Ciks Progress Report KP With Annexes

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NUTRITIONAL AND THERAPEUTIC PROPERTIES OF

INDIGENOUS PADDY VARIETIES (IPVs)
Final Progress Report of the project implemented by the Centre for Indian Knowledge Systems
(CIKS), Chennai, INDIA for the period November 2013 to September 2014 (Ref. SED a@k
2013CIKS)
I. Survey of Modern Technical Literature

This survey was undertaken directly by the CIKS Team in Chennai based on our library
resources and internet searches. A detailed report of the progress is given in Annexure – 1
which includes the following documents.
• An Annotated Bibliography with 46 key references which contains mention and

descriptions of indigenous paddy varieties (Doc.1)
• A list of ten institutions which were identified as agencies working on or

knowledgeable in this area (Doc.2)
• A tabulation of 303 names of indigenous paddy varieties wherein we have listed for
each variety the – name, geographical locations, duration, colour, therapeutic value
and the reference number (Doc.3)
• A listing of certain books, articles and series of publications that have been
identified and need to be studied – 79 items listed (Doc.4).
Given below are a few examples that illustrate the kind of properties that are found in the
literature.
1. Bhama – this is a red rice variety from Chhattisgarh and Jharkhand very highly valued
by the Tribals for the stamina that it provides.
2. Bhajly – a variety from Chhattisgarh and Bihar that is given to lactating mothers.
3. Kala jira – from Koraput district of Orissa eaten during the spring time – an aromatic
variety that provides great strength.
4. Lohitaka – a red rice variety with excellent medicinal properties which is good for eye
sight, cooling to the body and a tonic.
II. Survey of Tamil Literature

This was also undertaken as an exercise by the CIKS team. A detailed documentation has
been carried out and given as Annexure – 2 containing the following.
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• An Annotated Bibliography from Tamil sources containing 48 entries (Doc.1)
• A table containing names of 350 paddy varieties listing for each variety the name,
duration, season and colour, therapeutic value along with the reference. (Doc.2)
These entries include several varieties that are referred to in multiple references. 36
names are referred to in 2 sources, 12 names in 3 sources, 4 names in 4 sources and
1 name is found in 6 sources.
A few illustrations are given below.

1. Annamazhagi – used to cure fevers and body heat.
2. Kalanamak – a salt tolerant black variety with a use for skin diseases and blood
pressure. Traditionally consumed by Buddhist monks.
3. Karuthakar – regular consumption cures piles. Also used for control in diabetics.
4. Kattuyanam – useful in controlling diabetics – specific procedures for use mentioned.
5. Kodai samba – cures Vatha related diseases.
III. Survey of Literature from Ayurvedic Medical Texts

The Foundation for Revitalization of Local Health Traditions (FRLHT), Bengaluru was
identified as the partner agency to undertake this survey. The scope of the work in terms
of information to be collected is listed below.
1. What are the general properties and nutritional and therapeutic qualities of rice in
general that are described in Ayurveda texts.
2. Names of specific varieties as well as their properties.
3. Use for treatment of humans, animals and also plants.
4. Various parts of paddy plant and their uses including – straw, bran etc.
5. Methods of use other than consuming as food such as – external application,

fomentation etc.
6. Information regarding properties and uses of rice cultivated in different seasons,

different kinds of land or by various methods (direct sowing, transplantation etc.)
7. Types of preparations of rice and their qualities – cooked rice, kanji, fermented
preparations etc.
8. Differences in methods of processing – raw rice / parboiled rice, hand pounded rice etc.
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A draft report was submitted by FRLHT carrying information based on material collected from
texts of Ayurveda as well as Pakasastra. A revised form of this report was submitted which is
given in Annexure – 3 which contains the following information.
• Ayurvedic classification of paddy varieties
• A set of tables listing properties of various groups of rices identified in Ayurveda,

application of these rice groups to various disease conditions, physiological effects of
rice based on various factors etc.
• Table – 4 lists the rice varieties mentioned in the Pakasastra texts Bhojana Kutuhalam
• Table – 5 lists the medicinal properties of rices processed in different ways.
• Towards the end there is a set of references after which in the last part is a note on
various texts of Ayurveda that have been surveyed.
A few of the highlights are given below.

1. Rice is divided into four broad groups known as – Sali, Vrihi, Shashtika and Nivera and
for each of them there are descriptions of qualities and effects of Doshas based on
Ayurvedic terminology.
2. The utility of each of the above types of rice in various disease conditions is described.
For example, Sali rices are useful in diarrhea, Rakta sali (red variety of Sali) are
valuable in pregnancy etc.
3. The physiological effects of rice varies based on how it is cultivated and stored. For
example, rice grown in dried regions are light to digest while those grown in wet regions
are heavy to digest. Similarly new rice (freshly harvested) is said to be Aphrodisiac
whereas old rice (milled after storing for at least a few months) is said to be light to
digest.
4. Medicinal properties of rice processed in different ways are described. For example,
puffed rice is said to be light to digest and useful in vomiting and diarrhea whereas
boiled rice stimulates the digestive capacity and is wholesome.
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IV. Survey of literature from Siddha Medical Texts

The Centre for Traditional Medicine and Research (CTMR) based in Chennai was
identified as the expert agency to undertake this work. The following were the set of
questions identified for information to be gathered from Siddha medical texts and
interviews with Siddha practitioners.
1. What are the general properties, nutritional and therapeutic qualities of rice in general
that are described in Siddha texts.
2. Names of specific varieties as well as their properties.
3. Use for treatment of humans, animals and also plants
4. Various parts of paddy plant and their uses including – straw, bran etc.
5. Methods of use other than consuming as food such as – external application,

fomentation etc.
6. Information regarding properties and uses of rice cultivated in different seasons,

different kinds of land or by various methods (direct sowing, transplantation etc.)
7. Types of preparations of rice and their qualities – cooked rice, kanji, fermented
preparations etc.
8. Differences in methods of processing – raw rice / parboiled rice, hand pounded rice etc.
A meeting was held with the CTMR and the first draft of the report was produced and
discussed. Based on the feedback a revised draft has been submitted by them. This
document is reproduced as Annexure – 4 and the contents are summarized under the
following sections.
• An introductory section about the health benefits of paddy and rice.
• A note on the sources of information i.e., the basic texts of Siddha medicine.
• A listing of 32 paddy varieties whose names are found in the Siddha text.
• The major section wherein the list of paddy varieties is given along with the information
regarding each variety as it is found in the Siddha texts – the original Tamil words is
given along with the transliteration in English and a summary translation in Tamil.
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• In the later part for this report a set of rice based products and dishes are listed (such as
raw rice, parboiled rice, rice flour, puffed rice, etc.) with translations and transliterations
of the material from Siddha texts.
• The set of references is given towards the end.
A few illustrations are given below from the report.

1. The Annamazhagi variety of rice regulates Pitha diseases.
2. The Karunkuruvai variety is dark in colour and used in the treatment of skin diseases
and poisonous stings and bites.
3. Gundu samba is used to treat indigestion and skin diseases.
4. Parboiled rice – is obtained by boiling paddy and then drying and milling it – this is
popular in Southern districts of Tamil Nadu and the Kerala State. This is highly
recommended for strength during convalescence from diseases and for children for
healthy growth.
V. Identification and collection of paddy varieties from the field
A survey was undertaken with groups and communities of farmers with whom our centre
has been working in various districts of Tamil Nadu. Based on this survey we have
currently collected samples of 40 varieties of paddy that can be subjected to experimental
and laboratory testing. Further, we have information about 15 additional varieties which
we can access if we decide to take up a detailed investigation with any of those varieties.
It was finally decided that eight indigenous paddy varieties would be taken up for study,
namely - Karungkuruvai, Mapillai samba, Kudaivazhai, Kalanamak, Perungkar, Kovuni,
Kullakar and Neelam Samba.
VI. Laboratory Tests – Collaboration with Ethiraj College for Women, Chennai
Based on a preliminary discussion and assessment with various laboratories and academic
institutions it was decided to enter into a collaboration with Ethiraj College for Women in
Chennai. The major considerations were the following –
1. The College has active research departments on the subject of nutrition and also allied
areas such as biochemistry and chemistry.
2. The College offers post graduate courses in these subjects and has a large student body.
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3. We were able to identify a staff member who was keen and enthusiastic to collaborate
with sufficient technical knowledge.
Collaboration with Ethiraj College for Women, Chennai

CIKS entered in the collaboration agreement for research along with Ethiraj College for
Women, Chennai. On 2nd July 2014, at a function held at the College A.V.
Balasubramanian representing CIKS and Mr. V.K. Muralidharan, Chairman, Ethiraj
College signed an MoU at a function attended by the Principal and Faculty of Depts. of
Nutrition and various other divisions of the College. The collaboration would focus on
food and nutrition. During the event A.V. Balsubramanian made a presentation to the staff
and faculty on - "Nutritional and Therapeutic Properties of Indigenous varieties of Paddy
and Vegetables : the need for a study". As per the MoU the Principal Investigator for the
project was Mrs. M. Menaka, Assistant Professor, Department of Clinical Nutrition and
Dietetics while the Co-Principal Investigator was Dr. Mrs. Girija Shyamsundar, Associate
Profession and Head, Department of Nutrition, Food Service Management and Dietetics.
The work was carried out during the period July and August 2014.
COMPONENTS OF THE WORK AND DESIGN
A. Objective of the study
The study analysed the physioco chemical properties, nutrient value and standardized and
evaluated the acceptability and tested the Glycemic Index of the eight organically grown
traditional / indigenous rice varieties. The varieties were - Karungkuruvai, Mapillai samba,
Kudaivazhai, Kalanamak, Perungkar, Kouni, Kullakar and Neelam Samba. The properties
of these varieties were compared with respect to the modern rice variety White Ponni which
was used as a control.
Study design
The study was carried out in a – “Double Blind” manner. Neither the student volunteers
and researchers nor the investigators knew the identity of the samples. They were provided
a set of 10 samples of which the first sample (CIKS No.1) was White ponni and the other
nine samples (CIKS No. 2 – CIKS No. 10) were coded samples of the eight indigenous
varieties of which one was a replicate.
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Specific Objectives of the study
1. To check the physicochemical properties of organically grown indigenous rice varieties
2. To analyze the nutritive value of organically grown indigenous rice varieties
3. To formulate and standardize a recipe based on organically grown indigenous rice

varieties
4. To test the acceptability of organically grown indigenous rice varieties
5. To check and compare the glycemic index of organically grown indigenous rice
varieties with white ponni, white bread and glucose as control.
Approval by Ethics Committee
As per the research methodology guidelines, an Ethics committee was formed which
included a nutrition expert, a medical doctor, sociologist and a lawyer as members. The
committee approved the design of the study looking at ethical considerations.
Findings of the study
A detailed report of the study is provided as Annexure – 5. This includes an introduction,

description of methodology, materials and methods, results and discussions followed by
summary and conclusion. The study also includes a bibliography of references and a set of
four appendices that describe in detail the methodology employed for various
investigations.
Highlights of the study
The highlights of the study are provided in the accompanying tables. Some of the key
findings are
1. The variety Karunguruvai which is highly valued by the Siddha physicians has a high
content of protein, fat and phosphorous.
2. The variety Neelam samba has the highest content of Calcium and it is interesting that
this is recommended as the variety of choice for pregnant women and lactating mothers.
3. Kalanamak which has a high amount of potassium is recommended for high blood
pressure.
4. Mappillai samba which is recommended for strength and stamina has the highest
amount of carbohydrates as well as crude fiber.
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5. In terms of the Glycemic Index (GI) it is seen that all indigenous varieties have a GI
that lower than the modern variety.
6. When the GI of the indigenous variety is compared to the modern variety White Ponni,
on a scale when the GI of White Ponni is 100, it was found that the GI of Kullakar,
Kovuni, Karungkuruvai and Kalanamak are in the range 50-55 while Mapillai Samba
and Kudaivazhai are in the range of 66 - 70.
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Nutrient Content of Organically Grown Indigenous Rice Varieties
S. White Karung Mappilai Kudai Neelam

Nutrients Units Kudaivazhai Kalanamak Perungkar Kovuni Kullakar
No. Ponni kuruvai Samba vazhai Samba
1. Energy Kcal/100g 351.32 358.56 358.52 358.94 356.68 357.54 357.36 354.48 355.92 355.14
2. Carbohydrate g/100g 77.85 77.85 80.28 79.7 78.53 76.88 77.67 78.33 78.04 78.54
3. Protein g/100g 9.06 9.45 7.18 7.92 8.93 9.58 8.97 8.49 9.32 8.58
4. Fat g/100g 0.92 1.04 1.0 0.94 0.76 1.3 1.2 0.8 0.72 0.74
5. Crude fibre g/100g 1.48 1.49 7.07 1.16 1.42 1.4 1.19 1.48 1.37 1.08
6. Calcium mg/100g 80.63 77.09 50.82 54 63.55 57.14 52.7 78.8 52.54 80.48
7. Iron mg/100g 4.25 19.63 5.47 6.13 3.84 7.64 4.23 4.51 5.62 5.75
8. Potassium mg/100g 94.23 83.85 90.39 80.17 98.82 93.98 81.6 88.78 88.77 93.23
9. Sodium mg/100g BDL BDL BDL BDL BDL BDL BDL BDL BDL BDL
(DL:10) (DL:10) (DL:10) (DL:10) (DL:10) (DL:10) (DL:10) (DL:10) (DL:10) (DL:10)
10. Phosphorus mg/100g 264.04 350.59 310.92 274.73 318.10 264.77 256.3 253.49 303.03 235.05
Rice Mean GI (With glucose as control)

Karungkuruvai 53.81
Mappilai Samba 68.84
Kudhaivazhai 66.34
Kalanamak 50.71
Perungkar 75.84
Kovuni 52.36
Kullakar 52.25
Neelam Samba 84.37
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VII. Workshop on Nutritional and Therapeutic Properties of Indigenous Paddy

Varieties
On 21st August a one day workshop was organised in Chennai to share the results of
the workshop and discuss the findings. It was attended by a group of about
40 persons including - project partners, scientists from the Central Food
Technological Research Institute (CFTRI), Mysore, Council for Scientific and
Industrial Research (CSIR), Govt. of India, practitioners of Ayurveda and Siddha
systems of Medicine, representatives of farmers groups, civil society organisations
involved in conservation of agrobiodiversity and students and faculty from
Departments of Nutrition. The meeting deliberated upon the findings of the project
and discussed the possible follow up activities that may be taken up. A report of the
workshop is provided in Annexure – VI.
VIII. Presentations and Discussions

An effort was made to meet a cross section of Scientists and have discussions with
groups to identify agencies and individuals who may be interested in developing this
work. A few of these initiatives are listed below.
A. Visit to the Central Food Technological Research Institute (CFTRI), Mysore
On 25th July A.V. Balasubramanian and K. Vijayalakshmi visited the CFTRI,

Mysore. During the visit A.V. Balsubramanian made a presentation on -
"Nutritional and Therapeutic Properties of Indigenous varieties of Paddy and
Vegetables : the need for a study". The presentation was attended by Scientists
from the Grain Science and Technology (GST) and several other divisions of
CFTRI. Following this they also visited the workshop of GST division and the
exhibition relating to the technologies and products developed by CFTRI.
B. Talk at the Madras Diabetes Research Foundation, Chennai
At the invitation of the Madras Diabetes Research Foundation (MDRF),

Chennai, A.V. Balasubramanian and Vijay Subbiah from CIKS visited MDRF
on 4th August 2014. A.V. Balasubramanian made a presentation on - "Nutritional
and Therapeutic Properties of Indigenous Paddy and Vegetable Varieties : the
need for a study" to a group of scientists from MDRF which included Dr. Sudha
Vasudevan, Dr. Shobana and Dr. Kamala Krishnaswamy and others. The
presentation was followed by discussion.
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C. Discussions with the representatives of TATA group of companies
At the invitation of the Foundation for Revitalisation of Local Health Traditions

(FRLHT), Bengaluru, A.V. Balasubramanian attended a meeting that was
organised on 18th August at the FRLHT campus. The meeting was attended by
Mr. R. Mukundan, Managing Director, TATA Chemicals and other
representatives from the TATA Group of companies. Presentations were made
and discussions were held on possible areas where research could be taken up and
products could be developed that are of immediate interest to the group
companies. A.V. Balasubramanian made a presentation outlining possibilities
based on Vrkshayurveda (Traditional Indian Plant Science) and work on
Indigenous Paddy Varieties. It was agreed that follow up meetings would be
held to take forward these possibilities.
D. Discussion with Scientist at the Department of Nutrition St. Johns Medical

College and Research Institute, Bengaluru
On 2nd September 2014, A.V. Balasubramanian made a visit to Bengaluru for a

meeting with Prof. Anura Kurpad, Head Department of Nutrition, St. John
Medical College, Bengaluru. He made a presentation about "Nutritional and
Therapeutic Properties of Indigenous Paddy and Vegetable Varieties : the need
for a study". Also present at the discussion was Dr. Swami Subramaniam
formerly of the Abbot Research Laboratories with rich experience in product
development. Prof. Anura was quite interested in following up possibilities with
studying paddy varieties such as Neelam Samba which is a potential
Galactogogue. He has been studying the phenomenon of breast feeding in the
context of low birth weight infants and his studies suggest that quite often breast
feeding may be discontinued or tapered by the mother since the availability of
breast milk is actually limited or perceived to be so by the family. Hence, he was
keenly interested in products that can help in improving the availability of
mother’s milk.
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List of Annexures
Annexure – I : Survey of Modern Technical Literature
Annexure – II : Survey of Tamil Literature
Annexure - III : Survey of Literature from Ayurvedic Medical Texts
Annexure – IV : Survey of Literature from Siddha Medical texts
Annexure – V : Physico Chemical Properties, Nutrient Analysis, Standardization,

Acceptability And Glycemic Index Of Organically Grown Indigenous
Rice Varieties (Report of a study carried out by Ethiraj College for
Women)
Annexure – VI : Proceedings of the Workshop on Nutritional and Therapeutic Properties

of Indigenous Paddy Varieties
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Annexure – I
SURVEY OF MODERN TECHNICAL LITERATURE
Doc. 1 Annotated Bibliography
This section on annotated bibliography is cross referenced with the section (III) on the
Therapeutic Properties of IPVs, which is a database listing all the names and properties
of IPVs and its reference.
1 Hegde S., Yenagi N.B. & Kasturiba B. (2013). Indigenous knowledge of the
traditional and qualified Ayurveda practitioners on the nutritional significance
and use of red rice in medications. Indian Journal of Traditional Knowledge, 12 (3),
506-511.
The article is a report on the findings of a study conducted to document information on
the use of red rice in various medications, therapies and as functional food from the
traditional and qualified practitioners from Dakshina Kannada (Karnataka) and
Kasaragod (Kerala) districts. The basis for this study is that the rural population depend
upon the ethno-medical practitioners for their health and well being. There has been
also a decline in the number of such practitioners and the loss of local traditions and
associated knowledge resulting in poor nutritional status of the vulnerable group. The
authors, through this study, intend to document the ethno medical wisdom, disseminate
and create awareness for its to conservation among the community. This study was
confined to red rice (Rakthashali) which is the native staple food of this region. Citing
other references, the authors have also mentioned the use of Maharaji, Bhejri and
Neelam Sambha IPVs for promoting lactation. The findings of the study are that other
than its properties of increasing milk secretion in lactating mothers, the rice found
application in medications such as allergies, skin ailments, uterus related problems,
nerve disorders, gastro-intestinal problems, liver, kidney disorders, fever and infections
(further details are provided in the Table - IPVs (3) Therapeutic Properties of IPVs).The
article also documents the various preparations from this rice for the purpose of food
and medicines. To counter the loss of nutritional and therapeutic value of the rice due
to milling (polishing), the authors recommend that parboiled rice should be used. An
account (literature survey, citation not provided) of the pharmacological and clinical
trials results/benefits listed in this article were antibacterial, antidiarrheal, antidysentric,
antifungal, antitumor and antihyper cholesterolemic activities. It also stimulates the
protein secretion and has radical scavenging effects.
Note: The articles do not lists the red rice varieties studied/surveyed. Rakthashali could
be a general term for red rice’s in Sanskrit (?).
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2 Sathya A. (2013). Are the Indian rice landraces a heritage of biodiversity to

reminisce their past or to reinvent for future? Asian Agri-History, 17 (3), 221-232.
The article citing literature on the antiquity of rice, its diversity, medicinal and secular
usage as recorded in the ancient texts, suggests that this information available from the
ancient texts could be scientifically validated for addressing the issues of climate change
and for nutritional and food security. The article also cites the need for clinical
validation on the medicinal value of the landraces to enable marketing it as ‘health food’
for problems of lifestyle-related diseases. The information available in the ancient texts
would help in identifying the potential landraces that could be taken up for breading and
development of hybrids. The article builds upon the argument, that as the landraces are
disappearing before their salient properties could be documented and realised through
the breeding and also the cold storage of these traditional varieties is economically
expensive and not easily accessible to the farmers, it is suggests that these landraces
could be distributed to interested progressive farmers who would be willing to evaluate
their unknown potentials and propagate them through ‘community seed banks’ or
government agencies.
3 Smita Mishra, Susanta Sekhar Chaudhury & Nambi V.A. (2013) Sustaining rice
landraces in-situ and on farm through biocultural diversity in Koraput, Odisha,
India. Asian Agri-History, 17 (2), 123-139.
The article highlights the inter linkage observed between the cultural, religious and
traditional practices with that of the on-farm diversity in sustaining landraces and
ancestral rice varieties. The article documents the findings of a study undertaken by
MSSRF in 2008, through focused group discussion and structured questionnaire on
determining the linkage between tribal cultural diversity and rice genetic diversity as
observed among the three tribal farming communities in nine villages of Koraput
(Odisha). The article also gives an account of specific varieties used in specific religious
and cultural festivals. The on-farm diversity and preferences of rice landraces (based on
duration, properties, nutritional, medicinal and other properties) cultivated by the
individual’s farmers is also reported in this article. The article suggests that sustaining
these tribal bio cultural practices would help in the conservation and the evolution of
rice varieties in their natural habitats while helping to cope with changing temperature
and rainfall patterns.
4 Vijay Jardhari. (1997). Picking the odd one out : Weed control in the Himalayas.
Honey Bee 8 (4), 10.
The article highlights the problems faced with the weeds that look similar to the rice
plants at Uttarakhand. Giving example of controlling one weed ‘Dhakura/Jharuva’,
which is also referred to as a wide paddy. These weeds are white staked and are
commonly. To control this farmers cultivate red stalked paddy varieties, which makes
it easier for the farmers in weeding. The author also mentions few white staked and red
stalked traditional paddy varieties commonly cultivated.
5 Dinkar Madapa. (1996). Vanishing varieties of paddy and fragrant trees. Honey Bee
7 (2), 18-19.
The author concerned about the disappearance of local paddy and tree species at
Kadagu, Karnataka, has given a short write up on three local paddy and trees. He gives
information on their current status and their indigenous uses.
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6 Ayyavu (1995). From nasal blocks to broken legs: Tamil way of healing. Homey
Bee 6 (4), 11-12.
The article is the English version from the Tamil version of the Honey Bee “Nam Vazhi
Velanmai”. The author has compiled a list of 17 practices for various treatments. In
passing he mentions a traditional paddy variety that is directly sown.
7 Rahman S., Sharma, M.P. & Sahai S. (2006). Nutritional and medicinal values of
some indigenous rice varieties. IJTK, 5 (4) 454-458.
The article documents the survey results on the nutritional and medicinal values of
indigenous rice varieties from Assam, Bihar, Chhattisgarh and Jharkhand as collected
from the community Though reported that more than 100 varieties were collected, 30
varieties were listed for its nutritional value and another 9 for its medicinal importance.
8 Saikia B., Hui T. & Das A.K. (2007). Ethnobotany of foods and beverages among
the rural farmers of Tai Ahom of North Lakhimpur district, Asom. IJTK, 06 (1)
126-132.
The North Eastern region of India is recognized as the centre of origin of rice germplasm
It is the largest region exceptionally rich in the rice genetic diversity (2045 local rice
cultivars). In the state of Asom (Assam) people from time immemorial have been using
rice as staple food and some of the ethnic group use rice for preparation of alcoholic
beverage. The present paper emphasized on ethnobotany and taxonomy of traditional
rice varieties cultivated among the Tai Ahom of North Lakhimpur district of Asom for
food security. Emphasis is also given on beverage processing techniques using rice
varieties and other plant material used during preparation of rice beer commonly known
as Sajpani (Tai) &, Laopani (Ass.) by the Ahom caste of Asom.
9 local landrace varieties of Ahu (autumn rice) and 8 varieties of Sali (winter rice) are
reported in this paper along with their field characteristics of the variety (duration,
height, number of tillers, grain length, kernel and glume colour, presence of awns and
yield) has also been tabulated.
9 Ranjay K. Singh, Dwivedi, B.S. & Tiwari R. (2010). Learning and testing the
farmers’ knowledge: Conservation of location specific indigenous paddy varieties.
IJTK, 9 (2) 361-365.
The paper presents the findings of the research on the conservation and testing of
nitrogen effect over the location specific indigenous paddy varieties in purposively
selected tribals’ villages from Dindori Developmental Block of Dindori district,
Madhya Pradesh. The results indicate that tribal farmers have developed location
specific knowledge to identify varied micro-farming situations and accordingly they
grow and conserve number of indigenous paddy varieties. Study suggests that instead
of macro, the micro level of planning of research and conservation strategy would be
required for sustaining the biodiversity and related socio-ecological systems.
The study documents the suitability of the soil characteristics to the 16 indigenous paddy
variety from the farmer’s perception. The effect of varying nitrogen application on yield
was also studied.
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10 Das T & Das AK (2014) Inventory of the traditional rice varieties in farming system
of southern Assam: A case study. IJTK 13 (1) 157-163.
The article lists 18 varieties cultivated by the farmers in Dargakona village in the Barak
Valley, Assam. The farmers have been cultivating these to meet their dietary, cultural
and social requirements. The characteristic properties yield and use value have been
tabulated along with their current cultivation status. These landraces also possess stress
tolerant properties and the authors emphasis that these should be conserved as they
represent important genetic reservoirs with valuable traits and that the farmers should
be provided incentives to encourage and help for in situ conservation. The paper also
explains the role of traditional systems of seed flow and local seed storage systems,
which played an important role in the conservation of the landraces. The need for Field
Gene Bank is also suggested.
11 Usha R., Lakshmi M., Gomathy G., Parimala C. & Raja R. (2012). Quality analysis of
indigenous organic Asian Indian rice variety- Salem samba. IJTK, 11 (1), 114-122.
The report presented the results of the various quality aspects in terms of proximate and
nutrient composition, physical characteristics, milling characteristics and
physicochemical characteristics and cooking quality of organically grown traditional
indigenous rice variety - Salem samba. The finding of the study concludes that the
nutrient content of Salem samba is relatively higher compared to conventional rice
varieties. The rice also contains amylose content which is ideal for cooking. Based on
milling characteristics it was identified that parboiled milling is highly suitable. In terms
of physiochemical characteristics, the indigenous rice variety Salem samba was
identified to have a high intermediate gelatinization temperature and also formed a hard
gel in terms of its gel consistency. The cooking quality was found to be satisfactory and
was identified to have close interrelationship with physicochemical characteristics.
12 Chandramohanan K.T. & Mohanan K.V. (2012). Kaipad rice farming in North
Kerala-An indigenous saline resistant organic farming system. IJTK, 11 (1), 185-
189.
The study documents the field studies carried out in the unique Kaipad wetland system
of rice farming found in the Kannur District of Kerala. Wherein rice is cultivated in the
first crop season in saline wetlands that are subjected to regular tidal action, taking
advantage of the heavy South west monsoon which results in flushing out the salt
content from the farmland.
The methodology followed in the study is to analyse the soil and water quality of the
fields cultivated with the five indigenous paddy varieties which are mainly cultivated
by the farmers. The yield attributing characterless of the crop were also collected. The
study also compares the performance of the released variety (by Kerala Agricultural
University) Ezhome-1 and Ezhome-2, which were found to be better in yield
performance and cooking quality when compared with the local cultivars. The paper
also highlights the threat due to monoculture of prawn farming and makes a case to
conserve the unique ecosystem and its rice varities.
17
13 Smita Mishra, Chaudhury, S.S. & Nambi, V Arivudai. (2012). Strengthening of

traditional paddy seed selection practices of tribal farm families with improved
knowledge and skills in Koraput district, Odisha. IJTK, 11 (3), 461-470.
With reference to the Koraput situation, which is considered to be a centre of origin and
diversity of Asian cultivated rice and recently recognized as one of the agro-biodiversity
hot spots in India. This paper examines the impact of training on the knowledge and
skill of tribal farmers’ with a specific focus on seed selection practices and its
management. The study brings out the significance of capacity building of farm families
through Training of Trainers (TOT) programme. The impact of training reveals
enhanced knowledge, skill and decision making among farmers with regard to seed
selection. Pure and quality seeds helped to improve agricultural productivity and
ensured household food security. Purified seeds of landraces cultivated in different land
categories fetched 30-50 % higher prices. Designation of such farmers as Primary
Trainers provides them recognition and a distinct identity in their community and their
services made use by the KKRGC and Village Knowledge Centre (VKC). To make the
practice sustainable, there is a need for supportive Government policies to maintain and
develop traditional seeds in situ and on farm.
The paper also lists 10 indigenous paddy variety cultivated by the tribal community and
its suitability in cultivation in differed land types (upland, medium land and low land).
The desired traits recognised by the farmers for each of this variety has also been
documented.
14 Ranjay K Singh & B S Dwivedi. (2002). Utilization of Location-specific Indigenous
Paddy Varieties for Sustainable Production: A Tribal Wisdom. Asian Agri-History,
6 (3), 261-267.
The study documents the findings for a survey (through group discussion) conducted in
two tribal villages in Keshkal Block, Bastar District, Chhattisgarh. The findings showed
that paddy is cultivated under four distinct micro-farming situations differing in terms
of biophysical characteristics. A total of 26 indigenous location-specific paddy varieties
were found to be important for stable production. These were popular among the tribal
community due to their adaption to the local environment, resistance to diseases and
insect pests, and compatibility with overall socioeconomic conditions. The report
mentions that the tall varieties were observed to perform better in lower stream, flatland
and micro-farming situations. The drawf varities, were found to be mostly grown in
upper stream, light soil, unirrigated and risk-prone micro-farming situations. They have
also found that the early varieties gave lower yield than the late varieties. The report
supports the view that farmers working with scientist can develop their own varieties
suitable for their micro-farming situations and requirements.
15 Nene Y.L. (2005). Rice Research in South Asia through Ages. Asian Agri-History, 9
(2), 85-106.
This documents the knowledge on rice as recorded during the last three millennia. It
cites various literature which have recorded/mentioned about rice cultivars/
management/ practices. It also gives an account of the various terms used in grouping
the rice varieties based on the cultivation practice, soil cultivated, season cultivated,
duration etc. Basically deals with the traditionally cultivated rice varieties.
18
16 Dhiman Sen, Arun Bhatt, and Chandan Sourav Kar (2005) Tulaipanji - An
Indigenous Scented Rice Genotype of West Bengal. Asian Agri-History, 9 (2), 153-
156.
This article describes an endemic fine grained and aromatic found in the North and
South Dinajpur District, West Bengal. The article makes a case for its improvement and
conservation.
17 U S Singh, Neelam Singh, H N Singh, O P Singh, and R K Singh (2005)
Rediscovering Scented Rice Cultivar Kalanamak. Asian Agri-History, 9 (3), 211-
219.
The authors give a historic account on the Kalanamak, area of cultivation, its
importance during the British era and subsequent decline. During the study 10
germplasm lines of this variety were collected and they performance mapped. The
report suggests that two of these selected germplasm lines could be popularised
among the farmers for their superior performance.
18 Nene YL (1998) Basmati Rice: A Distinct Variety (Cultivar) of the Indian
Subcontinent. Asian Agri-History, 2 (3), 175-188.
The article builds up a case to show that the term Basmati refers to a cultivar grown in
the area around Punjab, Jammu and Kashmir, Himachal Pradesh, Haryana and Uttar
Pradesh, and that the term is not a generic for scented rices. He also gives an account of
various scented rices that were cultivated and recorded in literature. The names of the
scented rice varieties and regions where cultivated has been recorded in the database.
19 Sathya A (2014) The Art of Naming Traditional Rice Varieties and Landraces by
Ancient Tamils. Asian Agri-History Vol. 18, No. 1, 2014 (5–21).
This article lists 321+ rice varieties that were cultivated in Tamil Nadu. The article
provides the transliterated meanings of the names given to the rice varieties. The criteria
naming of the rice by were on the basis of one or more of its morphological traits,
inflorescence, grain, color, shape, size, appearance, either as an individual trait or in
combination with other characters or names of locations or prominent individuals
among others. The issue also provides a list of generic terms that are added to a variety
in combination of one or two to distinguish them from each other. The author also
relates the practice of naming rices in other parts of India as well other countries. The
article also provides examples of the rice names grouped by colour, grain colour, shape
of whole grain, duration, appearance, named after persons, season, numbers, taste,
places and specific reasons.
Note: For our purpose these have been tabulated and kept separate for later use.
19
20 Study on Ethanolic Extract of Pitchavari : A Native Medicinal Rice from Southern

Peninsular India by Sreekumar V Thampy, Ramesh V and Vijayakumar R. in
International Journal of Pharmaceutical Sciences Review and Research, 25(2), March –
April 2014; Article No. 18, Pages : 95-99.
The ethanolic extract of the rice variety Pitchavari was studied through GC – MS (Gas
Chromotography – Mass Spectrometry) method. The study showed that there are 15
different phytochemicals having therapeutic value. Cis-13-Octadecenoic acid and n-
hexadeconoic acid were the two major phytochemicals. The former chemical has
Antiinflamatory, Hypocholesterolemic, Cancer preventive, Nematicide, Insectifuge and
many other interesting properties. The later chemical has Nematicide, Pesticide,
Antioxidant and many other properties. This is significant since this rice is traditionally
used by farmers to treat diarrhea in cattle.
21 Medicinal Rice Varieties of India need urgent attention by R.B. Mohanty, T. Panda and
B.K. Tripathy in Current Science, Vol. 102, No. 4, 25th February 2012, P.547.
The authors cite examples from ancient records and surveys made in 1970s and 1980s
carrying information about medicinal properties of rice.
22 Delicate Touch of Rice by P.V. Balachandran (Page 29) and Rice (Page 89) in – “First
Food : A Taste of India’s Biodiversity” (Editor) Sunita Narain (Centre for Science and
Environment, New Delhi) 2013.
The compilation provides information about some specific rice varieties that are said to
have special nutritional and therapeutic properties such as Navara from Kerala and
varieties such as Ambemohar from Maharastra, Kumeru from Karnataka, Alcha from
Chhattishgarh etc.
23 Sweet and sticky by Sangeeta Khanna in Down to Earth, December 16-31, 2013 Page.
44
A note about Saathi rice variety grown in Uttar Pradesh, Madhya Pradesh and Haryana
which is easily digestible and highly nourishing.
24 Rice of Goa and their Grain Quality by Shilpa J. Bhonsle and S. Krishnan (Department
of Botany, Goa University, Goa) January 2012. Pages 147+v
An excellent compilation based on a study of rice varieties of Goa. The initial section
talks about classification, botanical description and the status of rice production in Goa.
The second section provides a listing of study of a few dozen indigenous rice varieties
wherein the author has documented the name, season, duration, physical characteristics,
chemical characteristics, nutritional value (total carbohydrates, total protein and
amylase content), minerals (Iron, Zinc, Potassium and Calcium) and cooking
characteristics.
25 Document on Biology of Rice (Oryza sativa L.) in India by Gurinder Jit Randhawa,
et.al. (National Bureau of Plant Genetic Resources, Indian Council of Agricultural
Research, New Delhi) 2006. Pages – 79.
The book provides an overview of the rice crop, its taxonomic status, diversity, botany,
reproductive biology and information on rice growing regions and ecosystems of India.
The section on rice genetic diversity provides information regarding aromatic rice, rice
with medicinal value etc. The last part as information on pests of rice and the status of
transgenic rice in India. Has a set of valuable references.
20
26 Krishi Gita (Agricultural Verses) (A treatise on indigenous farming practices of the

Malayalam desam (Kerala)), Translated by B. Mohan Kumar with Commentaries by B.
Mohan Kumar and P.K. Ramachandran Nair (Asian Agri-History Bulletin No. 7, Asian
Agri-History Foundation, Hyderabad), 2008. Pages 111.
The original Malayalam texts is followed by translation and commentaries. The text is
extremely interesting since its contains the names of many indigenous paddy varieties
in Kerala which is a region contiguous with Tamil Nadu.
27 Evaluation of Genetically Diversified Red Rice as Functional Food with Special
Reference to Lactational Performance, Ph.D. Thesis of Saritha Hegde (Department of
Food Science and Nutrition, University of Agricultural Sciences, Dharwad, Karnataka
State), July 2012. Pages. 313.
The study was undertaken to document the functional uses of traditional red rice
cultivars (Oryza sativa L.) from farm families and Ayurvedic practitioners, to assess the
physical, functional and nutritional qualities of four red rice cultivars in comparison
with the commercially available rice types, to compare the quality attributes between
organically and conventionally grown red rice and to evaluate the use of red rice as
functional food with special reference to lactational performance. Traditionally
minimally polished red rice cultivars specific to the region were used as food and in
therapy for treatment of allergies, skin ailments, uterus and gastrointestinal problems,
nerve, liver and kidney disorders, fever, infections, anaemia and specifically in
promoting lactation. The traditional red rice cultivars Koragge, Jolaga, Kari Jaddu and
Kirwana were found superior over commercially available parboiled, white and brown
rice with respect to zinc, iron, copper, manganese and antioxidants. The protein,
micronutrients and antioxidants for the varieties Hasoodi and Jaddu were significantly
more under organic growing system compared to conventional. Validation of
Indigenous Traditional Knowledge on the use of red rice given in the form of ganjee to
promote lactation in mothers (n=10) for a period of 15 days showed increase in
haemoglobin status and BMI with improved lactation. With increased milk intake by
the infants a marked improvement in the weight gain of the infants with a shift in the
nutritional status was observed. The nutrient dense red rice ganjee was easily
assimilable and hence contributed significantly towards enhancing lactation among
vulnerable groups. Revitalization of this native indigenous knowledge ensured physical
and economical well being and conservation of native resources.
28 A Study on Physicochemical Characteristics and Textural Properties of the Organic
Rice (Oryza sativa) Variety Perungar by R. Roopavani (Dissertation submitted as part
of M.Sc., Food Technology and Management Degree, M.O.P. Vaishnav College for
Women, Chennai), April 2010.
29 A Study on Physicochemical Characteristics and Textural Properties of a Selected Rice
(Oryza sativa) Variety Kouni Nel by S. Lidiya Mercy (Dissertation submitted as part of
M.Sc., Food Technology and Management Degree, M.O.P. Vaishnav College for
30 Physicochemical Characteristics of Indigenous Organic Indian Rice Variety – Salem
Samba by G. Gomathy (Dissertation submitted as part of M.Sc., Food Technology and
Management Degree, M.O.P. Vaishnav College for Women, Chennai), April 2010.
31 Physicochemical Properties of Indigenous Organic Rice Variety Neelam Samba by
E. Dhivya (Dissertation submitted as part of M.Sc., Food Technology and Management
Degree, M.O.P. Vaishnav College for Women, Chennai), April 2010.
21
32 Quality Analysis of Organic Rice Neelam Sambha by M. Sangeetha Priyadarshini

(Dissertation submitted as part of M.Sc., Food Technology and Management Degree,
M.O.P. Vaishnav College for Women, Chennai), April 2010.
33 A Study on Physical Characteristics and Nutrient Composition of Selected Rice (Oryza
sativa) Variety Kouni Nel by V. Radhika (Dissertation submitted as part of M.Sc., Food
Technology and Management Degree, M.O.P. Vaishnav College for Women, Chennai),
April 2010.
34 A Study on Physical Characteristics and Nutrient Composition of Organic Rice (Oryza
sativa) Variety Perungar by K. Athira (Dissertation submitted as part of M.Sc., Food
April 2010.
35 A Study on Milling and Cooking Characteristics of a Selected Rice (Oryza sativa)
Variety Kouni Nel by R. Mohana Priya Dharshini (Dissertation submitted as part of
36 Physicochemical Properties of Indigenous Organic Rice Variety – Kappakar by
M. Anupama (Dissertation submitted as part of M.Sc., Food Technology and
37 Physical Characteristics and Nutrient Composition of Indigenous Organic Rice –
Kappakar by M.S. Akilandeswari (Dissertation submitted as part of M.Sc., Food
April 2010.
38 Nutrient and Physical Quality Analysis of Organically Grown Salem Samba Rice by
C. Parimala (Dissertation submitted as part of M.Sc., Food Technology and
39 Determination of Milling and Cooking Performances of Indigenous Organic Indian Rice
Variety – Kappakar by B.K. Jananni (Dissertation submitted as part of M.Sc., Food
April 2010.
40 Determination of Milling and Cooking Performances of Indigenous Organic Indian Rice
Variety – Neelam Samba by Ranjani Madhavan (Dissertation submitted as part of
41 Determination of Milling and Cooking Qualities of Indigenous Organic Rice Variety
Salem Samba by S. Raja Rajeshwari (Dissertation submitted as part of M.Sc., Food
April 2010.
42 Development of Rice Noodles Supplemented with Legume and Vegetable Flours by
A. Deepti Panguja (Dissertation submitted as part of M.Sc., Food Technology and
43 Formulation and Analysis of Organic Idli – The Food for Future by S. Aruna
(Dissertation submitted as part of M.Sc., Food Technology and Management Degree,
M.O.P. Vaishnav College for Women, Chennai), April 2010.
22
44 Formulation of Instant Dosa mix with Indigenous Organic Rice Variety Salem Sambha
by V. Sangeetha (Dissertation submitted as part of M.Sc., Food Technology and
45 Development of Bakery Products Using Organic Rice Variety Neelam Samba by T.
Lakshmmi Prabha (Dissertation submitted as part of M.Sc., Food Technology and
46 Effect of Milling and Parboiling on Cooking Characteristics and Sensory Evaluation of
Organic Rice Variety Perungar by M. Aruna (Dissertation submitted as part of M.Sc.,
Food Technology and Management Degree, M.O.P. Vaishnav College for Women,
Chennai), April 2010.
23
Doc. 2 Institutions Working on IPVs
Institution Contact Person Ref.

