Netti Jaddu is an heirloom rice of Talaguppe (Malnad region of Karnataka), usually Small landholders prefer this rice as it is low in maintenance, the hay is used for cattle feed and the yield sustains a small family’s staple need for the entire year. During weddings, this rice is used to make a Payasam thick enough to be set and cut into blocks to celebrate the union.
Description
THE CULTURAL & ECOLOGICAL LIFE OF THIS RICE
Netti Jaddu is a sturdy crop which us preferred by small landholders as it is a low-maintenance paddy. The etymology of Netti Jaddu is rather interesting, “Netti” means transplant and “Jaddu” means sturdy, it translates as a sturdy transplanted rice. Jaddu is not a genetically pure verity as most of the sturdy red rice of the region is recognised as a Jaddu. Netti Jaddu is one of the Jaddu varieties which is transplanted as opposed to other Jaddu verities which are sown. The distinct tail of the paddy marks it apart from the rest of the Jaddu verities.
The survival of Netti Jaddu rice is intricately connected to the economic status of the farmers. Modern methods such as borewells, tractors, fertilizers and GM seeds are not conducive for the native verities (Poornima LM). The farmers who are dependent on natural water sources for irrigation and cows for ploughing rely on the heirloom verities. Netti Jaddu for instance, grows 3 to 4 feet tall with a higher ratio of leaf blades per plant compared to lab-developed paddies. While the paddy sustains a small family’s staple and financial need for the entire year, an abundance of hay is for cows to chew during the dry season. This beautiful circular economy is complete when cows revitalise the land with manure, negating the need for fertilizers. Talaguppe is present in a high-rainfall region with slanted topography. This reduces the efficacy of fertilizers, as topsoil is continuously replaced by the flow of water. Fertilizers are sparingly used by farmers with borewells as they have control over the water during dry seasons. Most of the small landholders rely on the seasonal rains and cow manure and hence continue to cultivate Netti Jaddu. One of the favourable aspects of transplanting rice in the field is the reduced labour efforts during the 120-day growing period. The weeding task is higher when we sow rice as opposed to ploughing the land before transplanting, which disturbs the weeds and prevents them from germinating.
However, says Mahesh Ankad, a Talaguppe farmer-if farmers can afford borewells, tractors and fertilizers, they would not hesitate to plant the modern varieties due to the higher yield of paddy.
NUTRITIONAL AND MEDICINAL PROPERTIES
- Due to the red pigmentation and high fibre content, this rice might be more beneficial than the popular white table rice types such as white Ponni.
CULINARY USES
- The rice is extensively used as a staple by the farmers who cultivate them. The favourite combination is Meen Saaru (fish curry) along with boiled vegetables.
- Nett Jaddu is always consumed as semi-polished or whole-grain rice variations and never polished. As a table rice, it is extremely versatile whole grain rice.
- Due to its soft and fluffy texture, it is preferred with curd rice and sambar as well.
- During the weddings, it is customary to make a firm Payasam/Kheer that can be cut into blocks.
WHO GROWS THIS RICE & WHERE CAN I BUY?
The sources that will likely have the best Netti Jaddu:
- Mahesh Ankad [Rice miller in Talaguppe, in Sagar district of Karnataka]
- LM Poornima, farmer in Talaguppe
Additional information
| Region of Origin | South |
|---|---|
| Grain Shape | medium |
| Grain Colour | Red |
| Fragrance | Nonscented |
