From Karnataka to Your Kitchen: The Journey of Ragi
If you grew up in India, chances are you’ve heard the word “ragi” tossed around by your grandparents. Maybe they praised it for its strength, or maybe they whipped up fluffy ragi rotis that always seemed to disappear first on the dinner table. But what’s the big deal about this so-called “super grain,” and why should you care today? At The Nuva, we’re on a mission to put this ancient staple back where it belongs: ON YOUR PLATE!
Where did Ragi come from?
Here's a cool fact – ragi, also called as finger millet and known as Eleusinian coracana in scientific circles, actually began its journey in East Africa thousands of years ago. Karnataka is known as the ragi capital of India, but ragi is also grown in the fields of Tamil Nadu, Maharashtra, Uttarakhand, Andhra Pradesh, Odisha, Jharkhand, Rajasthan and Gujarat. The climate and soil of these places produce a good crop of ragi.
What Makes Ragi a Super Grain?
Let’s talk nutrition (without getting too nerdy, promise!). Ragi knocks it out of the park with more calcium than any other cereal – perfect for bones and teeth, especially for kids and older folks. It’s brimming with fiber, iron, and essential amino acids, so it keeps you full, helps manage blood sugar, and even supports weight loss by keeping those random snack cravings away.
Guess what – the antioxidants and polyphenols in ragi can help your heart and might even slow down aging (hello, natural glow!). And for all the new moms out there: ragi is loved for boosting lactation, while being gut-friendly thanks to its prebiotic qualities.
The Real Deal of Nuva's Ragi:
Now let's find out why Nuva's Ragi is a must-have in your kitchen. When you join us, you're skipping the middlemen and supporting the farmer who grew your food – something that market delivery systems can't offer. The nuva Ragi is rich in antioxidants, minerals, and fiber, with a low glycemic index that supports heart health, keeps your blood sugar stable, and keeps you full longer. It is a real connection to the people who nurture our land and traditions. In addition, you become part of a community that actually cares about where food comes from!
At Nuva, this is not just about business – it is about honesty, pride and maintaining real, ancient Indian food traditions. When you shop from us, you're not just getting high-quality food – you're choosing a better way to eat, live, and support local farmers.
A must try Ragi Recipe:
Ragi Kanji: (Cooking Time – 30min, Serves 2) (Spicy Version)
For porridge
- Ragi flour – 1/4 cup
- Water – 2 cups
For Spicy Version
- Ragi porridge – 1 cup
- Salt – as needed
- Curd – 2 tbsp
- Water – 1/4 cup
To temper
- Oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Urad dal -1/4 tsp
- Curry leaves – few
- Red chilli – 1/2 no(pinched)
- Coriander leaves – few(optional)
Method:
In a wide bowl, mix the ragi flour in the mentioned quantity of water. Mix without lumps using a whisk and boil for few minutes till it becomes thick (porridge consistency).Stir whenever needed. Switch off the flame.
Temper all the ingredients given above and add to the porridge.
Whisk curd & water. Make thick buttermilk and add to porridge. To this add salt, hing Mix well and serve. Add fresh curry leaves, coriander leaves & serve. Ragi porridge needs lesser salt than usual. So add accordingly.
Dt. Simran Kushwaha
Executive – Nutritionist | The Nuva
References:
- Tata Soulfull – The Ragi Revolution. (https://www.soulfull.co.in/blogs/news/the-ragi-revolution?srsltid=AfmBOopqWmzKQ5oW9pd1ln0IEb3Nha7ZBBaBXioSCaO7Mvp77k54ryBW)
2. ScienceDirect – Eleusine Coracana overview. (https://www.sciencedirect.com/science/article/abs/pii/S0889157524006574)
