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

- 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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