Phulla sarOja nEtra ! ala pUtana channula chEdu draavi naa/
dalla davaagni mringiti naTanchunu nikkedavEmo? tintriNI /
pllava yuktamau nuDuku baccali SAkamu jonnakUTitO/
mellaga mokka mudda digamringuma nee pasa kaananayyeDin”
(Srinatha`s verse)
“O Krishna, with lotus-like eyes! You drank the poisoned milk from Putana’s breast and swallowed the flames of fire. But taste this mix of boiled Bacchali and tamarind with jowar—then you will know the true measure of your power!”
Srinatha playfully mocks divine pride, suggesting that even swallowing poison is no match for the fiery, pungent flavours of Renadu’s humble millet dish. He challenges Krishna to prove his might by enduring this simple yet potent meal.
“Jonnakali jonnayambali
Jonnanamu jonna pisaru jonnalu tappan
Sannannamu sunnasumi
Pannuga balinati seema prajalandarakun”-
The poem highlights how people in PalanADu rely on jonna (sorghum) in various forms—kali, ambali, annaM, pisaru—as white rice is scarcely available.
Srinatha, accustomed to eating white rice like the privileged Rajanas and Nellore elites, might have found this unusual. But today, in an age of diabetes, millets are celebrated as the healthier choice. Had he lived now, even Srinatha might have demanded jonna kali or jonna ambali! As the saying goes, “Only the fear of death makes one abandon unhealthy food.”
His remarks on millets should not be misconstrued as disdain; rather, he was documenting the harsh drought conditions in Palanadu—ironic, given its location along the Krishna River.
Folk Songs Celebrating Millets –
“ChOLLu nallanna,
chODipinDi tellanna,
kAgabOsi trAgitEnu,
kaDupu challanna.”
This verse describes chodi (finger millet or ragi)—dark in grain but white when powdered. When cooked into ambali (gruel), it soothes the stomach with its cooling effect.
Another folk song details the making of korra chalimiDi (a sweet foxtail millet delicacy):
“koyyanna korra chEnu, danchanna piMDi,
poyyanna nUne, vadina veyyanna bellam chETa,
taDi gAkanna, cheyyaTaM kanna,
chEta chalimiDi chEsi nAku bampu vadina.”
Here, a woman instructs her sister-in-law on preparing chalimiDi step by step: Grind korra biyyam (foxtail millet) into a fine powder; Mix with jaggery and generous oil, then pound into a soft dough and shape the mixture into balls on a dry winnowing basket, ensuring it doesn’t stick to hands.
These songs not only preserve culinary traditions but also highlight the cultural significance of millets in daily life.
Preparing various dishes using millet by substituting chickpea flour, wheat flour, and rice flour is essential. To modify the taste and make it enjoyable, one needs to use creativity.
Sorghum, ragi, and sajja are classified as coarse grains due to their bristle-like leaves. Millets, also known as small grains, comprise sorghum, sajja, korra, varige, ragi, arika, uddu, sama, and others. These grains are rich in nutrients like niacin, iron, riboflavin, and thiamine. Small grains, including barley and oats, contain more dietary fiber than rice, although vegetables have even higher dietary fiber content. Fiber acts as a laxative, aiding digestion. Therefore, consuming small grains with plenty of vegetarian curry ensures proper digestion and assimilation. According to Ayurveda, grains, including millet, should be consumed regularly. Millet is considered a potent remedy for various ailments.
– Dr. G. V. Purnachand
