Srikakulam Sannulu Rice
What is it?
Srikakulam Sannulu rice is a medium-slender, non-glutinous scented grain with a faint floral aroma. It blooms during cooking, offering a soft, fluffy texture and mild, nutty sweetness. Its pearly white kernels swell to twice their size when steamed.
What other names does it have?
Botanical Name: Oryza sativa L. (Indica variety, RGL-2537).
Regional Names: Srikakulam Sannulu (Telugu), Siddhi Sannalu, Scented Samba (Tamil)
When is it in season?
Where is it found?
Srikakulam Sannulu flourishes in the red loamy soils of the northern coast of Andhra Pradesh, particularly Srikakulam’s irrigated lowlands and rain-fed uplands, nurturing it over 150-165 days with residual monsoon moisture and nitrogen-fixing pulses in rice-fallows. These nitrogen-fixing pulses, grown in the rice-fallows after the paddy harvest, naturally replenish soil fertility by converting atmospheric nitrogen into forms that the next crop can readily absorb.
Released in 1996 by Acharya N.G. Ranga Agricultural University, this blast-resistant variety yields 5-6 tons per hectare under KVK Amadalavalasa demonstrations garnering high demand. It is cultivated, not foraged, and sold fresh in local mandis or preserved as seeds in community banks.
What is its history/cultural significance?
Srikakulam Sannulu has its origins in the fertile deltas of Andhra Pradesh, where farmers gradually selected aromatic Indica rice varieties that could withstand monsoon conditions and pest attacks. This work eventually led to the development of the RGL-2537 variety (a kind of rice) in 1996, following university-led trials that combined local landraces with improved disease resistance.
In the tribal settlements and fishing villages of Srikakulam, this rice plays an important role during festivals such as Ugadi and Sankranti. It is often ground into batter to make steamed sannas (rice cakes), considered as symbols of prosperity, and may be served with coconut milk in dishes influenced by Konkani and Mangalorean food traditions. It supports pulse-intercropping and contributes to soil health. Its value has been recognised by National Bank for Agricultural and Rural Development (NABARD), which has used it in natural farming pilot projects aimed at improving crop yields.
Today, as the climate crisis places pressure on traditional crops, conservation efforts through Biotech KISAN hubs are helping to preserve the variety’s anthocyanin-rich profile. Women’s self-help groups are also involved in milling it into value-added flours.(Source)
How can you use it?
The rice should be rinsed 2-3 times until the water appears clearer, taking care not to over-wash, as this may remove some of its natural pigmentation. A brief soaking period of 20-25 minutes is advisable to support even cooking. In most cases, a proportion of one cup of rice to two cups of water yields satisfactory results, although slightly less water (approximately 1.75 cups) produces a firmer grain, whereas a higher proportion (around 2.25 cups) results in a softer, porridge-like texture. When cooked on the stovetop, the rice generally requires 18-20 minutes of gentle simmering, followed by a short resting period, while an electric rice cooker typically completes the process within 25-30 minutes. Its subtle aroma and ability to hold its shape make it suitable for steamed rice as well as for use in batters for preparations such as sannas.
What states can I find it in?
What parts of the plant are edible?
Grain
Is it nutritious?
Srikakulam Sannulu provides moderate amounts of protein and dietary fibre, along with small but useful levels of iron and B-vitamins.
How do you store it?
Milled Srikakulam Sannulu can be stored in airtight containers and kept away from moisture and pests, where it remains stable for 6-12 months in a cool, dark place. Whole grains can be stored for up to two years under similar conditions. Flours, however, should be refrigerated to retain freshness. Plastic bags are best avoided, as they can attract weevils, and periodic sun-drying can help maintain quality during long-term storage.
Stories
Biotech KISAN: Rice Fallow Pulses in Andhra Pradesh, DBT India
A profile of Janni Jyoti, a Srikakulam woman leading seed banks, where her family’s heirloom Sannulu plot now feeds 50 households through community-milling, weaving conservation into daily rituals.
Recipes
Sanna | Sannas – Steamed Rice Cakes Recipe by Ruchik Randhap
A Mangalorean home cook’s Christmas memory
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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