Krishna Kamod, a cherished native rice variety originating from the flatlands of Khambhat [on an alluvial plain at the north end of the Gulf of Khambhat] an area historically celebrated as the rice bowl of Gujarat is the first rice to get a mention when discussing heritage rice varieties of Gujarat. It is a rice variety revered and priced for its inherent sweetness and aroma so potent that it wafts through entire neighbourhoods.
In Gujarat, paddy is known by various names such as Shaad, Kamod, and Daangar. The paddy of Krishna Kamod is deep violet in colour, reminiscent of the dark hue of Krishna’s skin tone, which is why it is called Krishna Kamod in certain regions. In other remote rice growing regions it is known as Kari Kamod/black paddy.
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Description
CULTURAL & ECOLOGICAL LIFE OF THIS RICE
The preference for slim, white, and long rice like Basmati, known as “Dehradun rice” among Gujaratis, is a relatively recent trend. In earlier times, for festive rice preparations, affluent families exclusively preferred Krishna Kamod, as it was the rice only the wealthy could afford. In contrast, the middle class typically ate other local varieties such as Kolam, Jeerasar, and Jaya. Even today, Krishna Kamod remains a highly prized premium rice in Gujarat.
Gujarati households traditionally store annual supplies of grains, pulses, oil, ghee, and spices. Wise homemakers of the past devised ways to maximize the benefits of Krishna Kamod. It was common practice to mix a small amount of Krishna Kamod with less expensive and less aromatic varieties like Kolam, Jeerasar or Jaya. This was an economical method to infuse aroma and sweetness into their everyday rice. Another cost-effective way to make Jeerasar or any lesser rice mimic Krishna Kamod was to add one patasha (sugar candy) and a dollop of ghee while cooking one cup of raw rice.
The black, moisture-retentive soil of the Khambhat region is particularly suited for growing Krishna Kamod, which requires 180 days to mature. This variety is weather-sensitive, needing a bit of summer, monsoon, and winter for optimal growth. However, changing climatic conditions and the impacts of climate change are making it increasingly challenging for farmers to cultivate this delicate crop. An increasing number of farmers are abandoning the cultivation of Krishna Kamod. “It is unaffordable to grow Krishna Kamod. Under the given conditions, marginal farmers cannot even think of growing Krishna Kamod, even for their own consumption,” states Achal Patel, one of the earliest members of Gujarat’s organic farming movement and an ardent Krishna Kamod farmer.
NUTRITIONAL AND MEDICINAL PROPERTIES
- We have no information about the nutritional and medical properties of this rice at this time
CULINARY USES
- New Krishna Kamod is very glutinous; as it ages, the stickiness reduces. After 2-3 years it cooks like basmati. Most tribal producers never use the new rice, but only that which has been lengthily aged. [Because of its stickiness, new rice is generally better for rotlas, or rice rotis/breads]. New Krishna Kamod is best not used as a table rice, but can be used in many other ways.
- Old books on traditional Gujarati cuisine are filled with various Khichri recipes using the Krishna Kamod rice. Kamod Kanki or broken rice is preferred to make luscious khichri and also ghesh/porridge.
- Mothers, while teaching their children the basics of cooking insisted on using kanki/ broken grain of Krishna Kamod to make batters for Gujarati farsans like Handvo and Dhokla.
- It was also used for making rice papad and other sundried crispies.
- As it ages, the grains of Krishna Kamod rice become stronger and holds form very well. Hence, it is used to make pulaos or celebratory rice dishes which the Gujarati homemakers team with a soothing bowl of kadhi.
WHO GROWS THIS RICE & WHERE CAN I BUY?
The sources that will likely have the best Krishna Kamod
- Sahaj Organics by farmer Achal Patel, +91 96010 98063
- Other Possible Sources
SOURCES & FURTHER READING
N/A
Additional information
| Region of Origin | West |
|---|---|
| Grain Shape | small or fine |
| Grain Colour | White |
| Fragrance | Strong aroma |
