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Traditional

காட்டுயானம்

Kattuyanam

"Wild elephant" - a paddy tall enough to hide one, and a bold red grain.

Kattuyanam grain, close up
Grain
bold, red-brown
Family
Traditional
Best for
Table rice, Kuzhambu and sambar, Khichdi, Gradual transition from white to red rice

Kattuyanam gets its name from its height. The plant grows tall enough that, as the story goes, a wild elephant could stand in the field unseen - which also made it resistant to flooding, since the ears stayed above rising water.

The grain is bolder and rounder than Mappillai Samba, red-brown, with the bran intact. It has a mild, slightly sweet flavour and a substantial texture that holds up well to gravies. Households that find other red rices too assertive often settle on this one.

It's a genuinely low-input crop - tolerant of poor soil, drought and flood alike - which is why it persisted in rain-fed areas long after irrigated land had switched to hybrids. Availability tracks the harvest closely, so it isn't always in stock.

Cooking

Soak 4 hours. Cook 1:3, about 40 minutes, or 5 whistles.

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