The Aromatic Delight of Thooya Malli Rice: History, Benefits, and Recipes

 Historical Background

1. Ancient Cultivation: Thooyamalli rice has been cultivated for centuries in Tamil Nadu. It is one of the many traditional rice varieties that were cultivated before the advent of high-yield hybrid varieties. The rice was predominantly grown by small-scale farmers who relied on traditional agricultural practices passed down through generations.
2. Cultural Significance: This rice variety holds cultural significance in Tamil Nadu. It has been a part of traditional diets and is often used in preparing special dishes during festivals and religious ceremonies. Its unique taste and aroma make it a preferred choice for making biryanis and other special meals.
3. Agricultural Practices: Traditional methods of organic farming were used to cultivate Thooyamalli rice. These methods included natural fertilization, crop rotation, and pest control without the use of chemical pesticides or synthetic fertilizers. Such practices ensured the sustainability of the soil and the environment.

Thooyamalli Rice Recipes:

Thooyamalli rice is celebrated for its fragrant aroma and versatile cooking properties, making it an excellent choice for various traditional and contemporary recipes. Here are a few popular recipes using Thooyamalli rice:

 1. Thooyamalli Rice Biryani

Ingredients:

• 2 cups Thooyamalli rice
• 1 kg chicken or vegetables (mixed veggies like carrots, peas, potatoes)
• 3 onions, thinly sliced
• 2 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 1 cup yogurt
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 teaspoon garam masala
• 2 tablespoons biryani masala
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 4 green chilies, slit
• 4 cups water
• 4 tablespoons ghee or oil
• Whole spices (2 bay leaves, 4 cloves, 2-inch cinnamon stick, 4 green cardamoms)
• Salt to taste
• Fried onions (optional, for garnish)

Instructions:

1. Wash and soak the Thooyamalli rice in water for 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large pot and add whole spices. Sauté until aromatic.
3. Add sliced onions and fry until golden brown.
4. Add ginger-garlic paste and sauté until the raw smell disappears.
5. Add tomatoes and cook until they turn soft.
6. Add chicken or vegetables, turmeric powder, red chili powder, and salt. Cook for a few minutes.
7. Stir in yogurt, biryani masala, and garam masala. Cook until the chicken is almost done or the vegetables are tender.
8. Add mint and coriander leaves, and green chilies. Mix well.
9. Add the soaked and drained Thooyamalli rice to the pot.
10. Pour in 4 cups of water and adjust salt if needed. Bring to a boil.
11. Reduce heat to low, cover the pot, and let it cook for 20-25 minutes until the rice is done and the water is absorbed.
12. Turn off the heat and let it rest for 10 minutes.
13. Fluff the rice gently with a fork, garnish with fried onions, and serve hot with raita and salad.

 2. Thooyamalli Lemon Rice

Ingredients:

• 2 cups Thooyamalli rice
• 1/4 cup lemon juice
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• 2 green chilies, slit
• 1 dried red chili
• 10-12 curry leaves
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1/4 cup roasted peanuts
• Fresh coriander leaves for garnish

Instructions:

1. Cook the Thooyamalli rice in water until tender. Spread it on a plate to cool and prevent clumping.
2. Heat oil in a pan, add mustard seeds and let them splutter.
3. Add urad dal and chana dal, and sauté until golden brown.
4. Add green chilies, dried red chili, and curry leaves. Sauté for a minute.
5. Stir in turmeric powder and salt.
6. Add lemon juice and mix well.
7. Add the cooked rice and roasted peanuts. Mix gently to combine all ingredients.
8. Garnish with fresh coriander leaves.
9. Serve warm with papad or pickle.

These recipes highlight the versatility of Thooyamalli rice, showcasing its ability to absorb flavors and retain its distinct aroma and texture. Enjoy these traditional dishes as part of your culinary repertoire!