In Tamil Nadu, finger millet is called “Kurakkan.”(குரக்கன்) or “Keraikadan” (கேரிகடன்) It’s not just a healthy grain there. It’s really important in Tamil culture, used a lot in farming, cooking, and even in religious ceremonies.

There’s evidence that people in Tamil Nadu have been growing finger millet for more than 3,000 years. We know this from old things they’ve found and from old Tamil poems. Tamil farmers have always been careful to grow finger millet in a way that’s good for the environment, using rainwater and keeping the soil healthy. This shows how much they value and understand this tough plant.

Finger millet is used in lots of tasty dishes in Tamil cooking. During festivals, people love to eat “Kodo Millet Pongal,” which is full of flavor. And there’s “Kuttu Kanji,” a comforting porridge that’s good for you. Finger millet can be used in many different Tamil curries too, because it goes well with spicy and tangy flavors.

In Tamil Nadu, finger millet isn’t just about eating—it’s also important spiritually. People often give finger millet dishes as offerings at temples and festivals like Pongal. This shows how much the grain means to Tamil communities, representing things like having enough to eat, doing well, and being thankful.

Lately, more people are getting interested in growing and eating finger millet in Tamil Nadu. They want to make sure everyone has enough to eat, help farmers earn more money, and keep the region’s special culture alive. Finger millet is really good for you, and it can grow in tough places, so it could help not only Tamil Nadu but also people everywhere.

References:
Exploring Millet in Tamil Cuisine: Nutrition, History, & Culinary Guide [B&B Organics]: This website provides a detailed analysis of finger millet’s role in Tamil history and agriculture.
Tamil Curry and Millet Grains: A Culinary Delight [thatscurry.com]: This website offers insights into the use of finger millet in various Tamil dishes.