Hello everyone,I collected a few recipes from sunday magazines of telugu newspapers,nd have come across these ingredients-KORA BIYYAM/KORRA PINDI(a kind of rice),TAIDA PINDI,SAJJA PINDI.I would like to know what these are known as in english.according to one recipe,TAIDALU means RAGULU.is that correct?where can I find these in countries outside India?what is the nutritional value ot these?I am looking for some ammas from telengana region to enlighten me on these things.Thank you very much .BTW,I googled but found nothing.
The list you asked for are primarily coarse cereals(many of these very nutritious grains). Taidalu means millets(ragi).Where as Sajja means pearl millet.Korra means Foxtail Millet.
You can purchase them in Indian stores.Or even Online.If you can't find in Indian stores,also try at Americas Country Stores(you can find grains and seeds (millets) in these stores sometimes.If Online. Try purchasing here: http://www.wildlifeseeds.com/info/m…
Pearl Millet : Pearl millet, Pennisetum glaucum, is also known as spiked millet, bajra (in India).In pearl millet the protein bodies are more numerous.Pearl millet contains phosphorus, calcium, potassium and magnesium.
Foxtail Millet : Foxtail millet, Setaria italica L., is also known as Italian, German Hungarian or Siberian millet.It help us to add the vitamins, minerals,iron and calcium.
Hi, Ragulu are called taidalu in telengana. Ragulu are small mustard like grains.Pindi is flour. Korralu, taidalu and sajjalu are small cereals (chirudhanyalu) available in grain stores in India or may also be available in Indian stores abroad.They contain less starch and more minerals and vitamins than rice and wheat. So, they are more nutritional than the latter. Korralu and sajjalu may be the same, I am not sure. They are small silky grains, sometimes we see as weeds in rice.
Hi, Taida pindi means ragi,sajja pindi means milet Millet) Dosa, Taida (Ragi) Ambali, Sajja (Pearl Millet) KORRA (Foxtail Millet) Millet is more than just an interesting alternative to the more common grains. Our food ranking system qualified it as a good source of some very important nutrients, including manganese, phosphorus, and magnesium.
Ragi contains about 6.7 % protein. Ragi protein is reported to be a good quality. Ragi is rich in methonine, which is an aminoacid lacking in most of the other cereals. Ragi is also found to have liberal amount of calcium. Ragi has been traditionally used in infant feeding http://www.bawarchi.com/health/cere…
I am from Rayalaseema.In my area some people r using Korra bium (now a days not much).This rice is very good for sugar patients (there is no sugar content in that rice).Instead of normal rice sugar patients will use korra bium (doctors also suggesting).To cook this rice take 1 cup of rice, 1 tbsp of salt and 2 cups of water cook in a open weasel until rice absorbs water.
With ragi flour we can prepare ragi balls. Take 1 1/2one cup of water in a bowel once water boils add to this 1 cup of cooked rice and enough salt let it cook for 5 mints add to this 4-5 spoons of ragi flour don't mix in rice put on top of boiling rice cook for 10 to 15 mints now mix well and make balls (make wet u r hand with water while make balls).
Both korra bium rice and ragi balls will go well with pappu charu and any chutney.
U can prepare ragi dhosas.With sajja (maiji flour) pindi can make rotis.
Rag is a rich source of carbo hydrates and minerals such as calcuim and phosphorous and iron.
Millet contains more calories than wheat, probably because of it’s higher oil content of 4.2% which is 50% polyunsaturated. Millet is rich in B vitamins, potassium, phosphorus, magnesium, iron, zinc copper and manganese. It’s protein content is a little lower than that of wheat as are the essential amino acids. Like wheat, lysine is millet’s limiting amino acid. However, millet contains enough protein to still be considered a good protein source.
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