No.
1. Asian Agri-History Foundation Y.L. Nene 15
Secunderabad
2. Centre for Advanced Research in A. Sathya 2
Environment sathyaalbert@gmail.com
School of Civil Engineering
SASTRA University
Thanjavur
3. Department of Food Science and Nutrition Dr. N.B. Yenagi 1
College of Rural Home Science niryenagi@yahoo.co.in
University of Agricultural Sciences
Dharwad – 580005
4. Gene Campaign Dr.Suman Sahai 7
New Delhi genecamp@vsnl.com
5. Genetics & Plant Breeding Division K.V. Mohana 12
Department of Botany drkvmohanan@rediffmail.com
University of Calicut, Kerala
6. M.S. Swaminathan Research Foundation Dr. Smita Mishra 3, 13
smitamishra_jp@yahoo.com
Chennai
7. Regional Agriculture Research Station B.S. Dwivedi 14
Jawaharlal Nehru Krishi Vishwavidyala
Jabalpur
8. School of Food Sciences Usha Ravi 11
M.O.P. Vaishnav College for Women Usharavi62@gmail.com
Nungambakkam, Chennai
9. Central Food Technological Research Director and Scientist from -
Institute, Mysore, Karnataka State Grains Science and
Technology Division
10. Madras Diabetes Research Foundation, Ms. Sudha Vasudevan, -
Chennai Division of Food and
Nutrition
24
Doc. 3 Therapeutic Properties of IPVs
S. IPV Name Geographical Duratio Kerne Therapeutic Value Ref. Remarks

No Location n (days) l No.
. Colou
r
1. Ampakhi Tai Ahom and 120 Yello Season cultivated = Sali 8
North w
Lakhimpur
District, Asom
2. Asam Churi Keshkal Block, Late Resistant to water logging and insect pests. Long, golden colour seed, 14
Bastar District, Maturity tall variety.
Chhattisgarh period
3. Asana Belongs to the Sastika group. 2
(Refer to Glossary for further details and for its therapeutic value)
4. Assam chudi Koraput Suitable for all parched rice, preferable popped rice. 3
5. Bachchakalamdani White 7 Reported as
nutritionally
valuable
6. Badaal Dargakona Sali (winter rice) 10
Village, Barak Round fat rice expands on cooking, very tasty, less pest infestation,
Valley in North yield good
East India
(Assam)
24
25

. Colou
r
7. Badi lochai Dindori District, 9 Early
Madhya Pradesh variety and
water
logging and
drought
tolerant
8. Badshah bhog White 7 Reported as
nutritionally
valuable
9. Baghpanjar Red 7 Reported as
nutritionally
valuable
10. Baigon bichi Dargakona Sali (winter rice) 10
Village, Barak Has medicinal value
Valley in North Very small fine rice, yield good, medicinal value
East India
(Assam)
11. Bal Boliya Kodagu, A hardy and coarse variety of paddy. Capable of producing 50% yield 5
Karnataka even under adverse conditions of drought and flooding where other
varieties fail completely.
12. Bangoi Uttarakhand Red stalked 4
13. Banse Bad Keshkal Block, Late Resistant to water logging and insect pests. Bold seeded, dwarf 14
Bastar District, Maturity variety.
Chhattisgarh period
14. Bansmatti First quality of rices 18
25
26

. Colou
r
15. Bansphal/Bansphul Gorakhpur First quality of rices 18
16. Barai Keshkal Block, Medium Resistant to drought and insect pest. Bold seeded, tall scented variety. 14
Bastar District, Maturity
Chhattisgarh period
17. Barhasal Red 7 Reported as
nutritionally
valuable
18. Basmati Bihar, Dehradun Economically valuable varieties (7) 7, 15,
Palam in 60 day rice (15) 18
Himachal Grown in warm valleys with much moisture, Long white soft grain,
Pradesh, Donsu 1st Class (18)
Tahsil in
Kashmir,
Hoshiarpur
District, Punjab,
West Bengal,
Bihar, Orissa
19. Begami / Begumi Rihlu in 60 day rice 15, 18
Himachal
Pradesh
20. Bengoonguti Tai Ahom and 105 Yello Season cultivated = Ahu 8
North w
Lakhimpur
District, Asom
21. Berapua Dargakona Sali (winter rice) 10
Village, Barak
26
27

. Colou
r
Valley in North Has high commercial and medicinal value and also used in religious
East India functions
(Assam) Scented bold rice, presence of long awn in grain, cultivated for
religious purpose, medicinal, high commercial value, pest resistant
22. Bhama Chhattisgrah and Deep A red rice variety considered by the tribal’s to highly nutritious and 7 Reported as
Jharkhand red that after consuming these they can work in their field for the whole nutritionally
day without feeling hungry. valuable
They also feel that the starchy water of the cooked red rice varieties
keep them fresh and energetic and do not feel thirsty for a long hour
during their hard physical work.
23. Bhasar Red 7 Reported as
nutritionally
valuable
24. Bhejri Chhattisgarh Promotes lactation (1) 1 Mentioned
Jonga (Bihar) Given to lactating mother (7) as
additional
information
25. Bhojni Red 7 Reported as
nutritionally
valuable
26. Bodikaveri Koraput District, Categorized as medium land rice. 13
Orrisa Grows fast and healthy, suppresses weed growth and drought
tolerant. Coarse rice, excellent taste, suitable for high quality puffed
rice, good milling quality. Used in marriage and death ceremonies.
Popular variety. Straw is used for thatching and fodder.
27
28

. Colou
r
27. Bonkhy Sali Deep 7 Reported as
red nutritionally
valuable
28. Bora Tai Ahom and 90 Black Cooked rice water (starchy water) given to jaundice patient and to 7 Medicinally
North very weak patient. (7) important
Lakhimpur Season cultivated = Sali, Main rice variety used in preparation of rice
District, Asom beer (8)
(Assam)
29. Chahora Hoshiarpur 1st Class 18

District, Punjab
30. Chaitru Dehradun One of the three principal varieties cultivated in Dehradun 18
Also known as chambu or anjana sown in unirrigated land in March-
April and cut in Aug-Sep.
31. Chapti Dindori District, 9 Early
drought
tolerant
32. Chhatoki Dargakona Sali (winter rice) 10
Village, Barak Have red kernel – preferred by farmers for rich taste and nutrition
Valley in North content – can work in the field for the day without feeling tired or
East India hungry
(Assam)
Red kernel, fat rice, good yield, less pest, tasty, high fodder value
Stress/drought tolerant
28
29

. Colou
r
33. Chhoeamara Dargakona Sali (winter rice) 10
Village, Barak Have red kernel – preferred by farmers for rich taste and nutrition
Valley in North content – can work in the field for the day without feeling tired or
East India hungry
(Assam) Red kernel, fat rice, sweet and tasty rice, less pest, yield moderate,
shattering quality high, fodder value very high
Stress/drought tolerant
34. Chhoti lochai Dindori District, 9 Early
drought
tolerant
35. Chingo Dindori District, 9 Late variety
Madhya Pradesh and water
logging
tolerant
36. Chokowa Deep 7 Reported as
red nutritionally
valuable
37. Chovverian Kannur District, 12 Tolerant to
Kerala low and
medium
salinity
38. Churnaka Belongs to the Sastika group. 2
29
30

. Colou
r
39. Dahiya Light 7 Reported as
red nutritionally
valuable
40. Dakah Cultivars of rice mentioned in Ain-i_Akbari 15,18
41. Dani Gora Chhattisgrah and Red Traditionally used as tonic. 7 Reported as
Jharkhand The boiled rice along with its starchy water and a pinch of salt is given nutritionally
to weak person. valuable
Traditionally used as rice beer and it is also effective in gastric Medicinally
problem. important
A red rice variety considered by the tribal’s to highly nutritious and
that after consuming these they can work in their field for the whole
day without feeling hungry.
42. Danwar Chhattisgarh Raw rice given to the pregnant cow for safe pregnancy, healthy calf 7 Medicinally
and for easily removal of placenta. important
The green part of the plant is also given for the same purpose.
43. Deerghakriti Long sized 18
kalama
44. Deerghasali Long – having sweet flavor 18
45. Deerghashooka Medicinal properties mentioned by Acharya Bhavamisra (15-16 18
Century)
30
31

. Colou
r
46. Dewzira Rice collected from Gwaliar (Gwalior), Madhya Pradesh as 15, 18
mentioned in Ain-i_Akbari
Could be Dahijira of West Bengal or Devjira
47. Dhuchri Light 7 Reported as
red nutritionally
valuable
48. Dirghashuka Mentioned in Susruta Samhita and these landraces subdue the pitham 2
and slightly generate vayu and kapham.
49. Donder basumati Koraput District, Categorized as upland rice. 13
Orrisa
50. Dooshak Medicinal properties mentioned by Acharya Bhavamisra (15-16 18
Century)
51. Draksha vrihi Grapes 18
52. Dubraj Early Keshkal Block, Early Resistant to drought and insect pest. Seeds golden coloured, scented, 14
Bastar District, Maturity dwarf variety.
Chhattisgarh period
53. Dubraj Late Keshkal Block, Late Resistant to water logging and insect pests. Small seeded, tall variety. 14
Chhattisgarh period
54. Dudhkobi White 7 Reported as
nutritionally
valuable
55. Dunaparsad Cultivars of rice mentioned in Ain-i_Akbari 15, 18
31
32

. Colou
r
56. Dushaka Mentioned in Susruta Samhita and these landraces subdue the pitham 2
57. Gada Khutta Keshkal Block, Late Resistant to water logging and insect pests. Bold seeded, tall variety. 14
Chhattisgarh period
58. Gandhana Scented rice ? 18
59. Gandhasali Scented 18
60. Gandh-kasturi Cultivars of rice mentioned in Ain-i_Akbari 15, 18
Was grown in Jessore (Bangladesh) towards the end of 19th Century
61. Gathia Koraput District, Categorized as medium land rice. 13
Orrisa Grows both in upland and medium land. Drought, disease and pest
resistant. Bold and red rice provides more energy. Good for pressed
rice. Good yield potential. Popular variety.
62. Gauria / Gaura ? Gorakhpur White rice 18
63. Gavedhuka Belongs to the Kudhanya group. 2
64. Ghana vrihi Hard 18
65. Gopalbhog White 7 Reported as
nutritionally
valuable
66. Gorakhpuri Uttarakhand White stalked 4
67. Gudna Filtered water of the rice soaked in water over night is given to patient 7 Medicinally
suffering from gastric ailments for three days important
32
33

. Colou
r
68. Gurmatiya Keshkal Block, Medium Resistant to drought and insect pest. Bold seeded, tall variety. 14
Chhattisgarh period
69. Haalubbalu Pavagada of The name of the variety literally means ‘swelling like milk’. Used in 5 Honey Bee
Karnataka and making ‘puri’ (puffed rice). Editor has
adjoining regions added this.
of Rayalseema
(Andhra
Pradesh)
70. Haltyu Dehradun One of the three principal varieties cultivated in Dehradun 18
Also known as anjani and naka sown in unirrigated land in April-May
and cut in Sep.
71. Hardi Gati Keshkal Block, Late Resistant to water logging and insect pests. Bold seeded, dwarf 14
Chhattisgarh period
72. Hatidotia Tai Ahom and 90 Yello Season cultivated = Sali 8
North w
Lakhimpur
District, Asom
73. Hayan Medicinal properties mentioned by Acharya Bhavamisra (15-16 18
Century)
74. Hayanaka Mentioned in Susruta Samhita and these landraces subdue the pitham 2
75. Hema Golden colour rice - a Sambaka variety – could have been a source 15
for beta-carotene
33
34

. Colou
r
76. Heman sambaka Golden 18
77. Hindmauri Chhattisgrah and Red A red rice variety considered by the tribal’s to highly nutritious and 7 Reported as
Jharkhand that after consuming these they can work in their field for the whole nutritionally
78. Ishwajoy Tai Ahom and 110 Yello Season cultivated = Ahu 8
North w
Lakhimpur
District, Asom
79. Issaguni Tai Ahom and 115 Yello Season cultivated = Ahu 8
North w
Lakhimpur
District, Asom
80. Jahinga Tai Ahom and 135 Yello Season cultivated = Sali 8
North w Sold at the highest rate, for its appealing aroma, highly nutritious and
Lakhimpur attractive grain size.
District, Asom
81. Jaophool White 7 Reported as
nutritionally
valuable
82. Jatumukha Belongs to the Vrihi group. 2
34
35

. Colou
r
83. Jeeraphool White 7 Reported as
nutritionally
valuable
84. Jeeriga Sanna Kodagu, An aromatic rice with good market demand and also cultivated for 5
Karnataka domestic use and for festive occasions.
85. Jhinwa/ Jinjin / Bareilly, First quality of rices 15, 18
Jhilma Himachal Rice collected from Rajori (Kashmir ?) , mentioned in Ain-i_Akbari
Pradesh
86. Jhona Hoshiarpur 2nd Class 18
District, Punjab
87. Jonga-Sirhati Bihar Grows in the same plant with two different colours. 7 Medicinally
Jonga variety colour is deeper than that of the Sirhati variety. important
This variety is given to lactating mother – laddoo made from roasted
rice mixed with sugar which also provides more nutrition to the child.
88. Kaala birain Dargakona Sali (winter rice) 10
Village, Barak Glutinous variety – used in preparation of rice flakes and pancakes
Valley in North
Red kernel, fat rice, used in festivities for pancakes and rice flakes
East India
(Assam)
89. Kaala mekuri Dargakona Sali (winter rice) 10
Village, Barak Fat rice, red kernel, good taste, good yield
Valley in North
East India
(Assam)
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90. Kaalijira Dargakona Sali (winter rice) 10
Village, Barak Scented aromatic used in preparation of sweet dishes
Valley in North Has very high commercial value
East India
(Assam) Very small and fine scented rice, medicinal yield good
Has religious significance and are used as offerings during sacred
ceremonies
91. Kakalaka Belongs to the Sastika group. 2
92. Kala vrihi Which is sweet and very nourishing 18
93. Kalajeera Koraput District, Is eaten during Chaita Parab festival, this provides them the strength 3, 13
Orrisa to walk long distance. (3)
Categorized as lowland land rice. Highly aromatic rice, small, oval
and white rice, good for Pulao and Payasam. Good threshing and
milling quality. Higher yield and good market price. Straw is good
for thatching and fodder. (13)
94. Kalam Kodagu, A semi-fine variety. Used in making ‘puri’ (puffed rice). 5
Karnataka
95. Kalama / Callma Mentioned in Susruta Samhita and these landraces subdue the pitham 2, 18
and slightly generate vayu and kapham. (2)
Medicinal properties mentioned by Acharya Bhavamisra (15-16
Century)
Scented Rice (18)
“Callma” in West Bengal, Bihar, Orissa, Kerala
96. Kalama panduka Pale yellow grain 18
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97. Kalama Sali Scented 18
98. Kalamdani Chhattisgrah and Light A red rice variety considered by the tribal’s to highly nutritious and 7 Reported as
99. Kalanamak Uttar Pradesh A fine quality scented rice. Husk colour is black and the plant 17
performs well in the saline-sodic soil. The plant is also resistant to a
host of diseases and insect pest.
100. Kalchar Keshkal Block, Early Resistant to drought and insect pest. Medium golden coloured seed, 14
Chhattisgarh period
101. Kalingaka From Orissa 18
102. Kalona Hoshiarpur 2nd Class 18
District, Punjab
103. Kamadh Himachal 18
Pradesh
104. Kamodh Dindori District, 9 Medium
Madhya Pradesh period
variety and
drought
tolerant
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105. Kanchanaka Mentioned in Susruta Samhita and these landraces subdue the pitham 2, 18
Century) (18)
106. Kandorkutty Kannur District, 12 Tolerant to
Kerala low and
medium
salinity
107. Kangu 60 day rice 18
108. Kangudi Uttarakhand White stalked 4
109. Kanguka Belongs to the Sastika group. 2
110. Kanta Gurmatiya Keshkal Block, Medium Resistant to drought and insect pest. Bold seeded, tall variety. 14
Chhattisgarh period
111. Kanyun Donsu Tahsil in Round white very soft grain 18
Kashmir
112. Kapisha sambaka Reddish brown 18
113. Kappa kar Served in the ceremony of Seemantham. 2, 36,
37, 39
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114. Karanga Bihar and Cooked grains and steamed rice paste are given for dysenteric 7, 9 Medicinally
Jharkhand patients (7) important
Dindori District, (7)
Madhya Pradesh Medium
period
variety (9)
115. Kardamaka Mentioned in Susruta Samhita and these landraces subdue the pitham 2, 18
Century) (18)
116. Karhani Chhattisgrah and Red A red rice variety considered by the tribal’s to highly nutritious and 7 Reported as
They also feel that the starchy water of the cooked red rice varieties Medicinally
keep them fresh and energetic and do not feel thirsty for a long hour important
Is known widely for its medicinal properties.
Used as tonic in epilepsy, making beer and soot (Jharkhand)
User in curing paralysis (Chhattisgrah)
Cooked rice is useful in breathing problems and epilepsy. It is used
in irritation during urine discharge, yellow urine colour and also as a
tonic.
Kajal made from burnt grains ash, mixed with pure ghee and applied
on eyelids is said to be effective in cataract.
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117. Karia Gora Traditionally used as tonic. 7 Medicinally
The boiled rice along with its starchy water and a pinch of salt is given important
to weak person.
118. Kedaraka Belongs to the Sastika group. 2
119. Kharela Keshkal Block, Early Resistant to drought and insect pest. Bold seeded, dwarf variety. 14
Chhattisgarh period
120. Kharsu Hoshiarpur 2nd Class 18
District, Punjab
121. Khoibaruah Dargakona Baruah (summer rice) 10
Village, Barak Has red kernel and provides more energy
Valley in North Presence of long awn in grain, difficult to mound because of wan,
East India long grain, fine rice, red kernel, tasty, yield good
(Assam)
Pest resistant
122. Khujje Early Keshkal Block, Early Resistant to drought and insect pest. Bold, light black seed, dwarf 14
Chhattisgarh period
123. Khujje Late Keshkal Block, Late Resistant to water logging and insect pests. Bold, light black seed, tall 14
Chhattisgarh period
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124. Koiamari Tai Ahom and 105 Brown Season cultivated = Ahu 8
North
Lakhimpur
District, Asom
125. Kola ahu Tai Ahom and 90 Black Season cultivated = Ahu 8
North
Lakhimpur
District, Asom
126. Kolajoha Tai Ahom and 100 Grey Season cultivated = Sali 8
North Sold at the highest rate, for its appealing aroma, highly nutritious and
Lakhimpur attractive grain size.
District, Asom
127. Konizoha Red 7 Reported as
nutritionally
valuable
128. Koradushaka Belongs to the Kudhanya group. 2
129. Kouni Nel Tamil Nadu Red Not clear if it is native to India – may be originating from Burma 29, 33, Highly
(Myanmar today) or South East Asia 35 nutritious
130. Krishna sambaka Black 18
131. Krishna yava Black which is thick 18
132. Kukk-tandaka Belongs to the Vrihi group. 2
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133. Kuravaka Belongs to the Sastika group. 2
134. Kuravinda Belongs to the Kudhanya group. 2
135. Kusumgul Light 7 Reported as
red nutritionally
valuable
136. Kuthiru Kannur District, 12 Tolerant to
Kerala low and
medium
salinity
137. Kuttusan Kannur District, 12 Tolerant to
Kerala low and
medium
salinity
138. Kyari Dehradun One of the three principal varieties cultivated in Dehradun 18
Provides the best rice
Transplanted rice. Seeds sown in nurseries in April-May and
transplanted during the next two months to a well irrigated field free
of weeds
139. Lachhmi Bhog Dindori District, 9 Early
drought
tolerant
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140. Lahi White 7 Reported as
nutritionally
valuable
141. Lal birain Dargakona Sali (winter rice) 10
Village, Barak Red kernel, tasty and fat rice, yield good, used in festivities for
Valley in North pancakes and rice flakes
East India
(Assam)
142. Lal dhan Dindori District, 9 Late variety
Madhya Pradesh and drought
tolerant
143. Lal Hazari Keshkal Block, Early Resistant to drought and insect pest. Small seeded, dwarf variety. 14
Chhattisgarh period
144. Lal kartika Dargakona Sali (winter rice) 10
Village, Barak Medium fine rice, scented, tasty to eat, less pest, good yield
Valley in North
East India
(Assam)
145. Lalmati Uttarakhand Red stalked 4
146. Larakshaka Belongs to the Vrihi group. 2
147. Latoi Dargakona Sali (winter rice) 10
Village, Barak Fat rice, tasty to eat, moderate yield, high fodder value
Valley in North
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East India Stress/drought tolerant
(Assam) Pest resistant
148. Layacha Chhattisgrah Effectively used to cure boil caused on scalpel of newly born child. 7 Medicinally
Cooked rice also eaten by the mother of the child, to cure the boil of important
the child consuming mother milk.
Cooked grains alsoconsumed by pregnant women to prevent unborn
children from contracting skin infection.
149. Lodhrapushpaka Medicinal properties mentioned by Acharya Bhavamisra (15-16 18
Century)
150. Lodiyari Keshkal Block, Early Resistant to drought and insect pest. Small seeded. 14
Chhattisgarh period
151. Log Machhi Keshkal Block, Medium Resistant to water logging and insect pests. Slightly reddish, scented 14
Bastar District, Maturity seed, medium tall variety.
Chhattisgarh period
152. Lohita Sali A red rice 18
153. Lohitaka (Red rice) Mentioned in Susruta Samhita and these landraces subdue the pitham 2
Effective in checking deranged humors.
It is diuretic, spermatopoietic, refrigerant, eye invigoratory, cosmetic
and tonic.
It tunes the voice.
In case of fever and ulcer,its potential efficacy is remarkable.
It is a good disinfectant and an appropriate antitoxin.
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154. Luchai Keshkal Block, Early Resistant to drought and insect pest. Bold, seeded, dwarf variety. 14
Chhattisgarh period
155. Machhakanta Koraput Is eaten during Chaita Parab festival, this provides them the strength 3
to walk long distance.
156. Madhu Sali Red 7 Reported as
nutritionally
valuable
157. Madhulika Belongs to the Kudhanya group. 2
158. Madhuri Keshkal Block, Late Resistant to water logging and insect pests. Bold seeded, tall variety. 14
Chhattisgarh period
159. Maguri Tai Ahom and 125 Yello Season cultivated = Sali 8
North w
Lakhimpur
District, Asom
160. Mahadi Have red kernel and red barn 15
161. Mahadushaka Mentioned in Susruta Samhita and these landraces subdue the pitham 2
162. Maharaji Chhattisgarh Promotes lactation (1) 1, 7 Mentioned
Jonga (Bihar) Given to lactating mother (7) as
additional
information
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163. Mahasali Mentioned in Susruta Samhita and these landraces subdue the pitham 2, 18
Thick. Medicinal properties mentioned by Acharya Bhavamisra (15-
16 Century) (18)
164. Maha-Shastika Belongs to the Sastika group. 2
165. Mahishmastaka Medicinal properties mentioned by Acharya Bhavamisra (15-16 18
Century)
166. Mahishn-mastaka Mentioned in Susruta Samhita and these landraces subdue the pitham 2
167. Mancha Keshkal Block, Medium Resistant to drought and insect pest. Medium to bold seeded, tall 14
Chhattisgarh period
168. Mati Dhan Koraput District, Nutritious rice suitable for making rice flakes. (3) 3, 13
Orrisa Categorized as upland rice. Can be grown in any type of soil. Hard
culms resistant to lodging, disease and pests. Red rice, used in making
gruel and rice flakes. (13)
169. Mayamati Dargakona Aus (autumn rice) 10
Village, Barak Has red kernel and provides more energy
Valley in North Scented aromatic used in preparation of sweet dishes
East India
(Assam) Scented sweet rice, red kernel, medium fine rice, good yield, less pest
170. Moinahaal Dargakona Sali (winter rice) 10

Village, Barak
Valley in North
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East India
(Assam)
171. Motisar Dindori District, 9 Late variety
logging
tolerant
172. Muktabali Koraput District, Categorized as medium land rice. 13
Orrisa Non-lodging. Disease and pest resistant. Small oval but heavy grains,
white mildly aromatic rice, used to make Payasam during marriages.
Good for fodder.
173. Mukundaka Belongs to the Sastika group. 2
174. Mundasali Grain blunt on one side 18
175. Mundon Kannur District, 12 Tolerant to
Kerala low and
medium
salinity
176. Munji Punjab, Can mean high class rice (from Muzaffarnagar) or a general term for 18
Hoshiarpur rices sown broadcast and not transplanted
District, Punjab Oryza glutinosa – the grains agglutinate when boiled
2nd Class
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177. Muru Chhattisgrah and Deep A red rice variety considered by the tribal’s to highly nutritious and 7 Reported as
178. Mushkin Cultivars of rice mentioned in Ain-i_Akbari 15,18
Small white rice with fragrance and pleasant to taste
179. Nag kesar Dindori District, 9 Late variety
logging and
drought
tolerant
180. Naha First quality of rices 18
181. Nakanda Himachal 18
Pradesh
182. Nandhimukha Belongs to the Vrihi group. 2
183. Nandimukhi Belongs to the Kudhanya group. 2
184. Nania Tai Ahom and 95 Yello Season cultivated = Sali 8
North w
Lakhimpur
District, Asom
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185. Navara/ Nivara Kerala
186. Neelam Samba Tamil Nadu Promotes lactation 1, 31, Mentioned
32, 40 in the article
187. Newari Dindori District, 9 Medium
Madhya Pradesh late variety
and drought
tolerant
188. Nimlah Rice collected from …. , mentioned in Ain-i_Akbari 15
(Ref. web..
http://persian.packhum.org/persian/main?url=pf%3Ffile%3D007020
50%26ct%3D0)
189. Nivara Used in haemotoria. 18
Which has black and white sports
190. Nyuri Uttarakhand White stalked 4
191. Odiyan Kannur District, 12 Tolerant to
Kerala low and
medium
salinity
192. Orissa Kannur District, 12 Tolerant to
Kerala low and
medium
salinity
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193. Orkazhama / Kannur District, 12 Tolerant to
Orkayama Kerala low and
medium
salinity
194. Orpandy Kannur District, 12 Tolerant to
Kerala low and
medium
salinity
195. Orthadian / Kannur District, 12 Tolerant to
Orthadiyan Kerala low and
medium
salinity
196. Osagathiali Koraput Stays overnight without spoilage 3
197. Pakheru Traditionally used as tonic. 7 Medicinally
to weak person.
198. Pakhi birain Dargakona Sali (winter rice) 10
Village, Barak Glutinous variety – used in preparation of rice flakes and pancakes
Valley in North
Red kernel used in festivities
East India
(Assam)
199. Palasa vrihi Which is full of favour 18
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200. Pandkagura / Koraput District, Categorized as upland rice. 13
Pandakagura Orrisa Suitable for multi cropping, popular variety. Coarse rice, gives the
feeling of a full stomach, suitable for all parched rice – rice flakes.
Good for fodder.
201. Panduka Mentioned in Susruta Samhita and these landraces subdue the pitham 2, 18
Pale yellow grain. Medicinal properties mentioned by Acharya
Bhavamisra (15-16 Century) (18)
202. Para/ Para dhan Keshkal Block, Early Resistant to drought and insect pest. Long, golden colour seed, tall 14, 13
Bastar District, Maturity variety. (14)
Chhattisgarh period Categorized as upland rice. Suppresses weed growth, provided food
Koraput District, during scarcity, red rice, suitable for rice flakes and used in Nuakhia.
Orrisa Popular variety. (13)
203. Paravataka Belongs to the Vrihi group. 2
204. Patala Belongs to the Vrihi group. 2
205. Pathangada Koraput District, 13
Orrisa
206. Pathar chatty Dindori District, 9 Early
drought
tolerant
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207. Peetaka Belongs to the Sastika group. 2
208. Peetavarna vrihi Yellow which relieves indigestion 18
209. Perungkar Tamil Nadu 28, 34,
36
210. Phala vrihi 18
211. Prasadbhog White 7 Reported as
nutritionally
valuable
212. Priyangu Belongs to the Kudhanya group. 2
213. Promodaka Belongs to the Sastika group. 2
214. Punai Gora Chhattisgrah and Red Traditionally used as tonic. 7 Reported as
Jharkhand The boiled rice along with its starchy water and a pinch of salt is given nutritionally
to weak person. valuable
A red rice variety considered by the tribal’s to highly nutritious and Medicinally
that after consuming these they can work in their field for the whole important
day without feeling hungry.
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215. Pundarika Mentioned in Susruta Samhita and these landraces subdue the pitham 2, 18
Century) (18)
216. Pushpaka Belongs to the Sastika group. 2
217. Pushpandak Medicinal properties mentioned by Acharya Bhavamisra (15-16 18
Century)
218. Pushpandaka Mentioned in Susruta Samhita and these landraces subdue the pitham 2
219. Puthi birain Dargakona Sali (winter rice) 10
Village, Barak Tasty fat rice, used for making traditional ‘chunga pitha’, pancakes
Valley in North and rice flakes
East India
(Assam)
220. Rai buta Dindori District, 9 Late variety
logging and
drought
tolerant
221. Rakta Sali Red 18
222. Rakta sambaka Red 18
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223. Raktasali Red rice 18
Century)
224. Raktavarna kalama Red 18
225. Rakthashali (Red Dakshina Application in medications – allergies, skin ailments, uterus related 1 Is a native
rice) Kannada problems, nerve disorders, gastro-intestinal problems, liver, kidney staple food
(Karnataka) disorders, fever, infections, purification of blood, relief from back in the
Kasaragod pain, improving appetite, detoxifies the body and beneficial in liver district
(Kerala) and blood disorders, asthma and respiratory problems, recommended
during cholera, relives constant hiccup problems, in making body Note: This
strong and resistant to infection, in reducing weakness, lack of could be a
appetite and sleeplessness, to overcome irregular headach, to term used
facilitate proper development of brain nerves in children, reducing for red
unusual pain during the 8th month of pregnancy, in stoping vomiting rice’s in
during pregnancy, in curing the burning sensation of urine in children, general
given to girls when attained puberty as therapeutic food, during
illness, for curing deafness during later stages, reliving cracked sole
and pain and in promoting lactation.
Pharmacological and clinical trials have shown antibacterial,
antidiarrheal, antidysentric, antifungal, antitumor and antihyper
cholesterolemic activities. It also stimulates the protein secretion and
has radical scavenging effects.
226. Ramali Punjab Proper siri (generic name) for small rice with short straw
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227. Ramdi Chhattisgrah and Red A red rice variety considered by the tribal’s to highly nutritious and 7 Reported as
228. Ramjamani / Punjab, Proper siri (generic name) for small rice with short straw 18
Ramjawain Dehradun, West Hard fine grain
Bengal, Bihar, Grown in warm valleys with much moisture
Orissa
229. Rangari Himachal 18
Pradesh
230. Raskadam White 7 Reported as
nutritionally
valuable
231. Rata Have red kernel and red barn 15
232. Ratru Hoshiarpur 2nd Class 18
District, Punjab
233. Rikhva Uttarakhand Red stalked 4
234. Rodhra Pushpaka Mentioned in Susruta Samhita and these landraces subdue the pitham 2
235. Saada kartika Dargakona Sali (winter rice) 10
Village, Barak Grain colour white and kernel white, tasty medium fine rice, highly
Valley in North pest resistant
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East India
(Assam)
236. Sada West Bengal, Cultivars of rice mentioned in Ain-i_Akbari 15,18
Bihar, Orissa Still cultivated
237. Salem samba Tamil Nadu 11, 30,
38, 41,
44
238. Sali Mentioned in Susruta Samhita and these landraces subdue the pitham 2, 18
and slightly generate vayu and kapham. Sweet in taste, cooling in
potency, light for digestion and impart strength. May lead to
constipation of bowels reducing faecal matter as they are demulcent.
(2)
White cultivar (18)
239. Sali-Kukha Belongs to the Vrihi group. 2
240. Samara vrihi Which gives abundant crop and swells much on boiling 18
241. Samjira West Bengal, Cultivars of rice mentioned in Ain-i_Akbari 15,18
242. Santhi Punjab Oryza glutinosa – the grains agglutinate when boiled 18
243. Sapjila Tai Ahom and 95 Yello Season cultivated = Ahu 8
North w
Lakhimpur
District, Asom
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244. Sapri Keshkal Block, Medium Resistant to water logging and insect pests. Long seeded, tall variety. 14
Chhattisgarh period
245. Sapri Churi Keshkal Block, Medium Resistant to drought and insect pest. Long seeded, tall variety. 14
Chhattisgarh period
246. Sapuri Koraput District, Highly preferred for making popped rice. (3) 3, 13
Orrisa Categorized as medium land rice. Non-lodging, straw used for
thatching. Slender grain, white kernel, mildly aromatic, good for
making Payasam and Palau, and all parched rice, best or popped rice
used in marriage ceremonies. Good threshing and milling quality.
Good market price. (13)
247. Saraiphool Traditionally used as tonic. 7 Medicinally

to weak person.
248. Sasthika / Sastika 60 day rice / 60 day cultivar 18
249. Sathi / Satthi Bareilly 60 Common rices of third quality 15, 18
Gorakhpur 2nd Class
Budaun, Cultivars of rice mentioned in Ain-i_Akbari
Hoshiarpur 60 day rice
District, Punjab,
West Bengal,
Bihar, Orissa
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250. Sathiya Dindori District, 9 Early
drought
tolerant
251. Senga Tai Ahom and 90 Yello Season cultivated = Ahu 8
North w
Lakhimpur
District, Asom
252. Sepondhi Second quality of rices 18
253. Shakarchini West Bengal, Cultivars of rice mentioned in Ain-i_Akbari 15,18
254. Shakunahrita Mentioned in Susruta Samhita and these landraces subdue the pitham 2
255. Shakunarhit Medicinal properties mentioned by Acharya Bhavamisra (15-16 18
Century)
256. Shantanu Belongs to the Kudhanya group. 2
257. Shastika Belongs to the Sastika group. 2
258. Shita-bhiruka Mentioned in Susruta Samhita and these landraces subdue the pitham 2
259. Shweta yava White which is thick 18
260. Shwetasali White 18
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261. Shwetavarna White 18
kalama
262. Shyamaka Nivara Belongs to the Kudhanya group. 2
263. Silang Light 7 Reported as
red nutritionally
valuable
264. Sindur Singar Keshkal Block, Early Resistant to drought and insect pest. Light red, medium seed, tall 14
Chhattisgarh period
265. Sita Sali Red 18
266. Sita vrihi White 18
267. Skari Keshkal Block, Late Resistant to water logging and insect pests. Long, golden colour seed, 14
Chhattisgarh period
268. Solpona Tai Ahom and 115 Yello Season cultivated = Sali 8
North w
Lakhimpur
District, Asom
269. Sthooladehaka Thick grained 18
kalama
270. Sthoolakayo vrihi Thick 18
271. Sthoolasali Thick 18
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272. Sugandhaka/ Mentioned in Susruta Samhita and these landraces subdue the pitham 2, 18
Sugandhika and slightly generate vayu and kapham. (2)
Scented Rice. Medicinal properties mentioned by Acharya
Bhavamisra (15-16 Century) (18)
273. Suka vrihi White 18
274. Sukaraka 18
275. Sukhchain Hoshiarpur 2nd Class 18
District, Punjab
276. Sukhdas / Dindori District, Rice collected from Bharaij (Bahraich), Uttar Pradesh as mentioned 9, 15, Early
Succadass Madhya Pradesh, in Ain-i_Akbari (15) 18 variety and
West Bengal, Was cultivated in Oudh (Kannauj to Gorakhpur in Uttar Pradesh). water
Bihar, Orissa, This is white-grained, delicate and scented. logging and
Srirangapatanam drought
in Tamil Nadu tolerant
Sugandhaka > Sukhanda > Sukhda > Sukhdas
277. Sukshamasali Small grain 18

278. Sumhara/ Sammara Second quality of rices 18
279. Sunaseri Koraput District, Sweet taste, non-sticky, stays longer in the stomach. (3) 3, 13
Orrisa Categorized as lowland land rice. Non-lodging, disease and pest
resistant. Medium grains with red husk and white rice, sweet taste,
stay longer in stomach. Suitable to make parched rice. Good threshing
and milling quality. (13)
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280. Suriya Keshkal Block, Late Resistant to water logging and insect pests. Bold seeded, tall variety. 14
Chhattisgarh period
281. Swadu vrihi Sweet paddy 18
282. Tandula Was generally used as a “vitalizer” and roborant. 2
283. Taraori Basmati Karnal 18
284. Taritaka Belongs to the Vrihi group. 2
285. Terabali Dargakona Sali (winter rice) 10
Village, Barak Has commercial value
Valley in North Very fine rice, yield good, less pest, commercial value high
East India
(Assam)
286. Tezpuria Tai Ahom and 95 Yello Season cultivated = Ahu 8
North w
Lakhimpur
District, Asom
287. Thaapchini Uttarakhand White stalked 4
288. Tilasair Light 7 Reported as
red nutritionally
valuable
289. Todaparni Belongs to the Kudhanya group. 2
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290. Tulaipanji North and South Endemic to the region of cultivation. Fine aromatic rice, easily 16
Dinajpur digestible and a non-stickiness variety. Resistant to pest and diseases
District, West when compared with other local varieties.
Bengal
291. Uddalaka Belongs to the Kudhanya group. 2
292. Ujjvala White rice 18
293. Umuriachudi Koraput District, Is eaten during the Pusa Parab festival, to keep them energetic and 3, 13
Orrisa smart. Is eaten during Chaita Parab festival, this provides them the
strength to walk long distance. Stays longer in the stomach, tasty,
suitable for making parched rice. (3)
Categorized as lowland land rice. Strong culmshence tolerant to
lodging. Long , heavy and dense panicles. Coarse but white rice.
Grains do not shed during harvesting, yields more. Good milloing
quality. Suitable for making all parched rice, most suitable for rice
flakes. Tribal people prefer to consume it during Chaita Parba (post
harvest merry making) in March/April as it stayes for long time in the
stomach. Most popular rice. (13)
294. Unehpriya Tai Ahom and 100 Yello Season cultivated = Ahu 8
North w
Lakhimpur
District, Asom
295. Varaka Belongs to the Kudhanya group. 2
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296. Varuka Belongs to the Kudhanya group. 2
297. Vasta Bhog Keshkal Block, Medium Resistant to drought and insect pest. Small seeded, scented. 14
Chhattisgarh period
298. Veliyan Koraput District, 13
Orrisa
299. Venuyava Belongs to the Kudhanya group. 2
300. Virakal Tamil Nadu A traditional variety that is sown directly in the dry lands. The yield 6
is mentioned as 15 bags of 75 kg each.
301. Vishnu Bhog Dindori District, 9 Medium
Madhya Pradesh period
variety and
drought
tolerant
302. Vrihi 18
303. Zirhi Cultivars of rice mentioned in Ain-i_Akbari 15,18
First quality of rices (18): Tall habitat of growth, with the ear protruded from the sheath, feathery and dropping and with thin, usually yellow husked grains
Second quality (18): Short habitat of growth, stouter stems with ear not prominent and carried more erect, thick yellow or red husked grain
Third quality (18): With short, strong stems, ear partially enclosed in the sheath and grain husk dark coloured or black
63
64
Doc. 4 Books and Journals to Review
S.No. Particulars Book / Ref.

