Welcome to NILAVOLI Group

Cherish every moment of life

about us


We , a team of professionals started this journey to bridge healthy food options with the right customer.

Our business is focused primarily on processing agricultural food products. We are processing with globally recognized advanced machineries to promote high quality food products right from cleaning, sorting, packaging and marketing. Our product line includes vegetable oils, millet ,staple grains and traditional food products.  
About us

groundnut oil


Groundnut OilGroundnut Oil
EDIBLEOIL PREPARATION

We use the finest quality of selected raw material sourced from trusted farmers. We own our in-house cleaning, sorting and grading machineries and oil extraction machineries for extraction of un-refined wood pressed edible oils.

Once edible oils are extracted, stored in hygienic way and filtered and packed without human intervention using machineries.

Packaging methods

For Export markets
  • 1 Liter  PET Bottle
  • 1 Liter  Metal Tin container
  • 500 ml (Spout pouch)
  • 500 ml (PET Bottle)
  • 16 Liter Metal Tin container
For Domestic Markets
  • 1 Liter  PET Bottle
  • 500 ml PET Bottle
For Institutional sales
  • 16 Liter Metal Tin container

sesame oil


EDIBLEOIL PREPARATION

We use the finest quality of selected raw material sourced from trusted farmers. We own our in-house cleaning, sorting and grading machineries and oil extraction machineries for extraction of un-refined wood pressed edible oils.

Once edible oils are extracted, stored in hygienic way and filtered and packed without human intervention using machineries.

Packaging methods

For Export markets
  • 1 Liter  PET Bottle
  • 1 Liter  Metal Tin container
  • 500 ml (Spout pouch)
  • 500 ml (PET Bottle)
  • 16 Liter Metal Tin container
For Domestic Markets
  • 1 Liter  PET Bottle
  • 500 ml PET Bottle
For Institutional sales
  • 16 Liter Metal Tin container
Sesame OilSesame Oil

coconut oil


EDIBLEOIL PREPARATION

We use the finest quality of selected raw material sourced from trusted farmers. We own our in-house cleaning, sorting and grading machineries and oil extraction machineries for extraction of un-refined wood pressed edible oils.

Once edible oils are extracted, stored in hygienic way and filtered and packed without human intervention using machineries.

Packaging methods

For Export markets
  • 1 Liter  PET Bottle
  • 1 Liter  Metal Tin container
  • 500 ml (Spout pouch)
  • 500 ml (PET Bottle)
  • 16 Liter Metal Tin container
For Domestic Markets
  • 1 Liter  PET Bottle
  • 500 ml PET Bottle
For Institutional sales
  • 16 Liter Metal Tin container
Coconut OilCoconut Oil

sorghum


சோம்பல் நீக்கும் சோளம்

Sorghum, (also known as Jowar) is the world’s fifth major cereal food crop in terms of production and acreage after rice, wheat, maize and barley. In India, the sorghum grains are used mainly for food while the stover after harvest of grains is highly valuable as nutritive fodder to animals. The grains are also used for poultry feed and has other industrial uses such as potable alcohol production. Sorghum scientifically known as C4 plant, is one of the most energy efficient crops in use of solar energy and water to produce food and biomass. The crop has inherent drought tolerant nature and can be grown under wide range of environmental conditions. In the semi-arid regions sorghum is a dual-purpose crop, as both grain and stover are highly valued for human and animal consumption, respectively.
SORGHUM

barnyard millet


குதிரை பலம் பெற குதிரைவாலி குதிரைவாலி தந்திடுமே குறைவில்லா வாழ்வு

Barnyard millet is predominantly cultivated in India, China, Japan, and Korea for food as well as fodder. Japanese and Indian species of this millet are vigorous and have a wide adaptation in terms of soil and moisture requirements. They grow well in different seasons and at higher elevations, but require three to four months for maturation. It is cultivated on marginal lands where rice and other crops will not grow well. Barnyard millet is an erect plant 60-130 cm tall and spikelets are brownish to purple. It is grown for both grain and fodder in India especially in the hilly tracts of Uttarkhand, Eastern Asia and parts of Africa, and in the Eastern USA it has been a valuable forage crop. A relative, Australian millet (Echinocloa decompositum), is used by the aborigines of that continent as a cereal grain.

