Kerala Matta Rice
A staple in Kerala, this semi-polished, parboiled Matta rice is nutty and has a uniquely chewy texture. It is also high in fibre.
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Rice
10 posts
Mullankaima Rice
This short-grain, low-starch, fragrant rice, which almost disappeared from our plates after the Green Revolution, was revived by farmers and activists as part of the Save Our Rice campaign.
Illupai Poo Champa
This long-grained variety of rice has a greenish hue, and gets its name because the paddy resembles flowers of the Illupai tree, and emanates a bright fragrance similar to its flower.
Ajara Ghansal Rice
Often known as the ‘King of Paddy’, Ajara Ghansal is a highly aromatic Gi-tagged rice with short, bold grains. It has a tender, non-sticky texture and a distinct creamy white appearance.
Rakthashali Rice
Rakthashali is a non-glutinous red rice variety from Kerala, often used to prepare Kanji.
Arisa Pitha Celebrates Odisha’s New Rice Harvest
Made out of rice flour and jaggery, these simple fried cakes are traditionally prepared during Makara Sankranti as well as the agricultural Nuakhai festivals celebrated in Odisha.
Savoury Ven Pongal Marks Tamil Nadu’s Harvest Season
Geetha Venkataraman shares her mother Visalakshi Venkataraman’s Pongal recipe, reminiscing about the many memories associated with the rice harvest festival.
Srikakulam Sannulu Rice
Srikakulam Sannulu is a fragrant, Indica rice from coastal Andhra Pradesh, popularised by its use in Ugadi celebrations.
Mullankaima Rice
This heritage rice from Wayanad, Kerala, lends itself beautifully to biryanis, payasams, and appams.
Didu’r Payesh
Preparing payesh is a celebration of love, patience, and tradition, with each spoonful telling a story of familial bonds and shared meals.