Tag Archives: indigenous rice

Moongil Arisi Payasam/ Bamboo Rice Payasam


  

Moongil Arisi or Bamboo Rice, is a rare variety among native rice which is the gift of the bamboo flower, during the last stages of the plant. Almost similar to wheat in looks and nutty in taste, it is highly adaptable as payasam/sweet pudding, dosai/pancakes, uppuma, or a replacement to cooked rice with loads of nutritious value.

High protein, high in potassium and vitamin B, strengthens heart, reduces cholesterol, maintains sugar level as it is low in glycemic index…. so many details available.  No doubt, it is several times healthier than the polished, refined rice and other carbs that are available today.

I chose to make a payasam/sweet pudding to relish this exclusive gift from the Bamboo Flower to mankind.
  

Moongil Arisi Payasam/Bamboo Rice Sweet Pudding
  


  

Ingredients

  • moongil arisi/bamboo arisi – 1 cup
  • vellam/cane jaggery – 3/4 cup
  • thengai pal/coconut milk  – thick milk: 1/2 cup; diluted thin milk :1/2 cup
  • elakkai podi/cardamom powder – 1/2 tsp
  • chukku podi/dry ginger powder – 1/2 tsp
  • nei/clarified butter – 2 tsp
  • mundhiri paruppu/cashewnut – 8 no.s broken into smaller pieces

  
Method of Preparation

1. Soak jaggery in 1/4 cup hot water and close lid. It would be mostly dissolved after 15 minutes. Crush the jaggery pieces if any and filter for impurities. Keep aside to use it later

2. Wash well and soak moongil arisi/bamboo rice for 4 hours.


  

3. Use the soaked water for cooking too. Take 4 times water to 1 times rice (I used 4 cups water for 1 cup bamboo rice)


  

4. In a pressure cooker, reduce the burner after the first whistle and cook for 20 more minutes

5. Open lid after pressure subsides completely


  

6. Pour the filtered jaggery water and cook till the mixture thickens


  

7. Add the diluted thin coconut milk and cook for another 5 minutes. Like the paasi paruppu payasam, moongil arisi can be cooked in third coconut milk and then second and the first thick milk can be added to complete the process. But, moongil arisi is a hard nut to crack. I thought it might need more time to soften and hence used water to cook the rice well.

8. While using store-bought canned coconut milk – dilute 1/4 cup milk with 1/4 water and add at this stage, or if using home-made coconut milk from scratch, add the second milk (not so thin) after the rice is cooked with jaggery.


  

9. Heat clarified butter in a pan and fry cut cashew nuts and add to the boiling payasam. One can also use fried coconut slices or raisins to enhance flavor.


  

10. Check whether the rice is cooked well and absorbed the jaggery and coconut milk.

11. Now, add the thick milk and boil for just 2 minutes in simmered flame. The jaggery may curdle the coconut milk.


  

Nutritious Moongil Arisi Payasam is ready to be served.

Kullankar Arisi Dosai/Pancakes – Dosai with Native/Traditional Rice Varieties of Tamilnadu – 4

Let’s make dosais/pancakes with Kullankar Arisi – another of the native/indigenous rice varieties of Tamilnadu.

A few health benefits of Kullankar Arisi-

  • High in antioxidants and hence boosts immunity
  • Aids in Insulin Secretion and hence tackles diabetes
  • Helps in weight reduction

Kullankar Arisi Dosai/Pancakes
  


  

Ingredients (makes approximately 12-15 dosais)

  

• Kullankar Arisi/rice – 1 ½ cups
• Karuppu ulundhu/black gram – ½ cup
• Vendhayam/fenugreek seeds – ½ tsp
• Kal Uppu/rock salt – ½ tsp

  

Method of Preparation


  

Making batter-

1. Wash well Kullankar Arisi and black gram.
2. Add fenugreek seeds and soak overnight or minimum 6 hours in water
3. Grind well in a grinder or any blender
4. Once ground into a fine batter add rock salt and mix well or grind the rock salt in the end.
5. Leave the batter overnight or until fermented well.
6. Dosai batter is ready for use.

  
Making Dosai-

1. Heat dosaikal or the pancake pan on stove
2. Pour a ladle of batter and spread into perfect round pancakes – preferably thin
3. Pour droplets of gingelly oil on the sides of the Dosai for easy lift of pancake.


  

4. Turn the Dosai to the other side and let it cook
5. Take out once done- remember it would take just about 30-50 seconds to cook one side of thin Dosai. If one keeps it longer, the texture of pancake would be lost.


  

6. Make Kullankar Arisi Dosai crisp or soft as preferred.

Kaattuyaanam Arisi Dosai/Pancakes – Dosai with Native/Traditional Rice Varieties of Tamilnadu – 3


  

The next in the traditional/native rice varieties on our list is Kaattuyaanam Arisi. This is a red rice variety.

The name of the rice has an interesting connotation. The name has two parts –

Kaattu is a derivation of KAADU which means forest
Yaanam is a derivation of YAANAI which means elephant

In Tamil Language.

The rice grows quite fast, tall up to 7 to 8 feet that even if a forest elephant enters the rice field, it would be hidden in the tall grass and be unnoticed. Hence, the name denoting both forest and elephant remained with the variety. Additionally, due to the ability of this rice to boost immunity, thereby providing an elephant’s strength to the body, the name has stood for centuries.
  

Health Benefits of Kaatuyaanam Arisi

This rice is blackish red in colour –

  1. provides relief of knee ailments
  2. tackles diabetes
  3. reduces risk of cancer
  4. strengthens heart

  
Now, let’s move on with the making of Dosai/Pancake out of this native rice that makes the body strong and disease free.
  

Kaattuyaanam Arisi Dosai/Pancakes

  


  

Ingredients (makes approximately 12-15 dosais)

• Kaattuyaanam Arisi/rice – 1 ½ cups
• Karuppu ulundhu/black gram – ½ cup
• Vendhayam/fenugreek seeds – ½ tsp
• Kal Uppu/rock salt – ½ tsp

  

Method of Preparation
  

Making batter-

1. Wash well Kaattuyaanam Arisi and black gram.
2. Add fenugreek seeds and soak overnight or minimum 6 hours in water
3. Grind well in a grinder or any blender
4. Once ground into a fine batter add rock salt and mix well or grind the rock salt in the end.
5. Leave the batter overnight or until fermented well.
6. Dosai batter is ready for use.
  

Making Dosai-

1. Heat dosaikal or the pancake pan on stove
2. Pour a ladle of batter and spread into perfect round pancakes – preferably thin
3. Pour droplets of gingelly oil on the sides of the Dosai for easy lift of pancake


  

4. Turn the Dosai to the other side and let it cook
5. Take out once done- remember it would take just about 30-50 seconds to cook one side of thin Dosai. If one keeps it longer, the texture of pancake would be lost.


  

6. Make Kaattuyaanam Arisi Dosai crisp or soft as preferred. The Dosai also comes out beautifully crisp that you can shape it yourself.
7. A dollop of new/clarified butter is an extravagant addition to the beautiful Dosai.

8. Enjoy with any kind of thuvayal or chutney. We had with these three-


Peerkangai thuvayal – ridge guard chutney
Thakkali thokku – tomato thokku (fine paste)
Pooti Aachi Vengaya Thuvayal – Great grandmother’s onion chutney
9. Chutney recipes to follow.