Krishna Kamod - Raw

Gujarat

Right before harvest season, a huge image could be seen on Praseed Kumar’s paddy field in Wayanad district. As spikelets started to appear, the image of the Guruvayur temple elephant ‘Guruvayur Kesavan’, took shape on his land. How? The farmer got an outline of an elephant done on his farm, and cleverly planted different varieties of paddy to create this image. He relied heavily on the two varieties to bring out this striking visual: one being the Karuvachi from Wayanad and the other being the violet-coloured Krishna Kamod from Gujarat. Yes, right before harvest, the Krishna Kamod wears a handsome purple-hue, setting it apart in the field.

Often referred to as the ‘Basmati of Gujarat’, Krishna Kamod is a good table rice. It is known for its fine taste and aroma. Easy to cook, many use it to make kichadi!

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Gujarat

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.

High Protein; greater than 9 gms / 100 gms.

Raw Rice

Soak the Krishna Kamod 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.

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Krishna Kamod - Raw