Salem Sanna Raw Rice (சேலம் சன்னா பச்சரிசி) – 1KG

Description

Salem Sanna Raw Rice (சேலம் சன்னா பச்சரிசி) is a soft-textured, small-grain traditional rice variety grown in and around the Salem district of Tamil Nadu. The name “Sanna” refers to its slender, short size, and “Raw” indicates that it’s milled without parboiling — preserving its original taste, aroma, and softness.

This rice cooks quickly and absorbs water evenly, resulting in a soft and fluffy texture that doesn’t clump. It’s a preferred choice for:

• To make Idiyappam, Puttu, murukku

• Baby porridge

• Simple steamed rice

• Tamarind rice, lemon rice, and pongal

Its mild fragrance and naturally sweet aftertaste make it a favorite among Tamil households who value traditional food grains.

🕉️ Traditional & Historical Importance:

Salem Sanna has been cultivated in interior Tamil Nadu for generations and is often mentioned in village folk songs and agricultural records from the colonial era. In Tamil culinary tradition, it’s a beloved table rice for daily sappaadu (சாப்பாடு), especially during Aadi and Thai months, and was a staple in Siddha-recommended postpartum diets.

Locals believed it to be a “Paasam Rice” — meaning it promotes “urimai, uruthunilai” (nourishment and internal strength), especially when cooked with ghee or sesame oil.

🌿 Ayurvedic & Nutritional View:

According to Ayurvedic dietary principles:

• It is considered “mrudu” (gentle) and “snigdha” (nourishing).

• Supports agni (digestive fire) without aggravating any doshas.

• Recommended for vata and pitta balance, especially when cooked with ghee.

• It is easy on the stomach, making it perfect for babies, elders, and during illness recovery.

🍲 How to Cook Salem Sanna Raw Rice

Ingredients:

• Salem Sanna Raw Rice – 1 cup

• Water – 2.5 cups

• A few drops of cold-pressed oil (optional)

Cooking Instructions:

Pot Method:

1. Wash the rice 2–3 times to remove excess starch.

2. Soak for 20–30 minutes.

3. Add rice and 3 cups of water in a pot.

4. Cook uncovered on medium heat, stirring occasionally.

5. Once soft, strain the excess water and let it rest 5 minutes before serving.

Pressure Cooker:

1. Use 1:2.5 rice to water ratio.

2. Cook on medium for 2–3 whistles.

3. Allow pressure to release naturally before fluffing.

✅ Ideal For:

• Soft idli/dosa batter

• Baby food and porridge

• Meals for elders and postpartum care

• Simple sambar or rasam rice combinations

Usage

The Old Cooked Rice Also Gives Good Fragrance.  It Is Used For Making Sweet Pongal (A South Indian Delicacy).