Thengai Poo Champa - Raw

Tamilnadu

It is believed that this grain was widely cultivated in West Bengal, Bangaladesh and the Delta region at one point of time. Known by different names, in Tamil Nadu, it is called Thengai Poo (Coconut Flower) Champa, because right before it resembles a coconut flower blossom. It is used extensively to make the ‘Nel Pori’ during the Tamil season Kaarthigai. Considered an ‘easily digestible’ grain, it’s recommended as an every table rice.

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Tamilnadu

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 Thengai Poo Champa 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.

Raw Polished

Soak the Thengai Poo Champa Raw polished rice for 10 mts 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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