Meet Tudsiya/Tudse, the lesser-known sibling of the much-celebrated Ambamor. Tudisya loves hilly terrain to realize its full potential; hence, even within Dangs, it is found only around higher terrains, making it a hyper-local variety with only those farmers growing it who own land on higher altitudes. The rice of both Tudsiya and Ambamor paddy are similar in appearance, round and pearly, with Tudsiya being 1mm longer than Ambamor. How does one distinguish these two varieties? “It is the paddy. Tudsiya paddy has spiky awns, called sukda in the local dialect, it is observed that all rice varieties with awned paddy/sukda are scented,” shared Kishorbhai Gavit, a rice revivalist, natural farming proponent, and founder of Ahwa based Sanket Natural Farm and Seed Bank in a conversation.
Paddy and field images courtesy Kishorbhai Gavit. Scroll down for more details about this rice
Description
THE CULTURAL & ECOLOGICAL LIFE OF THIS RICE
How is it that despite being so similar in looks and characteristics, only one variety receives all the love and admiration while the other lives in oblivion? “Maybe because Ambamor was present in Maharashtra and hence got noticed better. However, the true Ambamor is rapidly losing its inherent charm because of the commercialization of the crop.
Encouraging the crop to grow in unsuitable soil conditions with overuse of fertilizers and pesticides has deteriorated the quality of Ambamor grain.
On the contrary, Tudsiya’s need for particular elevation has kept it confined within the farming communities that grow it for personal consumption. Native rice varieties do not require external inputs and thrive under natural growing conditions. Compared to Ambamor, Tudsiya smells better, its plant stands better, and the crop also yields and earns better. Amongst the Adivasi communities of Dangs, Tudsiya is the folk rice they prefer over Ambamor.
Tudsiya is a Kharif crop with a 120-day growing cycle. It just needs moist soil to grow well. Being a traditional variety, it is less prone to insect attacks, but the plant needs little taming.
Other names for this rice: Tudse, Tulsiya
NUTRITIONAL AND MEDICINAL PROPERTIES
- We have no information about this rice’s nutritional and medical properties at this time.
CULINARY USES
- Compared to Ambamor, Tudsiya is less starchy and easy to digest.
- The Tudisya-growing communities prefer to eat it as table rice, with curries or dal.
- The small, starchy grains are perfectly suited for making crispy dosas, creamy khichri, or tender crumbed handvo.
WHO GROWS THIS RICE & WHERE CAN I BUY?
The sources that will likely have the best Tudsiya:
- Sanket Natural Farm: Kishorbhai Gavit +919426164526
- Connect Nature [Ahmedabad outlet for rice farmers in Dang, +91 84011 84715, +91 98241 85725]
SOURCES & FURTHER READING
N/A
Additional information
| Region of Origin | West |
|---|---|
| Grain Shape | short bold |
| Grain Colour | Ivory |
| Fragrance | Light aroma |