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6. Arumugasamy S, Subramanian K, Subhashini Sridhar and
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8. BandaraJMRS, Indigenous knowledge in rice cultivation: Nature J 9
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9. Bandyopadhyay, A.K. and Saha, G.S. 1998. Indigenous methods J 14
of seed selection and preservation on Andaman Islands in India.
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10. Blochman H. (Tr.) 1927. The Ain-i-Akbari by Abul Fazl Allami. B 15
2nd Edition. Vol: I. The Asiatic Society,Calcutta,India, 741 pp
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11. Chang TT. 1976. Rice. In: Evolution of Crop Plants (Simmonds
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12. Chatterjee D. 1947. Botany of the wild and cultivated rices.
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and cultivated rices. Indian Journal of Genetics and Plant
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14. CSIR – Wealth of India B 18
15. Das DK and Oudhia P. 2001. Rice as a medicinal plant in
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18. Das GR & Ahmed T. Conservation of rice genetic resources of 8
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19. Das GR, Ahmed T, Bhattacharjee HC & Borthakur BC, 8
Evaluation of traditional Sali Rice germplasm in Assam, Assam
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20. Das T & Das AK, Managing rice biodiversity by smallholder J 10
farmers: A case study in Barak Valley, Assam, Indian J Plant
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21. Deb D. In search of the forgotten rice varieties, down to Earth J 10
8(1) (1999) 56-57.
22. Dogra Bharat. 1983. Traditional agriculture in India: High yields
and no wastage. The Ecologist 13 (No. 2/3): 84-87
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24. Grist DH. Nutritional Value of Rice. In: Rice, 5th edn. Longman, 7
London and New York. 1975.
25. Hamilton RW. 2003. The Art of Rice: Spirit and Sustence in Asia.
University of California, Los Angeles, California, USA. 552 pp.
26. Hanamaratti, NG,Prashanthi SK, Salimath PM, Hanchinal RR, J 10
Mahankumar HD, Parameshwarappa KG & Raikar SD,
Traditional land races of rice in Karnataka: Resvoirs of valuable
traits, Curr Sci,94 (2008) 242-247
27. Hiroko Morishima, Yoshio Sano and Hiko Ichi Oka. 1992.
Evolutionary studies in cultivated rice and its wild relatives.
Oxford Surveys in Evolutionary Biology 8:135-184.
28. Hiroko Morishima, Yoshio Sano and Hiko-Ichi Oka. 1992. J 19
Evolutionary studies in cultivated rice and its wild relatives.
Oxford Surveys in Evolutionary Biology. 8:135-184
29. Hore DK, Rice diversity collection, conservation and 8
management in Northeast India, Genet Resour Crop Evol, 52
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30. Hore DK. Rice diversity collection, conservation and J 10
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31. Itani T. & Ogawa M. (2004). History and recent trends of red rice J 1
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Malabar, Kerala, Indian J Plant Genet Resour, 11 (1998) 173-181
33. Kshirsagar KG & Pandey S. Diversity of Rice Cultivars in a B 10
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34. KumarT. 1988. History of Rice in India. Gian Publishing, New B 15
Delhi. 110007, India 242 pp.
35. Marathe CL & Bhaskar VV. Rice Crop Biodiversity in Thane J 10
District of Maharashtra State, Asian J Exp Biol Scie, 2 (2011)
225-230
36. Mishra S, Chaudhury SS, Mohapatra SS, Ray T,Parida P K, B 13
Badoghar A, Ara S, Nambi VA & Ramana SV. Improved
Agronomic Practices of landraces of rice – A training manual
(Oriya) MSSRF,Jeypore, Odisha,2009, 16
37. Piper JM. 1993. Rices in South-East Asia Cultures and
Landscapes. Oxford University Press, Kuala Lampur, Malaysia.
80 pp.
38. Ramiah K and Ghose RLM. 1951. Origin and distribution of
cultivated plants of South Asia- Rice. Presented in Symposium
on the Origin and Distribution of Cultivated Plants in South Asia
held at New Delhi on 12-14 January 1951, organized by the
Indian Society of Genetics and Plants Breeding and The
UNESCO South Asia Science Cooperation Office, New Delhi,
India.
39. Ray P.N. & Gupta H.N. (1965). Charaka Samhita. National
Institute of Sciences of India, New Delhi, India.
40. Richharia RH and Govindswami S. 1990. Rices of India.
Academy of Development Sciences, Karjat, Maharashtra, India.
41. Richharia RH. 1979. An aspect of genetic diversity in rices. Oryza
34 (3): 209-212.
42. Roy AK,Dey RN, Ghorai DP & Panda A, Collection and 8
evaluation of genetic resources of rice in India, Phytobreedon, 1
(1985) 1-9
43. Sathya A, Victor Rajamanickam G and Ramasamy K. 2007.
Evaluation of bio-diversity in traditional paddy varities of Tamil
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45. Sharma S.D. (Ed.) 2010. Rice: Origin, Antiquity and History.
Science Publishers, PO Box 699, Enfield, NH 03748, USA; and
CRC Press, Boca Raton, FL, USA. 569 pp. ISBN 978-1-57808-
680-1; Price: USD 89.95.
46. Sharma SD, Tripathy S & Gurung P. case studies of Jeypore tract, B 13
Orissa. In Gender Dimension in Biodiversity Management edited
by Swaminathan MS (Konark Publishers Pvt. Ltd, New Delhi)
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47. Sharma SD, Vellanki JMR,Hakim KL & SinghRK, Primitives 8
and current cultivars of rice in Assam – a rich source of valuable
genes, Curr Sci 40 (1971) 126-128
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current cultivars of rice in Assam: A source of valuable genes,
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Oxford & IBH Publishing Co.Pvt. Ltd., New Delhi, India 302 pp.
Price Rs. 575
50. Singh RK, Singh US, Singh, Neelam, Singh HN and Singh G. B 17
2003. Kalanamak: A scented black pearl of Eastern Uttar
Pradesh. In: A Treatise on Scented Rices of India (Singh RK and
Singh US eds). New Delhi, India Kalyani Publishers pp. 421-431
51. Singh RK, Singh US,Khush GS, Rohilla, Rashmi, Singh JP, B 17
Singh G and Shekhar KS. 2000. Small and medium grained rices
of India. In: Aromatic Rices (Singh RK, Singh US and Khush GS
eds). Enfield, USA: Science Publishers Inc and New Delhi India,
Oxford & IBH Publishing Co. pp. 155-176.
52. Sinha, H.N. 1996. W.W. Hunter – On genetic diversity of paddy. J 18
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53. Srivastava DP & Nanda BB, Variation in grain protein in some 8
groups of rice varities from the collection of Northeast India,
Oryza (1977) 45-46.
54. Terwiel BJ.1994. Rice Legends in Mainland Southeast Asia:
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contributions with regard to rice genetic resources by tribes of
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Journal No.
56. Tuk-Tuk Kumar. 1988. History of Rice in India, Mythology,
Culture and Agriculture. Gian Publishing House, New Delhi,
India. 155 pp.
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of American Folklore 65:49-55.
58. Walker AR.(Ed.) 1994. Rice in Southeast Asian Ethnography
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revolution. Indigenous Knowledge and Development Monitor 5
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Annexure – 2
SURVEY OF TAMIL LITERATURE
Doc. 1 Annotated Bibliography from Tamil sources
This section on annotated bibliography is cross referenced with the section (III) on the
Therapeutic Properties of IPVs, which is a database listing all the names and properties
of IPVs and its reference.
1 R.Kumaresan. Variety suitable for five times yield in a year- 60 kuruvai
(Aandukku indhu bhogam alli kodukkum aprputha ragam – asathuthu
Arubatham kuruvai)- Pasumai Vikatan, 10th Feb’2009, 45-47.
The article narrates the cultivation and therapeutic properties of a traditional

paddy variety by name – 60 kuruvai. It can be grown either by transplanting
or by direct seeding method. The variety can withstand drought conditions
with duration of 60 days. Due to this short duration, farmers can able to get
yield five times a year. Single crop can also be rationed to get multiple
yields. Rice milled out of this variety is suitable for making meals. Since
the variety is very rich in milk nutrient, it can used for making porridge for
hospitalized persons. Puttu, Idiyappam and Kozhukattai can be made out of
this variety.
Contact person- Muthaiya pillai, Thittuvillai village- 94420 77582.
2 K.Ramakrishnan. Kowni nel. (Vellathuku naduvilum vetri kodi.. Meendum
varugirathu Kowni nell)Pasumai Vikatan, 10th Feb’2010, 32-34.
The traditional variety Kowni nel can be grown in samba season and can grow
up to a height of 5.5 ft. Rice has very pleasant fragrance and good in taste.
The variety can withstand both flood and continuous dew. Even if
submerged in water for days continuously, it can able to withstand it. During
milking stage, the grains looks black in colour, whereas after maturation it
turns into red colour. Rice gives strength to entire body and also suitable for
pregnant women.
Contact person - Ashokan- 94427 24537, Sundaramoorthy- 94884 19394,
Naganancherry Village, Tanjore district
3 Kasi Vembaiyan. Intercropping samba crop with kuruvai crop.
(Samabavuku oodupayiraga kuruvai.. Kaatuyanathodu kootani ppotta
manjal ponni)- Pasumai Vikatan, 25th Feb’2010, 8-10.
The article explains about the traditional variety Kattuyanam that can be
intercropped with kuruvai season variety – Manjal ponni, in order to get
multiple yields from the same area. If one crops fails, the other crop gives
yield.
Contact person - Karikalan- 92456 21018, Thiruthuraipoondi, Thiruvarur
district
69
70
4 Writings of subash Palekhar (Nell)- Pasumai Vikatan, 25th July’2010, 22-24.
The article narrates the history of rice, its traditional varieties and also the
number of varieties preserved and used in olden days. It also briefs out some
of the ambient conditions necessary for the growth of traditional rice
varieties.
5 K.Ramakrishnan. Excellent yield of traditional variety- Sorna masoori.
(Pattayai kilappum parampariya “Sorna masoori”)– Pasumai Vikatan,
10th Oct’2010, 13-15.
The article briefs out the organic cultivation aspects of the traditional variety –
Sorna masoori which is a very fine variety and can able to withstand
drought and even flood. Plants are very sturdy and is resistance to pest and
disease attack.
Contact person - Krishnan- 93627 79362, Pallakudi village, Tanjore district.
6 N.Swaminathan. Ambai – 16, Nattu samba. (Alli kodukum Ambai-16..
Varumanam perukkum Nattu samba) Pasumai Vikatan, 25th Oct’2010, 24-
26.
The article explains the organic cultivation aspects of two traditional varieties-
Ambai- 16 and Nattu samba.
Contact person- Selvakumar- 94864 72459, Idaiyankulam village,
Kanyakumari district
7 K.Ramakrishnan. Mysore Malli (Manakkum Mysore Malli). Pasumai
Vikatan, 25th Dec’2010, 8-9.
Mysore malli, which is a fine variety and can able to withstand heavy rain
and cyclone.
Contact person- Nallasivam- 94439 78065, Siramelkudi village, Tanjore district
8 R.Kumaresan. Traditional variety suitable for rainfed farming. (Pasumai
kkaattum Parampariya ragam, maanavariyilum magaththana valarchi.)
Pasumai Vikatan, 10th Dec’2012, 52-56.
The article deals with the proficient growth of three traditional varieties namely,
Mapillai samba, Seeraga samba and Garudan samba even in the drought
conditions, when all the surrounding area crops were dried.
Contact person - Lakshmi Narayanan- 94424 85252, Mupaiyur Village,
Sivagnaga district
9 Kasi.Vembaiyan. More yield from less area by cultivating traditional
variety. (Kuraivana parapilum niraivaana magasool- balae solla vaikum
paarampariyam). Pasumai Vikatan, 10th Jan’2013, 24-26
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71
The article explains the cultivation and therapeutic uses of three traditional
varieties namely- Thanga samba, which improves the texture of human skin
and also potency of male, Mapillai samba that is suitable for younger
generation to increase the general body strength and Kudaivazhai that can
be used for digestion and cures stomach related problems.
Contact person - Sridhar, Vazhaipandhal Village, Thiruvannamalai district
10 K.Ramakrishnan. Five paddy varieties suitable for saline soil. (Asathal
vilaichal tharum indhu ragangal) Pasumai vikatan, 25th Jan’2013, 21-25.
The article explains the cultivation and therapeutic uses of four traditional
varieties namely- Salem sanna- , Mappillai samba that cures mouth and
stomach ulcers, easily digestable and suitable for diabetic patients, Sigappu
kuruvikkar and Sigappu kowni were used for medicinal purpose and are
suitable for saline soil.
Contact person- Subramaniya siva- 77081 57057, Musiri, Trichy district.
11 K.Ramakrishnan. Illuppaipoo samba. (Illuppaipoo samba.. Varatchilum
thembukkaatum Parampariya ragam) Pasumai Vikatan, 10th Feb’2013,
35-37.
The article narrates the efforts taken by Udhayakumar of Puthagalur village in

promoting traditional paddy – illupppaipoo samba variety even in the
extreme drought condition.
Contact person- Udhaya kumar- 93458 08198, Puthagalur Village, Thiruarur
district.
12 Kasi Vembaiyan. Ananthanur Sannam, Muthina sannam.( Asathuthu
ananthanur sannam.. miratuthu muthina sannam..) Pasumai Vikatan,
10th March’2013, 52-57.
Annanthanur sannam and Muthina sannam, which is a fine variety.
Contact person- Mani-95975 77326, Kuravanodai village, Thiruvannamalai
district
13 Kasi vembaiyan. Kala namak. (Buthar sappitta kala namak.. Aayulai
koottum arputha arisi) Pasumai Vikatan, 25th March’2013, 20-24.
The article explains the cultivation and therapeutic uses of traditional variety
namely- Kala namak which consists of 40 mineral salts. Used for brain
nerve problems, kidney related problems, cancer, skin diseases and blood
pressure. Buddhist monks used to consume this rice and they live for a long
period.Mr. Mani also has the practice of cultivating Karunguruvai a
traditional rice variety.
Contact person- Mani – 96294 66328, Periya kozhappalur Village,
Thiruvannamalai district
71
72
14 N.Swaminathan. Mozhi karuppu samba. (Pannaikuttai pasanathil

palapalakkum parampariya ragam) Pasumai Vikatan, 10th April’2013, 40-
44.
The article narrates the organic cultivation aspects of traditional paddy variety-
Mozhi karruppu samba in the drought prone area of Thirunelveli district.
Contact person- Ravi Dhiraviyam- 96006 71858, Kanagasabapathy-95001
44078, Thalarkulam villagem Thirunelveli district
15 N.Swaminathan. Traditional paddy in the backyard ( Purakadayil
parampariya nell). Pasumai Vikatan, 10th July’2013, 21-23.
It explains efforts taken by Mr.Gowthaman to promote the organic cultivation

of traditional paddy varieties- Katti samba and 60 kuruvai in the backyard
area of his Hotel Varaprasatham at Chettikulam.
Contact person- Gowthaman- 94434 95558, Hotel Varaprasatham, Chettikulam
Village,Nagerkoil district.
16 T.Jayakumar. Sigappu kaar variety for diabetic patients. (Sarkkarai
noyaligaluku etra sigappu kaar). Pasumai Vikatan, 25th July’2013, 51-52.
The article briefly narrates the cultivation and therapeutic properties of sigappu
kaar – that is rich in anthocyanin content and it also helps to develop
immunity in human beings. High content of iron, minerals, vitamin B1,
Thyamin and fibre and hence it can be easily digestible. It also regulates the
blood flow and can be given for diabetic patients.traditional variety and its
importance in curing various human diseases.
Contact person- Thaniga- 94435 59601, Panappakkam village, Thiruvallur
district.
17 S.Rajaselvam. Kitchidi samba. (Gilli adikkum kitchidi samba).Pasumai
Vikatan. 25th June’2012, 17-19.
The article explains the organic cultivation aspects of traditional paddy variety-
Kitchidi samba.
Contact person- Arun- 98653 -19772, Jangaalahalli Village, Bommidi,
Dharmapuri district.
18 Kasi Vembaiyan. Arcot kitchili. (Arparikka vaikkum Arcot kitchili). Pasumai
Vikatan. 25th Jan’2012, 60-63.
The article briefly narrates the cultivation and therapeutic properties of Arcot
kithcili – traditional paddy variety. Its rice intake helps to increase the milk
yield of the lactating mother and also to improve the mothers health after
delivery. If the animals fed with hay of this particular variety, it helps to
increase the immunity power of the animal and also to improve the milk
yield of the livestock.
72
73
Contact person- Achuthan – 99445 76343, Mukkurumbai Village,

Thiruvannamalai district.
19 K.Ramakrishnan. Kamban samba (Laabam pongum kamban samba nell).
Pasumai Vikatan, 25th Jan’2011, 61-64.
It deals with the organic cultivation aspects of kamban samba traditional paddy
variety and also its uses in making sweet pongal.
Contact person- Sivaprakasam- 94432 91202, Keezhmungiladi Village,
Chithambaram Taluk, Cuddalore district.
20 K.Ramakrishnan. Sorna masoori. (Pasumayil padithaen, Sorna masoori
vithaithaen). Pasumai Vikatan, 10th Feb’2011, 14-16.
Sorna masoori.
Contact person- Kannan- 94432 22257, Semmangudi Village, Thanjavur
district.
21 K.Ramakrishnan. Villages cultivating traditional paddy variety. (Acharya
Vellaamai kaatum athisaya gramangal). Pasumai Vikatan, 10th Feb’2011,
62-64.
The article briefly narrates the importance of traditional paddy variety and its
wide spread occurrence in 2 villages of Vedharanyam area of Nagapattinam
district. It also deals with therapeutic properties of few traditional varieties
viz., Sigappu kuruvikkar- which reduces the appetite, Koom vazhai- which
reduces body pains and also helps to reduce the delivery pain for pregnant
women, Kallurundai- which improves the general body strength and
Sigappu kudaivazhai – suitable for diabetic patients.
Contact persons- Ganesan- 94866 13298, Dhanasekaran – 96269 88810,
Rajaraman – 94425 81762, Periyakuthagai and Pushpavanam Villages,
Vedharanyam Taluk, Nagai.
22 Thooran nambi. Sorna masoori. (Jeevamirthathil jilujilukkum sorna
masoori). Pasumai Vikatan, 10th March’2011, 20- 22.
It deals with the zero budget cultivation aspects of traditional paddy variety-
Sorna masoori.
Contact person – Loganathan – 98655 90883, Chinniampalayam Village,
Erode.
23 Kasi Vembaiyan. Kullankkar. (Kuraivillaamal laabam kodukkum
kullankkar nell). Pasumai Vikatan, 25th June’2011, 32-35.
Kullankkar and various soil fertility management techniques.
Contact person – Ravichandran- 94442 02362, Kattiyampandhal Village,
Kanchipuram district.
73
74
24 Kasi Vembaiyan. Poovan Samba. (Poorika vaikkum Poovan samba), Pasumai

Vikatan, 25th July’2011,
It deals with the organic cultivation aspects of Poovan samba traditional paddy
variety and its uses in making murukku and athirasam.
Contact person- Achuthan- 99445 76343, Mukkurumbai Village,
Thiruvannamalai district.
25 P.Vivekandan. Rice variety suitable for diabetic patients. (Sarkkarai
vyathikku etra arisi ragam), Namvazhi Velanmai, July- Dec’1993, issue 2
and 3, Volume 2,PP 10.
The article deals with therapeutic property of Mahadi – traditional paddy variety
grown in Konkan area of Maharashtra. Rice of this variety is suitable for
diabetic patients and it also serves as a nutritious food for work bullock.
Contact person- Rajeev Khedkar, Academy of Development Science, Kashele,
Karjut Taluk, Raigad district, Maharashtra- 410201.
26 Traditional paddy varieties. (Arugivarum pandaiya nel ragangal),

Namvazhi Velanmai, July-Sept’1994, issue 2, volume 3, PP-3.
It explains the extent and usage of 14 different traditional paddy varieties viz.,
Kullakkar, Chengalpet sirumani, Mankathai, Pitchavari, Kitchili samba,
Vadan samba, Kadaikaithan, Pisini, Kappakkar, Valsamba/Nellamsamba,
Samba mosanam, Chinna samba, Vaikondan, Sornavari, Sengaru nel.
Contact person – G.Madhavan, Athiseshapuram, Periya Irumbedu post.
A.Damodharan, 28, Vanigar street, Thiruporur;S.G.Narasimhalu Naidu,
Siruthavur post; V.Kalidoss, Vadaporunthavakkam, Siruthavur post;
K.Venkatachalam,1/109, Raja street, Valaiyampattu Village; V.R.Iyappan,
Rediyapatti, Sukkampatty post, Thadikombu.
27. K.Venkatachalam, Traditional paddy varieties. Namvazhi Velanmani, Oct-
Dec’94, issue 3, volume 3, PP 8.
The article explains the cultivation and yield aspects of traditional paddy
variety- vadan samba.
Contact person- K.Venkatachalam, 1/109, Raja street, Valaiyampattu Village,
Chengam post- 606701.
28 V.R.Iyappan, Traditional and Organic practices in Trichy area (Trichi
paguthiyil nilavi varum parambariya matrum iyarkai velanmai
muraigal). Namvazhi Velanmai, Apr-June’97, issue 1, volume 6, PP 16-17.
It deals with the important aspects of 7 traditional paddy varieties- Sadai samba,
Seeraga samba, Kallimadaiyan, Kuthiraival samba, Thanga samba,
Karthigai samba and Kodi vellai.
74
75
29 Traditional paddy varieties (Pandaiya payir ragangalai payir seiyvore).

Namvazhi velanmai, Oct-Dec’97,issue 3, volume 6, PP23.
It gives us the contact details of the person involved in traditional paddy variety
conservation.
Contact person- M.Magarajan, Mupuliyur, Kunnaramanallur,Tenkasi Via,
Nellai district:
Balakrishna gownder, Annupapatty, Athipatti via, Peraiyur Taluk, Madurai
district.
30 Traditional paddy variety for flooded areas. (Marutathampaliyil vellathirku
etra dell sagupadi) Namvazhi Velanmai, April-June’2008, issue 1, volume
17, PP 16-17.
It explains the survival of different traditional paddy varieties in the flooded

areas of Nagai district.
Contact person- N.Sabapathy, Maruthampallam, Tharangampadi Taluk, Nagai
district.
31 Seva Vivekanandan. Traditional practices. (Pachaimalai malaivazh makalin
thenpuranadu parambariya uthigal). Namvazhi Velanmai, Jan-
March’2009,issue 4, volume 18, PP 3-6.
It explains the traditional practices followed by the pachaimalai hilly area

people.
Contact person- Krishnan, Perumparupu; Ramasamy, Solamathy; M.Perumal,
Kundakkadu.
32 Kasi Vembaiyan. Traditional variety. (Nattu ragam venumma, Nattu
ragam). Nell. Feb;2013.PP 1-16.
The article briefly explains the wide spread availability of various traditional
paddy varieties and duration of those varieties.
Contact person- Sidhar, Punnainallur, Tanjore district.

Ponnambalam, CREATE, Nagerkoil
Kattimedu Jeyaraman, CREATE, Thiruthuraipoondi
Sankar, Thirunelvelli.
33 Kasi Vembaiyan. Variety suitable for flooded area. (Velathilum poradi
jeyitha iyarkai). Nell. Feb;2013. PP 17-26.
It briefs out the traditional paddy variety – Mappillai samba, which can able to
withstand the flood caused by Nisha cyclone and also about Kaiviraisamba
another traditional paddy variety.
Contact person- Veeraiyan, Korkai Village, Thiruvarur district.
75
76
34 Kasi Vembaiyan. Traditional variety suitable for intercropping with tree

crops.(Maa marangaluku Kaattu ponni, thennai marangaluku
kudaivazhai). Nell. Feb’2013: PP 36-41.
The article explains the intercropping of traditional paddy varieties like Kaattu
ponni and kudaivazhai in mango and coconut orchards and thereby
increasing the farm income.
Contact person- Sambasivam, South kuthakkai, Kathiripulam, Vedharanyam.

35 Kasi Vembaiyan. Traditional varieties available.(Kettal kidaikkum Naattu
vithaigal). Nell., Feb’2013: PP 42-46.
It briefs out the availability of 140-150 traditional paddy varieties, that can be
exchanges with farmers on mutually agreed basis of returning double the
quantity of seeds.
Contact person- Mohanraj, Vanjai trust, Sangamangalam village, Sikkal, Nagai

district.
36. Kasi Vembaiyan. Ottu kitchili. (oppilaatha ottu kitchili). Nell, Feb’2013: PPv
53-57.
The article clearly explains the organic SRI method of rice cultivation
techniques using the traditional paddy variety – Ottu kitchili, by the farmer
who was physically affected by the use of chemical pesticides.
Contact person- Ramasamy, Vettavalam, Thiruvannamalai district.

37. Kasi Vembaiyan. Organic farming. (Irayiyilodu uzhaviyalum). Nel,
Feb’2013: PP 92-95.
It deals with the farming related work done by Sharadha Ashram, Ulundurpet
and also about their service rendered to the neighbouring farmers in
conserving traditional varieties.
Contact person –Sivakumar, farm manager, Sharadha Ashram, Ulundurpet,

Villupuram district.
38. Kasi Vembaiyan. Ottadaiyan. (Ottadaiyan- Malaikka vaikkum Malai nell).
Nell, Feb’2013, PP 108-114.
The article explains the organic cultivation aspects of the traditional paddy
variety- Ottadaiyan.
Contact person- Charubala Thondaiman and Pazhani, Perumalmalai, Near

Kodaikkanal.
76
77
39. Kasi Vembaiyan, Thooyamalli. (Thookalana varumanam kodukkum

thooyamalli). Nel, Feb’2013, PP 115-120.
It explains the organic cultivation aspects of traditional paddy variety-

Thooyamalli.
Contact person- Thanthonni, Villivalam Village, Kanchipuram district.

40. Thiruthuraipoondi. S.Karikalan, Maamarunthakum Parampariya nell,2013,
PP 160.
The articles deals with the nutritional and therapeutic values of various
traditional paddy varieties and its importance.
Contact person- A.Meenatchi Sundaram, Parampariya vithaigal maiyam,

104,Karuneegar street, Kalasapakkam- 606751, Thiruvannamalai district.
Kalanamak- Mani- 96294 66328.
Kattuyanam- Ramadoss- 97885 18647, Vattakudi, Thalaignayiru,
Vedharanyam.
Poonkar- Somu Elango- 98436 62319.
Mappillai samba- Sirkazhi selvam- 94446 29852, Musiri Sivashanmugam-
9443302650, Devakottai Lakshmi narayanan- 94424 85252.
Kowni nell- Peravurani Ramakrishnan- 94439 75355, Thanjai Sundaramurthy-
94884 19394, Naganancherry Ashokan- 94427 24537, Pudukottai
Annamalai- 97518 71201.
Sigappu kowni – Musiri Subramaniya Siva- 77081 57057.
Karuppu kowni- Karaikkal kabir- 94429 01473, Arun- 93600 80840
Thanga samba- Thethakudi Selvan – 94446 29852.
Illuppaipoo samba – Puthagalur Udhayakumar- 93458 08198, Parameswaran-
9442453152.
Karunguruvai- Devur Manivasagam- 98435 92039. Valasai Annadurai-
04179 241340, Theni Nagaraj- 95438 03667, Vellore Saravanan- 04179
243009.
Navara- Palakkad Narayana Unny- 94472 77749, Sahaja- 080 26612135,
7483088144
Kallundai samba- Pushpavanam Rajaraman -94425 81762
Garudan samba- Nannilam Gnanavel- 97907 79472.
Sigappu kaar- Ulundurpet Rajappan- 94442 36830.
Kullakaar- Vellore Masilamani- 99766 60264, Kanchi Rajendran- 94442
02362, Thiruvannamalai Rajaram- 97878 27898.
Sandikaar- Arimazham Veeranthan- 90477 33155.
Sigappu kuruvikaar- Musiri Subramaniya Siva- 77081 57057.
White kuruvikaar- Kuthakai Ganesan- 94866 13298
Karuthakaar- Arimazham Veeranthan- 90477 33155
77
78
Ramakurikaar- Periyakuthakai Mariyappan- 9578728200, 9943515680

Maruthi and Nellore- A.Sankaralingam- 94868 22948
Kitchidi samba- Ariyur Baskaran- 0431 2625132, Dharmapuri Arun- 98653
19772, Palayamkottai Devadoss- 94431 55309.
Arcot kitchili- Thiruvannamalai Achuthan- 99445 76343
Ottu kitchili- Vettavalam Ramasamy- 97871 64010.
Seeraga samba – Thuraiyur Arunachalam- 04327-252179, Tirchy
Anthonisamy- 0431-2490185.
Manakkum Mysoremalli – Siramelkudi Nallasivam- 9443978065,
Madhukurpakkam Vetrivel- 8144274149
Vallan nell- Poyamani Lakshmanan- 94431 92165
Soorakuruvai- Ayakaranpulam Rajaguru- 96269 62254
Kudaivazhai- Arani Sridhar- 99440 02552
White kudaivazhai- Kadinelvayal Balasubramani- 97518 03823
Panankattu kudaivazhai- CIKS- 044 24475862.
Sigappu kudaivazhai- Karupanpulam Konar Marimuthu- 99765 11792.
Kamban samba- Chithambaram Sivaprakasam – 94432 91202
Kaattukuthalai- Pushpavanam Dhanasekaran- 96269 88810
Kuzhivedichan- Vellaipallam Veerappan- 94422 67324, Thiruvarur
Karthigeyan- 9787393014.
Sorna masoori- Semmangudi Rajendran- 9786921969, Thanjai Krishnan-
9362779362.
Erode Loganathan- 9865540883, Dindigul Jamal- 9444542541
Mozhi karuppu samba- Ravi Dhiraviyam- 9600671858, Kanagasabapathy-
9500144078.
Koom vazhai- Aymur Sadasivam- 9442613042, Pushpavanam Rajaraman-
94425 81762.
Poompalai- Thiruvallur Haribabu- 98400 77758
Samba mosanam- Kuruvadipatti Anbuselvan- 92454 06660, Vellore Vadivel-
9444867404
Neelam samba- Sirkazhi Selvam – 94446 29852
Sarvathy nel- Natarajan- 9488885364, Thanjai Raja- 9443333417
Salem sanna- Musiri Subramaniya Siva 7708157057
Vellai samba nel- Thoothukudi Ramakrishnan- 9047663120
Vellai kattai- Veeranthan- 9047733155
Poovan samba- Mukurumbai Achuthan- 9944576343
Kondavarai- K.K.Ramanathan- 99946 28188
Kuruvai kalaiyan- Tirunelveli Srinivasan- 9884369469
Kaattu ponni- Sambasivam – 9486528123
Pisini- Kadinelvayal Balasubramanian- 97521803823
Thirupathisaram- Musiri sivashanmugam- 9443302650, Ramadoss-
9443590909
Manjal ponni – R.M.Vadivel- 9444867404
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79
Kerala traditional paddy – K.Lenish, Vayanad, Kerala.

41 T.Jayakumar. Sigappu kaar variety for diabetic patients. (Sarkkarai
noyaligaluku etra sigappu kaar). Pasumai Vikatan, 25th October’2013, 51-
52.
The article briefly narrates the cultivation and therapeutic properties of sigappu
kaar – that is rich in anthocyanin content and it also helps to develop
immunity in human beings. High content of iron, minerals, vitamin B1,
Thyamin and fibre and hence it can be easily digestible. It also regulates the
blood flow and can be given for diabetic patients.traditional variety and its
importance in curing various human diseases.
Contact person- Thaniga- 94435 59601, Panappakkam village, Thiruvallur
district.
42 T.Jayakumar. Poonkar. (Poorika vaikum poonkaar). Pasumai Vikatan, 25th
November’2013, 54-58.
The article briefly narrates the organic cultivation aspects of traditional paddy
variety – Poonkaar by the students of Arsha Vidhya mandir school,
Chennai.
Contact person- Arsha Vidhya Mandhir School, 044-223000505, 98405-74244.
Eco-Pro – 0413-2622469.
43 Kasi Vembaiyan. Traditional paddy variety. (Allikodukkum parambariya
ragangal). Pasumai Vikatan, 10th Feb’2014, 36-41.
The article briefly narrates the organic cultivation aspects of 5 traditional paddy
varieties- Athoor kitchili, Salem sanna, Seeraga samba and Mappillai
samba.
Contact person- Arulmozhi, Thirukovilur- 94873-81043.
44K.Mukkandi, Paalsandi paddy variety. Namvazhi Velanmani, Vol 7,Issue 3, Oct-
Dec’98, ,PP 17
variety- Paalsandi.
Contact person- K.Mukkandi, S./o Gurusamy, Ucahpatty post, Kappalaur,
Madurai district.
45 Pazhaiya raga vithaigalai paathugapor” . Namvazhi Velanmani, Vol 7, Issue 4,
Jan- Mar’99, , PP 16
The article explains the conservation of two traditional paddy varieties –
Kuzhikulichan and Chittiraikar.
46Kowni arisi”. Namvazhi Velanmani,Vol 8, Issue 4, Jan-Mar’2000,PP 23.
variety- Kowni arisi.
Contact person- Nayanar, LAMP trust, Karaiyur post, Thirumayam Taluk,
Pudukottai district.
47Traditional knowledge of Nagapattinam district”. Namvazhi Velanmani,Vol 14,
Issue 4, Jan-Mar’2006,PP 12-13.
79
80
The article explains the general aspects of 8 different traditional paddy varieties.
48Mamarundhagum Parampariya Nel (Traditional Paddy Varieties which are Priceless
Medicinal Material) compiled by Sa. Karikalan (CREATE, Thiruvarur, Tamil
Nadu) 2013. Pages 160.
Contains a collection of information listing various indigenous rice varieties from
Tamil Nadu, Kerala and a few other locations. Has references to farmers / areas
still cultivating the varieties.
80
81
Doc. 2 Therapeutic Properties of IPVs from Tamil sources
S IPV Name Duration, Therapeutic Value

Season, Rice
colour and
quality
304. Aal kondaraayan
305. Allotti masapuludhi

neersarai
306. Amaraa pathiyaan
307. Ambai – 16 105 days, samba,

308. Ambasamudram nel
309. Ananthanur sannam 120 days, samba,

fine
310. Annamazhagi Tasty rice, used for curing fever and
body heat
311. Arava paranan
312. Arcot kitchili

a 145 days, samba Intake of rice increases the milk yield
and Navarai, in lactating women and also to
white and improve the health of mother
medium after delivery. Its hay helps to
increase the milk yield of cow
and to improve its immunity
power.
b 140 days, Improves the immunity power of
medium rice cow. Improves milk yield in
lactating women and helps to
improve her health.
313. Arikiravi
a 150 days,Samba, High fibre content and it has
Red rice medicinal value
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82

Season, Rice
colour and
quality
b 150 days,Red Rich in fibre content

rice
314. Ariyan nel 150 days, red
and bold rice
315. Arputha paranan
316. Arubatham samba 110 days, dull

grey and
medium rice
317. Arumbosa samba
318. Arunthuva kuberan
319. Arupatham Kuruvai

a 60 days, all Due to its rich milky nature, it can
season, red used for making porridge for
and medium persons under treatment.
rice.
B 60 days
C 60 days, all Rich milky nature, it is used for

seasons, red making porridge of diseased
and medium persons
320. Athiyan 150 days
321. Athur kitchidi 135 days, fine.
322. Azhagiya vaalan
323. Bagam piriyaan
324. Bangalore kaar
82
83

Season, Rice
colour and
quality
325. Butter pisin 160 days, dark

grey and bold
rice
326. Chengalpet sirumani
a 180 days, samba
b 160 days, White

and bold rice
327. Chinna samba 180 days
328. Chithiraikaar 110 days, Red

and bold rice
329. Dhurga shal Long and tasty
330. Eerku samba Tasty rice
331. Elivaal samba
332. Erraan 150 days
333. Garudan samba

a 150 days
B 160 days, White
and fine rice
c White rice
334. Gundu samba It increases appetite and helps in

hydrating the body
335. Hema Shambak Golden color
336. Ikki samba
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84

Season, Rice
colour and
quality
337. Ilanthazhai kizhavan
338. Illupai poo vasagan
339. Illuppaipoo samba

a
b 120 days, grayish Used for curing body heat, diabetics,

white. joint pains. Its rice porridge used
for curing paralysis.
340. Inba mathaari
341. Irumbulugai thavirthaan
342. Isampathiyaan
343. Isarkiniyaan
344. Jeeraga salae 150 days
345. Jirkudai 120 days, Red

and bold rice
346. Kaar nell 130 days,
Samba, Grey
and bold rice
347. Kaar samba 100 days, Red
and bold rice
348. Kaattu ponni
a 110 days
b 110 days
349. Kaattukuthalai 140 days, Red

and bold rice
350. Kabish Shambak Dull white
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85

Season, Rice
colour and
quality
351. Kadai kazhuthaan
352. Kadai samba Used for curing fever
353. Kadaikaithan 180 days
354. Kaivirai samba

A Samba
b Red and bold

rice
355. Kakkai samba
356. Kala rishi Sweet Nutritious, used for constipation

treatment
357. Kalaan samba Its rice gives bodily strength
358. Kalarpalai
a Cures skin related diseases
359. Kaliyan samba 160 days, red

and bold rice
360. Kalla namak

a 120 days, samba Consists of 40 mineral salts. Used for
brain nerve problems, kidney
problems, cancer, skin diseases,
blood pressure. Buddhist monks
used to consume this rice and
they live for a long period.
85
86

Season, Rice
colour and
quality
B 120 days, black Rich in 40 mineral salts. Used to cure

nerve disorders, kidney problems,
cancer, skin diseases, blood
pressure and diabetics.
361. Kallimadaiyan
a 180 days
b 150 days, white

and bold rice
362. Kallundai samba 110 days, Its rice improves general body
Navarai and strength.
late samba,
Grey and
bold rice
363. Kallundaiyan 120 days, Red
and bold rice
364. Kallurundai
a 110 days It improves the general body strength
of human beings
b 150 days, White
rice
365. Kamban samba
A 120 days, samba,
dull white
and fine
b 120 days, ashy
and fine rice
366. Kandasali 125 days, white

and fine rice
367. Kanthasalae 150 days
368. Kappa samba 160 days, Red,

bold rice
86
87

Season, Rice
colour and
quality
369. Kappakkar
a 120 days
c 160 days, Grey

and bold rice
370. Karpoora vasagan
371. Karthigai samba

a 120 days
b 110 days, red

and bold rice
372. Karumilagi
373. Karumodan
374. Karunguruvai
a 110 days, grey Its rice improves body strength. Keep
and medium one part of rice with three parts
rice of water in mud pot for 6 months
and it is used to cure Cholera. It
is consumed with other medicinal
herbs to cure philarisis.
b
375. Karuponn
376. Karuppu nel 150 days, grey

and bold
87
88

Season, Rice
colour and
quality
377. Karuppu Kowni 120 days, Used for curing leg pain. Consuming
porridge of this rice without salt
for one day removes dog bite
poison from human beings
378. Karuppu seeraga samba
379. Karuthakaar 140 days, Dark Regular consumption for 3 years

grey, bold helps to cure piles. Used for
rice controlling diabetics and
jaundice.
380. Katcha koomvalai 135 days, red
and bold rice
381. Kathambai nirathaan
382. Kathuvaari vannan
383. Katta samba 180 days
384. Katta mosanam
385. Kattai samba
386. Katti samba 135 days
387. Kaattu samba 120 days, dull

white and
medium rice
388. Kattuyanam
a 180 days, samba,
88
89

Season, Rice
colour and
quality
b 180 days, Used for controlling diabetics and for

Samba,Light cancer treatment.
red and bold During night hours, rice can be made
rice as a porridge in mud pot and kept
overnight by adding one bunch of
curry leaves. Intake of porridge in
empty stomach during early
morning for 48 days cures
diabetics.
389. Kayal kanni
390. Kayilai pathiyaan
391. Kazhamaa 140 days
392. Kitchidi samba

a
B 130 days, Intake of this rice variety keeps the

body strength and good
appearance, improves digestion.
c 150 days
393. Kizhimukku valaithaan
394. Kodai samba Its rice helps to cure vatha related

diseases in humans
395. Kodaikiniyasi
396. Kodavalai 150 days Intake of small quantity of rice fills

the stomach and gives strength to
body
397. Kodi Vellai 135 days, bold
rice
398. Kodiyan 240 days
89
90

Season, Rice
colour and
quality
399. Kollikaar 120 days, Red

and bold rice
400. Komala kanni
401. Konamuttan 120 days
402. Kondavarai 180 days
403. Koom vazhai

a 150 days Rice helps to reduce general body
pain and also to reduce delivery
pain for pregnant women
b 180 days, red Grind the rice,its milk extract along
and bold rice with honey- cures body tiredness
and pains. It also helps to reduce
delivery pain
c 150 days
404. Koothumbai
405. Korai samba Its rice helps to reduce pitha, body

heat and itches and helps to keep
body in a cool temperature
406. Kothaandan 150 days
407. Kottarasamba 150 days,Samba, High fibre content and it has