Click here for Recipes​​​
BARNYARD MILLET

kodo millet


வரகு உண்டால் வருங்காலம் வரவு

Kodo millet is native to the tropical and sub-tropical regions of South America and domesticated in India 3,000 years ago. Kodo millet is extensively grown on the poorest of soils throughout India but is probably not cultivated to any extent elsewhere. It is reputed to be extremely hardy, drought resistant and grows on stony or gravelly soils which would not support other crops. It is relatively long in duration requiring four to six months to mature compared with two to four months for the other miIlets. Short duration varieties have now been developed. Kodo is an annual tufted grass that grows up to 90 cm high. The grain is enclosed in hard, corneous, persistent husks that are difficult to remove. The grain may vary in colour from light red to dark grey.
KODO MILLET

little millet


சாமை உண்டால் ஆமை வயது King of Sweets

Little millet was domesticated in the Eastern Ghats of India occupying a major portion of diet amongst the tribal people and spread to Sri Lanka, Nepal, and Myanmar. Little millet appears related to proso but is generally shorter, has smaller panicles and seeds, and is grown on a limited scale voluntarily or with minimum care on poor lands. Little millet matures quickly and withstands both drought and water logging. Less genetic diversity occurs in the world collections of this species than appears among the other species and the grains are similar to that of rice. Perhaps very little of this species is grown outside of India

Click here for recipes

LITTLE MILLET

browntop millet


A native of India, has relatively limited cultivation to the parts of Karnataka and Andhra Pradesh, though its occurrence as a weed is noted in all states of India. It is primarily used as a food crop in India. . It can be grown even in less fertile sandy loam soils and matures in 60-80 days and is the most inexpensive crop to grow and does not need weeding and has no serious pests and diseases. In the United States as much as 100,000 acres are grown annually chiefly in Georgia, Florida and Alabama for hay and pasture; while the seed provides feed for quail, doves and other game birds. As a fodder crop it is finer-stemmed and quicker growing than pearl millet.
BROWNTOP MILLET

finger millet


கேழ்வரகு சர்க்கரையே விலகு ராகியில் பலகாரம் கால்சியத்தின் அதிகாரம்

Finger millet is an important primary food especially for the rural populations of Southern India and East & Central Africa. Finger millet or ragi can be grown under wide range of adaptation ie from sea level to hilly regions of Himalayas but thrives best under well drained, loamy type of soils. About 60% of finger millet is produced by the state of Karnataka which is about 34% of global production. Finger millet is a dwarf, highly tillering plant with characteristic finger like terminal inflorescences. The height of a mature plant ranges from 30-150 cm and the seeds are very small like mustard and are light brown, or dark brown or white in color. The crop matures in 3-5 months depending on the variety and growing conditions. The grains of finger millet are rich in quality protein having high amounts of tryptophan, cystine and methionine, fiber (10-15% dietary fiber), phytochemicals, calcium and other minerals

Click here for Recipes​​​
FINGER MILLET

pearl millet


கம்பு உடம்புக்கு தெம்பு கோலுன்றி நடப்பவரும் கம்பங்கூழால் காலூன்றி நடப்பார்

Pearl millet is commonly known as bajra is the sixth major cereal in terms of area and production and has the highest drought tolerance potential of all millets. Pearl millet is the most widely cultivated cereal in India after rice and wheat.  Pearl millet is the most widely cultivated cereal in India after rice and wheat. It is grown on more than 9.3 m ha with current grain production of 9.5 m tons and productivity of 1044 kg/ha. The major pearl millet growing states are Rajasthan, Maharashtra, Gujarat, Uttar Pradesh and Haryana which account for more than 90% of pearl millet acreage in country. . Pearl Millet commonly known as Bajra in India is rich in essential compounds like protein, fiber, phosphorous, magnesium and iron. Due to its rich composition of minerals and proteins, pearl Millet has many health benefitting properties.

