Ambamor [or Ambemohar in Maharashtra] is a unique indigenous variety of rice celebrated for its distinctive characteristics. Named after its resemblance in shape (round) and fragrance to “Amba na Mor” (mango blossoms), this rice variety has a rich history rooted in the regions of Gujarat’s Dangs and Maharashtra (region united as Bombay State until 1960). “Due to its characteristics of being low-yielding, demanding, and tricky to cultivate, there was a period when this rice was almost lost in the Dangs. Farmers had gradually moved away from growing it, possibly due to the labour-intensive nature and lower yields compared to more high yielding varieties,” shared Kishorbhai Gavit, a rice revivalist, natural farming protagonist and founder of Ahwa based Sanket Natural Farm and Seed Bank in a conversation.
Description
CULTURAL & ECOLOGICAL LIFE OF THIS RICE
Amongst the tribal communities of Dangs who grow a wide variety of indigenous rices, Ambamor enjoys a special status. It is the rice they bring out to celebrate special occasions and festivals to offer to their deities and guests. Dhankude Kaka, a trader from whom we once procured Ambe mohar in Mumbai, as this varietal is known in Maharashtra, says: ‘Maharashtra’s cultural identity lies in every small grain of Ambe Mohar.’
What is so special about it? we inquired.
“The overall goodness, the inherent qualities of it. When cooked, its fragrance spreads far and wide, filling up homes and even reaching up to 100 meters, delighting entire neighbourhoods. It is a rice that is easy to digest, one feels fresh and light after eating it,” tells Babubhai Gamit (seen in the image below), a resident of Dang’s Gauhaan village and organic Ambamor-growing farmer.
After transplanting, Ambamor takes 110-120 days to mature. However, the plants need constant monitoring, as they have to be tamed else the three feet tall plant bends and breaks from the bottom once the panicles begin to bear seeds. On the bright side, Ambamor rice plants do not require extensive inputs such as manure or pesticides. They are naturally resilient and thrive with consistent rainfall, which historically was sufficient in the Dangs region.
The stubby grains of Ambamor rice are sturdy and resistant to breakage during milling. There is an increasing trend of adding fertilizers to Ambamor, while this may have increased the yield, it has impacted the taste and aroma of this prized variety.
NUTRITIONAL AND MEDICINAL PROPERTIES
We have no information about the nutritional and medical properties of this rice at this time
CULINARY USES
- Ambamor growing tribal communities prefer to use it in making table rice, khichri and rotla/flatbreads.
- The pearly, mildly sticky grains of Ambamor rice lend themselves perfectly to making creamy and rich desserts such as kheer and doodhpaak. The rice holds its form, but gives away its starch resulting in a luscious texture that enhances these rice desserts.
- It can also be used to make creamy risotto.
- Although ambamor is exactly the sort of short grain rice that makes the best idlis, it seems a waste of a beautiful rice to give up to fermentation. It does make for crispy dosas though, in a 3:1 proportion with urad dal.
WHO GROWS THIS RICE & WHERE CAN I BUY?
Some ambamor on the market appears to have longish grains. The best ambamor is as you see in these images, rice sourced from Dang: round and pearly. Here are some good sources:
- Sanket Natural Farm: Kishorbhai Gavit +919426164526
- Bapubbhai Gamit: Gauhaan village, Ahwa, +919408738964
- Other Possible Sources
Additional information
| Region of Origin | West |
|---|---|
| Grain Shape | round |
| Grain Colour | Ivory |
| Fragrance | Light aroma |