408. Kottarasamba 150 days,Red Rich in fibre content
rice
409. Kowni nel
a 140-160 days, Used as rich food in nattukkotai
samba, slight chettiyar families. Rice gives
red colour strength to entire body and also
suitable for pregnant women
90
91

Season, Rice
colour and
quality
B 130 days,Slight Used as rich food in nattukkotai

red, bold chettiyar families. Rice gives
strength to entire body and also
suitable for pregnant women
c 150 days, black

rice
410. Koyaalaa 150 days
411. Kudai vazhai

a 150 days Used for digestion and cures stomach
related problems
b 150 days
c Red rice Used for curing stomach related

disorders, diabetics.
412. Kullakkar
a 105 days,
Sornavari,
Bold rice
b 90 days, Red and Its rice porridge is very tasty.
bold rice
413. Kullankkar 90 days, Late
samba,
414. Kundrimani samba Its rice increases the bodily strength
and also helps in curing few
diseases.
415. Kunguma kanni
416. Kurakodivaalan
417. Kurangu samba 150 days, white

and fine rice
91
92

Season, Rice
colour and
quality
418. Kurrukkan sithaeni 150 days
419. Kurunsamba It is used for curing gastero related

problems in humans
420. Kuruvaa 120 days
421. Kuruvai kalaiyan

A 120 days,Samba, High fibre content and it has
b 120 days, Red Rich in fibre content
rice
c 120 days, dark
grey, bold
rice
422. Kuruvai kalanjiyam 150 days, grey
and bold rice
423. Kuruvai samba 90 days
424. Kuruvikaar 120 days
425. Kushiyiladithaan
426. Kuthir 150 days
427. Kuthiraivaal samba

A 180 days, white
and medium
rice
b 120 days, Samba
428. Kuzhivedichan/kuzhiadic
han
/kuzhikulichan
92
93

Season, Rice
colour and
quality
a 120 days, grey,

bold rice.
b 110 days. Red

rice, Late
samba
c 120 days, red

rice
429. Lakshmi kajal 130 days, dark Having medicinal value

grey and bold
rice
430. Machu murichaan
431. Madumuzhungi
432. Magathae nell 100 days, red

and bold rice
433. Magizhambu vasagan
434. Mahadi 130 days, Red Suitable for diabetic patients and it
rice also serves as a nutritious food
for work bullock
435. Malaikitchili
436. Malligai samba It helps to control bodily itches and

also to improve body health
437. Malligai sundari
438. Malligaipoo samba
439. Manakathai
a 120 days, black
93
94

Season, Rice
colour and
quality
b Helps to cure bodily injuries in

humans
440. Manakkum Mysore malli Fine rice
441. Manalvari
442. Manavari punnai
443. Mani samba It helps to maintain the urinary outlet

and also to control diabetics
444. Manikathai
445. Manikuruvai
446. Manjal ponni

a 110 days,
kuruvai
b 110 days, red
rice
447. Mapoo vasagan
448. Mappillai samba

A 150 days
B 170 days Suitable for younger generation to
increase the general body
strength.
C Bold, red rice Cures mouth and stomach ulcers.
Easily digestable and suitable for
diabetic patients
d Red rice
94
95

Season, Rice
colour and
quality
e 160 days, grey Intake of this rice washed water cures

color, bold mouth and stomach ulcers.
rice Improves digestion and also used
in the treatment of diabetic
patients.
f 160 days, Used in the treatment of diabetics
and also helps to improve body
strength
449. Maranell
a Samba After harvest used in traditional
functions.
b 120 days, Red Its very important rice variety to
and bold rice human race
450. Maruthi 145 days
451. Mathimuni 150 days, red

and medium
rice
452. Mathula kanni
453. Matimi kuruvai
454. Mattai 150 days
455. Mattai kuruvai 100 days, red

and medium
rice
456. Mattaikaar 120 days, Dark
grey and bold
rice
457. Mayil kanni
95
96

Season, Rice
colour and
quality
458. Mazhi mudaki
459. Milagu samba It maintains the body pleasure and

helps to cure diseases
460. Misamba It helps to control vomiting and also
to cure vatha and pitha related
diseases
461. Mosanam
462. Mottakuur
463. Mottu senni
464. Mozhi karruppu samba

a 120 days, Late
samba-
Navarai
B 120 days
465. Mullankamazha 150 days
466. Mundakan 175 days
467. Mundone 240 days
468. Mungil nirathaan
469. Mutha narayanan
470. Muthina sannam 140 days, samba
471. Muthu vellai
96
97

Season, Rice
colour and
quality
472. Mutta kuruvai 120 days, red

and bold rice
473. Muttakaar 120 days,
Karthigai
474. Muzhari
475. Mysore malli Samba, fine

variety
476. Narikuruvai
477. Nattu samba

A 180 days, samba
b 180 days, red It helps to reduce cholesterol and also
rice in diabetics control
478. Nattukiniya suriyasamba
479. Navara 90 days Used in ayurvedic medicines. During

winter season, its porridge is used
for curing cold, cough and fever.
Can be given as an infant food
480. Nedunsarai
481. Neelamsamba/Valsamba
a 180 days, red Highly used for medicinal purpose
and bold rice and it improves immunity power.
Rice can be given to pregnant
mothers in order to gain strength
and it increases lactation. Straw
used for thatched roof making.
b 180 days,
482. Nei kitchili
483. Nellore nell 115 days
97
98

Season, Rice
colour and
quality
484. Norungan 120 days, red

and bold rice
485. Okkapunjaa 120 days
486. Ondrarai samba 150 days, slight

red and bold
rice
487. Orr kamazha 150 days
488. Orr thadiyan 150 days
489. Orrpaadi 240 days
490. Ottadai 150 days
491. Ottadaiyan
a 270 days. Consumption of this rice variety
refreshes the body, maintains the
energy level and also very tasty.
B 270 days, Bold Consumption of this rice variety
refreshes the body, maintains the
energy level and also very tasty.
492. Ottu kitchili
a 115 days, Samba
and Navarai,
Fine
b 115 days
493. Ovuvattan 120 days
494. Paaku nirathaan
495. Paal kamazha 150 days
496. Paal sandi 90 days, White
98
99

Season, Rice
colour and
quality
497. Paal thondi 150 days
498. Paerilla vellai
499. Palsa rishi Fragrant

500. Panaimarathu kudaivazhai 120 days, red
and bold rice
501. Panankattu kudaivazhai 125 days Rice bran mixed with Naatu
chakkarai (local jiggery) is used
for curing chest pain.
502. Panmugari
503. Parakkum sirukuruvi
504. Parimala samba
505. Pasungulai vazhai
506. Pattaikaar 100 days, Red

and bold rice
507. Periya samba
508. Periyavari 120 days, red

and bold rice
509. Perumanai Samba After harvest used in traditional
functions.
510. Perumilagi
511. Perumkoomvalai 180 days, bold Its rice with curry leaf mixed water is
rice very good to taste
512. Perunel
513. Perunkkaar 140 days, Red Rich in Vitamin B and helps to cure
and bold rice stomach ulcers
99
100

Season, Rice
colour and
quality
514. Pillai milagi
515. Pisini
a 120 days
b 120 days, red Its porridge is very good in taste. It

and bold rice helps to reduce hip pain, control
menstrual problems, can be given
for pain free delivery.
516. Pitchavari
a 100 days, red Rice can be given for diseased people
rice and also used as livestock
medicinal purpose
b 110 days, White Used as medicine for livestock
and fine rice. diseases.
517. Pitha varna rishi Yellow

518. Pokkalli nell
519. Ponmani
520. Poompalai 180 days, white

and bold rice
521. Poonkaar
a 70 days, grey Helps to strengthen body health, its
and medium porridge can be given for
bold rice pregnant women to make the
delivery comfortable and also to
improve the body health.
b 130-140 days
522. Poonsamba
523. Poovan samba
100
101

Season, Rice
colour and
quality
a 150 days,
Navarai,
White and bold
b 150 days, slight
red and bold
rice
524. Puliyitta sathanan
525. Punja kamazha 150 days
526. Punnai
527. Punnai nirathaan
528. Punugu samba
529. Puzhugu samba It helps to increase body skin

appearance and also helps to
reduce thirst
530. Puzhuthi samba 120 days, red
and bold rice
531. Puzhuthikaar 120 days, red
and bold rice
532. Puzhuthikal 110 days, Dull

white and
fine rice
533. Raktha shal Red
534. Ramakurikaar 100 days, Rice is very tasty.
535. Rasa vellai
536. Rasagadam 120 days, white

and fine rice
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102

Season, Rice
colour and
quality
537. Ravanan
538. Rosekaar Slight red and Its rice is very much essential for
bold rice human health.
539. Sadai millagi
540. Sadai samba

a 120 days
541. Sadakaar 100 days, Red

and bold rice
542. Saeraadi 240 days
543. Saerntha muthaan
544. Saettaadi 240 days
545. Saevelaneer vasagan
546. Salem samba 130 days, White

and fine rice
547. Salem sanna
a Very fine and Suitable for meals and even the old
white rice gives nice fragrance
b White and fine
rice
c 135 days, white

rice
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103

Season, Rice
colour and
quality
548. Samba
mosanam/Erinel/Madu
muzhungi
A 180 days
b Red rice
549. Samba nel 160days, White

and bold rice
550. Sandikaar 140 days, white Used for stimulating sexual feelings.
rice
551. Sanna samba 135 days, grey

and medium
rice
552. Santhana milagi
553. Sarvathy nel 120 days, fine

rice
554. Seeraga samba

a 135 days
b 150 days
c 140 days, white Helps to cure vatha related disorders

and very fine
rice
d 135 days. Fine

and white
rice
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104

Season, Rice
colour and
quality
555. Seeragamalli 130 days,Fine
556. Seethabogam Its helps to improve body strength

and mineral contents in body and
also helps to cure indigestion
problems
557. Semmanjal vaari
558. Semmilagi
559. Semmodan
560. Sempalai 100 days, dull

white and
bold rice
561. Sempalli samba 140 days Improves nerve strength
562. Sench samba It increases appetite
563. Sengaru nel/Virali samba 115 days, red

rice
564. Sengazhamaa 120 days
565. Sengkaar
566. Senguruvai
b 120 days
567. Sennell 175 days
568. Senthaadi 175 days
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105

Season, Rice
colour and
quality
569. Seravala naadan
570. Settu veliyan 175 days
571. Shenbaga palai
572. Shweth shal White

573. Sigappu kaar/Mattai/
Matta samba
a 150 days, Grey
and bold
b 110 days, bold Rice is rich in anthocyanin content
and red rice and it also helps to develop
immunity in human beings. High
content of iron, minerals, vitamin
B1, Thyamin and fibre and hence
it can be easily digestible. It also
regulates the blood flow and can
be given for diabetic patients.
C 110 days, bold Rich in anthocyanin content. It helps
and red rice to develop immunity to cancer
and other diseases. Rich in
minerals, iron, vit B1, thyamine
and fibre content. Helps to
regulate blood circulation.
Suitable for diabetic patients.
574. Sigappu Kowni
a Bold and red Used for medicinal purpose
b 130 days, Red

and bold rice
575. Sigappu kudaivazhai
a Rice is suitable for diabetic patients
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106

Season, Rice
colour and
quality
b 135 days Used for curing diabetics.
576. Sigappu kuruvikkar

a Bold and red Used for medicinal purpose
b 120 days It helps to reduce the appetite.
c 120 days, grey Used for medicinal purpose.

and bold Consumption of old meals
(Pazhaya satham) reduces
appetite
d 120 days, red
rice
577. Sigappu kuzhiadichan 100 days, red,
bold rice
578. Sigappu ponni
579. Sigappu seeraga samba
580. Singapoor samba 120 days
581. Sirumilagi
582. Sithaeni 150 days
583. Soman 120 days
584. Soorakuruvai
a 130 days, Dark Given as a porridge for pregnant
grey, Bold mothers and also to livestock
106
107

Season, Rice
colour and
quality
b 120 days, red Used for diabetic treatment

rice
585. Sorna masoori
a 105 days, samba
and thaladi,
very fine,
white
b 100 days, samba
c 120 days
d 110 days, White Its rich in Vitamin B.

and fine rice
586. Sornavalli 110 days, light
grey, bold
rice
587. Sornavari
a 90 days,
sornavari
b 125 days, red
and bold rice
588. Sothi kurumbai
589. Sovaeriyan 150 days
590. Sthoola shal Bold

591. Sugannakunji 120 days
592. Swathu rishi Good in taste

593. Thagam theerthaan
594. Thalai vizhunthaan
595. Thanga samba
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Season, Rice
colour and
quality
a 160 days Improves the texture of human skin

and also potency of male.
b 120 days
c 180 days
d 180 days,
Samba,
White and
fine rice
596. Thavalakannan 120 days
597. Thengaipoo samba
598. Thinni 120 days, white

and fine rice
599. Thirikathai
600. Thirupathisaram 120 days, white

and bold rice
601. Thiruthuraipoondi kaar
602. Thondi 150 days
603. Thonnuraan 90 days
604. Thooyamalli
White rice medicinal value
b 145 days,
Samba,
White rice
108
109

Season, Rice
colour and
quality
c 120, Fine and

White rice
605. Thotta samba
606. Thulasi samba
607. Thunga nel Samba After harvest, used in traditional

functions.
608. Thuyamalligai
609. Traditional paddy – 150

varieties
610. Ulpaga samba
611. Umiyilaa vasagan
612. Undakunji 120 days
613. Unnukiniyaan
614. Uruni kamazha 150 days
615. Uvarmundan
616. Vaari kalundai
617. Vadan samba

150 days
109
110

Season, Rice
colour and
quality
b Samba
c 160 days, dull

white and
bold rice
618. Vaethaandan 240 days
619. Vaigai valanaadan
620. Vaigunda 150 days, red

and bold rice
621. Vaigunda pathiyaan
622. Vaikondan 150 days
623. Valaithadi samba It helps to cure vatha and pitha

related diseases and also for
gastritis problems
624. Vallan nell 160 days, Bold It helps to improve body appearance
and white and shining and also to improve
rice digestion. Its rice is given for the
girls when they attain puberty.
625. Vallavai kaathan
626. Varappu kudainchan 110 days, red

and bold rice
627. Vasanai seeraga samba
628. Vatta kanni
629. Vazhaipoo vaasagan
110
111

Season, Rice
colour and
quality
630. Vazhan samba 180 days
631. Vazhathadi samba
632. Veeradanchan 90 days, red and

bold rice
633. Veethivadangan 130 days, red
and bold rice
634. Velchi nel 100 days, white
and fine rice
635. Vella navara 90 days
636. Vellaanai vendhan
637. Vellai kariyan 160 days. Red

and bold rice
638. Vellai kattai 150 days Gives body strength
639. Vellai kuruvai 100 days, grey

and medium
rice
640. Vellai milagi
641. Vellai milagu samba 165 days
642. Vellai samba nel 100 days, grey It increases appetite

and bold rice
643. Vellai seeraga samba
644. Vellai sornavari
645. Vellai Vaigunda 130 days, dull

white and
bold rice
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112

Season, Rice
colour and
quality
646. Velliyan 175 days
647. Villakai maeniyan
648. Vindhu mathaari
649. Vinvarayan
650. White chithiraikaar 120 days, White

and fine rice
651. White kudaivazhai 120 days, Red
rice
652. White kuruvikaar
a 110 days
b 120 days,
653.
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Annexure 3
SURVEY OF LITERATURE FROM AYURVEDIC MEDICAL
TEXTS
AYURVEDIC CLASSIFICATION OF PADDY VARIETIES
In India, rice has enjoyed a unique status since ancient times because of its special
qualities. The great sage Parashara has aptly written in praise of this food grain
“Rice is vitality, rice is vigor too and rice is the means of fulfillment of all ends in
life”. All gods, demons and human beings depend on rice.(Ref: Krishi –Parashara)
Objective of the study:

The present study was carried out with an objective to pool information and
document all varieties of paddy from texts of Ayurveda including information
with regard to their properties, uses in different diseased condition, properties
based on the land they grow, types of preparation of rice and their quality. This
is important for preserving, researching and promoting the knowledge and
practices with respect to health and medicine among the masses.
In Ayurveda the medicinal values of rice have been described as to be tonic,

aphrodisiac, and diuretic. The medicinal value of other rice such as Shashtika,
Sali, have been documented in Charaka Samhita (400-200 BCE) and Susruta
Samhita (3rd or 4th century CE), in the treatment of various ailments such as
diarrhea, vomiting, fever, hemorrhage, chest pain, wounds, and burns.No other
cereal, including wheat, has received so much attention in these treatises.
Ayurveda identified rice groups according to the growing seasons: transplanted rice
was referred to as Sali (July to November–December); broadcasted rice as Vrihi;
and summer rice maturing in 60 days was called Shashtika. All types of rice –
short, long, white, red, and black rice – are known to possess medicinal
properties.
The data is pooled from ancient texts like Caraka samhita, Susrutasamhita,
Astangasangraha, Astangahridaya, Nighantus (lexicons) and Pakashastras (work
on various aspects of food related to Ayurveda); details of which are given in
appendix 1 (Page no 10-15)
Varieties of Sali were considered sweet in taste, cooling in potency, light in digestion,
and capable of imparting strength (Table 1). They were supposed to subdue pitta,
and slightly increase vata and kapha. Of these, Red Sali (Raktasali) was the most
efficacious in subduing deranged humors. It was considered diuretic,
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invigorating to the eye, cosmetic, tonic, and pleasant. It was good for fever and
ulcers and was antitoxic. Other species of Sali were considered slightly inferior.
The Vrihi varieties were described as sweet and astringent, and hot in potency. They
were supposed to increase the secretions of internal organs, and bring on
constipation of the bowels. The Krishna Vrihi (black) was considered the best
among the Vrihi group.
Table no 1.Properties of various rice groups identified in Ayurveda

Type of Rasa Guna Veerya Vipaka Increase Decrease
rice (taste) (quality) (potency) (post of dosha of dosha
digestive
effect)
Sali Sweet Light Cool Sweet Vata, Pitta
kapha
Vrihi Sweet Heavy Hot Sour Pitta
Shashtika Sweet Light, Cool Sweet Tridosha

unctuous
Nivara Sweet/ Light, dry Kapha

astringent pitta
Table no 2. Application of different rice groups in various disease conditions

Type of rice Uses
Sali rice As a diet: Diarrhoea, fracture, fever, skin
diseases, disturbed sleep, vitiated breast
milk, erysipelas, hemorrhage, cough,
alcoholism, post-operative procedures,
aphrodisiac therapy, rejuvenative therapy
In various conditions:
Bleeding piles: Sali should be given along
with milk
Piles: Sali should be given along with
goats milk
Ulcers: Should be frequently anointed
with preparation of milk using Sali
Deep burns: Paste of the chaff of Sali
mixed with ghee should be applied
As a component of formulation:
Apatyakarisastikadigutika: Aphrodisiac
Sastikapindasveda: Debilitating neuro
muscular disorders, arthritis
Rakta Sali (red variety) In various conditions:
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Sustenance of pregnancy: Red Sali

should be given with honey and sugar
Scanty formation of stool: Boiled red Sali
along with ghee and sour ingredients
Abortion: Red rice mixed with honey and
ghee should be taken along with milk
Cough associated with blood: Intake of
milk cooked with red rice
Purana Sali (old rice-more than a year Ulcers: Mess prepared using Purana Sali
old) added with fats helps in healing ulcers
Diabetes: Is taken as a diet
Intermittent fever, anemia: Is taken as a
diet
Shashtika Sali As a diet:Vomiting, intermittent fever,

anemia, hemorrhage, asthma, cough,
diabetes, ailments caused by poisoning,
bleeding piles, alcoholism, as
aphrodisiac, as galactagogue
In various conditions:
Bleeding in pregnancy: Gruel should be
given made of Shashtika Sali
Piles: Is added with ghee and consumed
along with milk
Diarrhoea: Flour of Sali and Shashtika
added with sugar and honey
Ulcers: Should be frequently anointed
with preparation of milk using Shashtika
Sali
In addition to varietal differences, rice was traditionally classified according to

growing areas, soil types (marshy or dry soils), land preparation (plowed or
unplowed land), planting method (broadcast or transplanted), volunteer crop
and ageing of rice (new or one/two-year-old rice).
Ayurvedic treatises document the properties of different varieties, grown in different
seasons and areas, and on various soil types. It records the works of effects on
human physiology (Table 3).
Table no 3. Physiological effect of rice based on various factors
Type of rice Effect on human physiology
Rice grown in dry regions Light to digest, sweet and slightly bitter in
taste, promotes strength
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Rice grown in wet lands Sweet, slightly astringent and sour,

heavy to digest, aphrodisiac, promotes
strength
Rice grown in burnt land Astringent, light to digest, dry
Rice grown on ploughed land Astringent, aphrodisiac, promotes

intellect and strength
Rice grown on uncultivated soil Tasty, slightly bitter and astringent,

increases metabolism
Rice grown by cultivation Sweet, astringent in taste, heavy to

digest, aphrodisiac, promotes strength,
produces little quantity of faeces
New rice Aphrodisiac
Old rice Light to digest
Rice grown from fresh paddy Excellent in qualities
Rice grown after harvesting Slightly bitter in taste, light to digest, dry,
promotes strength, constipating
Rice grown in saline water Causes disease
Rice grown in clean water Tasty, cures all maladies
Table no 4. Rice varieties mentioned in Bhojana Kutuhalam

Rice variety Properties
Raajaanna Sali Unctous, sweet, light, stimulates digestive
fire, promotes strength and when
rendered wholesome, imparts
complexion and is aphrodisiac
Alleviates the three doshas
Krshna Sali Sweet, nourishing, promotes complexion

and lustre, imparts strength, cures
burning sensation and is aphrodisiac
Rakta Sali Sweet, light, unctous, strengthening,

imparts taste, strength and complexion,
stimulates the digestive fire,treats
burning sensation, thirst, fever, improves
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vision, diuretic, enhances taste, increases

the quantity of semen
*Among the various species of rice, rakta
saali is considered the best.
Munda Sali Sweet and sour in taste, treats poisoning,

wounds, dyspnoea, cough, burning
sensation, numbness of the mouth and
relieves pain, stimulates the digestive fire,
imparts nutrition, confers strength.
Mahaa Sali Sweet, delicous and cold, treats chronic

fever, hyperthermia, abdominal
disorders. Is wholesome for children,
youth and elderly people and should be
consumed by all men. It improves
digestive power, strength and virility
Alleviates pitta dosha
Sookshma Sali Sweet and light, treats haemorrhage,

burning sensation, stimulates the
digestive fire, promotes digestion
Alleviates vata dosha
Gandha Sali Sweet, extremely aphrodisiac, treats

exhaustion, loss of appetite and burning
sensation. It stimulates the secretions
from the breasts, firmly secures the
growing embryo, imparts strength
Alleviates pitta dosha, slightly increases
kapha dosha
Tiriya Sali Sweet, unctous, cold, treats burning

sensation, imparts taste, is wholesome
and treats all maladies.
Shashtika Sali Imparts taste, cold in potency,

strengthening, wholesome, stimulates the
digestive fire and promotes virility
Cures afflictions of doshas
Gaura Sali Sweet, astringent, unctous, aphrodisiac,

combats worm infestations, fever and
hematological disorders, gives strength,
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removes fatigue, confers virility, imparts

taste and nourishes the tissues
Alleviates pitta and kapha dosha
Ancient Ayurvedic and agricultural treatises also describe the effect of food/rice
processing on the humanbody. Sometimes a change in property can result from
the manner in which something is processed, for e.g. old rice that is boiled is
light but the same if flattened is rendered heavy.
Table No 5. Medicinal properties of rice processed in different ways

Processed rice Properties
Laja (fried grains) Sweet, cold, light to digest, increases
appetite, useful in vomitting, diarrhoea,
diabetes, obesity, burning sensation,
disorders of blood
Saktu (Grains fried in a frying pan and Appetizer, light to digest, cold, sweet,
then pounded in a machine) constipating, wholesome and
strengthening. They also increase semen
levels
Pruthuka (grains that have not burst Heavy to digest, when eaten with milk,
open are threshed till they become they promote growth, is aphrodisiac,
flat in contour) imparts strength and loosen the stools
Yavagu (water is six times the quantity Strengthening, nourishing

of boiled rice)
Vilepi (water is four times the Nurturing, sweet, aphrodisiac, useful in

quantity of boiled rice) piles.
Peya (rice prepared in 14 parts of Light to digest, nourishes the tissues

water)
Yusha Strengthening, beneficial to the throat,

light after metabolism and aggravtes
kapha
Boiled rice Stimulates the digestive fire, imparts

taste, nourishes the tissues, is wholesome
and light to digest
Cold rice Is cold in potency, causes weakening of

the digestive fire, dyspnoea, increased
salivation, obstruction to the passage of
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faeces, treats haemorrhagic disorders,

deluded thinking, fainting, dizziness,
vomitting and intoxication
Rasodana (boiled rice mixed with Antipyretic, strengthening

meat soup)
Ghollabhakta (green gram rice) Is cold in potency, sweet and cordial,

promotes digestion, stimulates the
digestive fire, treats colicky pain,
haemorrhoids and imparts nourishment
and taste
Krsara (Rice, its husk intact, is cooked Increases semen quantity, imparts
in water along with addition of salt, strength, is heavy and difficult to digest,
wet ginger and asafoetida. causes constipation and excessive
production of faeces and urine
Rice-water as anupana (associated drink for medicine)

Rice-water is used as anupana for many medicines. It is either used by just soaking
rice in water, or prepared by boiling rice in excess water. Some of the examples
are quoted as below:
• Powder of murva (Marsdenia tenacissima) along with tandulodaka (rice water)
and honey is given in case of -morbid thirst/vomitting
• Young roots of taala (Borassus flabellifer) macerated with saali tandula vaari (rice
wash) should be consumed along with milk in the morning in case of retention
of urine
• Sali tandula toya (rice wash) mixed with powder of madhuka (Madhuca
longifolia) is given in case of vomitting due to vitiation of pitta
It is used with the following Ayurvedic preparations like Kamdudha rasa,
Mahagandhaka rasa, Sutsekhara rasa, Dughdavati etc.
Use of rice in different seasons

Sali should be included in the diet during summer, autumn and rainy season as the
body metabolism during these seasons will be low and rice is easily digestible.
During the summer season the food intake should be sweet, cold so Sali etc. is
included in the diet.Diet should include old rice, wheat, barley etc. during rainy
season.
Conclusion:
Rice is thestaple food in most of the countries and it is animportant cereal crop that
feeds more than half ofthe world’s population. There is a vast knowledge with
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regard to paddy and its varieties that have medicinal properties and that fit the
description of a health food. There is an urgent need to conserve these varieties
that are fast disappearing under the pressure of high-yielding varieties and other
cash crops. The need of the day is to aggressively market these varieties and
promote them through greater public awareness about their importance,
especially among the younger generation. The promotion and conservation of
this national heritage as a health food is critical in order to stem the onslaught
of lifestyle-related diseases
References:
1. Ksemasarma. 2009. Ksemakutuhalam. Institute of Ayurveda and Integrative
Medicine, Bangalore, India
2. Raghunathasuri. 2012. Bhojanakutuhalam. Institute of Ayurveda and Integrative
Medicine, Bangalore, India
3. Sharma.P.V.2008. CarakaSamhita.ChaukhambhaOrientalia, Varanasi, India
4. Srikantha Murthy, K.R.2008. Susruta Samhita. ChaukhambhaOrientalia,
Varanasi, Uttar Pradesh, India
5. Srikantha Murthy, K.R.2007. AstangaSamgraha of Vagbhata.
ChaukhambhaOrientalia, Varanasi, Uttar Pradesh, India
6. Srikantha Murthy, K.R.2009. Vagbhata’sAstangaHrdayam.
ChaukhambhaOrientalia, Varanasi, Uttar Pradesh, India
7. BrahmasankaraMisra and Rupalalaji Vaisya.2007. Bhavaprakasa. Chaukhambha
Sanskrit Bhawan, Varanasi, Uttar Pradesh, India
8. IndradevaTripathi. Krishnadas Ayurveda Series 5.Rajanighantu.Chowkhambha
Krishnadas Academy, Varanasi, India
9. Ram Prasad VaidyaUpadhyaya. Madanapalanighantu. 1990.
KhemrajKrishnadasPrakashan, Bombay, India
10. Kamat.S.D.2002. Dhanvantari Nighantu. Chaukhamba Sanskrit Pratishthan,
Delhi, India
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Appendix 1.
CARAKA SAMHITA
Is the most ancient, comprehensive and authoritative textbook of Ayurveda. Caraka
Samhita is the original and reference book of holistic ayurvedic medicine. There
are hundreds of books available on ayurvedic medicine in Sanskrit but CS is
considered as the book of internal medicine.
The origin of Caraka Samhita, although placed at 400 B.C.E, is yet a contemporary
treatise of health care. It forms even today the foundation for the medical
practice of five hundred thousand physicians and students of Indian systems of
medicine.
Structure of the Caraka Samhita: There are eight specialized branches of

Ayurveda, known as ‘Astanga Ayurveda’. They are:
1. General medicine
2. Ear, Nose, Throat and Eye
3. Surgery
4. Toxicology
5. Psychiatry
6. Pediatrics
7. Rejuvenation
8. Sexual health or virility.
The subject matter of Caraka Samhita has been divided into eight sections and 120
chapters.
1. Sutra sthana: The first section is one, which deals with all the basic principles as
the name indicates. This section deals on the basis of pharmacology, food, etc
2. Nidanasthana: This is the section, which deals with the diagnosis of diseases.
This covers the details in causes, premonitory symptoms, main symptoms,
prognosis and probability, and pathogenesis of eight main diseases.
3. Vimanasthana: This section is a conglomeration of subjects. It deals on various
topics such as taste, nourishment, general pathology and medical studies.
4. Sarirasthana: This deals on the world view, general philosophy on the origin of
universe and human body and their interdependence, followed by the anatomy
of human body, embryology, care of the prenatal, delivering, post natal, and the
new born child.
5. Indriyasthana: This deals with the fatal signs acting as the premonitory signs and
symptoms indicating the terminal stages of death.
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6. Chikitsasthana: This section gives details about the treatment aspects of various
diseases including a brief description on the treatment aspects of wounds,
surgical procedures, alcoholism, toxicology, and diseases of head and neck.
7. Kalpasthana: This section deals on the pharmaceutical aspects of drugs involved
in Panchakarma treatment.
8. Siddhi sthana: This section deals further on the general therapy and the
management of diseases arising due to the defects in Panchakarma therapy.
Commentary:
With regard to the importance of the subjects it dealt with Caraka Samhita
attained immense popularity in the later centuries. Various scholars have written
commentaries on Caraka Samhita of which, the only important and the most
discussed commentary available today is that of Cakrapanidatta (11th century
A.C.E). Few of the oldest commentaries are listed below: Sivadasa
(tattavacandrika – 15th A.C.E), Srikrisnabhisak, Gangadhara, Yogendranath,
Bhattarahari Chandra (5th A.C.E), Jejjata, Haricandra, Angiri, Saindhava,
Isvarasena, Srikantha, Patanjali, Baspacandra, Hemacandra, Bhojavrtti,
Vacaspati, Svamikumara, Isanadeva, Bakula.
SUSHRUTA SAMHITA
Sushruta (around 800 BC) was an ancient Indian surgeon and is the author of the
book Sushruta, in which he describes over 300 surgical procedures, 120 surgical
instruments and classifies human surgery in 8 categories. Because of his seminal
and numerous contributions to the science and art of surgery he is also known
by the title "Father of Surgery."
This treatise is the main source of knowledge about surgery in ancient India. Susruta
samhita as we know it now is not in the original form which Sushruta gave it and
which he called. It was first called ShalyaTantra consisting of only 5 divisions i.e.
sutra, nidana, sharira, chikitsa and kalpa. ShalyaTantra was later revised and
supplemented. Later addition of Uttaratantra consisting of 3 divisions called
shalakya, bhutavidya and kaumarabhrtya makes 8 divisions in the present
Susruta Samhita.
Sushruta of Shalakyatantra was a great surgeon teacher of repute and an admirable
author. He made great improvements in the general techniques of surgery and
performed many new and major operations. He taught his students the surgical
techniques first on the dummies and later on the dead bodies. His techniques of
dissection of the human body are unique, practical and revealing of the structure
of the body. His operations of making a new nose or ear lobe of lithotomy of
taking out the dead foetus and abdominal operations are classical marvels.
Of the commentaries on Susruta samhita, the most renowned is that of Dalhana
called Nibandhasamgraha written in the 12th century AD. Another commentary
is by Cakrapanidatta written in the 11th century. It is called Bhanumati and only
a portion of it is available now.
ASTANGA SANGRAHA
Astangasamgraha is an authentic text on the science of medicine of ancient India.

It is the essence of all the eight branches of Ayurveda authored by
VriddhaVagbhatta. The author is counted as one of the BRUHAT TRAYI: The
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three great masters of Ayurveda. The text can be dated back to 7th Century. A.C.E
(650 A.C. E.)
As the name itself suggests, it is a SAMGRAHA (Collection / Compilation) of

information of ASTANGA: The 8 branches of Ayurveda {KAYA /BALA/ GRAHA/
URDHVANGA/ SALYA/ DAMSTRA/ JARA/ VRSA} in one text. Earlier to
ASTANGA SAMGRAHA, each of the 8 branches had their own separate treatises
written by sages, which were exhaustive. The text is divided into 6 sthanas,
comprising of 150 chapters on the whole. It is composed both in prose and verse,
about 9250 together. The language and style of composition are archaic and
tough to decipher.
Vagbhata, son of Simhagupta and grandson of Vagbhata who flourished in 7 century

AD is considered to have composed this authoritative text on science of medicine
of ancient India.
Commentaries on AstangaSamgraha:
Sasilekha, by Indu (13th Century. A.C.E.)is the only elaborate and erudite
commentary available on the text, which is of great importance for
understanding it clearly.
It clearly furnishes synonyms of plants and their popular names in various provinces,
especially of Kashmir, which helps in their recognition.
ASHTANGA HRIDAYA
AshtangaHridaya is the third major treatise on Ayurveda. It was written by Vagbhata
around the 7th century (AD 500). It is predominantly based on the teachings of
Charaka and Susruta Samhitas though it also gives its own views on different
topics. It contains information regarding the two schools of Ayurveda, namely
the school of surgery and the school of physicians.
This text is considered as a combined form of both the Atreya and Dhanwanthari
schools. Many of the ayurvedic medicines are prepared through the methods
described in Ashtangahridaya.
AshtangaHridyaSamhita is divided into sutra, nidana, sharira, chikitsa, kalpa,
and uttarasthana, and was also written by Vagbhata. It contains 120 chapters and
the author quotes Charaka, SusrutaBhela, Nimi, Kasyapa, Dhanvantari and other
earlier authors and their works; the chief source, however, is AshtangaSamgraha.
It is a complete but concise description of Ayurvedic medicine.
AshtangaHridaya (Ashta = 8; Anga = organ) deals with the 8 angas or organs of the
body namely:
1. Kaya chikitsa (treats the body)

2. Baalachikitsa (pediatrics)
3. Grihachikitsa (psychiatry)
4. Urdhvangachikitsa or shalakyatantra (eye, ear, nose and parts above neck)
5. Salyatantra (surgery)
6. Damsthrachikitsa (toxicology like treating snake venom)
7. Jarachikitsa or rasayanachikitsa (rejuvenation therapy)
8. Vrishyachikitsa or vajeekaranachikitsa (aphrodisiac therapy)
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124
AshtangaSamgraha and AshtangaHridya, particularly the latter, indicate

advancement in knowledge over the two Samhitas of Charaka and Susruta. This
is particularly noticeable in the new drugs and some of the new surgical
procedures that have been introduced.
COMMENTARIES ON HRIDAYA
Astangahrudaya has the credit of having the maximum number of commentaries
written on any Ayurvedic text. The total number of commentaries adds up to 30,
out of which only 6 are available in printed form completely & the remaining
partially. As a matter of fact most of the commentaries are either lost or are
available only in parts.
The following are a few notable commentaries:
Commentary Author Time period
Sarvangasundari Arunadutta 1225 A.C.E.
Ayurveda rasayana Hemadri 13th - 14th Century
A.C.E
Padharthachandrika Chandranandana 10th Cent. A.C.E
Sasi lekha Indu 10th - 11th Century.
A.C.E.
Astangahrudayodhrutha Ashadhara 13th Century. A.C.E
Manogyachintamani VaidyaTodarmal 16th Century. A.C.E
Khan Prabhu
Vagbhattakhandanamandana Bhattanarahari 15th Century. A.C.E
The only available full and the best commentary on Astangahridaya is
‘Sarvangasundari’ by Arunadatta.
DHANVANTARI NIGHANTU
Dhanvantari-Nighantu is considered the most ancient of the medical glossaries that
are available. The original work is said to have been in three recessions; the
present version which may have been based on one of them, is in six sections and
deals with 373 medicinal substances; their names, synonyms, and brief
description of properties being given. The work which claims to be ‘like the third
eye’ for the practicing physician, is extensively relied upon, despite several more
comprehensive glossaries that have been compiled subsequently. Since there is
no authentic source of information, this text can be considered more as
indicative.
Some scholars on the basis of internal evidence place in the 10th or late as 12th century
AD.
BHAVAPRAKASHA NIGHANTU
Bhavaprakasha Nighantu is nucleus of Ayurvedic Materia Medica. It is one of the
most indispensable works on Ayurveda. This work on English translation of the
ancient Ayurvedic text has been divided into two parts: part I, deals with
principle Ayurvedic drugs of plant and animal origin. It covers twenty chapters
on various gana (classification) of Bhavaprakasha. Here, Ayurvedic parameters
applicable to drugs have been tackled in detail. Classification of drugs according
to medicinal activity, description of gana according to Ayurveda, Brief
monographs of medicinal plants used in Ayurveda, certain miscellaneous
Ayurvedic drugs, plants used in other alternative systems of medicine, drugs of
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125
animal origin. It serves as a handy reference book for all those involved in
ayurvedic and medicinal plant research.
RAJA NIGHANTU
Raja nighantu is one of the noted lexicons in Dravyaguna. The name Raja nighantu
itself reveals that it is the king of nighantu. Naraharipandita is the author of this
nighantu who is the son of Iswarasuri. There is controversy with regards to time
period of Rajanighantu which ranges between 13th century to 17th century AD. It
is also called as “Abhidanachudamani”, “Dravyabhdanaganasangraha”. He is the
first author to place Dravyaguna ahead among Astangas of Ayurveda. In Raja
nighantu, the concept of coining of synonyms for a particular drug was explained
elaborately. He has given many synonyms than any other author to drugs based
on different criteria like desa, swabhava etc. These synonyms are coined based
on sound scientific principles which help us to gain good knowledge regarding
the etymology, place of origin, the properties or nature of drug etc. These
synonyms give us specific idea about the usefulness of a drug in a particular
disease.
MADANAPALA NIGHANTU
It explains nearly 500 dravyas used in medicine, food and drinks. The detailed
information has been provided with respect to description of the various
elements and products present in the nature like the edible fruits and vegetables,
cereals, meat, different liquids like water, milk and urine with their medicinal
properties. It tells us about the innumerable curative properties which mother
nature has in store and how to use them for the benefit for our health and have
a better life, free from diseases and ailments. The book is divided into thirteen
chapters, each being classified into various categories depending upon
Table of Contents:
1. AbhayadiVarga includes description of 165 drugs
2. SunthyadiVarga 39 drugs
3. KarpuradiVarga 84 aromatic ingredients
4. SuvanadiVarga 44 metals and minerals
5. VatadiVarga 50 ingredients
6. PhalaVarga 56 edible fruits
7. SakaVarga 56 plants used as vegetables
8. PaniyadiVargaliguids like water, milk, alcohol and urine
9. IksukadiVarga sugar-cane, products of sugar-cane juice and honey
10 DhanyaVargacerals, corns and pulses
11. DhanyaktannadiVarga food preparations
12. MamsaVarga birds and animals meat
13. MisrakaVargaanupana (post-prandial drinks) and other regimens
This is one of the finest Materia Medica texts published on Ayurveda. Vaidya Das
provides the reader with adequate information and a deep reflection and the
inside of this great science called Ayurveda.
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126
Annexure – 4
SURVEY OF LITERATURE FROM SIDDHA MEDICAL

