Mappilai Samba Rice

This rice variety gets its name from folklore where rice was given to the bridegroom (Mappillai) to increase his strength to lift the stone (Ilavattakal) to win the bride. Mappillai Samba is grown in the Cauvery delta region of Tamil Nadu where the soil and climate are ideal for its cultivation. The color of the rice is red to grey with coarse grains and this variety increases stamina. Consumption of water with which this rice is washed is helpful to cure mouth and stomach ulcers.

It increases digestive power and helps diabetes patients because of its low glycemic index of 66. It is very high in iron, calcium, and fiber. Rich in antioxidants, it supports brain health and reduces oxidative stress while promoting heart health. When cooked, the rice is soft and fluffy with a distinct nutty flavor and aroma. Mappillai Samba had almost disappeared from farms but over the last 10-15 years there has been a very strong revival. The rice is used as table rice and can be made into delicious aval aappams, idli, dosa, pongal, and kanji.