Kalabhat is a traditional paddy crop in a field near Sithyankottai village in Dindigul district. , photo credit: G Karthikeyan
At the foothills of Pandimalai, Sithaynakottai is situated in Dindigul district, surrounded by lush green paddy fields. There is a three-acre farm in this fertile region which has been producing traditional paddy ‘Kalabhat’ for four years.
Amidst the fluorescent green fields, this field stands out as the leaf blades and sheaths are dark green in color and one and a half feet longer than other paddy varieties. The inflorescence is dark black and heavy, almost bearing a sheath. The aroma of basmati rice spreads in the strong wind rustling in the fields.
According to folklore, ‘Kalabhat’ rice was brought here during the time of Hyder Ali. In the early 1990s, this variety was widespread in the region, but later died out slowly after the introduction of hybrid varieties.
Farm owner A. According to Rasool Mohideen, it was his father’s longing to have this rice that inspired him to take up this cultivation. As the seeds were not available locally, he had to buy them from Assam.
This is the fourth year he has gone on this farm, and Mr Mohideen says it gives him immense satisfaction. Through organic methods, he has been able to get 18 bags of rice from one acre – each weighing 75 kg.
Farmer A Rasool Mohideen in his Kalabad paddy field near Sithyan Kottai in Dindigul district. , photo credit: G Karthikeyan
After roasting a sack of paddy, he gets 25 kilos of delicate raw rice, which is not only delicate, but a handful of it is filled with the wet aroma of biryani. “Yes, rice is also used for biryani and also for kanji And it’s tastier than jeera samba,” he says.
If sold in the market, he can get a price of Rs 200 per kg, but now he is selling it among his friends and local contacts. The plan is to find a niche consumer base on an online portal.
Considered as an heirloom variety in many parts of the country, growing this variety requires patience from the farmers. But with farmers and traders seeking immediate monetary gains, there are very few takers for this variety, says Mr. Mohideen.
This variety is best if sown around September when climatic conditions are favorable and it is ready to harvest in January. During other seasons, the variety performs very poorly. A hardy plant, it is nearly disease resistant and doesn’t require much water. But for farmers, cropping the hybrid variety is sometimes even three times a year, he says.
But as he looks to expand the area under cultivation, he hopes to involve more farmers who are willing to grow and preserve this traditional rice.