Rediscovering Our Roots: Our Family’s Complete Transition to Traditional Rice

 

How did we change to traditional rice?

Around 2022–23, my close friend Mr. Arun Kumar introduced me to traditional (Paaramparya) rice varieties grown organically on his farm along the Kaveri River in Kumbakonam, Tamil Nadu. He cultivated heritage grains like Poongar, Seeraga Samba, Thooyamalli, and Karuppu Kavuni.

The switch took a little adjusting, but our family soon transitioned completely. We began using Thooyamalli for daily meals, Poongar for idli/dosa batter, and Seeraga Samba for pulaos. Having already enjoyed Rajmudi rice occasionally, we decided to fully commit to native grains. We later explored Karnataka varieties from Mandya and Mysuru, like Mysuru Mallige and Siddasanna. Today, Siddasanna has become our family's absolute favorite daily staple!

Farmer Details:

Rajalakshmi, Pammal Agraharam near Kumbakonam, Tamil Nadu.

This rice has been cultivated using natural inputs derived from Indian Nati Cow (Umbalacheri) near Kumbakonam and is directly sourced from Farmer. 

How to cook and eat traditional rice?

• Need to soak for 2 to 3 hours before cooking. 4 to 5 hours for Rajmudi and Poongar.
• Best cooked outside in a brass/mud vessel in a slow cooking method.
• Rich in micro nutrients.
• Rich in taste. 
• Mysuru mallige, Thooyamalli, Siddasanna - suitable for everyday meal
• Jeera Samba, Siddasanna - for Pulav/Sugandhanna/Puliyohara and for its aroma
• Rajmudi, Karuppu Kavani - for payasa
• Prefer to use different rice varieties in a month so as it impart multi micro nutrients and essential nutrients to your body.

why some rice is in Red, Brown and Black!!

Generally, red rice is due to high content of Zinc and Iron, brown rice has a balance of Zinc, Iron and Fiber whereas Black rice is high in Iron and Fiber. Here is an extract with more details from a research article:

Different rice varieties experienced

Jeera Samba or Seeraga Samba Rice

• Rich in B Vitamins and Good source of iron, magnesium, potassium and zinc, low in Glycemic Index.
• High in Selenium & Phytonutrients that helps to prevent Cancer.
• Used for Biriyani and Pulav due to its Aroma.

Poongaar Rice

• Poongaar Red Rice is known as Women’s Rice due to its Nutrient Rich and contains iron, vitamin B12, calcium, protein, fibre phosphorous, magnesium and Zinc. 

Rajmudi Rice

• Rajmudi rice is a traditional, unpolished red rice variety from Karnataka, historically known as the "royal grain" because it was grown exclusively for the Maharajas of Mysore. It is highly valued today as a superfood due to its dense nutritional profile, which remains intact because the bran and germ layers are not removed. The original Rajmudi rice is in red color, however due to cross-pollination and environmental conditions, the grain is in partial red and whie color. Eating this is absolutely fine.

• It has a low Glycemic Index (GI ~ 52)
• The deep red-brown hue comes from anthocyanins, the same powerful antioxidants.
• It is a significant source of Magnesium and Zinc
• High fiber content (approx. 4g–10g per 100g) 

Siddasanna Rice

We have been using Siddasanna rice for our daily needs now and most of the times, we cook it on Brass vessel either on gas stove or firewood cooking. Any paramparya rice should not be cooked in cooker. The taste, micro nutrients are well preserved only when cooked outside and not in cooker. I have written a detail post about this Siddasanna rice.