சோளம் · Cholam / Jowar
Sorghum (Cholam / சோளம்) is one of the world's most important cereal crops, deeply rooted in both South Indian and African food cultures. A staple grain of Tamil Nadu and West Africa, it is used to make traditional porridges, flatbreads, and fermented foods.
Quick Answer
What is Sorghum called in Tamil?
Sorghum is called Cholam (சோளம்) in Tamil. It is also widely known by its Hindi name Jowar. In Telugu it is called Jonna.
Sorghum (சோளம்), known as Cholam in Tamil and Jowar in Hindi, is the fifth most important cereal crop in the world and one of the most significant grains connecting the South Asian and African food traditions — both communities central to Inaivaa's identity. It has been cultivated in Africa for over 5,000 years and in South Asia for at least 3,500 years.
Unlike the smaller minor millets, Sorghum produces large, round grains and tall, robust plants that can survive extreme heat and drought. This resilience has made it a foundational food security crop across the semi-arid tropics from West Africa to the Deccan Plateau. In Tamil Nadu, Cholam is cultivated in the dry regions of Salem, Dharmapuri, and the Cauvery delta.
Sorghum is unique among the millets in its versatility — it can be consumed as whole grain, ground into flour, popped like popcorn, fermented into beer (an important cultural practice in West Africa and parts of South India), and processed into syrup. It is also the only grain that can be consumed at both green-ear stage (like corn) and as dried grain.
In Tamil Nadu, Cholam is traditionally made into Cholam Koozh (sorghum porridge), Cholam Roti, and is used in temple offerings. For West African communities, it is the basis for fermented porridges like Ogi and Akamu. Sorghum is available at Inaivaa, Dortmund and via Bazaa.market across Germany and Europe.
Tamil
சோளம்
Cholam / Jowar
Hindi
Jowar
Malayalam
Cholam
Telugu
Jonna
Also known as:
Whole sorghum grain benefits from soaking for 4–8 hours before cooking to soften the outer coat. Sorghum flour (Jowar atta) can be used directly. For porridge, soak overnight and cook for 45–60 minutes.
Soaking Required
Soak whole sorghum grains for 4–8 hours or overnight before cooking as whole grain. This significantly reduces cooking time and improves digestibility. No soaking required for sorghum flour.
Rinse and soak 1 cup sorghum overnight. Drain. Add to a pot with 3 cups fresh water. Bring to a boil, then reduce heat to low. Cover and simmer for 45–55 minutes until tender. Drain any excess water. Use as you would cooked wheat berries or rice.
Combine 2 cups jowar flour with a pinch of salt. Add warm water gradually to form a soft, pliable dough. Divide into portions. Flatten each portion on a wet surface by hand-patting (traditional method) or roll between plastic sheets. Cook on a hot dry griddle for 2–3 minutes per side, pressing with a cloth, until cooked through with light char marks.
Mix 3 tablespoons sorghum flour with cold water to a smooth paste. Bring 2 cups water to a boil. Add the paste while stirring continuously. Cook on medium-low heat for 8–10 minutes, stirring constantly, until thick and smooth. Season with salt. Serve with buttermilk, onion, and green chilli.
Sorghum is high in protein (11g per 100g), dietary fibre, antioxidants (particularly tannins in darker varieties), iron, phosphorus, and B vitamins. It contains no gluten. White sorghum varieties have a moderate glycaemic index; the tannins in darker varieties lower post-meal blood sugar response. It is rich in policosanols, linked to reduced LDL cholesterol.
Store whole sorghum grain in an airtight container in a cool, dry place for up to 2 years. Sorghum flour keeps for 3–6 months. Store flour in the refrigerator in hot climates to prevent rancidity.
Cholam is one of the defining grains of rural Tamil Nadu and many West African cultures — two communities at the heart of Inaivaa. In Tamil folklore, Cholam Koozh is the food of farmers and labourers — sustaining, cooling, and filling. West African cultures use sorghum for ceremonial fermented beers such as Dolo and Tchakpalo, as well as staple porridges that have crossed the Atlantic with the diaspora. The grain's resilience in drought conditions gives it deep significance as a grain of endurance.