In arid areas of Africa and Asia finger millet (Eleusine coracana) grows on clumps of green stalks during three months and turns a pleasing red-brown on approaching harvesting season. Finger millet is a traditional grain that is fast gaining popularity thanks to its nutritious value, especially amongst diabetic patients. Finger millet is high in starch and is considered ‘superior’ to wheat in the sense that its proteins are more easily digested. It has the third highest iron content of any grain. This wholesome grain is made into porridge, pittu, roti, hoppers, bread and even crackers in various regions of the globe. I was lucky enough to witness the making of several traditional Sri Lankan food items with finger millet, otherwise known as kurahang or kurakkan.
