Kullakar Rice

Kullakar rice is an ancient rice variety, indigenous to and primarily cultivated within India, and is one of the red rice varieties that grow in the South Indian state of Tamil Nadu. Kullakar is drought- and pest-resistant, though it is susceptible to waterlogging and requires soil with good drainage.

The rice takes between 100 and 110 days to reach maturity and measures a maximum of 120 cm when fully grown The name “Kullakar” is derived from the small size of the plant when it is fully grown, with “kuttai” meaning short. This variety is cultivated in Salem and Puducherry areas and since this is a short duration variety it can be grown in all three seasons.

The Kullakar rice variety is higher in potassium, calcium, zinc, and iron than polished white rice. It strengthens, regenerates and energizes the body, regulates blood pressure, prevents skin diseases and premature aging. It has a low Glycemic Index of 52.25. This variety of rice can be used to prepare rice cakes such as idli, dosa, paddu; noodle dishes such as idiyappam; and it can also be made into a porridge. The straw of this variety is very sturdy and is preferred as a roofing material in areas where thatched houses are prevalent.