කුරහං හෙවත් කුරක්කං
|This article අනාථ ලිපියක් වන්නේ, වෙනත් කිසිම ලිපියක් එය වෙත නොබැඳෙන බැවිනි. (ජූනි 2013)|
|කුරහං හෙවත් කුරක්කං
( En:Finger millet)
කුරහං හෙවත් කුරක්කං යනු ධාන්යයක් ලෙස ආසියාවහි සහ අප්රිකාවහි වගාකරන වාර්ශික බොගයකි. ඉතියෝපියානු උස්බිම් මෙහි නිජබිම ලෙස සැලකේ. Introduced into India approximately 4000 years ago.[තහවුරු කරන්න] It is very adaptable to higher elevations and is grown in the Himalaya up to 2,300 metres in elevation. In India, finger millet (locally called ragi) is mostly grown and consumed in Karnataka, Andhra Pradesh, Tamil Nadu Maharashtra and Goa.
Finger millet is often intercropped with legumes such as peanuts (Arachis hypogea), cowpeas (Vigna sinensis), and pigeon peas (Cajanus cajan), or other plants such as Niger seeds (Guizotia abyssinica).
Once harvested, the seeds keep extremely well and are seldom attacked by insects or moulds. The long storage capacity makes finger millet an important crop in risk-avoidance strategies for poorer farming communities.
Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. Finger millet can be ground and cooked into cakes, puddings or porridge. The grain is made into a fermented drink (or beer) in Nepal and in many parts of Africa. The straw from finger millet is used as animal fodder. It is also used for as a flavoured drink in festivals
කුරහං හෙවත් කුරක්කං 100 g ක පහත සඳහන් පෝෂක ප්රමාණ අඩංගුවේ
- කාබොහයිඩ්රේට් 72 g
- ප්රෝටීන් 7.3 g
- ආහාර කෙඳි 3.6 g
- කැල්සියම් 3.4 g
- වෙනත් ඛනිජ 2.7 g
- මේදFat 1.3 g
- ශත්තිය 328 kCal
Preparation as food[සංස්කරණය]
රොටී: පොල් සමග අනා කබලේ පුච්චා
තලප: A thick dough made of ragi by boiling it with water and some salt until like a dough ball, it is then eaten with a very spicy meat cury and is usually swallowed in small balss than chewing.
පිට්ටු: Made with Kurakkane powder together with coconut grating and steamed in a cylindrical steamer. .
Ragi flour is made into flatbreads, including thick, leavened dosa and thinner, unleavened roti. Ragi grain is malted and the grains are ground. This ground flour is consumed mixed with milk, boiled water or yoghurt.
In southern parts of India, pediatricians recommend finger-millet-based food for infants of six months and above because of its high nutritional content, especially Iron and කැල්සියම්. Home made Ragi malt happens to be one of the most popular infant food even to this day. In Tamil Nadu, ragi is considered to be the holy food of Amman, otherwise knowns as "Goddess Kali". Every small or large festival of this goddess is celebrated with, women making porridge in the temples and distributing it to the poor and needy.
In india, Ragi recipes are hundreds in number and even common food stuffs such as dosa, idly and laddu are made out of ragi.
In Andhra Pradesh Ragi Sankati (Telugu), which are ragi balls are eaten in the morning with a chilli, onions, sambar (lentil based stew)or meat curry and helps them sustain throughout the whole day.
In Karnataka, ragi flour is generally consumed in the form of ragi balls (ರಾಗಿ ಮುದ್ದೆ ragi mudde in Kannada). The mudde which is prepared by cooking the Ragi flour with water to achieve a dough like consistency. Which is then rolled into 'balls' of desired size and consumed. Ghee with Huli, Saaru, sambar or another chicken curry is generally served along with these balls.
In Maharashtra, bhakri (भाकरी in Marathi; also called ಭಕ್ರಿ bhakri in Northern Karnataka), a type of flat bread is prepared using finger millet (ragi) flour. Bhakri is called as ರಾಗಿ ರೊಟ್ಟಿ (ragi rotti in Kannada) in Karnataka. In Goa ragi is very popular and satva, pole (dosa), bhakri, ambil (a sour porridge) are very common preparations.
In Nepal, a thick dough made of millet flour (ḍhĩḍo ढिंडो) is cooked and eaten with the hand. Fermented millet is used to make a beer (jããḍ जाँड) and the mash is distilled to make a liquor (rakśi रक्शी).
In the northwest of Vietnam, finger millet is used as a medicine for women when they give birth. A minority used finger millet flour to make alcohol (bacha alcohol is a good drink of the H'mong minority).
A traditional food plant in Africa, millet has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.
- අරාබි: Tailabon
- Chinese: 穇子 (Traditional), 䅟子 (Simplified), cǎnzi (pinyin)
- Danish: Fingerhirse
- Dhivehi: ބިންބި Binbi
- ඉංග්රීසි: Finger millet, African millet, ragi, koracan
- ඉතියෝපියා: Dagussa (Amharic/Sodo), tokuso (amharic), barankiya (Oromo)
- French: eleusine cultivee, coracan, koracan
- German: Fingerhirse
- Ragi ರಾಗಿ (Kannada)
- Ragi రాగి (Telugu)
- Ragi in Hindi
- Mandia (Oriya)
- Taidalu (in the Telangana region)
- Kezhvaragu (கேழ்வரகு), kay.pai (கேப்பை), Aariyam (ஆரியம்)(Tamil)
- Muthary ( Panjipul or kooravu (Malayalam)
- Mandua (in some parts of north India)
- Nachani नाचणी / Ragee रागी (Marathi)
- Bajri (Gujarati) - Bajri is regular round millet and not finger millet. Finger Millet is known as Nachni in Gujarati too.
- Madua (Bihar, especially in Mithila region)
- Nasne/Nachne/Nathno नासणे/नाचणे (Konkani)
- Japan: 四国稗 シコクビエ Shikokubie
- Kenya: Wimbi (Swahili), Kal (Dholuo), Ugimbi (Kikuyu and Meru)
- Korea: 수수 (Susu)
- Nepal: कोदो Kodo
- Nigeria: Tamba (Hausa)
- Rwanda: Uburo
- දෙමල குரக்கன் (කුරක්කන්)
- Sudan: Tailabon (Arabic), ceyut (Bari)
- Tanzania: (Swahili) Mbege, mwimbi, Wimbi, ulezi,
- Uganda: Bulo
- Vietnam: Hong mi, Chi ke
- Zambia: Kambale, lupoko, mawele, majolothi, amale, bule
- Zimbabwe: Rapoko, zviyo, njera, rukweza, mazhovole, uphoko, poho
- A.C. D'Andrea, D.E. Lyons, Mitiku Haile, E.A. Butler, "Ethnoarchaeological Approaches to the Study of Prehistoric Agriculture in the Ethiopian Highlands" in Van der Veen, ed., The Exploitation of Plant Resources in Ancient Africa. Kluwer Academic: Plenum Publishers, New York, 1999.
- Ragi is one of the important crop in the Indian state of Goa
- National Research Council (1996-02-14). "Finger Millet". Lost Crops of Africa: Volume I: Grains. Lost Crops of Africa. 1. National Academies Press. ISBN 978-0-309-04990-0. http://books.nap.edu/openbook.php?record_id=2305&page=39. Retrieved 2008-07-18.
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