Crown Kanji of Raja Rakthashali
The most Basic dish from the most exquisite Rice
Rakthashali, a heritage red-rice variety mentioned in the Charaka Samhita, the oldest text on Ayurveda medicine, has curative properties.
Rakthashali has high levels of Vitamin B5 which help in the production of red blood cells. Therefore it is good for women, who are anemic, and also persons undergoing various high-stress illnesses and treatments.
We also have anecdotal evidence from our own farmer’s family that this rice is recommended during chemotherapy to stabilise or retain blood count.
Since it is medicinal rice, the grain is dense with nutrients and is available with Bio Basics as unpolished raw rice rather than parboiled. We do get parboiled version once in a way.
Rakthashali works well as table rice. The red bran is as nutritious as it can get. Small-grained for those who are intimidated by the Matta rice (Kerala Parboiled varieties).
But here we have featured a Kanji made last week with Rakthashali.
Kanji, the most basic of meals, simple, easy to put together, nutritious (kanji is fed to those recovering from illnesses, because it is easy to digest and provides energy that the recovering person badly needs!).
Combined with roasted papad, Erissery (pumpkin with red cow pea) and long beans shallow fry, topped with a coconut chutney and a lime pickle, it was a treat for the ages.
Bio Basics sources Rakthashali Red Rice from two farms in Kozhikode and Wayanad. Now our Tamil Nadu farmer group also have started harvesting their organically grown Rakthashali. So, it comes from two sources.
Check out the beauty in this simplicity.
