Teel Kasturi - Raw – sotestore

“A potato-green coloured pericarp grain that has a medium scent,” explains Chhattisgargh farmer Rohit Sahu. Like his, the Til Kasturi we cultivate at Swami Dayananda Farms in Manjakkudi certainly does have a tinge of green, but the scent is minimal. However the grain is suitable for cultivation in all seasons, and pairs well with all kinds of cuisines.

India's leading rice specialist, Dr R. H. Richharia, who spent many years documenting thousands of varieties of rice wrote in one of his papers that the growers would not give up the cultivation of such reputed rice varieties as Dubraj of Sehava Nagari, Chinnor of Balaghat, Kalimuchh of Gwalior and Til Kasturi, Badshah Bhog, Basmati, Tulsi Bhog and many other quality rices.

We ask, why would anyone want to miss an opportunity to cultivate such a beautiful rice and savour it?

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Chhatisgarh

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.

Polished Rice

Soak the Teel Kasturi boiled polished rice for 10 mts before cooking. Cook it in the ratio of 1:3 (For 1 cup rice, add 3 cups water). Please adjust the water ratio according to your preference.

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