Description
Kattuyanam Rice, an extraordinary traditional red rice variety native to Tamil Nadu, carries a deep legacy of strength and resilience. The name itself translates to "wild elephant," historically symbolizing the immense vitality and physical stamina this grain bestows upon those who consume it. Cultivated through sustainable natural farming methods, this unpolished heirloom variety retains its natural outer bran layer, distinct earthy flavor, and beautiful deep red tone.
In everyday culinary practices, this robust grain serves as a deeply satisfying base for wholesome daily meals, pairing exceptionally well with traditional lentil stews, sambar, rasam, and rich vegetable curries. Because of its firm structure, it is also ideal for slow-cooking into a soothing, deeply restoring kanji or porridge that provides steady nourishment. When soaked and ground, it transforms into an outstanding batter for making crispy dosas, soft idlis, and traditional appams with an authentic heritage taste.
How to
Use
1. Rinse the rice thoroughly 2 to 3 times in clean water.
2. Soak in fresh water for at least 4 to 6 hours or overnight, as this unpolished traditional grain requires longer soaking.
3. Add 1 cup of soaked rice to 3.5 to 4 cups of water in a pressure cooker.
4. Pressure cook for 5 to 6 whistles on medium flame, then allow the steam to release naturally.
5. Serve hot alongside curries, dals, rasam, or cooked vegetables.
6. Alternatively, slow-cook the soaked rice with extra water to make a restorative kanji or porridge.
Storage
Instruction
Store in a clean, airtight container in a cool, dry place away from direct sunlight and moisture, adding a few dry bay leaves to naturally protect the unpolished grains.
Nutritional Information
Serving Size / Basis
Energy
345 kcal
Protein
7.8 g
Total Carbohydrates
72 g
Dietary Fibre
6.8 g
Total Fat
1.5 g
Sodium
6 mg
Calcium
28 mg
Iron
4.2 mg
Magnesium
140 mg
Zinc
2.1 mg
* Nutritional values are approximate and may vary slightly depending on the chilli variety,
harvest season, and processing method.
