Long before polished white rice became the norm, Tamil Nadu grew hundreds of rice varieties. Many are coming back into kitchens, and they are easier to cook than you might think. Here is a quick guide to the ones we stock.
Mappillai Samba
A red rice with a robust, earthy taste. Soak overnight. Lovely as kanji, mixed into idli and dosa batter, or as everyday rice. Shop
Karuppu Kavuni
The black rice of Tamil Nadu, deep purple once cooked, with a nutty flavour. It is the star of the Chettinad-style kavuni arisi sweet. Soak 6–8 hours or overnight.
Kaikuthal (hand-pounded style) brown rice
Rice with the bran kept on, so it is chewier and nuttier than white rice. A gentle way to start with traditional rice: soak 1–2 hours and cook like regular rice with a little more water.
Poongar, Kattuyanam and Karunguruvai
Three heirloom varieties with their own colour and character. All suit kanji, idli and dosa batter, and everyday meals. Soak 4–8 hours before cooking.
Moongil (bamboo) rice
The seed of flowering bamboo, collected by forest communities. Wonderful in pongal and payasam.
Getting started
- Start by mixing one part traditional rice with two parts of your usual rice.
- Soak longer and use more water than for white rice; a pressure cooker helps.
- Kanji and pongal are the easiest first dishes.
Want to try a few? Our Traditional Rice Trio combo has Mappillai Samba, Kaikuthal and bamboo rice together.
Why choose traditional rice?
Most traditional varieties are sold unpolished or lightly polished, so they keep their bran: more fiber, minerals and antioxidants than polished white rice, and a slower rise in blood sugar. Read about the benefits of whole grain rice in brown rice benefits.
Soaking and cooking guide
| Rice | Soak | Water per cup | Best for |
|---|---|---|---|
| Mappillai samba | Overnight | 4 cups | Kanji, meals, idli batter |
| Karuppu kavuni | 6–8 hours | 3–4 cups | Kavuni sweet, kanji, pongal |
| Kaikuthal brown rice | 1–2 hours | 2½–3 cups | Everyday meals |
| Kerala matta | 1–2 hours | 4–5 cups (drain excess) | Meals with sambar and fish curry |
FAQ
Can I cook traditional rice in a pressure cooker?
Yes. After soaking, most varieties need 6–8 whistles on medium heat followed by natural release.
Shop mappillai samba, karuppu kavuni, kaikuthal brown rice and Kerala matta.
Order rice online from ArisiMart, delivered across Chennai from our shops in Virugambakkam, Nerkundram and West Mambalam. Call 98844 56440 for bulk orders.
