Pimpudi Basa rice is more than just a staple food; it is a testament to Odisha’s rich agricultural heritage and cultural traditions. Part of a broader group of traditional aromatic rice varieties, Pimpudi Basa is small-grained and round, with a strong fragrance developed under the warm climate during the grain’s maturation. These varieties are typically grown in small patches by tribal farmers, helping preserve traditional agricultural practices.
The small, fragrant grains of Pimpudi Basa make it ideal for preparing traditional dishes like kheer and pitha, which are integral to festivals and rituals. For example, during the Nuakhai festival — a celebration of the new harvest — dishes made from freshly harvested rice, including Pimpudi Basa, are prepared and offered to deities as part of the rituals.
Making pitha with Pimpudi Basa is a meticulous process: rice flour is mixed with sugarcane juice or jaggery to form a dough, which is then spread onto raw sal leaves and slow-cooked over fire, imparting a unique smoky flavor. Pimpudi Basa cooks into soft, fragrant grains that not only shine in traditional dishes like kheer and pitha, but also complement everyday meals when served simply with a drizzle of ghee.
Various organizations are working to conserve and promote indigenous rice varieties like Pimpudi Basa. In Koraput, farmers collaborate with tribal communities to cultivate and preserve pigmented and aromatic rice landraces, recognizing their nutritional and cultural importance.
Once rare and native to Odisha, Pimpudi Basa is now carefully conserved in the heart of Manjakkudi, a small village in Tamil Nadu.