Click here for Recipes​​​
PEARL MILLET

proso millet


பனிவரகு புற்று நோயே விலகு

Proso millet is a short-season crop cultivated in drier regions of Asia, Africa, Europe, Australia, and North America. Also called common or broom corn millet is a relatively short-duration emergency or quick-season irrigated crop with low moisture requirements. It is a relatively low-demanding crop with no known diseases. Proso millet is well suited for many soil types and climate conditions. Proso millet is highly drought-resistant, which makes it of interest to regions with low water availability and longer periods without rain. Compared to all millets proso is a short season crop, reaching maturity in 60 to 75 days after planting. It is most frequently grown as a late seeded summer crop. Proso millet grows three to four feet tall. Its compact panicle droops at the top like an old broom, hence the name broom corn. Its round seeds are about 1/8 inch wide and covered by a smooth, glossy hull Seeds may be cream, yellow, orange-red, or brown in color. The grain after hulling makes a nutritious and palatable cereal for unleavened bread or cooked. This millet was grown in Russia, China, the Balkan countries and Northern India in historical times, being later replaced in most areas by rice and other cereals.
PROSO MILLET

foxtail millet


திணை இதயத்திற்கு துணை தினை உண்டால் தேக்கு போல் உடல் வலுவாகும்

Foxtail millet is the third largest crop among the millets, cultivated for food in semi-arid tropics of Asia and as forage in Europe, North America, Australia, and North Africa. Foxtail or Italian millet may well have unrealized potential for grain production. It forms a slender, erect, leafy stem varying in height from 1-5 feet. Seeds are borne in a spike-like, compressed panicle resembling yellow foxtail, green foxtail, or giant foxtail. The grains are very similar to paddy rice in grain structure. They contain an outer husk, which needs to be removed in order to be used. The Chinese claim exceptionally high yields sometimes exceeding 11,000 kg per ha. It is drought - resistant, grows at higher elevations (up to 600 feet) and is frequently sown as an alternate crop with sorghum on black cotton soils when rainfall is deficient. It also grows well on loamy or alluvial and clayey soils. China grows most of the world’s crop, but some Italian millet is grown in India, Japan, and Russia. In the USA. it is largely sown for fodder.

Click here for Recipes​​​
FOXTAIL MILLET

teff


Tef is more like a grass, can be grown under a wide range of conditions, including situations not suitable for other cereals. It bears very tiny seeds which are highly nutritious, especially in protein content. The primary use of teff is for grinding into flour to make injera, the spongy fermented flat bread that is a staple food for most Ethiopians. This crop needs minimum tillage to cultivate, though productivity is less. A handful of teff is enough to sow a typical field, and it cooks quickly, using less fuel than other foods.

Teff, an ancient grain going back to the civilizations of Abyssinia, is a whole grain cereal crop and is the staple food crop of Ethiopia. It is gluten-free and has high resistant starch. It is a good choice for those suffering with celiac disease, for better diabetes management and weight control.


Click here for Recipes
teff

amaranth


Amaranth is a group of more than 60 different species of grains that have been cultivated for about 8,000 years.
These grains were once considered a staple food in the Inca, Maya and Aztec civilizations.

Amaranth is classified as a pseudocereal, meaning that it’s not technically a cereal grain like wheat or oats, but it shares a comparable set of nutrients and is used in similar ways. Its earthy, nutty flavor works well in a variety of dishes.
  • Amaranth is a good source of fiber, protein, manganese, magnesium, phosphorus and iron, along with several other important micronutrients. 
  • Amaranth is high in several antioxidants, such as gallic acid, p-hydroxybenzoic acid and vanillic acid, which may help protect against disease.
  • Animal and test-tube studies show that amaranth may have an anti-inflammatory effect in the body.
  • Amaranth is high in protein and fiber, both of which may help reduce appetite and increase weight loss.
  • Amaranth is a nutritious, gluten-free grain that is a suitable dietary addition for those with celiac disease or gluten sensitivity.
To cook amaranth, combine water with amaranth in a 3:1 ratio. Heat it until it reaches a boil, then reduce the heat and let it simmer for about 20 minutes, until the water is absorbed.
Here are a few easy ways to enjoy this nutritious grain:
  • Add amaranth to smoothies to boost the fiber and protein content
  • Use it in dishes in place of pasta, rice or couscous
  • Mix it into soups or stews to add thickness
  • Make it into a breakfast cereal by stirring in fruit, nuts or cinnamon

