Swaad Thanjavur Ponni Boiled Rice 10kg

Amma's kitchen at eleven, the cooker whistling three times, and lunch almost ready.

• What: Thanjavur ponni boiled rice (puzhungal arisi)
• Pack: 10 kg
• Brand: Swaad
• Best for: Everyday meals, kuzhambu, curd rice

Parboiled, also called puzhungal arisi (Tamil) · puzhukkalari (Malayalam) · kusubalakki (Kannada) · uppudu biyyam (Telugu) · usna chawal / sela chawal (Hindi) · ukda tandul (Marathi) · sela chaul (Punjabi) · siddho chal (Bengali).

What it is

Ponni takes its name from the Kaveri, which Tamil literature calls Ponni, and Thanjavur sits in the river's delta, the rice bowl of Tamil Nadu. The variety itself came from Tamil Nadu Agricultural University in 1986.

This is the parboiled version: soft, a little sweet, and the grains stay whole with a ladle of vathal kuzhambu poured over and mixed in by hand, the way it should be eaten. Choosing between ponni? Boiled for daily meals and curd rice; raw ponni for sweet pongal and lighter rice; seeraga samba when it is biryani day.

Tip: Leftover rice? Soak it overnight in water and have it with buttermilk, salt and small onions, the old pazhaya sadam.

Goes well with: 777 Vathal Kuzhambu Paste, Udhaiyam Toor Dhall, 777 Cut Mango Pickle

Rice

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