TEXTS
Paddy, Rice and Health Benefits
Introduction
Siddha system of medicine lays a great emphasis on the role of food in health and disease. Food
plays a major role in healthy living. Food materials we consume should give energy for the
vital organs to function properly by strengthening the body constituents (sapta dhatus) and
biological humors (Tridosha). Food should also be easily digestible and compatible. Food
which has a balance of the six tastes is essential for the body to perform various activities, and
build immunity. Tastes in food are the natural phenomena of various nutrients.
Food we consume should be compatible to the individual body type, season and
geographical where one lives, vocation and age. The concept of food in Siddha is not
only based on the food ingredients used but also the temperament of the person taking
the food. Food should vary according to the seasonal and geographical regions.
One should consume the food agreeable or suitable to the geographical conditions and six
divisions of the day (Sirupozhthu) and the six seasons (Perumpozhuthu).
The twenty four hours duration is the time taken for one complete rotation of the earth by
itself and is known as Sirupozhuthu. Traditionally the day is classified into six divisions
depending on the movement of the sun as dawn (vaigarai), morning (pagal), noon
(nadupagal), and afternoon (erpaadu) evening (maalai) and midnight (naduiravu). Each
of the division consists of 4 hours (10 nazhigai). Similarly the year is also divided into
six seasons. The duration of twelve months or one year period taken by the earth to
revolve around the sun is known as ”Perumpozhuthu.”. This is divided in to six
divisions namely, early rainy season (Kaar), late rainy season (Koothir), early winter
season (munpani), late winter season (pinpani), early summer season (ilavenil) and late
summer season (muduvenil). Each season consists of two months respectively, starting
from the Tamil month of Aavani.
Traditionally people have knowledge to combine substances, which gave a good taste to the
food. Our ancestors have clearly identified such food substances and listed them. Some of them
are unpalatable, some have other defects and some are hard to digest and to overcome these
things they prepared the food by adding salt, spices and condiments, which balances the three
humors; act as antagonist to certain undesired substances and also make the food palatable.
Rice is the staple food of over half the world's population. It is the predominant dietary energy
source for 17 countries in Asia and the Pacific, 9 countries in North and South America and 8
countries in Africa. Rice provides 20% of the world’s dietary energy supply, while wheat
supplies 19% and maize (corn) 5% [1]. Food made of rice is the primary food in the plains of
Tamil Nadu where siddha system originated and thrived. Other minor millets also find a
significant place in the rest of the geographical regions.
A detailed analysis of nutrient content of rice suggests that the nutrition value of rice varies
based on a number of factors. It depends on the strain of rice, that is between white, brown,
black, red and purple varieties of rice – each prevalent in different parts of the world. It also
126
127
depends on nutrient quality of the soil rice is grown in, whether and how the rice is polished or
processed, the manner it is enriched, and how it is prepared before consumption.
Protein quality, mineral and vitamin quality, carbohydrate, fibre and fat quality minor nutrients
vary among different varities and the health benefits also vary accordingly. Brilliantly colored
rice strains, such as purple rice, derive their color from anthocyanins and tocols. Scientific
studies suggest that these color pigments have antioxidant properties that may be useful to
human health. In purple rice bran, hydrophilic antioxidants are in greater quantity and have
higher free radical scavenging activity than lipophilic antioxidants. Anthocyanins and γ-tocols
in purple rice are largely located in the inner portion of purple rice bran.
Comparative nutrition studies on red, black and white varieties of rice suggest that
pigments in red and black rice varieties may offer nutritional benefits. Red or black
rice consumption was found to reduce or retard the progression of atherosclerotic
plaque development, induced by dietary cholesterol, in mammals.[2]
Source of Information
The Classical siddha texts contain around 30 traditional varieties of rice which derive their
name on the basis of season, origin, quality, texture, colour, fragrance, size, duration, and
specific location. (Champa, Senkuruvai, karunkuruvai). Earliest documentations on paddy
variety are available in Sangam literature Manimekkalai, (200 BC- 100CE), which mentions a
glittering variety Kandasalli. Ivanam – a popular variety suitable for highlands, Vennel -white
rice were mentioned in Madurai Kanchi aclassical Tamil literature of sangam period. [3]
127
128
¦¿øÅ¨¸¸Ç¢ý ¾¢ÛÍ §¿§Ã º¢ÅÉÈ¢Å¡÷

¦º¡øÅ¨¸¸û ¾¡ÉÈ¢Ôï-¦º¡ü¸¢Ç¢§Â
¦¿üÀÕÅõ âÁ¢§¾Å¢ ÂÈ¢Å¡û ¦Àñ½Ã§º
À¡÷Å¾¢§Â ¿¡Á¢¨¾§Â ¦º¡øÄÈ¢§Â¡õ ¿¡õ
¦ºý¦Éø º¢Ú ¾¡É¢Âí¸û º¢ÅÉÈ¢Å¡ÃøÄ¡Ð

Á¢ýÉ Å¨¸ ¦ÂýÈ¢¾¨É Â¡É¡¢§Â¡õ -
ÓýÉí¸¡Ã¡Ç÷ ¾¡ÁÈ¢Å¡÷ ¸¡¡¢¨ÆÂ£÷!
¾¡É¢Âí¸û Â¡Ã¡Öï¦º¡øÄ Å¡¢Ð.
¸¡Õõ À¢º¡ÉÅ¨¸ ¸½ì¸¢Ä¼í¸¡Ð

À¡ÕïºõÀ¡ Å¨¸¸û Àò¾¡Ìõ - Á¡Õõ
¦À¡º¢ì¸ÅÈ¢Å¡÷ §À¡÷ó¾ §À÷ ¾¡ÉÈ¢Å¡÷
Àº¢ìÌÓý ¸ñÊÎÅ÷ À¡÷.
The above verses suggest that the Pisanam varieties are countless while champa verities
are ten.
Pazhani Cheppu Pattayam (Copper Inscription), 1528, published by Tamil Nadu State
Archaeology Dept. [3] provides information about a meeting of farmers from all three
kingdoms (Chera, Chola and Pandiya) in which 120 representatives took part discussed
about the traditional history of paddy, (Sen Nel – unique variety of rice) origin and
cultivation techniques such as transplanting of seedlings, management of water,
harvesting, post harvest, that they introduced and practiced. Besides, they discussed
about a construction of a common place for free food supply.The major feature of
the Pattayam is that, it mentions about 100 different varieties of paddy.
(Pattayam Lines 133-151).
There are specific Siddha literatures that elaborate the property of various materials used
as food, medicine or aromatic substances. They contain information not only of herbs
but also of animal products and marine products, water from different source including
different rivers of India. The treatises that provide these details are called Gunapadam;
the Commonest of them is Agathiyar Gunapadam or Gunavagadam. Surprisingly there
are few books of the same titile but they do not give the descriptions and properties of
plants.The Agathiyar gunapadam with description of properties of 815 materials is still
in the form of Palm Manuscript written some 350 years ago, as the day of writing of
that particular copy as mentioned in the end of the manuscript. Possibly this was copied
from an earlier manuscript which origin cannot be traced. This is the only retrievable
treatise available in the name of a Siddhar. The other texts which provide details of
properties of herbs is Pathartha Guna Chintamani, which have similar verses with slight
variations in words used but providing the same meaning as the Agathiyar gunapadam.
The reference to rice and rice based products as a food supplement during treatment,
external applications, processing of other drugs, storing drugs are found spread across
different classical treatise of Agathiyar, Bogar, Theriyar and also in the Sarabendrar
texts of the Marathi rulers of Thanjavur
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129
Traditional paddy varieties in Siddha texts and their properties

There are thirty paddy varieties mentioned in the book ‘Siddha maruthuva thogai
agharathy’ a Publication of Tamil University, Thanjavur. [5]
1 Kuruvai
2Aanaikomban
3 Kadambu
4KalingaChampa
5Kaar
6Kalundai
7 Katraazhai
8 Madangal
9 Manikathai
10 Manavaari
11 Milaghu Champa
12 Mosanam
13 Nariyan
14 Navarai
15 NeelaChampa
16 Neervellai
17 Otadan
18 Pisaanam
19 Pisisni
20 Poombaalai
21 Kaadaikazhuthan
22 Sirumaniyan
23 Eesurakovai
24 Karunaivellai
25 Champa
26 Thillai
27 Thiruvaangam
28 Thuyyamalli
29 VariChampa
30 vaadaiChampa
129
130
31 Vaalan
32 Vellaimilagu.
Annamazhagi Arici -«ýÉÁÆ¸¢
Annamazhagiyaan aarOkkiyam kodukkum

Pinnum vegu rusiyaam peNmayilae- innilathil
nOianaiththum pOkkum uNmaiyaam maanidarkku
Theeyanilai pOkkum idhai seppu. [6]
«ýÉÁÆ¸¢Â¡ý ¬§Ã¡ì¸¢Âõ ¦¸¡ÎìÌõ

À¢ýÛõ ¦ÅÌ Õº¢Â¡õ ¦ÀñÁÂ¢§Ä- þýÉ¢Ä¾¢ø
§¿¡Â¨ÉòÐõ §À¡ìÌõ ¯ñ¨ÁÂ¡õ Á¡É¢¼÷ìÌ
¾£ÂÉ¢¨Ä §À¡ìÌõ þ¨¾ ¦ºôÒ.
annamazhagi ArOkkiyam kodukkum

Thinna vegu rusiyaan seppakaeL inilathu
nOiyanaiththu thooLaai norungum thakarththu vidum
Theeyanalai POkkum theLi. [7]
«ýÉÁÆ¸¢ ¬§Ã¡ì¸¢Âõ ¦¸¡ÎìÌõ

¾¢ýÉ ¦ÅÌ Õº¢Â¡õ ¦ºôÀ§¸û - þÉ¢ÄÐ
§¿¡Â¨ÉòÐõ àÇ¡ö ¦¿¡ÕíÌõ ¾¸÷òÐ Å¢Îõ
¾£ÂÉ¨Ä §À¡ìÌõ ¦¾Ç¢.
The annamazhagi variety of rice is very tasty to eat and is also healthy. It wards off all
diseases and regulates deranged Pitta.
IIllupaipooChampa arici- þÖô¨Àôâ ºõÀ¡
Piththam migaperukkum Perulagin maanidarkku

utra thalaivali Noiuntaakkum saththiyamaai
Thaagam edukkum Thaazha illuppai Champa kondaal
agamadhil nOi tharumaam. [6]
À¢ò¾õ Á¢¸¦ÀÕìÌõ ¦ÀÕÄ¸¢ý Á¡É¢¼÷ìÌ

¯üÈ ¾¨ÄÅÄ¢ ¦½¡Ôý¼¡ìÌõ ºò¾¢ÂÁ¡ö
¾¡¸õ ±ÎìÌõ ¾¡Æ þÖô¨À ºõÀ¡ ¦¸¡ñ¼¡ø
«¸Á¾¢ø §¿¡ö ¾ÕÁ¡õ.
130
131
Pittam miga perukkum Perulagil Yaavarkkum

utra thalaivali odukkum- saththiyamaai
Dhaagameduppikkum Thaazhai ilupaippoo Champa
Vaathamathai vaLarkkumae. [7]
À¢ò¾õ Á¢¸ ¦ÀÕìÌõ ¦ÀÕÄ¸¢ø Â¡Å÷ìÌõ

¯üÈ ¾¨ÄÅÄ¢ ´ÎìÌõ- ºò¾¢ÂÁ¡ö
¾¡¸¦ÁÎôÀ¢ìÌõ ¾¡¨Æ þÖô¨Àôâ ºõÀ¡
Å¡¾Á¨¾ ÅÇ÷ìÌ§Á.
Illupai poo Champa increases Pitta, causes morbid thirst and also affects vata dosha and
causes head ache.
IrkkuChampa arici- ®÷ìÌ ºõÀ¡
IrKkuchChampa endru eeyambum ariciyathu

naakkukku adhirusi nalgumkaaN-paarkkumidam
ellaarkkum kaadhali atru arpa piththamumaam
ViLaarum poosaikatkaam vil. [7]
®÷ìÌîºõÀ¡ ±ýÚ ®ÂõÒõ «¡¢º¢ÂÐ

¿¡ìÌìÌ «¾¢Õº¢ ¿øÌõ¸¡ñ-À¡÷ìÌÁ¢¼õ
±øÄ¡÷ìÌõ ¸¡¾Ä¢ «üÚ «÷À À¢ò¾ÓÁ¡õ
Å¢Ç¡Õõ â¨º¸ð¸¡õ Å¢ø.
IrkkuChampa meththa mithamaagum

uLnaakku nakkuthanil rusiyum nandragum
Paarkkum pOthellarkku Asai edukkum kaaN
Maamayilae nallaarkkum poosaikkum naatu. [6]
®÷ìÌºõÀ¡ ¦Áò¾ Á¢¾Á¡Ìõ

¯ûÉ¡ìÌ ¿ìÌ¾É¢ø Õº¢Ôõ ¿ýÈÌõ
À¡÷ìÌõ §À¡¦¾øÄ÷ìÌ ¬¨º ±ÎìÌõ ¸¡ñ
Á¡ÁÂ¢§Ä ¿øÄ¡÷ìÌõ â¨ºìÌõ ¿¡Î.
The soft and tender Irrku Champa has a good look and taste and is liked by all. This is
good for offering prayer and to feed the noble.
Karunkuruvai arici-¸ÕíÌÕ¨Å
Kuttamudan mEgaraNam kooRum silvishangaL

VitTagalum uNmaiyathu vErkaNNAi- matta
Karunkuruvai suttavannang kaathalithae uNNa
Varung guNamae nandraa madhi. [7]
Ìð¼Ó¼ý §Á¸Ã½õ ÜÚõ º¢øÅ¢„í¸û

131
132
Å¢ð¼¸Öõ ¯ñ¨ÁÂÐ §Å÷¸ñ½¡ö- Áð¼

¸ÕíÌÕ¨Å Íð¼ÅýÉíì ¸¡¾Ä¢§¾ ¯ñ½
ÅÕí Ì½§Á ¿ýÈ¡ Á¾¢.This is a dark variety of paddy maturing in three
months. Parboiled karunkuruvai rice wards of skin diseases, urinary tract
diseases, poisonous stings and bites and promotes health. The porridge of this
rice is also indicated in exanthematous fevers.
Kalundai Champa arici- ¸øÖñ¨¼ ºõÀ¡
Kallundai Champavai kandu arundhi nindravarmun

Mallundai pErethirkka vaaikkumO- Villundai
POluraiyaa nalla Pujabalamaam insuvaiyaam
Paalanaiyaa menmozhiyae paar. [7]
¸øÖñ¨¼ ºõÀ¡¨Å ¸ñÎ «Õó¾¢ ¿¢ýÈÅ÷Óý

ÁøÖñ¨¼ §À¦Ã¾¢÷ì¸ Å¡öìÌ§Á¡- Å¢øÖñ¨¼
§À¡Ö¨ÃÂ¡ ¿øÄ ÒƒÀÄÁ¡õ þýÍ¨ÅÂ¡õ
À¡Ä¨ÉÂ¡ ¦Áý¦Á¡Æ¢§Â À¡÷.
Kallundaiyin palanthaan kandavarkku inbamaam
sollunda aththanayum thOndraathu- villunda
Puruvam azhagiyarae pennarasae kaeLeer
Paruvamidhu thaanum pagar. [6]
¸øÖñ¨¼Â¢ý ÀÄó¾¡ý ¸ñ¼Å÷ìÌ þýÀÁ¡õ

¦º¡øÖñ¼ «ò¾ÉÔõ §¾¡ýÈ¡Ð- Å¢øÖñ¼
ÒÕÅõ «Æ¸¢Â§Ã ¦ÀýÉÃ§º §¸Ç£÷
ÀÕÅÁ¢Ð ¾¡Ûõ À¸÷.
A kind of paddy yielding hard round rice, harvested after 200 days from planting. The
one who take food made of this variety of rice gets the muscle strength of a boxer and
this enhances the stamina and physical endurance. They gain great pleasure. The rice
is also tasty.
ManaKkaththai, Karunkuruvai, Vaalaali- ÁÉì¸ò¨¾, ¸ÕíÌÕ¨Å,

Å¡Ä¡Ä¢
Manakkaththai karunkuruvai vaalaali ivai moondrum
KanakOva vaadham than karappaan kaaNumae
Inaikoththa vinnam veguvidangaL
YaanaRiya maanenan nannadai maadhae aRi. [6]
ÁÉì¸ò¨¾ ¸ÕíÌÕ¨Å Å¡Ä¡Ä¢ þ¨Å ãýÚõ

¸É§¸¡Å Å¡¾õ ¾ý ¸ÃôÀ¡ý ¸¡Ï§Á
®¨É¦¸¡ò¾ Å¢ýÉõ ¦ÅÌÅ¢¼í¸û
132
133
Â¡ÉÈ¢Â Á¡¦ÉÉý ¿ýÉ¨¼ Á¡§¾ «È¢.
ManaKkattai, Karunkuruvai, Vaalaali regulates deranged vata and poisonous bites.
Karunkuruvai churanam which contains raw rice, juice of different plants and mercury as
well is used in colic pains, tumors etc. Manakkattai is the name derived from the
woody aroma of this variety and Karunkuruvai suggests that the grain is short and
black in colour.
KaadaiChampa arici- ¸¡¨¼ºõÀ¡
KaadaiChampa arici kandu dhariciththavarkku

nIdutra mEgavanam irukkumO-kaadai
Paravai pOl nOyum paRakkum balaththin
uruvai evar solvaar urai. [7]
¸¡¨¼ºõÀ¡ «¡¢º¢ ¸ñÎ ¾¡¢º¢ò¾Å÷ìÌ

¿£ÎüÈ §Á¸ÅÉõ þÕìÌ§Á¡-¸¡¨¼
ÀÈ¨Å §À¡ø §¿¡Ôõ ÀÈìÌõ ÀÄò¾¢ý
¯Õ¨Å ±Å÷ ¦º¡øÅ¡÷ ¯¨Ã.
KaadaiChampa arici kanaththa balamundaakkum

Vaadai naLLAi mEgavanal aatrum
Kaadai paRavai pOl noiyum paRakkumae
Maanidarkku utravar idhai aRinthu sol. [6]
¸¡¨¼ºõÀ¡ «¡¢º¢ ¸Éò¾ ÀÄÓñ¼¡ìÌõ

Å¡¨¼ ¿ûÇ¡ö §Á¸ÅÉø ¬üÚõ
¸¡¨¼ ÀÈ¨Å §À¡ø §¿¡Ôõ ÀÈìÌ§Á
Á¡É¢¼÷ìÌ ¯üÈÅ÷ þ¨¾ «È¢óÐ ¦º¡ø.
Kaadai Champa rice provides strength the body and makes the disease fly like Common
Quail (Coturnix coturnix) particularly of the urinary tract like burning micturation.
Kaar arici-¸¡Ã¡¢º¢
Kaararici mandham kanappu udaliR thoolippum
PaaraRiya vaayuvaiyum paNNum- kaaNaerae
Karappaan enbaar porunthir kaayamadhu meththa
Urappaagum endrae urai. [7]
¸¡Ã¡¢º¢ Áó¾õ ¸ÉôÒ ¯¼Ä¢ü àÄ¢ôÒõ

À¡ÃÈ¢Â Å¡Ô¨ÅÔõ ÀñÏõ- ¸¡§½§Ã
¸ÃôÀ¡ý ±ýÀ¡÷ ¦À¡Õó¾¢÷ ¸¡ÂÁÐ ¦Áò¾
°ÃôÀ¡Ìõ ±ý§È ¯¨Ã.
133
134
Kaararici mandham kanakkum udal perukkum

Paarisavaayu paarikkum-seeriyarE
Karappaanum undagum Kaareezhaieer KaeLeer
irapparkkum Agaathu idhu. [6]
¸¡Ã¡¢º¢ Áó¾õ ¸ÉìÌõ ¯¼ø ¦ÀÕìÌõ

À¡¡¢ºÅ¡Ô À¡¡¢ìÌõ-º£¡¢Â§Ã
¸ÃôÀ¡Ûõ ¯ñ¼Ìõ ¸¡¡£¨Æ®÷ §¸Ç£÷
þÃôÀ÷ìÌõ ¬¸¡Ð þÐ.
Kaararici causes indigestion, increases body mass and also causes vaatha diseases and can
also cause allergic skin disease. This is not suitable even for beggers in extreme
poverty.
KaaLanChampa arici -¸¡Ç¡ýºõÀ¡
KaaLanChampa arici kallaiyoththa maabalaththai

KELAmalae kodukkung kELinnam- neeLum
Maanilaththai pOkkividum aarOkkiyaththai
naanilaththir seithuvidum naadu. [7]
¸¡ÇýºõÀ¡ «¡¢º¢ ¸ø¨Ä¦Â¡ò¾ Á¡ÀÄò¨¾

§¸Ç¡Á§Ä ¦¸¡ÎìÌíì §¸Ç¢ýÉõ- ¿£Ùõ
Á¡É¢Äò¨¾ §À¡ì¸¢Å¢Îõ ¬§Ã¡ì¸¢Âò¨¾
¿¡É¢Äò¾¢÷ ¦ºöÐÅ¢Îõ ¿¡Î.
KaaLaanChampa arici kanaththa balanundaakkum

Vaalai vendra kaNNaai keL. vaatham pOm
vELai yarinthu pusipaarkku aarOkkiyam kodukkum
serinthu udal sErum ena seppu. [6]
¸¡Ç¡ýºõÀ¡ «¡¢º¢ ¸Éò¾ ÀÄÛñ¼¡ìÌõ

Å¡¨Ä ¦ÅýÈ ¸ñ½¡ö ¦¸û. Å¡¾õ §À¡õ
§Å¨Ç Â¡¢óÐ Òº¢À¡÷ìÌ ¬§Ã¡ì¸¢Âõ ¦¸¡ÎìÌõ
¦º¡¢óÐ ¯¼ø §ºÕõ ±É ¦ºôÒ.
The name Kalan suggests the duration of the crop. If one consumes the food made of the
KaLan rice at proper times after digestion of the previous meal, it provides enormous
strength and also wards of diseases caused by derangement of Vaatha
KichiliChampa arici-¸¢îº¢Ä¢ºõÀ¡
Naattir payiraagum naRkichchiliChampa

VaattamuRavae samaiththu vaayinikka-veettinilae
uNNap balamundaam Ondodiyae meipPerukkum
Vannamigu meni vazhuththu. [7]
¿¡ðÊ÷ ÀÂ¢Ã¡Ìõ ¿ü¸¢îº¢Ä¢ºõÀ¡
134
135
Å¡ð¼ÓÈ§Å º¨ÁòÐ Å¡Â¢É¢ì¸-Å£ðÊÉ¢§Ä

¯ ñ½ô ÀÄÓñ¼¡õ µñ¦¼¡Ê§Â ¦Áöô¦ÀÕìÌõ
ÅýÉÁ¢Ì ¦ÁÉ¢ ÅØòÐ.
If properly cooked Kichili Champa food is consumed it not only improves the physical
strength enables weight gain, but also improves the complexion. This has a pale
orange thin grain with pleasant aroma.
GunduChampa arici- ÌñÎºõÀ¡
GunduChamparici kondu uNNum pErkaLukku

PandaiyillaA mandhanOi paarikkum-mandupadaath
Thaagamellaam ozhiyum thaiyalae van karappaan
thEgammelaam paravum seppu. [7]
ÌñÎºõÀ¡¡¢º¢ ¦¸¡ñÎ ¯ ñÏõ §À÷¸ÙìÌ

Àñ¨¼Â¢øÄ¡ Áó¾§É¡ö À¡¡¢ìÌõ-ÁñÎÀ¼¡ò
¾¡¸¦ÁøÄ¡õ ´Æ¢Ôõ ¨¾Â§Ä Åý ¸ÃôÀ¡ý
§¾¸õ¦ÁÄ¡õ ÀÃ×õ ¦ºôÒ.
Gundu Champa rice causes indigestion, skin diseases but controls thirst. In general it
suppresses Pitta.
Kundai Champa- Ìñ¨¼ ºõÀ¡
Kendai vizhimaadhae kiLimozhiyae kaeLaai

KundaiChampa nelluKku oppaagum-mandalar keL
KaraPpaan adarum kadiya mandham thaagam pOm
siRappaga nee idhanai seppu. [6]
¦¸ñ¨¼ Å¢Æ¢Á¡§¾ ¸¢Ç¢¦Á¡Æ¢§Â §¸Ç¡ö

Ìñ¨¼ºõÀ¡ ¦¿øÖìÌ ´ôÀ¡Ìõ-Áñ¼Ä÷ ¦¸û
¸ÃôÀ¡ý «¼Õõ ¸ÊÂ Áó¾õ ¾¡¸õ §À¡õ
º¢ÈôÀ¡¸ ¿£ þ¾¨É ¦ºôÒ.
Kundai Champa spreads excema causes indigestion but controls thirst. The grain is stout.
KuRunjChampa ÌÚï ºõÀ¡¡¢º¢

KuRunjChampa piththam kudi irukkach seiyum
VeRung karappaan undaakkum mei- norungach sei
Vaatham aruL vaayuvinai MaRRUm bOKaM kodukkum
seedhavana saththiruvae seppu. [7]
ÌÚïîºõÀ¡ À¢ò¾õ ÌÊ þÕì¸î ¦ºöÔõ

¦ÅÚíì ¸ÃôÀ¡ý ¯ñ¼¡ìÌõ ¦Áö- ¦¿¡Õí¸î ¦ºö
Å¡¾õ «Õû Å¡ÔÅ¢¨É Áüêõ §À¡¸õ ¦¸¡ÎìÌõ
º£¾ÅÉ ºò¾¢Õ§Å ¦ºôÒ.
135
136
naRumalar koondhal sEr nangaiyarae kaasineer

KuRunjChampa piththam kudiyiruppaam
URum vaayupOm maadhu naLLir BOgamaam
KuRunkarappanaam seppu. [6]
¿ÚÁÄ÷ Üó¾ø §º÷ ¿í¨¸Â§Ã ¸¡º¢É£÷

ÌÚïîºõÀ¡ À¢ò¾õ ÌÊÂ¢ÕôÀ¡õ
°Úõ Å¡Ô§À¡õ Á¡Ð ¿ûÇ¢÷ §À¡¸Á¡õ
ÌÚí¸ÃôÀÉ¡õ ¦ºôÒ.
The food made of Kurunjchampa increases Pitta, dermatitis, but controls deranged vaatha
and enhances libido. This is probably a late flowering variety with a short grain.
KaivaraiChampa arici -¨¸Å¨ÃºõÀ¡
KaivaraiChampa arici kandaal avaravartham

MeivaraipOl endru migubalamaam- aiya
adaiyaathu enbaargaL adarsukkilamum
udaiyaathu adhi sugamaam mun. [7]
¨¸Å¨ÃºõÀ¡ «¡¢º¢ ¸ñ¼¡ø «ÅÃÅ÷¾õ

¦ÁöÅ¨Ã§À¡ø ±ýÚ Á¢ÌÀÄÁ¡õ- ³Â
«¨¼Â¡Ð ±ýÀ¡÷¸û «¼÷Íì¸¢ÄÓõ
¯¨¼Â¡Ð «¾¢ Í¸Á¡õ Óý.
KaiviraiChampa arici kanaththa balan undaakkum

Maiyaar kuzhalanaNgae maamayilae- seiya
Kidaiyaadhu kaaNum kambeeramaaga idhu
Vidaiyaadhu udambu sugam vEndum. [6]
¨¸Å¨ÃºõÀ¡ «¡¢º¢ ¸Éò¾ ÀÄý ¯ñ¼¡ìÌõ

¨ÁÂ¡÷ ÌÆÄÉñ§¸ Á¡ÁÂ¢§Ä- ¦ºöÂ
¸¢¨¼Â¡Ð ¸¡Ïõ ¸õÀ£ÃÁ¡¸ þÐ
Å¢¨¼Â¡Ð ¯¼õÒ Í¸õ §ÅñÎõ.
KaiveeraiChampa provides good strength and nourishes the body and is healthy.The
Name suggests the grain has linear marks like fingers.
Kodai Champa arici §¸¡¨¼ºõÀ¡
KOdaichChampa arici kondaaR thiridhOsham

Vaadaik adhiga valiyum mundo-needum
uRuppinuL uLLa nOiellam mOthaamalEgum
Karuppil uyarvaar kudilae kaaN. [7]
136
137
§¸¡¨¼îºõÀ¡ «¡¢º¢ ¦¸¡ñ¼¡ü ¾¢¡¢§¾¡„õ

Å¡¨¼ì «¾¢¸ ÅÄ¢Ôõ Óñ§¼¡-¿£Îõ
¯ÚôÀ¢Ûû ¯ûÇ §¿¡¦ÂøÄõ §Á¡¾¡Á§ÄÌõ
¸ÕôÀ¢ø ¯Â÷Å¡÷ ÌÊ§Ä ¸¡ñ.
AdaiyiaNi maadhae maamayilae kELaai

KOdaiChampa arici kondaakaal- seedai vizhum
senthaamaraithiruvae serndha piNi aththanaiyum
Manthaaram pOlae maRaiyum. [6]
¬¨¼Â½¢ Á¡§¾ Á¡ÁÂ¢§Ä §¸Ç¡ö

§¸¡¨¼îºõÀ¡ «¡¢º¢ ¦¸¡ñ¼¡¸¡ø- º£¨¼ Å¢Øõ
¦ºó¾¡Á¨Ã¾¢Õ§Å ¦º÷ó¾ À¢½¢ «ò¾¨ÉÔõ
Áó¾¡Ãõ §À¡§Ä Á¨ÈÔõ.
Kodai Champa food regulates all three doshas and therefore all diseases pass off like a
passing cloud. This is paddy crop grown during summer. May be a drought resistant
variety grown even in summer.
KoraiChampa arici- §¸¡¨ÃîºõÀ¡
KOraichChampa naRkuLirchchi enbaar piththathai

PEravazhalai piriththOttum-theeraatha
MEgamodu thinavai veetum sugam kodukkum
MEgamurai kuzhalaai viL. [7]
§¸¡¨ÃîºõÀ¡ ¿üÌÇ¢÷îº¢ ±ýÀ¡÷ À¢ò¾¨¾

§ÀÃÅÆ¨Ä À¢¡¢ò§¾¡ðÎõ-¾£Ã¡¾
§Á¸¦Á¡Î ¾¢É¨Å Å£Îõ Í¸õ ¦¸¡ÎìÌõ
§Á¸Ó¨Ã ÌÆÄ¡ö Å¢û.
Korai champa provides a cool feel and controls Pitta, it cures urinary tract diseases and
controls pruritis.The grass is as hard as that of the nut grass.
KOranChampa- §¸¡ÃýºõÀ¡
KOranChampa metha kuLirchiyurum piththampOm

Peraai azhtruyaNiyum peNmayilae- vaaraai
Daegam sugamaan thinavatru mEgampOm
Paagumozhi maadhae pagar. [6]
§¸¡ÃýºõÀ¡ ¦Á¾ ÌÇ¢÷º¢ÔÕõ À¢ò¾õ§À¡õ

¦ÀÃ¡ö «úüÚÂ½¢Ôõ ¦ÀñÁÂ¢§Ä- Å¡Ã¡ö
§¼¸õ Í¸Á¡ý ¾¢ÉÅüÚ §Á¸õ§À¡õ
À¡Ì¦Á¡Æ¢ Á¡§¾ À¸÷.
137
138
Koran Champa provides a cool feel and controls Pitta, it cures urinary tract diseases and
controls pruritis. The grass is as hard as that of the nut grass
Seedhaa bOgam arici - º£¾¡ §À¡¸õ
VadakkiR payiraagum van seedhaa bOgam

idakuRu manthathai endrum-adakkividum
Meththa balam undaakkum mEni tharum vindhu ooRum
niththam unbaarkae ninai. [6]
Å¼ì¸¢ü ÀÂ¢Ã¡Ìõ Åý º£¾¡ §À¡¸õ

þ¼ÌÚ Áó¾¨¾ ±ýÚõ-«¼ì¸¢Å¢Îõ
¦Áò¾ ÀÄõ ¯ ñ¼¡ìÌõ §ÁÉ¢ ¾Õõ Å¢óÐ °Úõ
¿¢ò¾õ ¯ ýÀ¡÷§¸ ¿¢¨É.
The verse says that it is cultivated in the North and named after Seetha.If one consumes
the Seetha bogam rice every day, it provides strength, complexion and improves
spermatogenesis. It wards of indigestion.
SeeragaChampa- º£Ã¸ºõÀ¡
cheeragachChampa arici thinna suvaiyaagum
PEragaththu vaathamellaam pErunkaaN-vaarulagil
unda udanae pasiuNdaagum poiyallavae
VandaruRai pookuzhalae vaazhththu. [7]
º£Ã¸îºõÀ¡ «¡¢º¢ ¾¢ýÉ Í¨ÅÂ¡Ìõ

§ÀÃ¸òÐ Å¡¾¦ÁøÄ¡õ §ÀÕí¸¡ñ-Å¡ÕÄ¸¢ø
¯ ñ¼ ¯ ¼§É Àº¢¯ ñ¼¡Ìõ ¦À¡öÂøÄ§Å
Åñ¼Õ¨È âÌÆ§Ä Å¡úòÐ.
cheeragaChampa asanam thinnavae vegu rusiyaam

Vaarirukkum poomulaiyeer vaathamPom- perulagil
undaal pasi edukkum oviyamae vaayuvellam
Kandaar paranthodum kaaN. [6]
º£Ã¸ºõÀ¡ «ºÉõ ¾¢ýÉ§Å ¦ÅÌ Õº¢Â¡õ

Å¡¡¢ÕìÌõ âÓ¨ÄÂ£÷ Å¡¾õ§À¡õ - ¦ÀÕÄ¸¢ø
¯ñ¼¡ø Àº¢ ±ÎìÌõ ´Å¢Â§Á Å¡Ô¦ÅøÄõ
¸ñ¼¡÷ ÀÃó¦¾¡Îõ ¸¡ñ.
Ceeraga Champa rice is very tasty to eat and it regulates excess vaatha, easy to digest. It
controls flatulence.The grains resembles cumin seeds.
chenjChampa arici-¦ºïîºõÀ¡
ChenjChampa thandulaththaaR theeraa siRusirangum
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139
VinjupuNNum vansoRiyum meikaniyaa-thunjaa

adhiga pasiyaarum aNangarasae seiyindha
Pathiyathani adhai nee undu paar. [7]
¦ºïîºõÀ¡ ¾ñÎÄò¾¡ü ¾£Ã¡ º¢Úº¢ÃíÌõ

Å¢ïÍÒñÏõ Åý¦º¡È¢Ôõ ¦Áö¸É¢Â¡-Ðïº¡
«¾¢¸ Àº¢Â¡Õõ «½í¸Ã§º ¦ºöÂ¢ó¾
À¾¢Â¾É¢ «¨¾ ¿£ ¯ñÎ À¡÷.
chensjambaa koLLeer sorisirangu puNNumaam

Minjinapaai nalla virundhukaam- manjamaam
MaaRan kaNaivizhiyeer maamayilae kaeLeer
KOra pasi odukkum kooRu. [6]
¦ºïîºõÀ¡ ¦¸¡ûÇ£÷ ¦º¡¡¢º¢ÃíÌ ÒñÏÁ¡õ

Á¢ïº¢ÉÀ¡ö ¿øÄ Å¢ÕóÐì¸¡õ- ÁïºÁ¡õ
Á¡Èý ¸¨½Å¢Æ¢Â£÷ Á¡ÁÂ¢§Ä §¸Ç£÷
§¸¡Ã Àº¢ ´ÎìÌõ ÜÚ.
Chensjampa controls excessive appetite, cures itching, pyoderma and wounds and this red
rice is a preferred rice variety for a feast.
PuzhuguchChampa arici- ÒØÌîºõÀ¡ «¡¢º¢
PuzhuguchChampa arici boothalathil uNbaarkku

azhagum oliyum sErvadhandri-azhalaam
Pasi thaagam theerum balam miga uNdaam
Musivae udar sugamaam mun. [7]
ÒØÌîºõÀ¡ «¡¢º¢ â¾Ä¾¢ø ¯ ñÀ¡÷ìÌ

«ÆÌõ ´Ä¢Ôõ §º÷Å¾ýÈ¢-«ÆÄ¡õ
Àº¢ ¾¡¸õ ¾£Õõ ÀÄõ Á¢¸ ¯ ñ¼¡õ
Óº¢§Å ¯ ¼÷ Í¸Á¡õ Óý.
puzhugum manithar uyar vayalir singaara

Puzhugu Champa arici pORRuvaar- azhagu
Pasithaagam theerum paarbalan undaam
Mosiyathu udal sugamaam uN [6]
ÒØÌõ ÁÉ¢¾÷ ¯ Â÷ ÅÂÄ¢÷ º¢í¸¡Ã

ÒØÌ ºõÀ¡ «¡¢º¢ §À¡üÚÅ¡÷- «ÆÌ
Àº¢¾¡¸õ ¾£Õõ À¡÷ÀÄý ¯ ñ¼¡õ
¦Á¡º¢ÂÐ ¯ ¼ø Í¸Á¡õ ¯ ñ
The good looking Puzhugu Champa variety is preferred by the farmers because of its
ability to quench thirst and hunger and strengthens the body, removes fatigue and
provides a pleasant feel. This has the aroma of civet.
139
140
MaaNKkathai arici- Á½ì¸ò¨¾
MaNkkaththai kallarici manbathaikkuth thOndrum

iNkakamillaa kushtam visham aegum-thuNkkenavae
niththam uNbaarkku ulagil neengidumaam PuNpuraigaL
siththar anubOgamidhaanj seppu. [7]
Á½ì¸ò¨¾ ¸øÄ¡¢º¢ ÁýÀ¨¾ìÌò §¾¡ýÚõ

þñì¸Á¢øÄ¡ Ì‰¼õ Å¢„õ ²Ìõ-Ðñì¦¸É§Å
¿¢ò¾õ ¯ ñÀ¡÷ìÌ ¯ Ä¸¢ø ¿£í¸¢ÎÁ¡õ ÒñÒ¨Ã¸û
º¢ò¾÷ «Û§À¡¸Á¢¾¡ïî ¦ºôÒ.
MaaNKkathai controls skin diseases, helps in poison bites, heals ulcers if one takes this
variety regularly.This rice has the odour of the pleasant smelling wood.
MaNichChampa arici- Á½¢îºõÀ¡ «¡¢º¢

nalla maNichChampa naadugindra neerizhivai
Kollum migundha sugam kondaLikkum-mella
PasiyaLLikkum moothOrai baalargaLai naaLum
Musiyaamalae vaLarkkum mun. [7]
¿øÄ Á½¢îºõÀ¡ ¿¡Î¸¢ýÈ ¿£¡¢Æ¢¨Å

¦¸¡øÖõ Á¢Ìó¾ Í¸õ ¦¸¡ñ¼Ç¢ìÌõ-¦ÁøÄ
Àº¢ÂûÇ¢ìÌõ ã§¾¡¨Ã À¡Ä÷¸¨Ç ¿¡Ùõ
Óº¢Â¡Á§Ä ÅÇ÷ìÌõ Óý.
nalla maNiChampa naadaadhu neerizhivu

solla vagaiKaL thaan aRiyum- soRkiLiyae
nallapasi theebanamaagum baalar viruththarkkaam
osiyathu udambu sugamun. [6]
¿øÄ Á½¢ºõÀ¡ ¿¡¼¡Ð ¿£¡¢Æ¢×

¦º¡øÄ Å¨¸¸û ¾¡ý «È¢Ôõ- ¦º¡ü¸¢Ç¢§Â
¿øÄÀº¢ ¾£ÀÉÁ¡Ìõ À¡Ä÷ Å¢Õò¾÷ì¸¡õ
´º¢ÂÐ ¯ ¼õÒ Í¸Óý.
ManiChampa is an ideal food for diabetic patients, growing children as well as elders. It
is easy to digest.It is round in shape like a bead.
Malligai Champa arici- ÁøÄ¢¨¸ ºõÀ¡ «¡¢º¢
MalligaiChampa arici vaaikku rusiyaai irukkum

nallathu meikku nalan seiyum-sollaa
Karappaanai megaththai kaNazhalai neekkum
Murappaam balamkodukkum mun. [7]
140
141
ÁøÄ¢¨¸ºõÀ¡ «¡¢º¢ Å¡öìÌ Õº¢Â¡ö þÕìÌõ

¿øÄÐ ¦ÁöìÌ ¿Äý ¦ºöÔõ-¦º¡øÄ¡
¸ÃôÀ¡¨É ¦Á¸ò¨¾ ¸½Æ¨Ä ¿£ìÌõ
ÓÃôÀ¡õ ÀÄõ¦¸¡ÎìÌõ Óý.
MalligaiChampa arici vaaikku rusi undaakkum

nalladhoru meni nalamaagum-ValleerkEL
Karappaan adaraathu kaN kuLirchchi mEgam pOm
Murappam udal sugamaa mun. [6]
ÁøÄ¢¨¸ºõÀ¡ «¡¢º¢ Å¡öìÌ Õº¢ ¯ ñ¼¡ìÌõ

