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Traditional
இலுப்பைப் பூ சம்பா
Illuppai Poo Samba
Named for the illuppai flower it resembles - one of the finest traditional grains.
- Grain
- very fine, white
- Family
- Traditional
- Best for
- Kanji, Plain rice, Idli batter, Cooking for children and elders
Illuppai Poo Samba takes its name from the illuppai (mahua) flower, which the small pale grain is said to resemble. It's among the finest-grained traditional varieties still in cultivation in Tamil Nadu.
It cooks light and soft with a delicate flavour, and is particularly valued for kanji and for feeding children and the elderly, where a fine, easily digested grain matters. It also makes an excellent idli batter.
Grown in small quantities. Stock is seasonal.
Cooking
Soak 30 minutes. Cook 1:2.5, about 18–20 minutes, or 3 whistles. Cooks faster than most - check early.
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