Kezhvaragu (Eleusine coracana)

Ragi, kezhvaragu in Tamil, is finger millet, the dark red staple grain of southern Karnataka and the hill country of Tamil Nadu. It was domesticated in the East African highlands and reached India around three thousand years ago, with early finds at Hallur in Karnataka. It has far more calcium than other cereals and stores for years without pest damage, which made it a famine reserve.

Botanical name: Eleusine coracana (L.) Gaertn.
Family: Poaceae
Tamil: Kezhvaragu
Hindi: Ragi
Sanskrit: Rāgikā
Parts used: Grain after cooking or malting
Habit: Finger millet; not rice and not a children’s raw binge
Last updated: 2026-10-27

How to recognise Kezhvaragu

It is a tufted annual grass, usually knee- to waist-high, with flattened stems and folded leaves.

The head is a whorl of four to seven straight or curved spikes at the stem tip, like the fingers of a half-closed hand.

Spikelets crowd along one side of each finger.

The grains are tiny, round and reddish-brown, with the seed coat closely stuck to the grain.

Its wild relative, crowfoot grass, Eleusine indica, is a common weed with thinner fingers.

Traditional use of Kezhvaragu

Kitchen

In Karnataka ragi mudde, a stiff ball of ragi flour, is swallowed in pieces with saaru or bassaru.

Kannada food practice

Kitchen

In Tamil Nadu ragi koozh, a fermented porridge thinned with buttermilk, is a summer field drink, and ragi is made into kali, adai and dosa.

Tamil food practice

Kitchen

Sprouted, dried and ground ragi malt is a traditional weaning food for babies.

South Indian household practice

Modern notes on Kezhvaragu

Ragi has about 350 milligrams of calcium per hundred grams, several times more than rice or wheat.

It is gluten-free and high in fibre, and the brown seed coat contains polyphenols.

The grain resists storage insects so well that it can be kept for many years.

Blast disease, a fungus also found in rice, is its most damaging disease.

Kezhvaragu safety

Ragi is a safe food. It contains oxalate and phytate, so people with kidney stones should ask their doctor about large daily amounts. Cook it well for babies and introduce it gradually.

Ecology and sourcing

Its wild ancestor grows in the highlands of Ethiopia and Uganda.

It tolerates drought, poor soil and high altitude.

It is mostly self-pollinating.

Related plants

Also in Poaceae

Questions about Kezhvaragu

Is ragi high in calcium?

Yes, far higher than other cereals.

What is ragi mudde?

A Karnataka dish of firm ragi flour balls.

Is ragi gluten-free?

Yes.

Why is Kezhvaragu called finger millet?

Its head spreads into finger-like spikes.

Where did ragi come from?

The highlands of East Africa.

Sources

Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.