Description

Red Sorghum

Red Sorghum is rich in iron, protein, and fiber and packed with many vitamins and minerals. Grain sorghum is a grass that’s used to feed livestock and is made into flour for the food we eat. It comes in white, tan, orange, red, bronze, and black varieties. Sorghum is rich in phenolic compounds, many of which act as antioxidants. It has also been shown to reduce inflammation due to its antioxidant properties.

Cultivated

Red sorghum, also known as red jowar, is a cereal grain that is widely cultivated in Asia and Africa. It is a variety of sorghum that has a deep red color, which comes from the pigment in the outer layer of the grain. The crop is sown by bullock-drawn seed drills with 2 or 3 colters at 7 cm depth in the soil. The seeds are covered by one harrowing after sowing by seed drill.

Benefits 

Helps in controlling diabetes

Helps in weight loss

Helps to improve the immune system

Goods source of vitamins and Minerals

Improves energy levels

Nutritional value

Protein g-10.32

Carbohydrate g-75.68

Fat g-5.16

Minerals g-1.8

Fiber g-6.2

Calcium mg-28

Phosphorus mg-222

Iron mg-6.4

Energy kcal-379

Thiamine  mg-0.42

Niacin  mg-4.9

How to check the quality

Endosperm texture plays a major role in determining sorghum quality.

These traits include plant color, panicle shape and compactness, grain color, pericarp thickness, presence or absence of testa, and glume color.

How to  store

       *Store Red Sorghum in an airtight container in a cool, dry place away from direct sunlight to preserve its flavor and nutritional value.

     *Cooked sorghum grain can be kept in the refrigerator for up to 7 days in a closed container. You also can freeze prepared sorghum and reheat it easily for quick meals and convenience. 

How to cook                                 

RED SORGHUM PANIYARAM

Ingredients for the batter

1 cup red sorghum

1/2 cup unpolished whole white urad dal

1 teaspoon fenugreek seeds

2 tablespoons cooked rice

1/2 teaspoon salt

2 cups water (to grind)

For tempering the paniyaram batter

1 teaspoon Indian sesame oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon split white urad dal

1 sprig of curry leaves, finely chopped

1/4 teaspoon red chili flakes

1/2 cup finely chopped onions

1/4 teaspoon salt

2 green chili, finely chopped

1 tablespoon fresh shredded coconut

2 tablespoons coriander leaves, chopped

INSTRUCTIONS

Wash all the grains well and drain. Soak the red sorghum along with urad dal, fenugreek seeds, and cooked rice in two cups of water.

Soak for about 4 hours.

Grind everything (use soaked water for grinding ) to a smooth paste.

Add in the salt and mix well to combine.

Set the ground batter to ferment in a draft-free place overnight.

Before making the paniyaram, we will temper the batter with spices and sauteed onions. Here is how to do it.

Heat oil in a pan and add in the mustard seeds, cumin seeds, split urad dal, curry leaves, and red chili flakes. Let the mustard seeds crackle. Add in the finely chopped onions and sauté for a couple of minutes till the onions are soft. No need to brown the onions.

Add in the salt, coconut, and coriander leaves. Saute for a few seconds. Remove this mixture from the stove.

To make Paniyaram

Heat the paniyaram paN l until hot. Add 1/4 teaspoon of vegetable oil into each mold. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and is nicely golden in color.

The paniyaram is ready if it has become crispy and golden on both sides. Have the paniyaram hot.

Recipes

Kuzhi Paniyaram

Jowar Roti

Jowar Dosa

Jowar Upma

Hot and Spicy sorghum

Regional

English-Red Sorghum

Tamil-சிகப்பு கொளளு

Malayalam-chuvanna sorgam

Telugu- jonna

Hindi- jonna

Kannada-jola