தினை · Thinai
Foxtail Millet (Thinai / தினை) is one of the oldest cultivated crops in the world and a sacred grain in ancient Tamil literature. Nutritious, low glycaemic, and versatile, it is used as a rice substitute and in traditional Tamil sweets and porridges.
Quick Answer
What is Foxtail Millet called in Tamil?
Foxtail Millet is called Thinai (தினை) in Tamil. It is also known as Kangni in Hindi and Korra in Telugu.
Foxtail Millet (தினை), known as Thinai in Tamil, is one of humanity's oldest domesticated crops — archaeological evidence of its cultivation dates back 8,700 years in China, and it has been a staple grain across South and East Asia for millennia. In Tamil culture, Thinai holds a particularly elevated status: it is the grain of Murugan, the Tamil deity, and features prominently in ancient Sangam poetry.
The grain takes its name from the seed head's resemblance to a fox's bushy tail. The small, golden-yellow grains are slightly smaller than rice grains and cook in a similar manner, making Foxtail Millet one of the easiest millets to incorporate into daily cooking as a direct rice substitute.
Nutritionally, Thinai is rich in complex carbohydrates, dietary fibre, iron, and B vitamins. It has one of the lowest glycaemic index scores among common grains, making it an excellent food for managing blood sugar levels. Unlike many millets, Foxtail Millet does not require soaking before cooking.
In Tamil Nadu, Thinai is used to make Thinai Pongal, Thinai Idli, and is offered as Naivedyam (temple offering) to Lord Murugan. Its growing reputation as a superfood has made it increasingly popular in health-conscious communities. Available at Inaivaa in Dortmund and via Bazaa.market for Europe-wide delivery.
Tamil
தினை
Thinai
Hindi
Kangni / Kakum
Malayalam
Thinai
Telugu
Korra
Also known as:
Foxtail Millet does not require soaking. Rinse well under cold water before cooking. It can be used 1:1 as a rice substitute in most recipes. Cooking time is shorter than rice.
Rinse 1 cup thinai well under cold water. Add to a pan with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover tightly, and simmer for 12–15 minutes until water is absorbed. Remove from heat and rest covered for 5 minutes before fluffing with a fork.
Heat ghee in a pan. Add mustard seeds, cumin, curry leaves, and dried red chillies. Add 1 cup rinsed thinai and ½ cup yellow moong dal. Stir for 1 minute. Add 3 cups water, salt, and turmeric. Bring to a boil, cover, and cook on low heat for 15 minutes until soft and porridge-like. Finish with more ghee and black pepper.
Cook rinsed thinai with 3–4 cups water per cup of grain until very soft and mushy (20–25 minutes). Season with salt or sweeten with jaggery and coconut milk for a breakfast porridge.
Foxtail Millet is rich in complex carbohydrates, dietary fibre (6.7g per 100g), iron, calcium, B vitamins (especially B1 and B3), and protein (12.3g per 100g). It has a very low glycaemic index and is particularly recommended for managing Type 2 diabetes, lowering cholesterol, and supporting heart health.
Store in an airtight container in a cool, dry place away from moisture. Whole foxtail millet keeps for up to 1 year. Foxtail millet flour should be used within 2–3 months. Once cooked, store refrigerated for up to 3 days.
Thinai is deeply woven into Tamil cultural identity. In ancient Sangam literature, it is the grain associated with the Kurinji landscape — the mountain regions of Tamil Nadu — and with the deity Murugan. It is still offered as Naivedyam at Murugan temples across Tamil Nadu. Thinai Pongal is prepared as a sacred offering during Thaipusam and Karthigai Deepam festivals.