¿øÄ¦¾¡Õ ¦ÁÉ¢ ¿ÄÁ¡Ìõ-ÅøÄ£÷§¸û
¸ÃôÀ¡ý «¼Ã¡Ð ¸ñ ÌÇ¢÷îº¢ §Á¸õ §À¡õ
ÓÃôÀõ ¯ ¼ø Í¸Á¡ Óý.
MalligaiChampa is very tasty to eat, good for nourishment, strength and growth, prevents
dermatitis. Burning sensation of the eyes subsides. This is pure white in colour like
jasmine and has a pleasant aroma.
MiLaguChampa arici- Á¢ÇÌºõÀ¡
MiLaguChampa arici mensugaththai seiyum

aLavil pala nOyai agatrum-kaLagamena
Theebanaththai thoondividum theeravali tholaikkum
sObanaTHthai sei nagayaai sol. [7]
Á¢ÇÌîºõÀ¡ «¡¢º¢ ¦ÁýÍ¸ò¨¾ ¦ºöÔõ

«ÇÅ¢ø ÀÄ §¿¡¨Â «¸üÚõ-¸Ç¸¦ÁÉ
¾£ÀÉò¨¾ àñÊÅ¢Îõ ¾£ÃÅÄ¢ ¦¾¡¨ÄìÌõ
§º¡ÀÉò¨¾ ¦ºö ¿¸Â¡ö ¦º¡ø.
uNNasugamaam uRupiNiyai ottividum

PaNisaindha maadhae pagara kEL- ennum
MiLaguChampa arici muNNae pasithaagamumaam
Kaalaaba maNimaadhu idhanai kaaN. [6]
¯ ñ½Í¸Á¡õ ¯ ÚÀ¢½¢¨Â ´ðÊÅ¢Îõ

À½¢¨ºó¾ Á¡§¾ À¸Ã §¸û- ±ýÛõ
Á¢ÇÌºõÀ¡ «¡¢º¢ Óñ§½ Àº¢¾¡¸ÓÁ¡õ
¸¡Ä¡À Á½¢Á¡Ð þ¾¨É ¸¡ñ.
Milagu Champa improves appetite, regulates thirst, gives a pleasant feel, wards of many
diseases. This is again a bead like rice variety.
Maich Champa arici-¨Áî ºõÀ¡ «¡¢º¢
MaichChampa thandulathaal vaaiyarusi pOi ozhiyum

Vechchendra vaatha piththam meiyai vidum- nachchunj
141
142
Thani vaayuvum surakkunj sarththiyum pOm inba

Kanimozhiyae nandraaga kaaN. [7]
¨ÁîºõÀ¡ ¾ñÎÄ¾¡ø Å¡öÂÕº¢ §À¡ö ´Æ¢Ôõ

¦Åî¦ºýÈ Å¡¾ À¢ò¾õ ¦Áö¨Â Å¢Îõ- ¿îÍïî
¾É¢ Å¡Ô×õ ÍÃìÌïî º÷ò¾¢Ôõ §À¡õ þýÀ
¸É¢¦Á¡Æ¢§Â ¿ýÈ¡¸ ¸¡ñ.
PoiChampa illaatha poovayarae kaeLaai

MaichChampa vaatham piththam maatrumae- meiChampa
annamae kondaal arOsagam pOm vaayu pOm
Muni idhai aRinthae uN. [6]
¦À¡öºõÀ¡ þøÄ¡¾ âÅÂ§Ã §¸Ç¡ö

¨ÁîºõÀ¡ Å¡¾õ À¢ò¾õ Á¡üÚ§Á- ¦ÁöºõÀ¡
«ýÉ§Á ¦¸¡ñ¼¡ø «§Ã¡º¸õ §À¡õ Å¡Ô §À¡õ
ÓÉ¢ þ¨¾ «È¢ó§¾ ¯ ñ.
MaichChampa regulates deranged vaatha and Pitta, Cures fever, vomiting, ingested toxins
and removes ageusia, anorexia. This rice dark black in colour like the eyeliner.
KundumaNi Champa ÌñÎÁ½¢ºõÀ¡
KundumaniChampa arici koLLa vegu palanaam

Vandaniyum kaarkuzhalae vaatham pOm-pandaiyil
nOiellaam paRakkum ezhumbum vegu thaathu
nallaithai aRinthu naatu. [6]
ÌñÎÁÉ¢ºõÀ¡ «¡¢º¢ ¦¸¡ûÇ ¦ÅÌ ÀÄÉ¡õ

Åñ¼É¢Ôõ ¸¡÷ÌÆ§Ä Å¡¾õ §À¡õ-Àñ¨¼Â¢ø
§¿¡¦ÂøÄ¡õ ÀÈìÌõ ±ØõÒõ ¦ÅÌ ¾¡Ð
¿ø¨Ä¨¾ «È¢óÐ ¿¡Î.
KundumaNi Champa is a nutrient, regulates deranged vata and alleviates a lot of

diseases.
ValaithadichChampa arici- Å¨Ä¾ÊîºõÀ¡ «¡¢º¢
ValaithadichChampavirkku vaatha piththam undaam

ULayum adi porumi ubbum- koLakoLanath
Thaanae karappaan thaangoNa mandhamumaam
ThEnae ithanai theLi. [7]
Å¨Ä¾ÊîºõÀ¡Å¢÷ìÌ Å¡¾ À¢ò¾õ ¯ ñ¼¡õ

°ÇÔõ «Ê ¦À¡ÕÁ¢ ¯ ôÒõ- ¦¸¡Ç¦¸¡ÇÉò
¾¡§É ¸ÃôÀ¡ý ¾¡í¦¸¡½ Áó¾ÓÁ¡õ
§¾§É þ¾¨É ¦¾Ç¢.
Valaththadi Champa nalla vaatha piththam undaakkum
142
143
Mulayum porumi uppisamaam- nelianiyum

Maanae karappaanum mandhikkum vaayu undaam
Thaene idhai aRinthu seppu. [6]
ÅÄò¾Ê ºõÀ¡ ¿øÄ Å¡¾ À¢ò¾õ ¯ ñ¼¡ìÌõ

ÓÄÔõ ¦À¡ÕÁ¢ ¯ ôÀ¢ºÁ¡õ- ¦¿Æ£«½¢Ôõ
Á¡§É ¸ÃôÀ¡Ûõ Áó¾¢ìÌõ Å¡Ô ¯ ñ¼¡õ
§¾§É þ¨¾ «È¢óÐ ¦ºôÒ.
ValaithadichChampa causes vaatha and Pitta derangement, distention of abdomen due to

flatulence, upsets digestion and causes skin eruptions.This grain has a curvature.
Vaalaanarici - Å¡Ä¡É¡¢º¢
Vaalaanarici thindraal vaaiarusi manthamaRum

MElaana thEgaththil mEvum oLi- noolidaiyaai
thEgam paruththidumaam thEmbu thara viththirugum
Baagamudan neerathai paar. [7]
Å¡Ä¡É¡¢º¢ ¾¢ýÈ¡ø Å¡ÂÕº¢ Áó¾ÁÚõ

§ÁÄ¡É §¾¸ò¾¢ø §Á×õ ´Ç¢- áÄ¢¨¼Â¡ö
§¾¸õ ÀÕò¾¢ÎÁ¡õ §¾õÒ ¾Ã Å¢ò¾¢ÕÌõ
À¡¸Ó¼ý ¿£Ã¨¾ À¡÷.
Vaalaanarici suppress anorexia –loss of taste but improves complexion, adds weight. But
in order to get proper nourishment and improve spermatogenesis use judiciously.
Raw rice- Àî¨º «¡¢º¢
suththa anilamandham thOndrum eripiththam pOm

Paththiyathil eNNaargal pandidhargal- meththavumae
Vaichsumai thaanga valiyuNdaam dhEgaththir
Pachchariciyai pusiththu paar [9]
Íò¾ «É¢ÄÁó¾õ §¾¡ýÚõ ±¡¢À¢ò¾õ §À¡õ

Àò¾¢Â¾¢ø ±ñ½¡÷¸û ÀñÊ¾÷¸û- ¦Áò¾×§Á
¨ÅîÍ¨Á ¾¡í¸ ÅÄ¢Ôñ¼¡õ §¾¸ò¾¢÷
Àîº¡¢º¢¨Â Òº¢òÐ À¡÷.
Food made of raw rice controls the digestive fire, burning sensation and causes pain while
lifting heavy objects.
Parboiled rice- ÒØí¸ø «¡¢º¢
Puzhungal ariciyathu puththirarukkum aagum

azhungindra vaayuvirkkum aagum- ozhungaai
nilaiththa paththiyathirkkum neettalaam meikkum
Balaththai kodukkum paar [9]
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144
ÒØí¸ø «¡¢º¢ÂÐ Òò¾¢ÃÕìÌõ ¬Ìõ

«Øí¸¢ýÈ Å¡ÔÅ¢÷ìÌõ ¬Ìõ- ´Øí¸¡ö
¿¢¨Äò¾ Àò¾¢Â¾¢÷ìÌõ ¿£ð¼Ä¡õ ¦ÁöìÌõ
ÀÄò¨¾ ¦¸¡ÎìÌõ À¡÷
Food made of parboiled rice is ideally suited for children as well as those who suffer from
flatulence, it is also recommended as a food during convalescence period.
Soak boiled rice overnight, grind it the next day and prepare small balls from this.Cook this
with sufficient water in a vessel to a porridge consistency, this should be given to the
patient without adding salt
Boiled rice pongal seasoned with jeera seeds can be given if kaamalai still persists even
after the administration of above pathya.
Old rice- ÀÆÅ¡¢º¢
Pazhavarici mooththOrkkum baalarkkum aagum

azhal migavum aagum arunththil- nizhalaipOl
Agum udal kuLirchchi aiyamaRum nOiyutrorkku
Agum pan nOi pokgum aRi. [9]
ÀÆÅ¡¢º¢ ãò§¾¡÷ìÌõ À¡Ä÷ìÌõ ¬Ìõ

«Æø Á¢¸×õ ¬Ìõ «Õóò¾¢ø- ¿¢Æ¨Ä§À¡ø
¬Ìõ ¯ ¼ø ÌÇ¢÷îº¢ ³ÂÁÚõ §¿¡öÔü¦È¡÷ìÌ
¬Ìõ Àý §¿¡ö ¦À¡ìÌõ «È¢.
Pazhavarici ellaam baalar viruththarkkaam

azhal migudhi pannum arunthuvaar-nizhalpOla
aagum udal kuLirchchi urumae nOyaaLi
POgum piNiyellaam porinthu. [7]
ÀÆÅ¡¢º¢ ±øÄ¡õ À¡Ä÷ Å¢Õò¾÷ì¸¡õ

«Æø Á¢Ì¾¢ ÀýÛõ «ÕóÐÅ¡÷-¿¢Æø§À¡Ä
¬Ìõ ¯ ¼ø ÌÇ¢÷îº¢ ¯ Õ§Á §¿¡Â¡Ç¢
§À¡Ìõ À¢½¢¦ÂøÄ¡õ ¦À¡¡¢óÐ.
Old rice is good for both children and elderly; it cools the body and eliminates all
diseases.
Champa paddy, Rhizome of Acorus calamus,Albezzia amara bark are boiled with water,
made into a decoction and given internally for pain around the umbilicus caused by
indigestion.
Karunkuruvai is an ingredient in Milagu ennai applied externally for giddiness, Glucoma,
Fever, Urinary infection and other Pitta manifestation like peripheral neuritis and
arthralgia
Karunkuruvai is an ingredient in Parangipattai pathangam, a drug used in infectious
diseases.
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145
Rice Products
Rice flour
Externally rice flour is applied for burns and blisters where the flour absorbs water and
cures it. It is even used for prickly heat and venereal ulcers - [9]
Rice flour paste
Paste of the root bark of Azima tetracantha with rice flour sugar and Goat’s milk is given
internally for treatment of Jaundice and anemia
Parboiled rice flour balls rice is used to control, haematuria and spermetorrhoea.-[14]
Cassia auriculata leaves is mixed to kuruvai rice flour and made into a pancake. It should
be consumed without addition of salt for better diabetes control.-[14]
Rice flour of black rice and white rice (Karunkuruvai and Ven kuruvai) is an ingredient in
medicine used in intestinal tuberculosis-[13]
Rice flour of Karunkuruvai rice is used internally and in topical application to treat
carbuncles-[13]
Boiled Rice flour paste is applied on a piece of white cloth and tied on the chest to relieve
cough and chest congestion. This is applied on boils, and abscess, infected lymph
nodes and ulcers. [9]
Rice flour of Karunkuruvai rice is used with medicated oil made of the latex of Indian
caltrops
Arkasheeraadhi thylam- taken internally in a dose equivalent in size of bounduc nut cures
ascites, anemia, gastric ulcer - [8]
The egg of the Lobivanellus goensis – Red wattled lab wing bird is roasted with chanba
rice and used as a preventive measure for exanthematous fever-[10]
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146
Asristolochia indica, Emblica offinalis, Curcuma longa, Acalypha indica leaves and
Zingibher officinale are ground with boiled rice, made into a paste and applied on
swelling-[14]
Similarly parboiled rice flour is used in a paste indicated in anorectal abscess.-[9]
A poultice is made with flour of parboiled rice and Trichodesma indicum and warmed
with sesame oil and applied in the anal region to arrest bleeding-[12]
Rice flour blended with the Three myrobalans (Kadukai, Nellikai, Thandrikai), Three
pungents (Chukku, Milagu, Thipili), Nutgrass ( Korai kizhangu) root and embelia
(Embelia ribes) and given internally to eliminate intestinal parasite.-[13]
Parched paddy- neRpori-¦¿ü¦À¡¡¢
Sun dried paddy is filled in mud jars and is moistened with hot water. After 2-3 min. the water
is decanted and the jars are kept in an inverted position for 8-10 hours. Next the paddy is
exposed to the sun for a short time and then parched in hot sand as in the preparation of parched
rice. Puffed rice is prepared by throwing pretreated paddy into sand heated to a high
temperature in an iron pan. During parching the grain swell and burst into a soft white product.
The parched grains are sieved to remove sand and winnowed to separate the husk.
neRporiyai thindraal nedunthaagam vaandhi mandham

aRPitta vaatham matham moorchchai-paRpalavaam
bEdhi arusi ivai perulagai vittu ozhiyum
saadhi madamayilae saatru. [9]
¦¿ü¦À¡¡¢¨Â ¾¢ýÈ¡ø ¦¿Îó¾¡¸õ Å¡ó¾¢ Áó¾õ

«üÀ¢¾ Å¡¾õ Á¾õ ã÷î¨º-ÀüÀÄÅ¡õ
§À¾¢ «Õº¢ þ¨Å ¦ÀÕÄ¨¸ Å¢ðÎ ´Æ¢Ôõ
º¡¾¢ Á¼ÁÂ¢§Ä º¡üÚ.
Parched paddy controls morbid thirst, indigestion, excess vaatha, anorexia and diarrhoea
Equal part of Parched paddy dry ginger, long pepper, Indian gooseberry are powdered
and mixed with honey or ghee and given as a remedy for cold and cough.
Following medicines contain parched paddy as an ingredient
Ulai maanthai churanam – drug for intestinal infection-[13]Thalisathi churanam- For cold-
[13]Varal Gana churanam- fever due to indigestion in children-[13]
Drakshati churanam- Burning sensation and excess Pitta [8]
Lagu elathy churanam- Vomiting, Urinary infection, Pitta diseases-[16]
neRpori kudinheer-¦¿ü¦À¡¡¢ ÌÊ¿£÷-[9]
neRporiyum pasumpayarum vilvam munnai

neriya seerelamudan sukku nelli
MuRpadavae iLanheer vittu ettu ondraakki
Mudhir neerai utru arundha mudhirindhu pOna
soRperiya saththi kunmam suraththin sathi
Thuyaramudan giRugiRuppu uzhalai moorchchai
ippadiyil neengum ena imayOr munivar
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isaiththa narppanarum thamizhanadiyai kandae.
¦¿ü¦À¡¡¢Ôõ ÀÍõÀÂÕõ Å¢øÅõ Óý¨É

¦¿¡¢Â º£¦ÃÄÓ¼ý ÍìÌ ¦¿øÄ¢
ÓüÀ¼§Å þÇ¿£÷ Å¢ðÎ ±ðÎ ´ýÈ¡ì¸¢
Ó¾¢÷ ¿£¨Ã ¯ üÚ «Õó¾ Ó¾¢¡¢óÐ §À¡É
¦º¡ü¦À¡¢Â ºò¾¢ ÌýÁõ ÍÃò¾¢ý º¾¢
ÐÂÃÓ¼ý ¸¢Ú¸¢ÚôÒ ¯ Æ¨Ä ã÷î¨º
þôÀÊÂ¢ø ¿£íÌõ ±É þÁ§Â¡÷ ÓÉ¢Å÷
þ¨ºò¾ ¿÷ôÀÉÕõ ¾Á¢ÆÉÊ¨Â ¸ñ§¼.
The formulation containing parched paddy, green gram, root of Bael and Premna, dry
ginger, cardamom , Indian gooseberry are added to tender coconut water and boiled.
This decoction is useful in gastritis associated with vomiting, fever, giddiness,
confusion, dehydration
Pori urundai- ¦À¡¡¢ ¯ Õñ¨¼- [9]
sarthi piththam vaatham thaNiyum valuththu ezhundha

suththa kaba vaatham tholaiyum kaaN- meththa
Variyunda vElvizhiyaai vaiyagaththiR saali
Pori undai nandraai pusi.
º÷¾¢ À¢ò¾õ Å¡¾õ ¾½¢Ôõ ÅÖòÐ ±Øó¾

Íò¾ ¸À Å¡¾õ ¦¾¡¨ÄÔõ ¸¡ñ- ¦Áò¾
Å¡¢Ôñ¼ §ÅøÅ¢Æ¢Â¡ö ¨ÅÂ¸ò¾¢ü º¡Ä¢
¦À¡¡¢ ¯ ñ¨¼ ¿ýÈ¡ö Òº¢.
A sweet made with unrefined cane sugar and parched paddy controls excess vaatha-Pitta
and also kapha vaatha.
Parched paddy is used in many medicines as an ingredient
Paalada choornam- which contains parched paddy as an ingredient cures vomiting, cough,
fever and venereal diseases according to Agasthiyar Vaidya Kaaviyam. According to
Agasthiyar Ayulvedham [13] parched paddy is an ingredient in chooranam used in the
combined derangement
Puffed rice
This popular ready-to-eat snack product is obtained by puffing milled parboiled rice. In the
traditional process rice is gently heated on the furnace without sand to reduce the moisture
content slightly. It is then mixed with salt solution and again roasted on furnace in small batches
with sand on a strong fire for a few seconds to produce the expanded rice. Rice expands about
8 times retaining the grain shape.
Puffed rice from parboiled rice
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148
The rice is soaked in salt water to increase the moisture to about 20%. The moist rice is
introduced into a hot vessel at about 250-275 for 30-40 seconds. The rice puffs suddenly.
Popped rice
This is yet another traditional value added product prepared from raw paddy. The paddy at a
moisture content of 12-14% is directly roasted in iron pans using sand as a medium at a
temperature of 150-200 . The production of popped rice is comparatively less and the product
is mainly used in religious functions and ceremonies.
Flaking
Flaked rice is another important value added product prepared from paddy. Traditionally, it
is prepared from soaked paddy, after heat treatment and immediate flattening using a flaking
machine (an edge runner).
Flaked rice is made from parboiled rice. Paddy is soaked in water for 2 -3 days to soften the
kernel followed by boiling water for a few minutes and the water is drained off. The paddy is
heated in a shallow earthen vessel or sand in iron pan till the husks break open. It is pounded
by a wooden pestle which flattens the kernel and removes the husk. The husk is separated by
winnowing. Flaked rice is thin and papery and of white colour.
Vaatha with Pitta associated with vomiting. Sarabendra vaidya ratnavali [14] also mentions
parched paddy as an ingredient in medicines used in fever, vomiting and cough.
Paruthividhai choornam and Draakshaadhi choornam are other drugs in which parched
paddy is an ingredient according to Siddha Vaidya Thirattu [8].
Choornam to cure Hiccups- Agathiar Vaidhya Kaaviyam
Methi seeds, gooseberry seed (nelliparuppu), lesser galangal, long pepper, parched paddy
-Clean and powder equal quantities of the above drugs into a fine powder. Two
pinches of this powder with sugar and ghee controls hiccups.
Flattened Rice -sErkkai aval-§º÷ì¨¸ «Åø
paanei sErththuNNil palamaanh adhiKaN maandham

thaaneithu MOrayarvu thaagameri- VEnirkku
mappuLiyu manjunhkaalaagu miRai mozhiyu
meppuLiyu piththilava il [9]
À¡¦Éö §º÷òÐñ½¢ø ÀÄÁ¡ó «¾¢¸ñ Á¡ó¾õ

¾¡¦ÉöÐ §Á¡ÃÂ÷× ¾¡¸¦Á¡¢- §ÅÉ¢÷ìÌ
ÁôÒÇ¢Ô ÁïÍí¸¡Ä¡Ì Á¢¨È ¦Á¡Æ¢Ô
¦ÁôÒÇ¢Ô À¢ò¾¢ÄÅ þø
Flattened rice when consumed with milk and clarified butter increases strength, if taken in
excess cause indigestion but wards of burning sensation and excess thirst.
annam, maa aval- palaapalam «ýÉõ, Á¡ «Åø- ÀÄ¡ÀÄõ-[9]
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149
sORuken kooRukkanh thoomaa vavalivaikeN

kooRuukka muppazhampaal koLLivaikeN-kooRuukka
moonpalamivaiken kooRuukkanj sugaasugaththunh
thaanpalavagai thuppunh than
§º¡Ú¦¸ý ÜÚì¸ó àÁ¡ ÅÅÄ¢¨Å¦¸ñ

Üêì¸ ÓôÀÆõÀ¡ø ¦¸¡ûÇ¢¨Å¦¸ñ-Üêì¸
ãýÀÄÁ¢¨Å¦¸ý Üêì¸ïî Í¸¡Í¸òÐó
¾¡ýÀÄÅ¨¸ ÐôÒó ¾¡ý
If flattened rice is taken with plantain fruit, mangoes and jack fruit it increases strength
and is very pleasant to eat.
Rice vinegar -Anna kaadi is used in cleaning process of iron before it being made into
bhasma or chenduram.-[8]
Rice water – Water used to clean rice used in detoxifying in Aevaatchaaram (Barley
starch) and used in processing Terminalia chebula. Fermented rice water is used in
Abragham –Mica. Mica is soaked in 8 parts of fermented rice water for three days to
detoxify. [10]
Water added to cooked rice and stored overnight consumed with little salt consumed
cools and strengthens the body. It is also used as an adjuvant with Kalingaathi thylam
used in infertility-SVT
Rice wash water is given with sugar and lemon juice cures blood vomiting. [14]
Butter is added to warm cooked rice and soaked in dilute rice vinegar and used for
fomentation over the eyes[17]
Ginger leaves juice with rice vinegar is given internally for body, joint pain and swelling
found in for exanthematous fever. [17]
For Megasamharri ennai, Ratna garba ennai and Vanga uppu mathirai, rice water is the
adjuvant-[16]
The juice extracted from the leaves of Trophis aspera, Boerhavia diffusa,
Justicia tranquebariensis are added to dilute rice vinegar and mixed with powders of
cumin seeds onion flakes, oilcake of Madhuka lattifolia is given in the morning to
induces vomitting and diarrhea as cleansing therapy and to manage exanthematous
fever.[17]
Warm rice washed water is also used after oleation and fomentation in patients suffering
from paralysis and muscle wasting.
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150
Processed Rice based food

Rice porridge
Muduchchi kanji- ÓÎîº¢ ¸ïº¢
Vaayusuram neeril raththam maaRum pasiyezhumbum

Oyum pala piNigaL uNmaiyae- Ayungaal
undi paruththidum mei uL nOiaegum mudichchi
sundiyeneer kanjiyinaal sol [9]
Å¡ÔÍÃõ ¿£¡¢ø Ãò¾õ Á¡Úõ Àº¢¦ÂØõÒõ

µÔõ ÀÄ À¢½¢¸û ¯ ñ¨Á§Â- ¬Ôí¸¡ø
¯ ñÊ ÀÕò¾¢Îõ ¦Áö ¯ û §¿¡§ÂÌõ ÓÊîº¢
ÍñÊ¦ÂÉ£÷ ¸ïº¢Â¢É¡ø ¦º¡ø
A cloth pouch containing rice is suspended in a vessel containing water and boiled. The
porridge so obtained controls haematuria, fever caused by deranged vaatha, it improves
appetite and builds body mass
Vadikanji, uRaikanji, kodhikanji- ÅÊ¸ïº¢, ¯ ¨È¸ïº¢, ¦¸¡¾¢¸ïº¢
Kanjiyellaam mandhamivai kaNNukkuthaan kuLirchchi

Vinjivarum piththamathu vittagalum- unjum
Adhi kanji vaayu adhi seedham sErkkum
Kodhi kanji vettaiyai pokkum. [9]
¸ïº¢¦ÂøÄ¡õ Áó¾Á¢¨Å ¸ñÏìÌ¾¡ý ÌÇ¢÷îº¢

Å¢ïº¢ÅÕõ À¢ò¾ÁÐ Å¢ð¼¸Öõ- ¯ ïÍõ
¬¾¢ ¸ïº¢ Å¡Ô «¾¢ º£¾õ §º÷ìÌõ
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151
¦¸¡¾¢ ¸ïº¢ ¦Åð¨¼¨Â ¦À¡ìÌõ.
The porridge obtained from the excess water used in cooking rice and decanted provides a
cool feel to the eyes, controls burning sensation in the stomach and regulates excess
Pitta. The boiled rice porridge controls burning micturation.
Porridge made with parboiled rice is a recommended diet for fever.
Kanji annam-¸ïº¢ «ýÉõ
Kanji annaththirkku kaayam paruththidum

anji veppam agalum silEshmamo
Vinji utridum meni miniththidum
Panju pOla paRanthidum piththamae - [9]
¸ïº¢ «ýÉò¾¢÷ìÌ ¸¡Âõ ÀÕò¾¢Îõ

«ïº¢ ¦ÅôÀõ «¸Öõ º¢§Ä‰Á§Á¡
Å¢ïº¢ ¯ üÈ¢Îõ ¦ÁÉ¢ Á¢É¢ò¾¢Îõ
ÀïÍ §À¡Ä ÀÈó¾¢Îõ À¢ò¾§Á
Porridge made of broken rice wards of excess Pitta, nourishes the body and increase
kapha and enhance complexion. This is also a recommended diet in delirium.
Paal, porisErndhakanji, sudukanji- À¡ø, ¦À¡¡¢§º÷ó¾¸ïº¢, ÍÎ¸ïº¢
surai tharum paalil vendha sORu uRu kanji koLLil

eri tharum piththam thaazhum ezhum adhi vindhuvum than
Poritharum kanji piththam pOkkidum sudukanjikku
aritharum malamum vaayuvum thaagamum pOggum kaaNae [9]
Í¨Ã ¾Õõ À¡Ä¢ø ¦Åó¾ §º¡Ú ¯ Ú ¸ïº¢ ¦¸¡ûÇ¢ø

±¡¢ ¾Õõ À¢ò¾õ ¾¡Øõ ±Øõ «¾¢ Å¢óÐ×õ ¾ý
¦À¡¡¢¾Õõ ¸ïº¢ À¢ò¾õ §À¡ì¸¢Îõ ÍÎ¸ïº¢ìÌ
«¡¢¾Õõ ÁÄÓõ Å¡Ô×õ ¾¡¸Óõ §À¡ìÌõ ¸¡§½
Porridge made with rice and milk controls excess Pitta and improves spermatogenesis.
Porridge made with parched paddy controls Pitta. And hot porridge arrests diarrhea
and excess thirst.
Porridge of champa rice is recommended as a diet while administering mercurial pill.
KoLLukanji-¦¸¡ûÙ¸ïº¢
KoLLu thandhoolamumaai kooti adum kanjiyathu

KoLLungaar theebanaththai kooRuvadhO- eLLai
nasukki pizhi balamum nalvindhuvumae
Vasikkum kizhavarkum vai. [9]
151
152
¦¸¡ûÙ ¾óàÄÓÁ¡ö ÜÊ «Îõ ¸ïº¢ÂÐ

¦¸¡ûÙí¸¡÷ ¾£ÀÉò¨¾ ÜÚÅ§¾¡- ±û¨Ç
¿Íì¸¢ À¢Æ¢ ÀÄÓõ ¿øÅ¢óÐ×§Á
Åº¢ìÌõ ¸¢ÆÅ÷Ìõ ¨Å.
Porridge made with rice and horsegram reduces excess body weight by reducing appetite,
while for nourishment sesame seed is used in the porridge which also improves semen
and can also be given to elderly.
Porridge with Karunkuruvai rice flour is given for fever in chicken pox- [17]
Porridge made with ragi flour and broken rice is given as a food for patients suffering
from measles
Rice based Food
sORu-§º¡Ú
suththavannam kutramillai ThOdanGkaLai yagatrum

muththarathae kikkumathu mukkiyankaan- paththiyathiR
kaagumathu muppiNikkumaam viyanja nankalanthuN
aekum uLNOiellaam irangi [9]
Íò¾ÅýÉõ ÌüÈÁ¢ø¨Ä §¾¡¼í¸¨Ç Â¸üÚõ

Óò¾Ã§¾ ¸¢ìÌÁÐ Óì¸¢Âí¸¡ý- Àò¾¢Â¾¢ü
¸¡ÌÁÐ ÓôÀ¢½¢ìÌÁ¡õ Å¢Âïº ¿ý¸ÄóÐñ
²Ìõ ¯û§½¡¦ÂøÄ¡õ þÃí¸¢
Good rice maintains a balance of all three humors and is essential for the human being. It
is also a diet during illness if taken with proper vegetables and spices.
Improperly cooked rice nandraai samaiyaatha sORu-¿ýÈ¡ö º¨ÁÂ¡¾ §º¡Ú
nandraai samaiyaa naduthandula sORu

thindraal malasalamum sikkum enba- thonROKaeL
matraiya naaLunj serikka maattaathu udalir
satrum viyaabikkaathu saatru [9]
¿ýÈ¡ö º¨ÁÂ¡ ¿Î¾ñÎÄ §º¡Ú

¾¢ýÈ¡ø ÁÄºÄÓõ º¢ìÌõ ±ýÀ- §¾¡ý§È¡§¸û
Áü¨ÈÂ ¿¡Ùïî ¦º¡¢ì¸ Á¡ð¼¡Ð ¯¼Ä¢÷
ºüÚõ Å¢Â¡À¢ì¸¡Ð º¡üÚ
If one consumes rice that is not properly cooked it leads to constipation and difficulty in
micturation (oliguria). It also does not get digested even the next day and fail to nourish
the body.
Over cooked rice Kuzhaindha sORu- Ì¨Æó¾ §º¡Ú
Kuzhaintha sORuNNil koduMEgam kaasam

azhunthum manthaakkiniyum maaRum-vizhinhthidasei
152
153
thurbalamum peenisamum thONdrum ariyavaikut

poRpadarum maathae pugal [9]
Ì¨Æó¾ §º¡Úñ½¢ø ¦¸¡Î§Á¸õ ¸¡ºõ

«ØóÐõ Áó¾¡ì¸¢É¢Ôõ Á¡Úõ-Å¢Æ¢ó¾¢¼¦ºö
Ð÷ÀÄÓõ À£É¢ºÓõ §¾¡ýÚõ «¡¢Â¨ÅÌð
¦À¡üÀ¼Õõ Á¡§¾ Ò¸ø
Over cooked rice is an ideal diet for people with persistent cough, urinary problems and
also corrects indigestion. But can cause nasal obstruction and weakness.
Hot rice -Migusudugai annam- Á¢ÌÍÎ¨¸ «ýÉõ
athisudugai annam raththapiththam thaagam

pithirERu siththa biramai-matharOgam
endruraikkum nOikatkidang kodukkunh thappaathu
kundruraikkum pooNmulaiyae kooRu [9]
«¾¢ÍÎ¨¸ «ýÉõ Ãò¾À¢ò¾õ ¾¡¸õ

À¢¾¢§ÃÚ º¢ò¾ À¢Ã¨Á-Á¾§Ã¡¸õ
±ýÚ¨ÃìÌõ §¿¡ö¸ð¸¢¼íì ¦¸¡ÎìÌó ¾ôÀ¡Ð
ÌýÚ¨ÃìÌõ âñÓ¨Ä§Â ÜÚ
Rice that is very hot should not be given to people with elevated Pitta, blood disorders,
morbid thirst and manic illness.
Butter is added to warm cooked rice and soaked in dilute rice vinegar and used for
fomentation over the eyes.
A pouch containing warm cooked champa rice is soaked in castor oil used in a bronze
lamp and used for fomentation over eye and back of the chest to stop hiccough
according to Agasthiyar Vaidya Chintamani.
Warm Rice -Konjam sudugai uLLa annam-¦¸¡ïºõ ÍÎ¨¸ ¯ûÇ «ýÉõ
aRpa soottannam vaathaathigaLaar peenisaththaal
uRpaviththa nOyai ozhiththudarkku- naRbalaththai
seyyum arusithanaith theerkkum sarVOthamamaam
peiyuvalaikkai maathae PEsu [9]
«üÀ Ýð¼ýÉõ Å¡¾¡¾¢¸Ç¡÷ À£É¢ºò¾¡ø

¯üÀÅ¢ò¾ §¿¡¨Â ´Æ¢òÐ¼÷ìÌ- ¿üÀÄò¨¾
¦ºöÔõ «Õº¢¾¨Éò ¾£÷ìÌõ º÷§Å¡¾ÁÁ¡õ
¦ÀöÔÅ¨Äì¨¸ Á¡§¾ §ÀÍ
Cooked rice when it is warm to consume regulates Vaatha, removes nasal obstruction and
strengthens the body and removes anorexia.
Raw rice -Pachcharici sORu- Àîº¡¢º¢ §º¡Ú
pachcharici sORu balam kodukkumvaayuenbaar

nichchayamaaga piththam neekkung kaaN- achchamara
mooththira kirichcharaththai munbozhikkum sEikkumantha
maaththiram undaakkum vazhuththu [9]
153
154
Àîº¡¢º¢ §º¡Ú ÀÄõ ¦¸¡ÎìÌõ Å¡Ô ±ýÀ¡÷

¿¢îºÂÁ¡¸ À¢ò¾õ ¿£ìÌíì ¸¡ñ- «îºÁÃ
ãò¾¢Ã ¸¢¡¢îºÃò¨¾ Óý¦À¡Æ¢ìÌõ §ºöìÌÁó¾
Á¡ò¾¢Ãõ ¯ñ¼¡ìÌõ ÅØòÐ
Rice cooked with raw rice may cause flatulence and indigestion in children but it control
excess Pitta and burning micturation.
Parboiled rice -Puzhungalarici sORu- ÒØí¸Ä¡¢º¢ §º¡Ú
Thenpuviyil naalumsezhiththu vaLarumsaali

vanpuzhungal vadisaadham- munbuNNavae
vaayuvilayaththaal vilaiyum van nOyumilai
nOyudairkku aagum nuval [9]
¦¾ýÒÅ¢Â¢ø ¿¡Ùõ¦ºÆ¢òÐ ÅÇÕõº¡Ä¢

ÅýÒØí¸ø ÅÊº¡¾õ- ÓýÒñ½§Å
Å¡ÔÅ¢ÄÂò¾¡ø Å¢¨ÄÔõ Åý §¿¡ÔÁ¢¨Ä
§¿¡Ô¨¼÷ìÌ ¬Ìõ ÑÅø
Food with parboiled rice after removing excess water during cooking is an ideal diet for
persons suffering from diseases caused by deranged vata and is an ideal food for sick
people
Rice with Milk- Paal annamum À¡Öõ «ýÉÓõ
paalum annamum pusikkiR pannum piththam thaagamaRum

MElum aRpa mandhamenbaar MEniyidum- gnaalamathil
appozhuthae thaathuviruththiyaagum sisuvaathi
yepparuvath tharkkummaa meN [9]
À¡Öõ «ýÉÓõ Òº¢ì¸¢ü ÀýÛõ À¢ò¾õ ¾¡¸ÁÚõ

§ÁÖõ «üÀ Áó¾¦ÁýÀ¡÷ §ÁÉ¢Â¢Îõ- »¡ÄÁ¾¢ø
«ô¦À¡Ø§¾ ¾¡ÐÅ¢Õò¾¢Â¡Ìõ º¢ÍÅ¡¾¢
¦ÂôÀÕÅò ¾÷ìÌõÁ¡ ¦Áñ.
Rice with milk controls Pitta and thirst, may cause mild indigestion but promotes
complexion and ideally suited for children.
Cooked rice and cow’s milk is the diet recommended during administration of Rasa
mezhughu – a mercurial drug.
Ghee rice -Nei annam-¦¿ö «ýÉõ
veRum neiyum sORum uNNil veeRupanh naNNum

kirukiruththa piththa nOi kittaa-thaRivikkin
kaNNukku maakuLirchchi kaattumiga seeraNamaam
uNNaRku paththiyamaa muN [9]
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155
¦ÅÚõ ¦¿öÔõ §º¡Úõ ¯ñ½¢ø Å£ÚÀó ¿ñÏõ

¸¢Õ¸¢Õò¾ À¢ò¾ §¿¡ö ¸¢ð¼¡-¾È¢Å¢ì¸¢ý
¸ñÏìÌ Á¡ÌÇ¢÷îº¢ ¸¡ðÎ Á¢¸ º£Ã½Á¡õ
¯ñ½üÌ Àò¾¢ÂÁ¡ Óñ
Ghee rice controls Pitta, removes burning sensation of the eye (Xeropthalmia) and is ideal
diet during convalescence period.
Rice with sesame oil eNNei annam -±ñ¦½ö «ýÉõ
eNNeiyunj sORumuNNil endraikkum maapalamaam

peNNuk kilaiyaatha peedumuRum- saNNugindra
vaathakapa MEgam POmaaRaa pasiezhuppum
poothalaththu naalum pugal [9]
±ñ¦½öÔïî §º¡ÚÓñ½¢ø ±ý¨ÈìÌõ Á¡ÀÄÁ¡õ

¦ÀñÏì ¸¢¨ÄÂ¡¾ À£ÎÓÚõ- ºñÏ¸¢ýÈ
Å¡¾¸À §Á¸õ §À¡Á¡È¡ Àº¢±ØôÒõ
â¾ÄòÐ ¿¡Öõ Ò¸ø
Very nutritious, useful in treating skin diseases due to vata kapha derangement and it is
also a good appetizer
Fermented rice -PuLiththa sORu- ÒÇ¢ò¾ §º¡Ú
puLiththa pazhankaadi annam ponganalaa naaLum

thaLirththa piththa KObaththai saadum- veLuththamala
manththathai neeRaakkum vaandhithanai ozhikkum
andhamuRum maNangae yaai [9]
ÒÇ¢ò¾ ÀÆí¸¡Ê «ýÉõ ¦À¡í¸ÉÄ¡ ¿¡Ùõ

¾Ç¢÷ò¾ À¢ò¾ §¸¡Àò¨¾ º¡Îõ- ¦ÅÙò¾ÁÄ
Áóò¾¨¾ ¿£È¡ìÌõ Å¡ó¾¢¾¨É ´Æ¢ìÌõ
«ó¾ÓÚõ Á½í§¸ Â¡ö
The fermented rice controls excess Pitta and also controls indigestion and vomitting
Moldy rice -oosiya sORu-°º¢Â §º¡Ú
oosalannam undaal udanae varumuRakkam

PEsuvathen vaatham pirapalamaam- aasiththu
seedhalamum piththamum visEdikkum vallaiyoththa
kaadhaLavu neeL vizhiyaai kaaN [9]
°ºÄýÉõ ¯ñ¼¡ø ¯¼§É ÅÕÓÈì¸õ

§ÀÍÅ¦¾ý Å¡¾õ À¢ÃÀÄÁ¡õ- ¬º¢òÐ
º£¾ÄÓõ À¢ò¾Óõ Å¢§ºÊìÌõ Åø¨Ä¦Â¡ò¾
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156
¸¡¾Ç× ¿£û Å¢Æ¢Â¡ö ¸¡ñ
The rice that is fermented and spoilt causes excess sleep increases all three humors of
Vata, Pitta and Kapha.
Curd rice -Thayir sORu-¾Â¢÷ §º¡Ú
ARaa vazhalagatrum maarnthapiththanhOi POkkum

ThEraatha meiyai miga thEtrung kaaN- maaRaa
mathiYOgai koLLum vatana mayilae
thathiyOthana mElaanj saatru [9]
¬È¡ ÅÆÄ¸üÚõ Á¡÷ó¾À¢ò¾§¿¡ö §À¡ìÌõ

