குழியடிச்சான்

One of the traditional varieties that survived on rain-fed land in the Tamil interior, where irrigation was unreliable and hybrids wouldn't hold. It needs very little water and tolerates poor soil, which made it a practical choice long before anyone called it heritage.

The grain is medium-length and red-brown, with a cleaner, milder taste than most unpolished rice - less of the earthy note that some people dislike in red varieties. It cooks reasonably quickly for a bran-intact grain and doesn't clump.

Grown in small volumes today. Stock depends on the harvest.