Kottaram Samba Boiled Rice (கொட்டார சம்பா) – 1Kg

Description

Kottaram Samba Rice (கொட்டார சம்பா) is a boiled, un-polished native rice variety from Tamil Nadu. Once offered in royal kitchens and temples, the name “Kottaram” translates to palace, reflecting its high value in Tamil culinary heritage.

This rice is unpolished, meaning the bran and germ layers are partially intact, offering more fiber, minerals, and natural flavor. It’s ideal not only for steamed rice dishes but also for fermented recipes like idli and dosa and to make porridge due to its excellent starch content and water absorption.

🧂 How to Cook Kottaram Samba Rice (For Meals)

Because it’s unpolished, it requires soaking and a slightly longer cooking time:

🍚 Pressure Cooker Method:

1. Wash rice 2–3 times.

2. Soak for 6-8 hours.

3. Add 1 cup rice to 3.5 cups water.

4. Pressure cook for 4–5 whistles on medium heat and cook on low flame for 10 minutes.

5. Let the pressure release naturally and fluff gently.

🍲 Pot Method:

1. Soak the rice as above.

2. Boil 4 cups water for every 1 cup rice.

3. Cook uncovered on medium heat.

4. Once soft, strain excess water.

5. Let rest for 5 minutes before serving.

💡 Tip: Add a spoon of cold-pressed sesame oil or ghee while cooking for added aroma and easy digestion.

🥞 Idli/Dosa Batter with Kottaram Samba (Boiled Rice)

Ingredients:

• Kottaram Samba (boiled, unpolished) – 4 cups

• Whole Urad Dal – 1 cup

• Fenugreek Seeds – 1 tsp (optional)

Steps:

1. Rinse and soak rice and dal separately for 8 hours.

2. Grind dal until fluffy; rice to a slightly coarse consistency.

3. Mix together, add salt, and ferment 8–12 hours.

4. Use for soft idlis and crisp dosas.

🕉️ This batter is known for producing well-aerated, flavorful results because of the rice’s natural fermentation support and nutrient density.

🕉️ Traditional Wisdom & Health Benefits

• Cited in Tamil folk traditions as a strength-building rice, especially used in postpartum diets.

• Its un-polished nature preserves bran layers for better digestion, fiber, and sustained energy.

• In Siddha and Ayurveda, boiled native rice like Kottaram Samba is considered tridosha-balancing, snigdha (nourishing), and mrudu (gentle on digestion).

✅ Ideal For:

• Daily rice meals

• Pongal, rasam rice, curd rice

• Idli/Dosa batter

• High-fiber diets and elder nutrition

• Postpartum care and recovery meals