§¾Ã¡¾ ¦Áö¨Â Á¢¸ §¾üÚíì ¸¡ñ- Á¡È¡
Á¾¢§Â¡¨¸ ¦¸¡ûÙõ Å¾É ÁÂ¢§Ä
¾¾¢§Â¡¾É §ÁÄ¡ïî º¡üÚ
Curd rice controls excess Pitta and improves general health and it is superior.
Rice with Meat - MaamisanjErththu samaiththa annam- Á¡Á¢ºï§º÷òÐ º¨Áò¾

«ýÉõ
oonamaiththa annamuNNil undaam athigabalam

POnamae ThOthaathum pooNunkaaN- aanaal
viraNanOi kaakaa migumandha sheeNa
tharuNa kapa piththa samanam [9]
°É¨Áò¾ «ýÉÓñ½¢ø ¯ñ¼¡õ «¾¢¸ÀÄõ

§À¡É§Á §¾¡¾¡Ðõ âÏí¸¡ñ- ¬É¡ø
Å¢Ã½§É¡ö ¸¡¸¡ Á¢ÌÁó¾ „£½
¾Õ½ ¸À À¢ò¾ ºÁÉõ
Rice cooked with meat given strength but is discouraged in non healing ulcers and it
suppress digestion and balance of Pitta and kapha.
Buttermilk and rice –MorsORu-§Á¡÷§º¡Ú
MOrumannamum pusikkin mooLum pasiMEgam

neerung kuthaankuramu neeLpaandum- PEraatha
thaagang kiraani salaMERu veekkamumPOm
aaga viraNaththil vilakkaam [9]
§Á¡ÕÁýÉÓõ Òº¢ì¸¢ý ãÙõ Àº¢§Á¸õ

¿£Õíì Ì¾¡íÌÃÓ ¿£ûÀ¡ñÎõ- §ÀÃ¡¾
¾¡¸íì ¸¢Ã¡É¢ ºÄ§ÁÚ Å£ì¸Óõ§À¡õ
¬¸ Å¢Ã½ò¾¢ø Å¢Äì¸¡õ
Rice with buttermilk improves appetite, correct anemia, diarrhea due to indigestion and
anasarca. But should not be used when ulcers are present.
Rice cooked the previous day PazhanjsORu- ÀÆïî§º¡Ú
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pazhanjsOtrai antha pazhaiyaNeeraakaara

kozhunjsErkaiyOdu thayang koLLil- ezhunthaathu
piththavaathamPOM perum pasiyaam mei engum
meththa oLiundaakumae [9]
ÀÆïî§º¡ü¨È «ó¾ À¨ÆÂ½£Ã¡¸¡Ã

¦¸¡Øïî§º÷¨¸§Â¡Î ¾Âíì ¦¸¡ûÇ¢ø- ±Øó¾¡Ð
À¢ò¾Å¡¾õ§À¡õ ¦ÀÕõ Àº¢Â¡õ ¦Áö ±íÌõ
¦Áò¾ ´Ç¢¯ñ¼¡Ì§Á
If one takes the price cooked the previous day and soaked in water it will control the
Pittavata, controls excess hunger and enhance complexion.
Pazhaya saadham with buffalo curd is advised as pathya while administering Virana
sanjeevi thylam.
Buttermilk with previous day cooked rice. -MOr sErntha pazhaiyathu-§Á¡÷

§º÷ó¾ À¨ÆÂÐ
MOrum pazhaiyathumaai MOdedukka undaarkku

theerum erichchalellaam sEiIzhaiyae- theeraatha
piththa piNiyum piramainOyum paRakkum
utra kapa thookkamigum muN [9]
§Á¡Õõ À¨ÆÂÐÁ¡ö §Á¡¦¼Îì¸ ¯ñ¼¡÷ìÌ

¾£Õõ ±¡¢îº¦ÄøÄ¡õ §ºÂ£¨Æ§Â- ¾£Ã¡¾
À¢ò¾ À¢½¢Ôõ À¢Ã¨Á§É¡Ôõ ÀÈìÌõ
¯üÈ ¸À àì¸Á¢Ìõ Óñ
If one takes the rice cooked the previous day and soaked in buttermilk it controls excess
Pitta but increase kapha and induce sleep.
Travel food with rice -Kattu sORu-¸ðÎ §º¡Ú
soolai sukkilaasmarisu vaasaka sankanda

maalai muthaliya nOi vandhaNukum- maalulakil
thutta miraththamodu thonMEgamum paRakkum
kattamudhai neeyuNNun kaal [9]
Ý¨Ä Íì¸¢Ä¡ŠÁ¡¢Í Å¡º¸ ºí¸ñ¼

Á¡¨Ä Ó¾Ä¢Â §¿¡ö Åó¾ÏÌõ- Á¡ÖÄ¸¢ø
Ðð¼ Á¢Ãò¾¦Á¡Î ¦¾¡ý§Á¸Óõ ÀÈìÌõ
¸ð¼Ó¨¾ ¿£ÔñÏý ¸¡ø
During olden times people used to travel by foot or in horses or bullock carts. They used
to carry a specially prepared rice based food for travel. It essentially contains tamarind
and other spices, which can withstand for some days. Travel food with rice causes
abdominal colic, urinary calculi, respiratory illness and cervical lymph node
enlargement. It also causes urinary infection.
Pongal-¦À¡í¸ø
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158
Pongal is rice and lentil mix cooked with spices, nuts and ghee for a savoury
version,while jaggery and cardamom are added for sweet version.
pongalelaa mantham porumalenum nOiviLaikkum

ankamelaam vaathamundaakkummana- lankedukkum
Champa naRpachcharici thanpongal thaathuviriththi
enbaar periyOrgaLeN [9]
¦À¡í¸¦ÄÄ¡ Áó¾õ ¦À¡ÕÁ¦ÄÛõ §¿¡öÅ¢¨ÇìÌõ
«í¸¦ÁÄ¡õ Å¡¾Óñ¼¡ìÌõÁÉ- Äí¦¸ÎìÌõ
ºõÀ¡ ¿üÀîº¡¢º¢ ¾ý¦À¡í¸ø ¾¡ÐÅ¢¡¢ò¾¢
±ýÀ¡÷ ¦À¡¢§Â¡÷¸¦Çñ
Pongal made with Champa rice nourishes the body but causes indigestion, flatulence and
body pain.
Pongal with greengram - Àî¨ºÀÕôÒ ¦À¡í¸ø
POkammiga undaagum pongiya piththam thaNiyum

DhEgamathil vaatham miga sErunkaaN- vaakaar
poruppupOl vimmumulai poonkodiyae pachchai
paruppu pongarsOtrai paar [9]
§À¡¸õÁ¢¸ ¯ñ¼¡Ìõ ¦À¡í¸¢Â À¢ò¾õ ¾½¢Ôõ

§¾¸Á¾¢ø Å¡¾õ Á¢¸ §ºÕí¸¡ñ- Å¡¸¡÷
¦À¡ÕôÒ§À¡ø Å¢õÓÓ¨Ä âí¦¸¡Ê§Â Àî¨º
ÀÕôÒ ¦À¡í¸÷§º¡ü¨È À¡÷
Green gram pongal increase libido, regulates Pitta, increase vaatha

Sweet pongal- ºÕì¸¨Ã ¦À¡í¸ø
Vaayin arOsagaththai maatri vamanam POkkum

aayil piththa KOpaththai aatrum kaaN- nEya
serukkarai senthaaLaar iruththumadamaathae
sarukkarai pongaR paathanh than [9]
Å¡Â¢ý «§Ã¡º¸ò¨¾ Á¡üÈ¢ ÅÁÉõ §À¡ìÌõ

¬Â¢ø À¢ò¾ §¸¡Àò¨¾ ¬üÚõ ¸¡ñ- §¿Â
¦ºÕì¸¨Ã ¦ºó¾¡Ç¡÷ þÕòÐÁ¼Á¡§¾
ºÕì¸¨Ã ¦À¡í¸ü À¡¾ó ¾¡ý
Sweet pongal corrects anorexia, controls vomiting, brings down elevated Pitta
Sweet pongal made with milk –PaaRpongal- À¡ü¦À¡í¸ø
oppilaapaalil ventha uyarsuvai annaththaalae

veppilaa vaatham undaam vevvazhar piththam thaazhum
thappilaa idhil nei vellam saarnthidunh thanmaiyaalae
seppilaa kapaMElaadunj sempiththam modukkum kaaNae [9]
158
159
´ôÀ¢Ä¡À¡Ä¢ø ¦Åó¾ ¯Â÷Í¨Å «ýÉò¾¡§Ä

¦ÅôÀ¢Ä¡ Å¡¾õ ¯ñ¼¡õ ¦ÅùÅÆ÷ À¢ò¾õ ¾¡Øõ
¾ôÀ¢Ä¡ þ¾¢ø ¦¿ö ¦ÅøÄõ º¡÷ó¾¢Îó ¾ý¨ÁÂ¡§Ä
¦ºôÀ¢Ä¡ ¸À§ÁÄ¡Îïî ¦ºõÀ¢ò¾õ ¦Á¡ÎìÌõ ¸¡§½
Sweet pongal in which rice is cooked in milk along with unrefined cane sugar and
clarified butter increases kapha and vaatha put controls Pitta and has no equivalence
in its pleasant taste.
Pongal with black pepper- MiLagu pongal= Á¢ÇÌ ¦À¡í¸ø
miLaGOthanamaruntha vimmukindra vaatham

iLakum pasiyumezhumpum- kalakalena
koovum vayitrin kudal iraichchalum kapamum
thaavu piththamum thaNiyum saatru [9]
Á¢Ç§¸¡¾ÉÁÕó¾ Å¢õÓ¸¢ýÈ Å¡¾õ

þÇÌõ Àº¢Ô¦ÁØõÒõ- ¸Ä¸¦ÄÉ
Ü×õ ÅÂ¢üÈ¢ý Ì¼ø þ¨ÃîºÖõ ¸ÀÓõ
¾¡× À¢ò¾Óõ ¾½¢Ôõ º¡üÚ
Pongal with black pepper enhances appetite, controls elevated vaatha, increased
abdominal peristalsis and brings a balance of all three humors.
Tamarind rice –PuLisORu- ÒÇ¢§º¡Ú
vaanthi uramozhiyum vaai neer surapPEgum

saanthiyuraa piththamathu saanthiyaam- vaaintha
aLiYO vayilo vendrai urasei kaNNaai
puLiYOthanathaar pugaL [9]
Å¡ó¾¢ ¯Ã¦Á¡Æ¢Ôõ Å¡ö ¿£÷ ÍÃô§ÀÌõ

º¡ó¾¢ÔÃ¡ À¢ò¾ÁÐ º¡ó¾¢Â¡õ- Å¡öó¾
«Ç¢§Â¡ ÅÂ¢§Ä¡ ¦Åý¨È ¯Ã¦ºö ¸ñ½¡ö
ÒÇ¢§Â¡¾É¾¡÷ Ò¸û
Tamarind rice controls vomiting sensation, excess salivation and Pitta
Mustard rice Kadugu sORu-¸ÎÌ §º¡Ú
uriya kadukum puLiyum ovvakalanthae

ariya maNathThOdamaiththa vannam- arunthinaal
vaathamodu aiyamum pinvaangi vizhunThOdum
seetha malar thiruvae ThEr [9]
¯¡¢Â ¸ÎÌõ ÒÇ¢Ôõ ´ùÅ¸Äó§¾

«¡¢Â Á½ò§¾¡¼¨Áò¾ ÅýÉõ- «Õó¾¢É¡ø
Å¡¾¦Á¡Î ³ÂÓõ À¢ýÅ¡í¸¢ Å¢Øý§¾¡Îõ
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160
º£¾ ÁÄ÷ ¾¢Õ§Å §¾÷
Rice with tamarind and mustard controls elevated vaatha and kapha.
Rice flavoured with sesame seeds - eLLu sORu-±ûÙ §º¡Ú
seppariya vaatha piththam theemai agalum kapam

thuppi vaLarum udaliRukum- muppazhaththin
kaLLOthunj seiya kanimozhiyae nee KELaai
eLLOthanaththinaalae [9]
¦ºôÀ¡¢Â Å¡¾ À¢ò¾õ ¾£¨Á «¸Öõ ¸Àõ

ÐôÀ¢ ÅÇÕõ ¯¼Ä¢ÚÌõ- ÓôÀÆò¾¢ý
¸û§Ç¡Ðïî ¦ºöÂ ¸É¢¦Á¡Æ¢§Â ¿£ §¸Ç¡ö
±û§Ç¡¾Éò¾¢É¡§Ä
Rice mixed with sesame seeds remove diseases of deranged vaatha and Pitta but increases
kapha, tones the muscles.
Urad dal pongal uzhunhthOthanam¯Øó§¾¡¾Éõ
enjukapa vaatha mika ERumathi manthamuRum

vinjum piththam thaazhum meiyurakkum- anjum
ezhunthOthampukku iniya nadai maathae
uzhunthOthanaththiR kurai [9]
±ïÍ¸À Å¡¾ Á¢¸ ²ÚÁ¾¢ Áó¾ÓÚõ

Å¢ïÍõ À¢ò¾õ ¾¡Øõ ¦ÁöÔÃìÌõ- «ïÍõ
±Øó§¾¡¾õÒìÌ þÉ¢Â ¿¨¼ Á¡§¾
¯Øó§¾¡¾Éò¾¢ü Ì¨Ã
Rice cooked with black gram reduces Pitta but increases kapha with vaatha and
strengthens the body and particularly the hip and lower limbs.
Food made with rice batter
1.Dosais are soft pancakes or crepes cooked with a batter made out of soaked rice and
lentil.
2. Idly: Idlies are steamed rice cakes cooked in molds, with a batter mix of rice and
lentils.
3. Conjee: Conjee is rice porridge with variations of adding plain salt or cumin seeds/
Garlic Pods/ puffed rice/ etc according to ailments.
4. Thenkuzhal: Deep fried savory snack made out of lentil flour which is shaped using a
press.(Thenkuzhal press)
5. Athirasam: Deep fried sweet made out of fermented rice flour and jaggery.
ThOsai
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161
MiGu thezhundha Piththaththai VeeRaa Thadakkum

agaththuL anila kabam aatrum-sagaththiluRu
ThEsai perumayilae ThEmozhiyae maazhaththin
ThOsai guNa midhena sol [9]
Á¢Ì ¦¾Øó¾ À¢ò¾ò¨¾ Å£È¡ ¾¼ìÌõ

«¸òÐû «É¢Ä ¸Àõ ¬üÚõ-º¸ò¾¢ÖÚ
§¾¨º ¦ÀÕÁÂ¢§Ä §¾¦Á¡Æ¢§Â Á¡Æò¾¢ý
§¾¡¨º Ì½ Á¢¦¾É ¦º¡ø.
Thosai prevents elevation of Pitta and also derangement of Pitta with kapha.
Champara ThOsai- ºõÀ¡Ã §¾¡¨º
Karya MiLaginji karuVEppilai mudhalaanh

Thooya palakaaramitta ThOsai- vaayuvilai
Piththa kapa VEgapperuKKozhiyum thaathuvumaam
suththa vana saththiruvae sol [9]
¸÷Â Á¢Ç¸¢ïº¢ ¸Õ§ÅôÀ¢¨Ä Ó¾Ä¡ó

àÂ ÀÄ¸¡ÃÁ¢ð¼ §¾¡¨º- Å¡ÔÅ¢¨Ä
À¢ò¾ ¸À §Å¸ô¦ÀÕì¦¸¡Æ¢Ôõ ¾¡Ð×Á¡õ
Íò¾ ÅÉ ºò¾¢Õ§Å ¦º¡ø
Thosai made with asafoetida, curry leaves, ginger and black pepper regulates vaatha, Pitta
and kapha, brings in a balance of the three humors and nourishes all the seven physical
constituents.
suththa idly Champara idly- Íò¾ þðÄ¢ ºõÀ¡Ã þðÄ¢
VeRumaavin idlikku VEgamaRunG kaaram

perumaavin idliyai PEsil- aRumanilam
aiyapiththangaL athikarikkum MOmaaran
nayya veiyyungNNaai navil [9]
¦ÅÚÁ¡Å¢ý þðÄ¢ìÌ §Å¸ÁÚí ¸¡Ãõ

¦ÀÕÁ¡Å¢ý þðÄ¢¨Â §Àº¢ø- «ÚÁÉ¢Äõ
³ÂÀ¢ò¾í¸û «¾¢¸¡¢ìÌõ §Á¡Á¡Ãý
¿öÂ ¦ÅööÔíìñ½¡ö ¿Å¢ø
The idli made with Ginger, Black pepper, Curry leaf and asafoetida controls dyspepsia
and promotes kapha with Pitta.
Raw rice batter with broken rice is made into a batter (6 parts) along with one part each of
leaves of Eclipta alba, Acyranthes aspera, Solanum nigrum, Solanus trilobatum,
Pergularia extensa and flower buds of Calotropis procera and made into pancake is
useful in whooping cough.-Ref: Agathiyar vaidya chintamani
The tuber of Colocasia macrorrhiza and raw rice batter is made into a dosai with clarified
butter and taken for 8 days for colic pain.
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162
Rice based snack food
Baked rice flour - Pittu- À¢ðÎ
sempunalunh kattu theLiyum uramaagum

Vembanilam utpuRaththil veeRung kaaN-sembazhaththai
vattai pazhikkum vanmulaimaathae yarici
pittai pusiPOrkku PEsu [9]
¦ºõÒÉÖó ¸ðÎ ¦¾Ç¢Ôõ ¯ÃÁ¡Ìõ

¦ÅõÀÉ¢Äõ ¯ðÒÈò¾¢ø Å£Úíì ¸¡ñ-¦ºõÀÆò¨¾
Åð¨¼ ÀÆ¢ìÌõ ÅýÓ¨ÄÁ¡§¾ Â¡¢º¢
À¢ð¨¼ Òº¢§À¡÷ìÌ §ÀÍ
The baked rice flour- pittu is a nutrient, improves blood and maintain Pitta in balance.
Rice flour fried twist -muRukku- ÓÚìÌ
aiyyamodu piththam athikarikkum thaazhaatha

seiya anilanh siRithadangum- vaiyam
niRukkumigu kaRppaiyuRu NErizhaiyae naaLum
muRukkin guNamaamozhi [9]
³öÂ¦Á¡Î À¢ò¾õ «¾¢¸¡¢ìÌõ ¾¡Æ¡¾
¦ºöÂ «É¢Äó º¢È¢¾¼íÌõ- ¨ÅÂõ
¿¢ÚìÌÁ¢Ì ¸üô¨ÀÔÚ §½¡¢¨Æ§Â ¿¡Ùõ
ÓÚì¸¢ý Ì½Á¡¦Á¡Æ¢
Murruku increases kapha along with Pitta and brings down appetite.
Rice filled dumpling MOthagam-§Á¡¾¸õ
VaathamuRu mandhamigum maaRaatha veppamumaam

seetha kapa viruththi sErunkaan- theethuRukat
mOthakamum seppum poruppu nigarmulaiyaai
mOthagam uNbaarkku mozhi [9]
Å¡¾ÓÚ Áó¾Á¢Ìõ Á¡È¡¾ ¦ÅôÀÓÁ¡õ

º£¾ ¸À Å¢Õò¾¢ §ºÕí¸¡ñ- ¾£ÐÚ¸ð
§Á¡¾¸Óõ ¦ºôÒõ ¦À¡ÕôÒ ¿¢¸÷Ó¨ÄÂ¡ö
§Á¡¾¸õ ¯ñÀ¡÷ìÌ ¦Á¡Æ¢
Modhagam brings down vaatha Pitta but elevates kapha.

thEnKuzhal-§¾ýÌÆø
onkum kapavaatham uttinamum meeRivarum

vaangunh salam konja manthamumaanj- thEngumisai
aankuzhalum miyaazhumiga vanjumozhi kinjugamae
thEnKuzhalukku kaan KuNaththair [9]
´íÌõ ¸ÀÅ¡¾õ ¯ðÊÉÓõ Á£È¢ÅÕõ
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163
Å¡íÌó ºÄõ ¦¸¡ïº Áó¾ÓÁ¡ï- §¾íÌÁ¢¨º

¬íÌÆÖõ Á¢Â¡ØÁ¢¸ ÅïÍ¦Á¡Æ¢ ¸¢ïÍ¸§Á
§¾ýÌÆÖìÌ ¸¡ñ Ì½ò¨¾÷
Thengulal increases kapha vaatham and reduce heat and causes indigestion.
Athirasam-«¾¢Ãºõ
aiyamodu piththam athigarikkum eKKaalum

thuyya anilam suzhikkung kaaN- saiyath
athirasaththai YUrVO nenum karppu maathae
athirasaththai nandraai aRi [9]
³Â¦Á¡Î À¢ò¾õ «¾¢¸¡¢ìÌõ ±ì¸¡Öõ
ÐöÂ «É¢Äõ ÍÆ¢ìÌíì ¸¡ñ- ¨ºÂò
«¾¢Ãºò¨¾ ä÷§Å¡ ¦¿Ûõ ¸÷ôÒ Á¡§¾
«¾¢Ãºò¨¾ ¿ýÈ¡ö «È¢
Athirasam made with rice flour, ghee and cane sugar increases Pitta and kapha
Other uses of Paddy
Paddy is also used in the purification of Abhraka- Mica, before it is made into a Bhasma
Certain medicated oils are stored inside a heap of paddy for a specific period of time
before use. Medicated Ghees and oils used in opthalmic conditions are kept inside a
heap of paddy for a month before use.
• Mahachandanadi thylam
• Mahavilwathy thylam
• Rajanga kombarrakku thylam
• Mahaaswagandhi Bala laksha thylam
• Kumari sanjeevi thylam
• Sridevi ennai
• Jestaraja thylam
• Arakku thylam
• Ulunthu thylam
• Chukku thylam
• Merughu thylam
Arunajadeswara chendooram is also stored in the same way according to
pranarakshmritha sidhu[16]
The root of paddy plant controls vomiting and hiccough
Paalaargha Rasa chendooram[14]
163
164
This chendooram(1 panavedai- 488 mg), when given with nerporimaavu for 10 days
cures Fever and Vomitting.
Poultice for swelling caused by the ingestion of poison
Pathiyam for karappan and kiranthi in children-[15]
Paasipayaru and arici kanji
Premegha maruthuvam-[11]
KundaiChampa arici-1 part
Kuruvai arici-1 part
Kaalan-1 part
Nathai sathai-1 part
Mix and cook all the above ingredients with water.Consume this daily to get rid of
premegham
References
1. Anonymous, Rice and Human nutrition. Food and Agriculture Organisation 2004.2)
Ling WH, Cheng QX, Ma J, Wang T ,Red and black rice decrease atherosclerotic
plaque formation and increase antioxidant status in rabbits. J.Nutr. 2001 May;
131(5):1421-6
3) Pazhani Cheppu Pattayam (Copper Inscription), 1528, Tamil Nadu State
Archaeology Dept., The Indian Express, Madurai Edition dated 30th Apriland The
Hindu, Coimbatore dated 16th July, 1995. 4 . Mudaliyar, Singaravelu A., Apithana
Cintamani, An encyclopaedia of Tamil Literature, (1931) - Reprinted by Asian
Educational Services, New Delhi (1983)
5 Siddha Maruthuva Thogai agarathi Editor S.Prema, published by Tamil university, First
edition,1989.Texts referred
6. Agathiyar Guna vagadam- Unpublished Palm Manuscript , CTMR Chennai
7. Pathartha Guna Chintamani(thaathu –seeva vargam, mooligai vargam),Author-C.
Kannusamy pillai, year of publication 2011, 2006
8. SVT – Siddha Vaidya Thirattu Editors N. Kuppusamy mudaliar and K.s.
Utthamarayan, Feb 1998
9. Gunapadam Mooligai(1st Part) Editor K.S. Murugesa mudaliar, 1988
10.GT – Gunapadam thathu jeevam( 2nd and 3rd part) Editor R. Thiyagarajan first edition
1952
11. AA – Agathiyar Ayulvedam 1200 Editor S.P.Ramachandran First edition Oct-1999.
12AVC - Agathiyar vaidya Chintamani Venba4000 enum Mani 4000 1st part Editor S
Prema first edition march 1996
13AVV- Agathiyar Vaidya Vallathi -600 editor r. c. Mohan First edition Apr-2001.
1 4 .SVR – Sarabendra Vaidya Ratnavali Editor A. Krisnnasamy matiqrao sahib Dec-
2008
15.SVM – sarabendra Vaidya muraikal- Garbini and balaroga chikitshai editors- K.
Vasudeva sastri and S. Venkatarajan,2006
16.PRS – Prana Rakshamirtha sindhu ennum vaidya rathna sangiragam(1st and 2nd part)
Editor R.C. Mohan first edition 1895
17 .Siddha maruthuvam Editor K.N.Kuppusamy Mudaliar, Published by Tamilnadu
siddha maruthuva vaariyam, first edition 1954
164
165
Annexure – V
PHYSICO CHEMICAL PROPERTIES, NUTRIENT ANALYSIS,

STANDARDIZATION, ACCEPTABILITY AND GLYCEMIC INDEX OF
ORGANICALLY GROWN INDIGENOUS RICE VARIETIES
(Report of a study carried out by Ethiraj College for Women as part of CIKS
project, August 2013)
Objective of the study

The present study attempts to analyse the physioco chemical properties, nutrient analysis,
standardize and evaluate the acceptability and to test the glycemic index of the organically
grown traditional / indigenous rice varieties namely White ponni, Karungkuruvai, Mapillai
samba, Kudaivazhai, Kalanamak, Perungkar, Kovuni, Kullakar and Neelam Samba as coded
samples.
Specific Objectives of the study
. To check the physicochemical properties of organically grown indigenous rice varieties

A. To analyze the nutritive value of organically grown indigenous rice varieties
B. To formulate and standardize a recipe based on organically grown indigenous rice
varieties
C. To test the acceptability of organically grown indigenous rice varieties
D. To check and compare the glycemic index of organically grown indigenous rice
varieties with white ponni, white bread and glucose as control.
OPERATIONAL DEFINITION
Acceptability
Sensory quality is a combination of different senses of perception coming into play in
choosing and eating food. Appearance, flavor and mouth feel decide the acceptable of
the food (Srilakshmi, 2003).
Standardization
The united states department of agriculture, defines standardization in their manual as one
that “has been tried, adapted, and retried several times for use by a given foodservice
operation and has been found to produce the same good results and yield every time
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166
when the extract procedures are used with the same type of equipment and the same
quantity and quality of ingredients” (USDA, 2002).
Nutrient analysis
Nutrient analysis is a chemical analysis of foodstuff with measurement of
energy, carbohydrate, protein and fat.
Glycemic Index
The term Glycemic Index (GI) was firstly introduced by (David et al, 1981). The GI value
of a food is determined by feeding 10 or more healthy people a portion of the food
containing 50 grams of digestible (available) carbohydrate and then measuring the
effect on their blood glucose levels over the next two hours. For each person, the
incremental area under their two-hour blood glucose response (glucose IAUC) for this
food is then measured. On another occasion, the same 10 people consume an equal
carbohydrate portion of glucose sugar (the reference food) and their two-hour blood
glucose response is also measured. A glycemic index value for the test food is then
calculated for each person by dividing their glucose IAUC for the test food by their
glucose IAUC for the reference food. The final GI value for the test food is the average
GI value for the 10 people. Foods with a high GI score contain rapidly digested
carbohydrate, which produces a large rapid rise and fall in the level of blood glucose.
In contrast, foods with a low GI score contain slowly digested carbohydrate, which
produces a gradual, relatively low rise in the level of blood glucose (Wolever, 2004).
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167
MATERIALS AND METHODS
The present study was undertaken to analyze the physicochemical properties, nutrient
analysis, standardize and evaluate the acceptability and also to assess the glycemic
index of indigenous rice varieties. The blood glucose values were measured using
glucometer and the glycemic index of each rice variety was calculated using IAUC
calculation in non-diabetic subjects. The materials and methods of the present study are
discussed under the following headings:
SPECIFIC OBJECTIVES
HYPOTHESES
STUDY METHODOLOGY
STUDY DESIGN
SAMPLE DESIGN
SAMPLE SIZE
CRITERIA FOR SELECTION OF SUBJECTS
INCLUSION CRITERIA
EXCLUSION CRITERIA
DURATION OF THE STUDY
PLACE OF THE STUDY
TOOLS FOR DATA COLLECTION
SCORE CARD
ANALYSIS OF BLOOD SAMPLE
EXPERIMENTAL PROCEDURE
PHASE I: COLLECTION OF SAMPLES
PHASE II: DETERMINATION OF PHYSICOCHEMICAL PROPERTIES
PHASE III: STANDARDIZATION
PHASE IV: NUTRIENT ANALYSIS
PHASE V: ACCEPTABILITY
PHASE VI: GLYCEMIC INDEX
STATISTICAL ANALYSIS
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168
SPECIFIC OBJECTIVES:
E. To test the physicochemical properties like
Length of the rice (raw and cooked grains)
Water absorption capacity
Raw to cooked quantity ratio
Cooking time
F. To analyze the nutrients by AOAC method

Moisture
Ash
Energy
Carbohydrate
Protein
Fat
Crude Fibre
Iron
Calcium
Phosphorus
Sodium
Potassium
• To standardize the recipe and select the most appropriate for testing the glycemic
index (Upma/Khichidi/Pongal)
• To compare the acceptability of selected recipe (Upma) prepared using indigeneous
rice varieties using a score card in terms of colour, appearance, texture, flavour and
taste and compare it with white ponni.
• To find out the Glycemic index of organically grown indigeneous rice varieties and
then compare it with the reference food value.
METHODOLOGY
Study design
It’s a double blind study design. The samples were coded from CIKS-01 to CIKS 10.
Sample one (CIKS -01) acted as the control which is white ponni. The confidential and
sealed cover having the details of coded samples was given.
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169
Sensory study design was employed to evaluate the quality of indigenous rice varieties
with respect to taste, colour, flavour, texture and appearance.
Pre test and post test experimental design with control group was employed to check the
glycemic index of rice. The fasting and post prandial (1 hrs and 2 hrs) blood glucose
was measured.
SAMPLE DESIGN
Sampling is simply the process of learning about the population on the basis of a sample
drawn from it (Gupta, 2005). A sample design is a definite plan for obtaining a sample
from a given population. It refers to the technique or the procedure the researcher would
adopt in selecting items for the sample (Kothari,2005).
In the present study following two types of sampling were adopted.
Convenience sampling is a sample where the participants are selected, in part or in whole
on the convenience of the researcher that is availability or accessibility. In the present
study convenience sampling design was used for selecting the panel members for
testing the acceptability of rice varieties.
Purposive sampling technique is a type of non – probability sampling, the choice of
sample items depends exclusively on the judgement of the investigator. In the present
study this type of sampling is used for choosing the non diabetic subjects to check
glycemic index of rice( Gupta, 2005).
SAMPLE SIZE
Sample size refers to number of items to be selected from the universe to constitute a
sample. An optimum sample is the one which fulfils the requirements of efficiency,
representativeness, reliability and flexibility (Gupta , 2005).
About 15 samples were selected to evaluate the acceptability of rice in the age group (18-
25 years). Fifteen subjects (18-25years) were selected to evaluate the glycemic index
of organically grown indigeneous rice varieties.
SAMPLES SELECTED FOR THE STUDY

About 15 subjects were selected to test the glycemic index and acceptability of
organically grown indigineous rice varieties for a test meal and a control-white ponni
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CRITERIA FOR SELECTION OF SUBJECTS

Subjects were selected for the study based on the following criteria.
INCLUSION CRITERIA
Willingness of the subjects to participate in the study.
Non – diabetic female subjects within the age group of 18-23 years.
Body Mass Index is in the range of 18.5 – 22.9kg/m2
EXCLUSION CRITERIA
Diabetic subjects.
Pregnant ladies, alcoholic.
Life threatening patient.
If both parent are diabetic
BMI > 23 kg/m2
DURATION OF THE STUDY

The present study was conducted for a period of 6 weeks.
PLACE OF THE STUDY

The study was conducted in the Department Of Nutrition, Ethiraj College for Women,
Chennai.
TOOLS FOR DATA COLLECTION

SCORE CARD
Score card consist of components namely colour and appearance, texture, flavour and taste.
Composite scoring card was used to rate the specific characteristics of the product and
the total scores were obtained. The composite score card was used as the tool to assess
the acceptability of the rice. The maximum and minimum scores for each recipe were
three and one respectively. The score cards pertaining to the study is given the
appendix-I.
ANALYSIS OF BLOOD SAMPLE

The glucometer was used to determine the glycemic index of the recipes. Glucometer is an
ideal tool to estimate blood concentration for determining the glycemic index.
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EXPERIMENTAL PROCEDURE
PHASE I: COLLECTION OF SAMPLES

The organically grown indigenous rice varieties as coded samples was supplied by CIKS,
Kotturpuram , Chennai. The samples were supplied as neatly packed 5 Kg bags.
Coded samples given for analysis
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PHASE II: DETERMINATION OF PHYSICOCHEMICAL PROPERTIES
The cooking time, lengths of the rice variety, water absorption capacity and raw to cooked
quantity ratio were analysed. The cooking time varies with the type of rice. Some
variety takes a longer time to cook and some takes a very short time. The water
absorption capacity also differs according to the size of the rice grain variety. Some rice
grains have more surface area, implies a more absorption capacity and vice versa. Rice
grains, when cooked up, increase in their spatial volume (i.e) the space occupied by the
grain when fully cooked. Ultimately, the space occupied by a certain amount of cooked
rice is more when compared to the same amount of raw rice (Procedure is given in
appendix II).
Determination of
Physicochemical
Properties
Cooking
Length of
Water Absorption
Raw to Cooked quantity
Water absortion capacity
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Raw to cooked quantity ratio
PHASE III: STANDARIDIZATION

Standardization is the process of developing and implementing recipes using technical
standards. The standardization of all the ten rice varieties were carried out using
standard measures of ingredients in the Foods Laboratory, Department of Clinical
Nutrition and Dietetics, Ethiraj College For Women, Chennai. The standardization of
the recipes was carried out in the morning. Standardization of samples was done using
trial and error method. The standard amount of ingredients were used, adapted and
retried several times to yield good results with the same quality and the same procedures
were used. Three trials were run and recorded. The quality of raw ingredients used,
cooled weight, amount of water used, cooking time etc was recorded. The standardized
recipe is included in the results. The three recipes selected to test the glycemic index
were pongal, kitchadi and upma with sambar.
Standardization of samples using trial and error

method
Trial 1
Trial 2 Mean
Trial 3
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PHASE IV: NUTRIENT ANALYSIS

The nutrient analysis of organically grown ten indigeneous rice varieties was carried out in
PG lab, Department of Nutrition, Ethiraj College for Women, Chennai . The nutrients
like Moisture, ash , energy, carbohydrate, protein, fat, crude fiber, calcium, iron,
potassium , sodium, phoshorus were analyzed by AOAC method. The freshly ground
about 100 g was used for analysis. A detailed description of the protocol for analyses
are given in the appendix-III.
Nutrient Analysis (AOAC)
Estimation of carbohydrate
Estimation of protein by Kjeldhal
Estimation of fat content by Soxhlet
Estimation of minerals such as calcium, iron , sodium,

potassium and phosphorous by Atomic absorption
spectrometry
Estimation of crude fibre, moisture, ash
Nutrient Analysis
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PHASE V: ACCEPTABILITY
The testing instrument for acceptability is the panel of human judges who have been
randomly selected to carry out the sensory evaluation. In order to avoid errors due to
physical, psychological, environment and individual characteristics, a panel of fifteen
young adults were selected randomly between the age group of 18- 23 years from
Department of Nutrition, Ethiraj College for Women, Chennai. Members of the panel
were carefully selected and trained to find out the difference in specific quality of each
product. The samples for tasting were kept separately in each counter and the subjects
were asked to evaluate the acceptability of the product using the given composite score
cards. The panel members were requested to avoid coffee and tea which will interfere
with the correct organoleptic judgment. All the recipes with indigenous rice varieties
were prepared in the Foods Laboratory, Department of Nutrition, Ethiraj College for
Women, Chennai. Three trials were conducted to check the acceptability of the recipes.
The score card was provided for all recipes and the acceptability was performed at 11
am in the morning. They were asked to evaluate the product test acceptability based on
the sensory attributes such as colour and appearance, texture, flavour, taste. Sensory
analysis of the samples was performed based on the above mentioned sensory attributes
on three trials, its mean found and acceptability was calculated.
Accepatbility
Sensory attributes such as appearance, flavour, colour, taste ,

texture and overall acceptability will be assessed using a score
card.
embers testing the acceptability of standardized recipe

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PHASE V : GLYCEMIC INDEX

The screening was done in various departments of Ethiraj College. The students were
explained about the study procedure by the Principal Investigator and willing subjects
were selected by the inclusion criteria: age between 18 – 23 years, family history, etc
The height, weight and BMI was calculated for the selected subjects, the details
regarding the diabetic family history was also recorded. The informed consent is signed
by each subject.
For testing each sample 15 subjects were selected. First day the standardized test meal
prepared was given and then after a wash out day, control meal was given.
The blood glucose was assessed using glucometer. After checking the fasting blood glucose
the subjects were given freshly prepared upma with sambar according to the planned
schedule and then the postprandial was assessed in the interval of 1 hr and 2 hrs. The
glycemic index was calculated using IAUC (Incremental area under curve). The
procedure is given in the appendix-IV. The schematic presentation of the study is given
below:
Determination of Glycemic Index of the ten given

samples
Selection of subjects based on the following criteria

Non-diabetic young adults in the age group of 18 – 23 years
Body Mass Index = 18.5 to 22.9 kg/m2
Willingness of the subjects and family history
Day 1:
Estimation of fasting serum glucose level using glucometer
Supplementation of the test sample
Estimation of post-prandial serum glucose at 1 and 2 hour
intervals
Day 2: Washout period
Day 3:
Estimation of fasting
176 serum glucose level using glucometer
Supplementation of the control sample
Estimation of post-prandial serum glucose at 1 and 2 hour
intervals
177
Quantity food production
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178
Standardized recipe : Upma
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Testing the blood sample using glucometer
Weighing the cooked sample
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3.7 STATISTICAL ANALYSIS

The data collected was classified, tabulated and analyzed. The following
statistical measures were used in the present study
a) Mean
b) Standard deviation
c) t test
The data was analysed by SPSS package version 12.
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Results and Discussion
The coded samples of double blind study were as follows:
Table 1
S.NO. Code Name of the traditional paddy variety
1 CIKS – 01 White Ponni
2 CIKS – 02 Karungkuruvai
3 CIKS – 03 Mappilai samba
4 CIKS – 04 Kudhaivazhai
5 CIKS – 05 Kalanamak
6 CIKS – 06 Perungkar
7 CIKS – 07 Kudhaivazhai
8 CIKS – 08 Kovuni
9 CIKS – 09 Kullakar
10 CIKS -10 Neelam samba
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Table 2
PHYSICOCHEMICAL PROPERTIES OF ORGANICALLY GROWN
INDIGENOUS RICE VARIETIES
CIKS Sample Water Cooking Length of Length
Sample absorption time the of
No. capacity (mins) Rice Raw the rice
(ml/100g) (cm) cooked
(cm)
1 White ponni 110 53 0.6 0.6
2 Karungkuruvai 120 52 0.5 0.5
3 Mappilai Samba 110 44 0.5 0.8
4&7 Kudaivazhai 110 40 0.6 0.6
5 Kalanamak 150 36 0.6 0.8
6 Perungkar 50 44 0.6 0.7
8 Kovuni 140 50 0.6 0.6
9 Kullakar 160 35 0.6 0.6
10 Neelam Samba 110 35 0.5 0.6
Raw to cooked ratio = 50:200 = 1:4
• The average cooking time for most of the organically grown traditional rice is about
40 minutes
• The average length of most of the raw rice is about 0.5 – 0.6cm
• The average length of cooked rice is about 0.6cm.
• There was not much difference in the average length of the rice after cooking when
compared with raw rice.
• Even though the rice swells after cooking , but not much difference in the lengthwise
expansion.
• The water absorption capacity of kullakar is very high compared to other rice varieties
, but the cooking time is less. This shows the more it absorbs water , the faster t gets
cooked.
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184
Nutrient content of organically grown indigenous rice varieties

