Kattu Yanam Sweet Pongal
There are many varieties of rice grow in South India, one of the most popular and has an abundant amount of nutrient is Kattu Yanam. Kattu Kattu Yanam is one of the red rice varieties originally planted in India. Its name consists of two words, Kattu or Kadu which means forest and Yanai meaning elephant. It is because the plant can grow up to 7 foot tall, it can hide an elephant amidst the crop.
This light red color rice has so many benefits from health and also environmental. It consists of many fiber and mineral that is not only benefiting adults but also children. It helps to hold flood greatly, also helps to fertilize the soil.
Kattu Yanam rice is basically a bowl of red rice, it has a firmer and less sticky texture. It usually takes longer to cook it but also took longer in the digestive process.
The duration required to yield is 125-130 days. It is also called parboiled rice. Thus, the red coloured kernel is due to the presence of anthocyanins like apigenin, myricetin and quercetin and bran.
This is one of the very rare Native rice variety of TamilNadu. Continuous intake of this rice improves the bone density, so that most common “Low Bone Density” problems can be prevented for women. This can provide better results for people with Sugar.
Kaatuyanam rice is usually unhulled or partially hulled and the husk is red in colour.
TRY OUT OTHER FORGOTTEN RICE RECIPE
NOTE: Black rice is a very hard rice. The rice needs to be soaked over-nite. Wash the rice and soak it in lots of water for 10-12 hours. Drain the water used for soaking after the said time. The water would be burgundy color. Its fine. Still after cooking the rice will be chewy.
Lets cook with step-by-step pictures.
Now lets see how to cook:
Kattu Yanam Sweet Pongal
Author: Shalini
Recipe type: Weightloss
Cuisine: Indian
- Soaked overnight Kattu Yanam rice - 1 1/2 cup
- Water - 3 cups
- Sugar/brown sugar / jaggery- 1 cup
- coconut milk - 1 glass
- Ghee - 2 tsp
- Cashew - handful
- Dried green grapes - handful
- Soak the Kattu Yanam rice over night and next day use the same water for cooking the rice. Drain the water and add the soaked rice into blender and grind coarsely.
- In pressure cooker add coarsely grinded soaked rice and pour 3 cups of water cook for 5 whistle, let the pressure come down.
- To this add 1 1/2 cup of sugar/brown sugar/ jaggery syrup and mix.
- Now add 1 cup of coconut milk and mix.
- In a small pan add 2 tsp of ghee, add cashews and dried grapes and fry until brown and add this to the rice.
- Serve hot.
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