The little-known indigenous rice variants from TN

It has been debated and proven time and again by several experts and studies that the polished white rice we all commonly consume isn’t necessarily the healthiest. The polishing process strips off the nutrients hidden in the outer surface of the rice kernels, leaving us with mere carb-loaded grains. But Tamil Nadu, ever since the days of our ancestors, has been home to a myriad of rice varieties — which over the years have lost their popularity among households in everyday cooking. It is estimated that of the hundreds of varieties of rice that were originally sown and harvested in the state many decades ago, we now see only about 60 in use, of which less than 20 are common. Here are some indigenous rice varieties that you can get back to using for their numerous health benefits. A few local grocers in the city stock or can source these varieties for you.

This is among one of the rare varieties of indigenous rice grown in the state. Vaalan samba rice dates back to over 300 years. This rice variety is said to have a lot of benefits for women, particularly for expectant mothers. These grains when consumed can reduce arthritis and improve one’s immunity. This rice can be used to make a sweet pudding, pongal among other recipes.

The antioxidant-rich rice grains are in black colour and are thin and long. This black rice is said to have been landed in our state as part of early trade exchanges between the Chettinad community with other Asian countries. Once known to be served only for royal families, this variety of rice is full of several vitamins, amino acids and nutrients required to keep up one’s immunity. Kavuni arisi is commonly used to prepare halwa, idli and dosa.

With dark brown thin and short grains, this variety of rice is popularly known to control blood sugar levels, as it is known to have a lower glycemic index level when compared to white rice. Glycemic index is a relative measure of carbohydrates in foods and how they can affect one’s blood glucose levels. This kind of rice, which is rich in fibre, can be soaked for a few hours and used in making idlis or dosa along with urad dal.

This native variety of rice, commonly known as ‘bridegroom rice’, is red in colour with short and thick grains. Like many other indigenous kinds of rice grains, this one, too, has disappeared from most of our farms, but comes with several nutritional benefits. This rice is said to provide physical and mental strength to a person when consumed over time. These grains were also reported to have been served to the guests of royal families during the Sangam era. Apart from boosting immunity, it is also known to provide instant energy and ease digestion. Use this variety of rice to consume boiled and served with curries, or as idli, dosa, pongal and upma.

This variety of rice is grown only during a particular season in a year, Kuruvai, which falls during June-July. The grains come with many nutritive values, due to which several natural medicine doctors recommend it for consumption. If you’re thinking of detoxing, you need not search anywhere else, as Karunkuruvai rice comes with natural detoxing properties, while keeping cholesterol levels in check. Use it to make dosa, sweet paniyaram or any other dish where you’d  commonly use rice.

The red and white coloured traditional rice has a nutty flavour and is rather easy to cook. It is known for its anti-cancer and anti-skin disease nature, while also combating anaemia. Garudan samba rice is also said to clean one’s intestines and improving blood circulation. As an indigenous variety, it also comes packed with nutrients beneficial for one’s wellbeing. This kind can be used for direct consumption after boiling or steaming, or as dosas, pongal and idli.