• The energy content of all the rice varieties ranges from 351-358 Kcal/100g.
• Among the samples analysed mappilai samba had high carbohydrate content
of about 80g
• Other rice varieties have approximately 77-79g of carbohydrate per 100g.
• The high protein content was present in Perungkar (9.48g), Karungkuruvai
(9.45g) and Kullakar (9.32g) rice varieties.
• Other samples had protein content in the range of 7-9g aproxiametly.
• Among the rice samples Perungkar had highest fat content of about 1.3g.
• Other rice samples had approxiametely 0.7-1.0g of fat.
• Mappilai samba had very high fiber content of about 7.07g , which is about
3.5 times higher compared to all other samples.
• All the other samples have approxiametely 1.5g of crude fiber
• Neelam samba and white ponni had the maximum amount of 80.48mg and
80.63mg of calcium respectively.
• Karungkuruvai and Kovuni had about 77mg and 78mg of calcium
respectively.
• All the other samples had roughly 50-63mg of calcium.
• Karungkuruvai had the highest iron content of about 19.63mg which is more
than four times than the iron content present in white ponni (4.25mg).
• Among the remaining samples Perungkar has 7.64mg of iron compared to the
other samples which has in the range of 4-6mg.
• Most of the samples has potassium in the range of 80-95mg/100g.
• Kalanamak has the highest potassium content of 98.82mg.
• The sodium content of all the samples are below detectable limit, the
minimum detectable limit is 10.
• Karungkuruvai (351mg), Mappilai samba(311mg), Kalanamak (318 mg) and
Kullakar(303mg ) are the rice varieties which have phosphorus above
300mg/100g.
• All the other samples had phosphorus content in the range of 250-
300mg/100g.
• All the analysed samples have approximately 10 percent moisture .
• All the samples had approximately 1-1.5 percent ash content.
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Selected & Standardized recipe of Upma
Rice sample-50g
Onion - 5g
Mustard -2g
Urid dhal -2g
Oil -5ml
Green chilli-1g
Salt – 2g
Curry leaves – 2g
Asofetida -a pinch
Water-200ml
Cooking weight: 200g
Upma was served with standard sambar size of 150ml
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Table 4
Comparison of mean acceptability of Karungkuruvai and White Ponni upma
Character tics N Rice Mean ± ‘t’ value

S.D
Taste 15 White Ponni 3.62±0.31 9.572**
Karungkuruvai 2.51±0.33
Appearance 15 White Ponni 3.02±0.37
Karungkuruvai 4.303**
2.51±0.28
Texture 15 White Ponni 3.31±0.27
12.962**
Flavour 15 White Ponni 2.40±0.46
3.238**
Colour 15 White Ponni 2.37±0.31
2.062NS
Overall Acceptability 15 White Ponni 14.73±0.78
Karungkuruvai 7.556**
12.74±0.66
From the table 4 it is clear that

• There is a significant difference at one percent in the taste, appearance, texture, flavour
and overall acceptability of upma prepared with white ponni compared to upma
prepared with Karungkuruvai rice.
• The taste, appearance , texture and overall acceptability of white ponni upma was more
acceptable.
• The flavour of upma prepared with karungkuruvai rice was more better compared to
white ponni.
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Table 5
Comparison of Acceptability of Mappilai Samba and White Ponni upma
Character tics N Rice Mean ± S.D ‘t’ value

Taste 15 Mappilai Samba 3.62±0.31
10.877**
15 White Ponni 2.46±0.27
Appearance 15 Mappilai Samba 3.02±0.36 0.871NS
Texture 15 Mappilai Samba 3.31±0.27
6.501**
Flavour 15 Mappilai Samba 2.40±0.46
7.273**
Colour 15 Mappilai Samba 2.37±0.30 11.726**
Overall Acceptability 15 Mappilai Samba 14.73±0.78
1.273NS
From the table 5 :

• There is a significant difference at one percent in the taste, texture, flavour and
colour of upma prepared with white ponni compared to upma
prepared with mappilai samba rice.
• The taste and texture of white ponni upma was more better.
• The colour and flavour of upma prepared using mapila samba was better than
white ponni.
• The mean overall acceptability of mapilai samba uma was high compared to
ponni but was not statistically significant.
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188
Table 6
Comparison of mean acceptability of Kudhaivazhai and White Ponni upma

S.D
Taste 15 White Ponni 3.62±0.31 0.664NS
15 Kudhaivazhai 3.55±0.24
Appearance 15 White Ponni 3.02±0.37 2.934*
Texture 15 White Ponni 3.31±0.27 5.298**
15 Kudhaivazhai 4.02±0.32 11.245**
15 Kudhaivazhai 3.42±0.17 11.513**
15 Kudhaivazhai 17.24±0.78 8.829**
From the table 6 :

• There is a significant difference at one percent in the texture, flavour , colour
and overall acceptability of upma prepared with white ponni compared to
upma prepared with kudhaivazhai.
• There is a significant difference at five percent in the appearance of upma
prepared with white ponni compared to upma prepared with kudhaivazhai.
• The texture of white ponni upma was more better.
• The appearance, flavour , colour and overall acceptability of upma prepared
with Kudhaivazhai was better.
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Table 7
Comparison of mean acceptability of Kalanamak and White Ponni upma

S.D
Taste 15 White Ponni 3.62± 0.30 .664NS
15 Kalanamak 3.55±0.24
Appearance 15 White Ponni 3.02±0.37 3.556**
3.034*
Flavour 15 White Ponni 2.40±0.46 9.213**
Colour 15 White Ponni 2.38±0.31 11.064**
15 Kalanamak 17.46± 11.652**
0.47
From the table 7 :

• There is a significant difference at one percent in the appearance, flavour ,
colour and overall acceptability of upma prepared with white ponni
compared to upma prepared with kalanamak.
• There is a significant difference at five percent in the appearance of upma
prepared with kalnamak compared to upma prepared with white ponni.
• The texture of kalanamak upma was more better.
• The appearance, flavour , colour and overall acceptability of upma prepared
with Kalanamak was more better.
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190
Table 8
Comparison of mean acceptability of Perungkar and White Ponni upma

S.D
Taste 15 White Ponni 3.62± 0.31
15 Perungkar 7.305**
4.42± 0.29
15 Perungkar 10.176**
4.13±0.21
15 Perungkar 4.02±0.23
7.195**
16.422**
Overall Acceptability 15 White Ponni 14.73±0.78 19.315**
15 Perungkar 19.98±0.71
From the table 8 :

• There is a significant difference at one percent in the taste, appearance, texture,
flavour , colour and overall acceptability of upma prepared with white ponni
compared to upma prepared with perungkar.
• The upma prepared with perungkar rice was more acceptable in terms of taste,
colour, texture, flavour, colour and overall acceptability.
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Table 9
Comparison of mean acceptability of Kovuni and White Ponni upma

S.D
Taste 15 White Ponni 3.62± 0.31 10.072**
15 Kovuni 2.71±0.17
Appearance 15 White Ponni 3.02±0.37 3.228**
15 Kovuni 2.67±0.21
15 Kovuni 2.62±0.31
Flavour 15 White Ponni 2.40±0.46 3.576**
15 Kovuni 1.91±0.27
2.694*
15 Kovuni 2.67±0.28
15 Kovuni 12.57± 7.471**
0.80
From the table 9 :

flavour and overall acceptability of upma prepared with white ponni
compared to upma prepared with kovuni.
• The upma prepared with white ponni rice was more acceptable in terms of
taste, colour, texture, flavour, colour and overall acceptability.
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192
Table 10
Comparison of mean acceptability of Kullakar and White Ponni upma

S.D
15 Kullakar 0.176NS
3.60±0.38
15 Kullakar 7.305**
3.82±0.21
5.189**
15 Kullakar 3.76±0.20
10.989**
15 Kullakar 3.93±0.29
18.017**
15 Kullakar 4.20±0.25
17.366**
15 Kullakar 19.31±0.66
From the table 10 :

• There is a significant difference at one percent in the appearance, texture,
compared to upma prepared with kullakar.
• The upma prepared with kullakar rice was more acceptable in terms of colour,
texture, flavour, colour and overall acceptability.
192
193
Table 11
Comparison of mean acceptability of Neelam Samba and White Ponni upma

S.D
15 Neelam Samba 3.697**
4.00±0.25
15 Neelam Samba 8.513**
4.00±0.25
9.448**
15 Neelam Samba 4.27±0.29
12.130**
18.707**
Overall Acceptability 15 White Ponni 14.73±0.78 22.796**
From the table 11 :

compared to upma prepared with Neelam samba.
• The upma prepared with Neelam samba rice was more acceptable in terms of
taste, appearance, texture, flavour, colour and overall acceptability.
193
194
Table 12
Mean fasting blood glucose of selected young adults (18-23 years)
Parameter N Mean ± S.D
Fasting blood sugar 154 100.32±9.68
• The mean fasting glucose of selected subjects were about 100mg/dl
194
195
Table 13
Comparison of mean incremental rise in post prandial blood glucose level ( after 1hr
& 2hr) of consuming test (Karungkuruvai) and control meal (white ponni)
Time N Mean postprandial blood sugar (mg/dl) ‘t’ value
Test Control
Karungkuruvai White Ponni
After 1 hr 15 111.64±11.16 119.72±12.34 4.024**
After 2 hr 15 103.36±9.19 97.14±6.82 3.126*
Karungkuruvai
White ponni
glucose level ( after

and control meal
• The mean postprandial blood sugar after consuming the control meal (white
ponni ) was much higher than the test meal, and it was significant at one percent
level.
• Whereas the test mean postprandial blood sugar after consuming the test meal
was higher than control meal , and was significant at five percent level.
195
196
Table 14
& 2hr) of consuming test (Mappilai samba) and control meal (white ponni)
Time N Mean Blood sugar (mg/dl) ‘t’ value
Test Control
Mappilai Samba White Ponni
After 1 hr 15 120.60±11.92 128.16±14.22 2.964 *
After 2 hr 15 101.62±8.30 98.14±8.69 1.867NS
Mappilai samba
White ponni
Fig 2 :Mean incremental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Mappilai samba) and control meal
(white ponni)
• The mean postprandial blood sugar after consuming the control meal (white
ponni ) was much higher than the test meal, and it was significant at five percent
level.
• Whereas the test mean postprandial blood sugar after consuming the test meal
was higher than control meal, but the difference is not statistically significant.
196
197
Table 15
& 2hr) of consuming test (Kudhaivazhai) and control meal (white ponni)
Test Control
Kudhaivazhai White Ponni
After 1 hr 30 120.32±13.30 125.50±13.85 2.388*
After 2 hr 30 97.86±9.76 100.43±10.62 1.160NS
Kudhaivazhai
White ponni
Fig 3:Mean incremental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Kudhaivazhai) and control meal (white
ponni)
• The mean postprandial blood sugar after one and two hour of consuming the
control meal (white ponni ) was much higher than the test meal.
• After one hour the difference in the incremental area was statistically significant
at five percent, but after two hours the difference is statistically not significant.
197
198
Table 16
& 2hr) of consuming test (Kalanamak) and control meal (white ponni)
Test Control
Kalanamak White Ponni
After 1 hr 15 109.88±7.51 114.28±11.74 1.375NS
After 2 hr 15 96.77±9.65 102.58±9.56 3.553**
White Ponni
Kalanamak
Fig 4:Mean incremental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Kalanamak) and control meal (white
ponni)
• The mean incremental rise in postprandial blood sugar was much higher after
one and two hours of consuming control compared to test meal.
• After two hours the difference in incremental rise was statistically significant at
one percent level.
198
199
Table 17
& 2hr) of consuming test (Perungkar)and control meal (white ponni)
Test Control
Perungkar White Ponni
After 1 hr 15 122.86±16.54 123.93±8.48 0.265NS
After 2 hr 15 98.34±9.71 96.29±7.34 0.913NS
Perungkar
White ponni
1hr & 2hr) of consuming test (Perungkar) and control meal (white
ponni)
• The mean incremental rise in postprandial blood sugar (After 1hr and 2hr) of
control and test meal was statistically not significant.
199
200
Table 18
& 2hr) of consuming test (Kovuni)and control meal (white ponni)
Test Control
Kovuni White Ponni
After 1 hr 15 115.71±12.16 120.55±12.41 2.650*
After 2 hr 15 99.09±6.67 100.73±11.86 0.520NS
Kovuni
White ponni
1hr & 2hr) of consuming test (Kovuni) and control meal (white
ponni)
• There is a significant increase in the post prandial blood sugar after one hour of
consuming control meal compared to the test meal (Kovuni) .
• There is no significant difference in the mean postprandial blood sugar after
two hours of consuming control and test meal.
200
201
Table 19
Comparison of mean increamental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Kullakar)and control meal (white ponni)
Test Control
Kullakar White Ponni
After 1 hr 17 113.46±7.66 120.38±11.46 2.921*
After 2 hr 17 92.43±5.18 95.32±7.99 1.265NS
kullakar
White ponni
1hr & 2hr) of consuming test (Kullakar) and control meal (white
ponni)
• The mean incremental rise in post prandial blood sugar of control meal was
higher than test meal and was statistically significant at five percent.
• The control meal after 2 hours of consumption increases the postprandial blood
sugar higher than test (Kullakar) meal, but it is not statistically significant.
201
202
Table 20
Comparison of mean increamental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Neelam samba)and control meal (white ponni)
Test Control
Neelam Samba White Ponni
After 1 hr 17 129.04±9.54 136.37±19.16 1.657NS
After 2 hr 17 97.39±10.89 103.25±9.05 2.031NS
Neelam samba
White ponni
1hr & 2hr) of consuming test (Neelam samba) and control meal
(white ponni)
• The mean incremental post prandial blood sugar after one and two hours of
consuming control meal was high compared to test (Neelam samba), but it is
not statistically significant.
202
203
GLYCEMIC INDEX OF ORGANICALLY GROWN INDIGENEOUS RICE

VARIETIES
Data about the screened subjects for testing Glycemic index
203
204
Table 21
Mean Glycemic index of organically grown indigenous rice variety with White Ponni
as Control
Rice N Mean GI ± S.D
Karungkuruvai 15 68.54±23.52
Mappilai Samba 15 78.02±20.94
Kudhaivazhai 30 80.90±22.21
Kalanamak 15 95.45±32.18
Perungkar 15 97.93±33.54
Kovuni 15 75.45±20.03
Kullakar 17 69.44±14.75
Neelam Samba 17 79.44±20.34
Glycemic index Karungkuruvai

Mappilai samba
• The organicall ygrown traditional rice variety Karungkuruvai and Kullakar had
glycemic index (GI) less than 70.
• Kovuni, Mapillai samba and Neelam samba has
• GI less than 80.
• Kudhaivazhai has a glycemic index of approximately 81.
• Kalanamak and Perungkar has the highest GI of 96 and 98 among all the
traditional varieties.
204
205
Table 22
Mean Glycemic index of organically grown indigeneous rice variety

compared with different Control
Rice N With white ponni With glucose

as control as control
Mean GI ± S.D Mean GI ± S.D
Karungkuruvai 15 68.54±23.52 53.81±29.17
Mappilai Samba 15 78.02±20.94 68.84±32.32
Kudhaivazhai 30 80.90±22.21 66.34±27.72
Kalanamak 15 95.45±32.18 50.71±26.49
Perungkar 15 97.93±33.54 75.84±31.61
Kovuni 15 75.45±20.03 52.36±27.38
Kullakar 17 69.44±14.75 52.25±26.22
Neelam Samba 17 79.44±20.34 84.37±28.84
• The glycemic index (GI) of organically grown rice varieties when bread was taken
as the control is high compared to GI when white ponni was taken as the control.
• The GI is low in all the traditional rice varieties when glucose is taken as the
control and compared with GI having white ponni as the control.
205
206
Table 23
Comparison of mean Glycemic index of organically grown indigeneous rice variety

with white bread as the Control
Rice N Control :Rice Control :Bread ‘t’ value

Mean GI ± Mean GI ± S.D
S.D
Karungkuruvai 15 68.54±23.52 75.34±40.62 0.561NS
Mappilai Samba 15 78.02±20.94 96.38±45.25 1.426NS
Kudhaivazhai 30 80.90±22.21 92.87 ± 38.80 1.466NS
Kalanamak 15 95.45±32.18 71.00±37.09 1.929NS
Perungkar 15 97.93±33.54 106.18±44.25 0.575NS
Kovuni 15 75.45±20.03 73.33±38.34 0.192NS
Kullakar 17 69.44±14.75 73.15±36.70 0.387NS
Neelam Samba 17 79.44±20.34 118.11±40.38 3.526**
• There is no significant difference in the GI of organically grown indigenous rice

varieties when compared with control as white ponni and white bread, except neelam
samba.
• The GI of Neelam samba was statistically significant at one percent when
compared with control as white ponni and white bread.
206
207
Table 24
Comparison of mean Glycemic index of organically grown indigenous rice variety
with glucose as the Control
Rice N Control :Rice Control :Glucose ‘t’ value

Mean GI ± Mean GI ± S.D
S.D
Karungkuruvai 15 68.54±23.52 53.81±29.17 1.527NS
Mappilai Samba 15 78.02±20.94 68.84±32.32 0.923NS
Kudhaivazhai 30 80.90±22.21 66.34±27.72 2.246*
Kalanamak 15 95.45±32.18 50.71±26.49 4.157**
Perungkar 15 97.93±33.54 75.84±31.61 1.856NS
Kovuni 15 75.45±20.03 52.36±27.38 2.635*
Kullakar 17 69.44±14.75 52.25±26.22 2.356*
Neelam Samba 17 79.44±20.34 84.37±28.84 0.575NS
• There is no significant differrence in the GI of karungkuruvai, Mappilai samba,

Perungkar and Neelam samba when white ponni and glucose was taken as the
control.
• There is a significant difference at five percent in the GI of Kudhaivazhai,
Kalanamak, Kovuni and Kullakar when white ponni and glucose was taken as
the control.
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208
Table 25
Comparison of mean Glycemic Load(GL) of organically grown indigeneous rice

variety
Rice N Mean GL ± S.D
Karungkuruvai 15 0.19 ±0.24
Mappilai Samba 15 0.28±0.21
Kudhaivazhai 30 0.31±0.22
Kalanamak 15 0.46±0.32
Perungkar 15 0.48±0.34
Kovuni 15 0.25±0.23
Kullakar 17 0.19±0.15
Neelam Samba 17 0.29±0.20
• Most of the samples had similar glycemic load of less than 0.5 by calculation
method.
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209
SUMMARY & CONCLUSION
SUMMARY
Physicochemical properties of organically grown indigenous rice varieties
Most of rice varieties analysed needs longer cooking time (>40 minutes) after
soaking for 30 minutes when compared to normal cooking time of rice (app.20
minutes) , this may also be due to hand pounding processing.
Nutrients analysis
Selected rice varieties are nutritious in terms of good source of carbohydrate(Mailai

samba), protein (Perungkar, Karungkuruvai, Kullakar), fiber (Mappilai samba), iron
(Karungkuruvai)and calcium (Neelam samba).
Acceptability
The selected rice varieties are much acceptable in terms of colour and flavour when
compared to white ponni.
Glycemic index
The mean glycemic index of Karungkuruvai, Kullakar, Kovuni, Mapillai samba,

Neelam samba and Kudhgaivazhai are less than 80 when consumed in the form of
upma with sambar.
CONCLUSION
The selected organically grown indigenous hand pound raw rice like Karungkuruvai,
Mappilai samba, Kudhaivazhai, Kalanamak, Perungkar, Kovuni, Kullakar and Neelam
samba had a significant benefits interms of nutrients and glycemic index. The potential
pigments present in it will contribute to the antioxidant property and the peculiar
flavour adds value to the highly acceptable product.. Let food be the medicine rather
than medicine be the food as this quotes let these traditional rice varieties replace the
modern highly processed polished rice in terms of Nutraceutical properties and
Environmental benefits.
209
210
Bibliography
Ahuja. U , SC Ahuja, Rashm Thakrar and RK Singh, Rice – A Nutraceutical property ,

Asian Agri-History Vol. 12, No. 2, 2008 (93–108)
Gupta. S.P, 2005, Statiscal Analysis, Sultan Chand & sons.
Kothari, 2005, Research methodology ; Methods and Techniques, 2nd revised edition,
New Age International Publishers.
Srilakshmi, 2003, Food Science, New Age International Publishers, 3rd edition, Vol 14,
pp 286.
Wolever T. (2004) Comment on validity of glycaemic glucose equivalent.Eur. J. Clin.

Nutr. 58: 1672−1673
David JA Jenkins, Cyril WC Kendall, Livia SA Augustin, Silvia Franceschi, Maryam

Hamidi, Augustine Marchie, Alexandra L Jenkins, and Mette Axelsen, 1981,
“Glycemic index of foods: a physiological basis for carbohydrate exchange.” Am J
Clin Nutr 34; 362–366.
USDA, 2002, Manual on A Tool Kit for Healthy School Meals:Recipes and Training
Materials, pp. 37.
210
211
APPENDICES
211
212
APPENDIX I
ACCEPTABILITY SCORE CARD
Sample Code:
Date: Name: Age:
Please tick the attribute of your choice
Excellen Goo Averag Fai Poo Tota

Attribute
t d e r r l
Taste
Appearanc
e
Flavour
Texture
Colour
Grand Total
Comments (if any):
Please find below the rates of attribute
Excellent 5
Good 4
Average 3
Fair 2
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213
Poor 1
213
214
Appendix II
PHYSICOCHEMICAL PROPERTIES
Water Absorption Capacity

10 g of the sample is soaked in 20 ml of water. After 30 minutes, the remaining water is
drained using a filter paper. The drained water is measured in order to obtain the
quantity of water absorbed by the sample.
Cooking Time
10 g of the sample is soaked in 20 ml of water for 30 minutes. In a vessel, 200 ml of water
is allowed to boil. To this, the soaked rice is added and cooked. The initial and final
time are noted to determine the cooking time.
Length of Rice
The length of the rice grain is measured using a scale in centimetres. The length of raw and
cooked rice grain will be assessed.
Raw to Cooked Quantity Ratio

10 g of raw rice is taken and allowed to cook. After cooking, the quantity of rice is measured
and the ratio is determined.
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215
APPENDIX – III
ESTIMATION OF CARBOHYDRATE
Carbohydrates are the important components of storage and structural materials

in the plant existing as free sugars and polysaccharides. The basic units of carbohydrates
are the monosaccharides which cannot be split by hydrolysis into simpler sugars. The
carbohydrate content can be measured by hydrolyzing the polysaccharides into simple
sugars by acid hydrolysis and estimating the resultant monosaccharides.
Principle
Carbohydrates are first hydrolyzed into simple sugars using dilute hydrochloric
acid. In hot acidic medium glucose is dehydrated to hydroxymethyl furfural. This
compound forms with anthrone, a green colored product with an absorption maximum
at 630 nm.
Materials
1. 2.5 N HCl
2. Anthrone reagent: Dissolve 200 mg anthrone in 100 mL of ice-cold 95% sulphuric acid.
Prepare fresh before use.
3. Standard glucose: Stock—Dissolve 100 mg in 100 mL water. Working standard—10
mL of stock diluted to 100 mL with distilled water. Store refrigerated after adding a
few drops of toluene.
Procedure
About 1g of the sample was taken in a boiling tube and hydrolyzed by keeping
in boiling water bath for three hours with 5 mL of 2.5 N HCl and then cooled to room
temperature. It was then neutralized with solid sodium carbonate until the effervescence
ceased and it was made up to 100 mL. The supernatant was collected from which 0.5
and 1 mL aliquots were taken for analysis. The standards were prepared by taking 0,
0.2, 0.4, 0.6, 0.8 and 1 mL of dextrose and made up to 1 ml using distilled water, to
which 4 mL of anthrone reagent was added. The test tubes were then placed for eight
minutes in a boiling water bath. It was rapidly cooled and absorbance was measured at
630 nm. A standard graph was drawn by plotting concentration of the standard on the
X-axis versus absorbance on the Y-axis. From the graph the amount of carbohydrate
present in the sample tubers was calculated.
215
216
Results and Calculation
Concentration Absorbance at 630

(mL) nm
0.00 (blank)
0.2
0.4
0.6
0.8
Unknown sample
Amount of carbohydrate present in 100 mg of the sample = (mg of glucose/Volume of test

sample) × 100
Reference
Hodge et al., 1962.
216
217
217
218
ESTIMATION OF PROTEIN
The Kjeldahl method is the standard method for protein estimation dating back
to its development in the late 1800’s.The method consists of three basic steps: 1)
digestion of the sample in sulphuric acid with the catalyst which results in the
conversion of nitrogen to ammonia; 2) distillation of the ammonia into a trapping
solution; and 3) quantification of the ammonia by titration with a standard solution.
Reagents
1. Anhydrous sodium sulphate

2. Copper sulphate
3. Concentrated sulphuric acid
4. Sodium hydroxide
5. Hydrocholoric acid
6. Methyl red
Procedure
About 2g of sample was taken in a dry Kjeldahl flask, 10g of anhydrous sodium
sulphate, 0.5g CuSO4 and 25mL of concentrated H2SO4 were added to the flask and it
was kept for the digestion chamber for 3 hours after complete digestion solution in the
flask was transferred completely to the distillation flask. 60mL of 1:1 NaOH was added
to the flask. 40mL of 0.1N HCl and 1 drop of methyl red were taken in a beaker as a
collecting solution. Distillation was carried out and the condensed sample solution was
collected in the beaker until it reached 150mL. Then the beaker solution and blank
solution was directly titrated with 0.1N NaOH. The end point was noted down.
Calculation
Protein % = (V1-V2) × 0.14 × 6.25 ÷ W
Where, V1 =Volume of 0.1M NaOH required for blank,
V2 = Volume of 0.1M NaOH required for sample,
W = Weight of the sample.
Conversion factor for N2= 0.14; Protein = 6.25
Reference
AOAC Official Method 979.09
218
219
ESTIMATION OF FAT
Fat is an important constituent of our diet and it is essential to determine the

amount of fat present in the foods we consume. The aim of all extraction procedures is
to separate fat from other constituents and to preserve it for further analysis. The total
fat content determined using solvent extraction depends on the nature of the organic
solvent used and the fat content may vary for different solvents. The total fat content
was determined using Soxhlet extractor.
Materials
1. Extraction thimbles for the Soxhlet

2. Boiling chips, silica gel and cotton
3. Petroleum ether with boiling fraction 40-60 ̊ C
4. Desiccator with desiccator plates.
Procedure
About 2g of the homogenized dry sample was placed into the extraction thimble
and closed with cotton. The thimble was inserted into the Soxhlet extractor and the
spigot for solvent draining was closed. The solvent was filled into the solvent vessel.
The extraction was carried at a temperature of 110-130 ̊ C for 20-30 extraction cycles
(4-6 hours), depending on the nature of the sample and the solvent employed. The
solvent was then drained into a suitable container by opening the spigot on the Soxhlet
extractor. The solvent vessel was heated until all the solvent has been evaporated and
condensed in the Soxhlet extractor. The vessel containing the fat residue was dried to a
constant weight using a drying oven maintained at 105 ̊ C. The vessel was allowed to
cool to room temperature and the weight was noted.
Calculation
F [%] = (( − / ∗
Where A is the weight of the dry empty vessel in grams,
B is the weight of the vessel in grams, containing fat residue after evaporation of the
solvent and
W is the sample weight in grams.
Reference – (AOAC official method 945.16)
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220
ESTIMATION OF CRUDE FIBER
Crude fibre = 100 – ( C + P + F +A + M )
Where
C - Percentage of carbohydrate in the sample
P - Percentage of protein
F - Percentage of fat estimated
A - Percentage of ash content
M - Percentage of moisture content
220
221
SAMPLE PREPARATION
About 5g of sample was weighed and kept for ashing in muffle furnace at 550°C for 5-
6 hours. Then the ash obtained was added with 1 ml of distilled water and 5ml of HCl.
The above mixture was dried using water bath. To the dried sample 5 ml HCl was added
and dried again. After adding 4ml HCl and 1 ml of distilled water, it was warmed in
water bath and filtered using Whatman filter paper in a 100 ml standard flask. The
filtrate was made up to 100 ml using distilled water. Then the aliquots were taken for
calcium, phosphorus and iron analysis.
ESTIMATION OF PHOSPHOROUS
Phosphorous will readily react with ammonium molybdate in the presence of

suitable reducing agents to form a blue coloured complex, the intensity of which is
directly proportional to the concentration of phosphate in the solution. The phosphate
content of an unknown water sample can be obtained by first plotting the absorbances
of a series of standard solutions against the corresponding concentrations, thus giving
a calibration curve. The concentration of phosphate in the unknown sample can then be
determined from the graph.
Procedure
Reagents
Combined Reagent: Prepared by combining 500 ml of
• 2.5 M H2SO4, 50ml potassium antimony tartrate solution (i.e. prepared by dissolving
1.371 g K(SbO)C4H4O6.0.5 H2O in about 400 ml distilled water and diluting to 500 ml)
and
• 150 ml ammonium molybdate solution (20 g (NH4)6Mo7O6.4H2O in 500 ml of water),
• 300 ml ascorbic acid solution (made by dissolving 5.28 g of ascorbic acid in 300 ml of
H2O).
• The solution is thoroughly shaken and stored in plastic bottles. A fresh mixture is made
on the morning of each lab day.
Preparation of Calibration Curve
221
222
Prepare a standard stock solution of phosphorus of approximately 100 mg

P/L by dissolving 0.11g of KH2PO4 (this should be accurately weighed) in distilled
water and diluting to 250 ml in a volumetric flask (Stock Solution A). Accurately
transfer 10 ml of this solution to a 250 cm3 volumetric flask (Stock solution B) and
make up to volume with distilled water.
Use stock solution B to prepare standards of approximately 0.20, 0.40, 0.60,

0.80 and 1.0 mg P/L, that is, pipette 5, 10, 15, 20 and 25 ml portions respectively to
separate labeled 100 ml volumetric flasks. Place roughly 50 ml of distilled water into a
100ml flask as a blank solution, then organize all the analytical solutions for colour
development.
Add distilled water to all the analytical solutions (standards and samples) so that
each flask contains roughly 50 ml of solution. Starting with standard 1, add 13 ml of
combined reagent using a 25 ml measuring cylinder . Shake thoroughly and make up to
the mark with distilled water. Treat all the solutions similarly then allow 30 minutes for
colour development. .
The solution is absorbed using spectrometer at 880 nm and the amount of

phosphorus measured using calibration curve.
Results
Concentration Absorbance at 880 nm
0 mg P
0.2 mg P
0.4 mg P
0.6 mg P
0.8 mg P
1 mg P
Unknown sample
ESTIMATION OF IRON
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223
Colorimetric analysis is based on the change in the intensity of the colour of a

solution with variations in concentration. Colorimetric methods represent the simplest
form of absorption analysis. The human eye is used to compare the colour of the sample
solution with a set of standards until a match is found.
An increase in sensitivity and accuracy results when a spectrophotometer is used

to measure the colour intensity. Basically, it measures the fraction of an incident beam
of light which is transmitted by a sample at a particular wavelength.
Reagents
Unknown iron solution = 15 mL
Standard iron solution (0.2500 g/L) = 30 mL
0.3% weight/volume o-phenanthroline solution = 40 mL
10% weight/volume hydroxylamine hydrochloride = 40 mL
Procedure
1. Prepare the following iron calibration solutions by pipetting the indicated amounts of
the iron solution into labeled 50 mL volumetric flasks. The first flask is a blank
containing no iron.
Concentration of Fe Volume to pipet
0.00 mg 0.00 ml
0.05 mg 4 ml
0.10 mg 8 ml
0.15 mg 12 ml
0.20 mg 16 ml
0.25 mg 20.00 ml
2. Pipet 10.00 mL of an unknown sample solution (record the unknown’s number) into a
250 mL volumetric flask and dilute to the mark with distilled water. Invert and shake
the flask several times to mix the solution.
223
224
3. Pipet two 25.00 mL aliquots of this solution into two 50 mL volumetric flasks labeled
unknown.
4. Using a 10 mL graduated cylinder, add 4.0 mL of 10% hydroxylamine hydrochloride
solution and 4.0 mL of 0.3% o-phenanthroline solution to each volumetric flask.
5. Swirl and allow the mixture to stand for 10 minutes.
6. Dilute each flask to the mark with distilled water and mix well by inverting and shaking
the capped volumetric flasks several times.
7. Using the spectrophotometer, carefully measure the percent transmittance of the various
solutions in the 50 mL volumetric flasks, including the two unknown solutions. Record
your results in the following table.
Calculations and Discussion
SOLUTION ABSORBANCE
0.00 mg Fe (Blank)
0.05 mg Fe
0.10 mg Fe
0.15 mg Fe
0.20 mg Fe
0.25 mg Fe
1. Prepare a plot of absorbance versus concentration of the known solutions (express the
concentration in mg Fe per 50 mL of solution). Draw the best fitting straight line
through the points – this is called the Beer-Lambert Law plot.
2. Place the best Absorbance value of each unknown solution onto this plot and determine
their concentrations.
3. Calculate the amount of iron in the unknown sample. Express this as mg of Fe per litre
of the original unknown solution (mg/L Fe).
224
225
ESTIMATION OF CALCIUM
The reaction between calcium and alizarin (ALZ) was investigated for the
spectrophotometric determination of trace amounts of calcium. The cationic surfactant,
cetyltrimethylammonium bromide (CTAB) was useful to increase the sensitivity. The
beta-correction method was applied for the determination of the properties of the Ca-
ALZ complex instead of ordinary spectrophotometry. Results showed that the complex
formed, expressed as Ca(ALZ)2, has a real molar absorptivity equal to 3.74´103 L mol-
1
cm-1 at 630 nm.
Introduction
Calcium exists extensively in nature. It is one of the elements necessary for the
human body. Therefore, the absorption of calcium from food, drinking water, grain and
so on is necessary to health. The chromogenic reagents, 3-(2-chlorophenylazo)-6-(2-
bromophenylazo)-4,5-dihydroxynaphthalene-2,7-disulfonic acid, ethanedial-bis(4-
hydrobenzoylhydrazone), chloridazon C, rhodamine B and others have been used for
the determination of calcium by spectrophotometry. Alizarin (ALZ) has been found to
sensitively complex calcium at pH 5.2; its structure is given below:
Reagents
Calcium carbonate, hydrochloride acid, alizarin, cetyltrimethylammonium bromide,

sodium acetate, acetic acid, potassium sodium tartrate.
Absorption spectra
A standard calcium (II) solution, 100.0 mg L-1 Ca(II), was prepared by

dissolving calcium carbonate in 0.01 mol L-1 hydrochloride acid. The ligand solution,
5.20 mmol L-1 ALZ, was prepared by dissolving 2.000 g of alizarin in 100 mL of 2%
cetyltrimethylammonium bromide ( and diluting to 1000 mL with deionized water,
where the surfactant, CTAB was helpful to increase the reaction sensitivity. The pH 5.2
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226
buffer solution was prepared with sodium acetate and acetic acid and it was used to
adjust the acidity of the reaction solution. The masking reagent, 20% potassium sodium
tartrate was prepared for masking the other metals ions. All preparations used deionized
water.
Procedure
If the sample is solid, such as food or grain, it must be prepared as a solution.

Firstly, 1.00 g of solid sample is turned into ash at 500 °C in a muffle furnace
(Shandong, China). Then, the residue is dissolved in 20 mL of 6 mol L-1 hydrochloric
acid and diluted to 100 mL with deionized water.
A known volume of a sample solution containing less than 50.0 mg of calcium

is taken in a 25-mL volumetric flask. 2 mL of buffer solution is added, then 1 mL of
masking reagent solution and 2.00 mL of ALZ solution. The mixture is diluted to 25
mL and mixed well. After 5 min, the absorbances are measured at 470 and 630 nm
against a reagent blank.
Results
Concentration Absorbance at 630 nm
0 mg Ca
0.2 mg Ca
0.4 mg Ca
0.6 mg Ca
0.8 mg Ca
1 mg Ca
Unknown sample
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227
APPENDIX – IV
Calculation of Incremental Area Under Curve
Incremental area under curve (IAUC) for a given time-period can be calculated
as described below in accordance with the method recommended by Wolever
(2004):
7 7 mmol.l-1
Plasma Glucose (mmol.l-1)
6.5 mmol.l-1
5.5 mmol.l-1
5 5 mmol.l-1 A B C D E
4.7 mmol.l-1
4.4 mmol.l-1
4
Baseline 1h 2h 3h 4h 5h
The total IAUC for the above example will be the sum of periods A+B+C+D+E
Triangle A = (start conc. + end conc.) x ½ time (min) – baseline area

= (5 + 7) x 30 – (5 x 60)
= 60 mmol⋅60 min⋅l-1
Trapezoid B= (7 + 6.5) x 30 – (5 x 60)
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228
= 105 mmol⋅60 min⋅l-1
Triangle C = (start conc. – baseline conc.) x t / 2

= (6.5 – 5) x 42.9 / 2
= 32.2 mmol⋅60 min⋅l-1
where t = (start conc. – baseline conc.) / (start conc. – end conc.) x time (min)
= (6.5 – 5) / (6.5 – 4.4) x 60
= 42.9 min
Period D the concentrations both at the start end the end of this period are below
baseline so IAUC = 0 mmol⋅60 min⋅l-1
Triangle E = (end conc. – baseline conc.) x t / 2

= (5.5 – 5) x 37.5 / 2
= 9.4 mmol⋅60 min⋅l-1
where t = (end conc. – baseline conc.) / (end conc. – start conc.) x time (min)
= (5.5 – 5) / (5.5 – 4.7) x 60
= 37.5 min
Therefore the total IAUC for the 5 h period =
+ 60 mmol⋅60 min⋅l-1
+ 105 mmol⋅60 min⋅l-1
+ 32.2mmol⋅60 min⋅l-1
+ 0 mmol⋅60 min⋅l-1
+ 9.4 mmol⋅60 min⋅l-1
206.6 mmol⋅300 min⋅l-1
228
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E:\BALU FILES 2014 as on 20th July 2014\I A .PROJECTS - CURRENT\5. HIVOS ABC\HIVOS ABC
final report 17th Sep 2014\HIVOS ABC Mid-term report 17th September 2014.docx 11/24/2015
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1

NUTRITIONAL AND THERAPEUTIC PROPERTIES OF

I. Survey of Modern Technical Literature

• An Annotated Bibliography with 46 key references which contains mention and

• A list of ten institutions which were identified as agencies working on or

II. Survey of Tamil Literature

• An Annotated Bibliography from Tamil sources containing 48 entries (Doc.1)

A few illustrations are given below.

4. Kattuyanam – useful in controlling diabetics – specific procedures for use mentioned.

5. Kodai samba – cures Vatha related diseases.

III. Survey of Literature from Ayurvedic Medical Texts

2. Names of specific varieties as well as their properties.

3. Use for treatment of humans, animals and also plants.

5. Methods of use other than consuming as food such as – external application,

6. Information regarding properties and uses of rice cultivated in different seasons,

• Ayurvedic classification of paddy varieties

• A set of tables listing properties of various groups of rices identified in Ayurveda,

• Table – 5 lists the medicinal properties of rices processed in different ways.

A few of the highlights are given below.

IV. Survey of literature from Siddha Medical Texts

2. Names of specific varieties as well as their properties.

3. Use for treatment of humans, animals and also plants

5. Methods of use other than consuming as food such as – external application,

6. Information regarding properties and uses of rice cultivated in different seasons,

• An introductory section about the health benefits of paddy and rice.

• The set of references is given towards the end.

A few illustrations are given below from the report.

3. Gundu samba is used to treat indigestion and skin diseases.

V. Identification and collection of paddy varieties from the field

Collaboration with Ethiraj College for Women, Chennai

COMPONENTS OF THE WORK AND DESIGN

A. Objective of the study

Specific Objectives of the study

1. To check the physicochemical properties of organically grown indigenous rice varieties

2. To analyze the nutritive value of organically grown indigenous rice varieties

3. To formulate and standardize a recipe based on organically grown indigenous rice

4. To test the acceptability of organically grown indigenous rice varieties

Approval by Ethics Committee

Findings of the study

A detailed report of the study is provided as Annexure – 5. This includes an introduction,

Highlights of the study

Nutrient Content of Organically Grown Indigenous Rice Varieties

S. White Karung Mappilai Kudai Neelam

Rice Mean GI (With glucose as control)

VII. Workshop on Nutritional and Therapeutic Properties of Indigenous Paddy

VIII. Presentations and Discussions

A. Visit to the Central Food Technological Research Institute (CFTRI), Mysore

On 25th July A.V. Balasubramanian and K. Vijayalakshmi visited the CFTRI,

B. Talk at the Madras Diabetes Research Foundation, Chennai

At the invitation of the Madras Diabetes Research Foundation (MDRF),

C. Discussions with the representatives of TATA group of companies

At the invitation of the Foundation for Revitalisation of Local Health Traditions

D. Discussion with Scientist at the Department of Nutrition St. Johns Medical

On 2nd September 2014, A.V. Balasubramanian made a visit to Bengaluru for a

Annexure – I : Survey of Modern Technical Literature

Annexure – II : Survey of Tamil Literature

Annexure - III : Survey of Literature from Ayurvedic Medical Texts

Annexure – IV : Survey of Literature from Siddha Medical texts

Annexure – V : Physico Chemical Properties, Nutrient Analysis, Standardization,

Annexure – VI : Proceedings of the Workshop on Nutritional and Therapeutic Properties

SURVEY OF MODERN TECHNICAL LITERATURE

Doc. 1 Annotated Bibliography

2 Sathya A. (2013). Are the Indian rice landraces a heritage of biodiversity to