AMARANTH

fonio


Fonio is a powerful, ancient super grain that has been grown in a number of West African cultures for over five thousand years. It’s come into the spotlight recently thanks to its moreish flavor, as well as its powerful health benefits.

Common Names
Fonio, white fonio, fundi, hungry rice, hungry millet, fundi millet, petit mil, hungry, acha

Fonio is cultivated to a limited extent mostly in West Africa on intermediate elevations or plateaus having somewhat more favorable rainfall and heavier soil s than the surrounding savannah. Nowadays, fonio grows in farmers’ fields over a vast area extending from Senegal to Chad. The nutritive quality of fonio grain is quite high from analysis of protein fractions. White fonio is called ‘acha’ or ‘hungry rice ‘(Digitaria exilis Staph) and black one is called iburu (Digitaria iburua). This small grass, which reaches heights of 30 - 80 cm, is very robust and can resist periods of droughts and heavy rains and matures in 70-150 days, depending on the variety. The fonio proteins are rich in the essential amino acid methionine, unlike other cereals. Like other millets, fonio has several proven health benefits including in preventing and managing diabetes. Fonio has a short growing season and is well adjusted to harsh environments. The cereal has excellent culinary and nutritional properties. 
FONIO

chia


Chia seeds are tiny black seeds from the plant Salvia hispanica, which is related to the mint.
Chia seeds were an important food for the Aztecs and Mayans back in the day.
They prized them for their ability to provide sustainable energy. In fact, “chia” is the ancient Mayan word for “strength.”
Despite their ancient history as a dietary staple, chia seeds became recognized as a modern-day superfood only recently.
In the past few years, they have exploded in popularity and are now consumed by health conscious people all over the world.


  • Chia seeds are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium.
  • A 28-gram, or 1-ounce, serving of chia seeds also contains 5.6 grams of protein.
  • Mixed with water, they can replace egg in vegan cooking.
  • Chia seeds can be eaten cooked or raw, but they should be added to another food or soaked before eating.

CHIA

hemp


Hemp,,

Details to be added soon.. 

Hemp

little millet recipes


Vratwali Kheer Recipe ( Navrathri Special)

A preparation of milk, sugar and parsai. Parsai is a rice like ingredient, permissible to consume during the Navratra fasts (vrat).

Learn More

Chawal Ka Upma Recipe ( Navrathri Special)

Samvat ke chawal tempered and sauteed in ghee with potatoes to make a tasty Navratri dish. Perfect to satisfy your hunger pangs while fasting.

Learn More

All Day Meals

foxtail millet recpies


Foxtail millet halwa ⏩ Kids Special for ֍֍֍Diwali ֎֎֎

Bored of regular Gulab Jamun Mysurpa and Milk Sweets?. This halwa can be consumed by all age groups, made of healthy ingredients.

Learn More

Millet Caramel Apple Kheer

Amazed to see Kheer made from Millets?. Yes... You can also make healthy Kheer from Millets.. Let's Learn more

Learn More

All Day Meals

barnyard millet recipes


🍲🍲Barnyard Millet Dhokla (Navrathri Special)🍲🍲

Dhokla is a traditional Indian snack. It has been described by some as "the perfect food" due its delicate flavor and soft texture that are great for any time of day! There are dozens of variety available. As we are in the millet series, here is version with millets. And this also makes a perfect vrat recipe, you could use soda instead of fruit salt.

