Try a heritage rice variety, this Pongal
The Hindu“Pongal used to be celebrated with freshly harvested, hand-pound rice,” says Ashokan. “I would say iluppai poo samba is the best rice to make pongal, with its soft texture and faint aroma,” he adds. Once we figure that out, it is easy to cook delicious dishes.” Choices, choices Balaji and Muthu Kumar, two other organic paddy farmers, say they prefer kichadi samba white rice for pongal, while farmer Radha, the wife of organic farming guru Sundararaman, says she can turn out a pongal with any traditional variety. There are thousands of farmers like Radha, Balaji, Muthu Kumar and Ashokan who grow, conserve and promote traditional rice varieties season after season. Some traditional varieties Kichadi samba Slender white-grained rice, a favourite of erstwhile royalty, delicious, easy to digest, hardy and easy to grow Thooyamalli White, as the name suggests, easy to grow and cook Mappillai samba Red and robust, gives strength, requires patience from the cook, but doesn’t scrimp on richness and taste Seeraga samba Our answer to basmati.
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