Kattucumbu – Pearl Millet
This traditional cumbu is cultivated in many areas of Trichy District, particularly Kampalathupatti village of Manapparai taluk, says that this traditional variety exists for more than 100 years. The apt season for cultivating this cumbu is Aadi Pattam (July-August). It is well suited for garden land and dry land eco system. Since it is a rain fed crop, direct sowing is the suitable method of sowing. The total duration of this crop is six months. When it is sown during Aadi pattam and harvesting can be done in the month of Margazhi (January). Manual harvesting is done by using sickle, where the ear head alone is cut from the stem and collected. These ear heads are sun dried for 2-3 days. It is then threshed manually by striking it with sticks or even bullocks are allowed to stamp on the ear head and thus the grains are separated. The separated grains are winnowed and cleaned. Grains are elliptical shape with pointed nose at the point of attachment with the rachis. They are faded green in colour with milky taste. Normally, it yields about 600-700 kg/ac.

After cleaning process, it is stored in traditional storage structure called ‘Thaniya kuthir’. When utilized for consumption, it is pounded well into course powdery form and consumed. It can be fed to both human and cattles. It contains minerals and other nutrients. Normally, an ethnic food called “cumbu koozh” is prepared by using the coarse powder made out of cumbu grains. This ethnic food controls fever, blood pressure and even diabetes in human beings and it is very effective against Food and Mouth Disease (Kannai) in cattles, as stated by Thiru. Kuppamuthu of the said village.