Learn More

All Day Meals

finger millet recipes


🎂🎂Finger Millet Burfi

Finger Millet Burfi is a healthy sweet with no preservatives and good for health.

Learn More

Ragi Badam Ladoo

Addicted to a sweet dish after meal? Try Ragi Badam Laddoos, a sweet healthy dessert made using melted ghee, ground almonds, and a touch of cardamom. These Laddoos are rich in protein and fiber, have one or two after your meal and stay fit.

Learn More

All Day Meals

pearl millet recipes


Pearl Millet Tart (Veggie)

This tart with the vegetable filling is just delicious and can be served for your high tea. The tart is a baked dish which consists of a filling either sweet or savory on top of a pastry base. Basically tarts have an open top, not covered by pastry.

Learn More

Bajra Methi Dhebra(Gujarathi Style Snack/Breakfast)

Savoury, herbalicious, perfectly spiced and soft methi bajra dhebras are so delicious that you can enjoy them as snacks or breakfast. Methi bajra dhebra is a staple food of Gujarati kitchen - an unleavened flatbread made of wheat and millet flour, fine chopped aromatic fenugreek leaf, yoghurt-ginger-garlic paste, some spices and little sweetness of jaggery.

Learn More

mixed  millet recipes


Millet Chocolate Energy Bars

Magnesium-rich and bathed in chocolate, these millet bars are the best choice for a pre-workout energizing snack!

Learn More

Breakfast Bowls (International Cuisine)

A foundation recipe to make 5 whole-grain Breakfast Bowls for the workweek, Gluten-free and Vegan adaptable. Cuisine: Vegan adaptable and Gluten Free.

Learn More

Millet Flour Pizza Recipe

Quick and faster Pizza, made of Millets!!!!. Yes Pizza is healthier with Healthy millets.

Learn More

Vegan millet sushi with roasted root vegetables and broccoli cream

This millet sushi with roasted root veggies and broccoli cream is really something different. Millet has a very similar texture to rice, but it's more light and fluffy. Roasted veggies are baked to perfection and taste mildly sweet. I also added some delicious light broccoli and sunflower cream. All of this together make a fabulous healthy and filling snack!

Learn More

teff recipes


Teff & Beet leaf Idli & Chutney Recipe

Idli is one of the most common and popular South Indian breakfast/snacks. It is prepared with fermented batter made with rice and lentils. Teff Idli is a healthy take on this traditional recipe. The addition of beet leaves makes it even more nourishing and wholesome.

Learn More

All Day Meals

amaranth recipes


Amaranth Bread

This recipe for Amaranth Bread is a wonderful gluten-free option to increase fiber and protein in the diet. It holds up well to slicing and is very tasty!

Learn More

All day meals

proso millet recipes


Proso Millet Curd Rice

Curd rice is a popular and tasty south indian dish that is served with a south indian thali or meal.

Learn More

All day meals

main categories


new arrival


exports


blog


There are various benefits of adding millets to your Menu... CHeck out for more in the same page...

Read More  

Specific Millet for Specific Disorders?. Absolutely Yes. According to Millet Man of India Sir Khader Vale, Millets cure the body disorders.

Read More  

Suprised to see the International Chef's menu based on MIllets?. Yes...Three international Cuisines.....Though you may not get all ingredients, you can try these in your kitchen..

Read More  

Are there are POSITIVE, NEUTRAL and NEGATIVE Grains?. Yes... According to Khader Vali, "MILLET MAN OF INDIA", Staple grains are categorized as folows...

Read More  

Sorghum is traditional staple food of the dry land regions of the world, a warm season crop intolerant to low temperatures, resistant to pests and diseases highly nutritious and a climate-compliant crop. It ranks fifth in cereals produced world-wide and fourth in India.

Read More  

Those who are new to millets, This blog is an informative section about the availability of millets in your nearby locations.

Read More  

contact


  • Old No 21, New No 29, Krishnaswamy street, Pazhavanthangal, Chennai- 600114