooks up light and fluffy with a mild, slightly nutty taste, and takes sambar or rasam well. Choosing a millet? Foxtail for fluffy and a little nutty; Little Millet (samai) for soft, closest to rice; Kodo (varagu) for firmer. Because it is a whole grain, it needs a rinse and a short soak before cooking.

Tip: For thinai pongal, cook it with a third as much moong dal, then finish with pepper, jeera and ghee.

Goes well with: Heera Moong Dal Washed, GRB Pure Ghee, Heera Black Pepper Whole

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