As part of the Save Our Rice Campaign, I learnt that most of the South Indian traditional varieties are red rice varieties. Full-bran red rice can be turned into red rice flour to be used in dishes like idiyappam, kolukattai, modakam, adai, kinnathappam and various snacks. Once I moved out of Kerala, red rice became a memory and polished slender-grained white rice the norm. I have found innovative food bloggers also making rice cakes and puddings with red rice. Traditionally in Kerala, hand-pounded raw red rice (called onakkal-ari, meaning dried rice) is offered to temples.
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