குதிரைவாலி · Kuthiraivali
Barnyard Millet (Kuthiraivali / குதிரைவாலி) is a fast-growing ancient millet with exceptionally high fibre and iron content. Widely used as a fasting food (vrat) in North India and as a rice substitute in South India, it is one of the most easily digestible millets.
Quick Answer
What is Barnyard Millet called in Tamil?
Barnyard Millet is called Kuthiraivali (குதிரைவாலி) in Tamil. The name means 'horse's tail', referring to its drooping seed head. It is known as Sanwa or Sawa in Hindi.
Barnyard Millet (குதிரைவாலி), known as Kuthiraivali in Tamil — a name that translates to 'horse's tail', referring to its drooping seed head — and Sanwa or Sawa in Hindi, is one of the fastest-maturing cereal crops in the world. It completes its growth cycle in as little as 45–60 days, making it an important emergency food crop in regions prone to drought or crop failure.
The grain is tiny and white to light cream in colour, with a very mild flavour and light, digestible texture. It cooks quickly and has a texture somewhat between rice and semolina when prepared as porridge. Barnyard Millet has an unusually high fibre content even among millets — making it one of the most filling and digestion-supporting grains available.
In Hindu tradition, Barnyard Millet holds a special status as a vrat (fasting) food. Under the name 'Sama Rice' or 'Sawa', it is consumed during Navratri, Ekadashi, and other fasting periods when rice and wheat are forbidden. This religious significance has kept it in consistent cultivation and widespread use across India.
Nutritionally, Kuthiraivali is remarkable for its iron content (15.2mg per 100g), fibre, and low glycaemic index. Available at Inaivaa in Dortmund and via Bazaa.market for delivery across Germany and Europe.
Tamil
குதிரைவாலி
Kuthiraivali
Hindi
Sanwa / Sawa
Malayalam
Kavadapullu
Telugu
Udhalu
Also known as:
Barnyard Millet requires no soaking. Rinse well before cooking. It cooks faster than most millets and rice. Can be used as a direct rice substitute.
Rinse 1 cup kuthiraivali well. Add to a pan with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to very low, cover tightly, and simmer for 8–10 minutes. Remove from heat and rest covered for 5 minutes. Fluff gently before serving.
Heat ghee in a pan. Add cumin seeds, green chilli, and grated ginger. Add 1 cup rinsed kuthiraivali and 2 tablespoons crushed peanuts. Stir for 1 minute. Add 2.5 cups water and salt (rock salt for fasting). Cover and cook for 12 minutes on low heat. Squeeze lemon before serving.
Cook ½ cup rinsed kuthiraivali in 2 cups milk over medium heat, stirring regularly, for 12–15 minutes until very soft. Add jaggery or sugar to taste, a pinch of cardamom, and cashews fried in ghee. Stir well and serve warm.
Barnyard Millet has one of the highest iron contents of any common grain (15.2mg per 100g), very high dietary fibre (12.6g per 100g), and a very low glycaemic index. It is particularly recommended for people with anaemia, diabetes, and digestive issues. Its low calorie content relative to its high satiety makes it valuable in weight management.
Store in an airtight container in a cool, dry place. Barnyard Millet keeps for up to 1 year. Cooked grain should be consumed within 2 days when refrigerated.
Kuthiraivali has held a sacred place in Hindu fasting traditions for centuries. As 'Sama Rice', it is the primary grain consumed during the nine nights of Navratri fasting, Ekadashi, and Mahashivratri across North, West, and South India. In Tamil Nadu, it is used in therapeutic cooking — particularly in Siddha medicine preparations for anaemia and digestive ailments.