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Shop wholesome millets from Valluvam, naturally sourced and freshly packed and delivered to your doorstep across India.
Ancient grains for modern living. Valluvam millets - ragi, kambu, thinai, varagu, samai, kuthiraivali and white / red cholam - are naturally gluten-free, rich in fibre and minerals, and easy to cook as rice, dosa, idli, porridge or upma.
Millets (siruthaniyam) are small whole grains that Tamil households ate for generations. They cook like rice, taste mild and earthy, and fit into everyday food: pongal, upma, dosa, porridge and payasam. Valluvam stocks ragi, kambu, thinai, varagu, samai, kuthiraivali and white and red cholam in 500 g packs.
| Millet | Tamil name | Best for |
|---|---|---|
| Foxtail millet | Thinai | Pongal, upma, payasam |
| Finger millet | Ragi / kezhvaragu | Kanji, dosa, mudde, laddu |
| Pearl millet | Kambu | Koozh, roti, dosa |
| Little millet | Samai | Lemon rice, curd rice, pongal |
| Kodo millet | Varagu | Millet rice, upma |
| Barnyard millet | Kuthiraivali | Khichdi, idli, pongal |
| Sorghum (white and red) | Cholam | Roti, upma, porridge |
Keep millets in an airtight container in a cool, dry place. Whole grains keep longer than flour.
Ragi (finger millet / kezhvaragu), kambu (pearl millet / bajra), thinai (foxtail millet), varagu (kodo millet), samai (little millet), kuthiraivali (barnyard millet) and cholam (white and red sorghum / jowar).
Yes. Thinai, varagu, samai and kuthiraivali cook like rice (millet rice / siruthaniyam arisi) and can be used for pongal, upma, biryani and lemon rice.
Buy Valluvam millets online here in 500g packs - delivered in Chennai and across India.
Rinse, soak for 2 to 4 hours if you can, then cook with about 2 to 2.5 parts water to 1 part millet for 15 to 20 minutes and let it rest before fluffing.
Samai (little millet) and thinai (foxtail millet) have a mild taste and cook quickly, so they are good first millets.