THINAI PULUNGAL / Foxtail Boiled Millet

THINAI PULUNGAL Foxtail Boiled Millet

Pulungal Sirudhaniyam
The Most Loved Pulungal — Yellow, Aromatic & Protein Rich! Traditional pulungal method where Thinai (Foxtail Millet) is parboiled, dried, and packed. Our grandmothers’ quick-cooking technique — same nutrition, half the time.

What is Pulungal?
Raw Thinai needs 6 hours soaking. Thinai Pulungal needs NO soaking. Just wash and cook in 15 mins. Perfect yellow, fluffy, non-sticky texture every time.

Why Thinai Pulungal is Most Popular: High Protein — Builds strength, kids favourite. High Fibre — Good for digestion & weight management. Rich in Calcium & Iron. Low Glycemic Index — Diabetic-friendly daily rice. Unpolished, Parboiled Naturally — No chemicals, golden yellow natural colour

How to Cook (15 mins):
Wash 1 cup Thinai Pulungal. Add 2.5 cups water. Pressure cook 3 whistles OR open cook 15 mins. Fluff and serve with sambar, rasam, kurma. Makes: Thinai rice, pulao, upma, dosa, idli, pongal, payasa / kheer.

Taste & Texture:
Golden yellow grains, mildly nutty aroma, fluffy & slightly chewy after cooking — closest to rice, so beginners love it first.

Storage:
Store in air-tight container in cool dry place. 8 months shelf life.

Ingredients: 100% Unpolished Parboiled Foxtail Millet (Thinai)
Packed at: Ganesha Sawmill Road, T.Dasarahalli, Bengaluru

Kaarni House – Nourishing Traditions, Naturally.. 🍌✨