Millets National Media Portal
Millets National Media Portal
In the Halarnkar household, the timeless debate between rice and navane (foxtail millet) reflects a broader culinary shift. While rice, known for its simplicity and comfort, became a staple during the pandemic, millets like navane are gradually reclaiming their place. With patience and creativity, millets transform into delicious, nutrient-rich alternatives, offering a treasure trove of minerals, dietary fiber, and a gluten-free option for health-conscious individuals.
Karnataka, often dubbed India’s millet hub, boasts a rich tradition of millet consumption. From ragi (finger millet) to jowar (sorghum), saame (little millet), and sajje (pearl millet), these grains have long been staples in local dishes such as ragi mudde and jolada roti. However, the convenience of rice and wheat has overshadowed millets, which require more labor-intensive processing and preparation.
The United Nations’ declaration of 2023 as the International Year of Millets brought renewed focus to these climate-resilient and water-efficient grains. Karnataka led the way by integrating millets into public distribution systems and school meal programs, reinforcing their role in combating malnutrition and promoting sustainable agriculture.
Preparing millets may demand extra effort compared to rice, but the rewards are undeniable. Creative dishes like Foxtail Millet Pulao, enhanced with spices and vegetables, showcase their versatility. Non-vegetarian variations with prawns or kheema further highlight millets’ adaptability, proving they can be both nourishing and satisfying.
As millets gain prominence for their health and sustainability benefits, households and communities across Karnataka are rediscovering the joys of these ancient grains, fostering a healthier and more resilient future.
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