Illupai Poo Champa - Raw

Sold Out - Next batch availble after harvest in 2025. Watch this space for more!

Illupai Poo is amongst the rare, scented varieties of rice cultivated in Tamil Nadu. This grain gets its name because the paddy resembles flowers of the Illupai tree. And emanates a fragrance similar to the Illupai ‘Poo’ (flower) of the Bassia Latifolia or Mahua flower.
Illupai Poo Champa has been mentioned in Pathartha Gunapadam by Siddhar Theraiyar, on medicinal food and herbs. Locals believe this variety has the strength to improve hemoglobin levels and boost immunity.
The grains are long and slender and have a greenish hue. This is a medium duration crop that takes 130 – 145 days. Illupai Poo Champa is a local favorite for its distinct aroma and flavor and is used in making porridge/kanji and festive preparations like payasam. This grain makes for light and flavorful rice flakes or poha, a breakfast staple in most parts of India.

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Tamil Nadu

Brown

It is recommended to store rice in a cool, dry area. If it needs to be preserved for a long period, say over a month or more, dried neem leaves can be added into the pack/box. It is better to avoid storing in humid areas as this would cause pests to form faster. Since our heritage rice is purely organic, the husk is sweeter, which in turn could invite pests if not stored as suggested above.

Raw Rice

Soak the Illupaipoo raw rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.

Polished Rice

Soak the Illupai Poo Champa Raw polished rice for 10 minutes before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.

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Polished Rice