Paddy Varities

1. Velchi

Clay and sandy clay soil types are best suitable for its cultivation. This variety is suited for preparation of South Indian meals.

2. Norungan

It is a coarse variety and the rice is suitable for making idli.

3. Varappu Kudainchan

The roots of these varieties penetrate to a great depth into the ridges and are hence called “Varappu Kudainchan” (Varappu – Ridges; Kudainchan – Penetrator in Tamil). The rice is highly suitable for making idli.

4. Mattaikkar

It is a drought tolerant variety. The rice of this variety is ideal for making idli and dosas.

5. Thidakkal

This variety of rice is suitable for making idli and dosas.

6. Sadakar

•  It is highly suitable for cultivation in the hilly slopes. It is cultivated in the hilly slopes of Kalvarayan range in the Villupuram district of Tamil Nadu.

•  It is extremely suitable for making dishes like idly and dosa.

•  The rice is also suitable for the South Indian meal.

•  Highly resistant to pest and disease.

7. Sempalai

•  The rice of this variety is good for the South Indian meal.

•  It is highly suitable for making ‘ Pori ‘ (puffed rice).

•  Highly resistant to pest and disease.

8. Sigappu kuzhiyadichan

•  Since it is a coarse variety, it is ideal for preparation of idli and dosa.

9. Kallundai

•  The rice of this variety is highly suitable for making dishes such as idly and dosa.

•  Grows well in soil which is high in sand content. Useful for cultivation in coastal areas.

10. Kuruvai Kalanchiyam

•  It is a coarse variety.

•  it is ideal for making idli, dosa.

11. Chithiraikkar

•  The rice of this variety is suited for making idly, dosa.

12. Pattaraikkar

•  It is suitable for making idly, dosa.

•  Can also be used for preparing South Indian meals.

13. Periyavari

•  The leaves and stem of this variety resemble the sugarcane.

•  The rice is suitable for making dishes such as idly and dosa.

•  Since the circumference of the stem is more than 2 cm., it is a preferred roofing material.

14. Kudaivazhai

•  The earheads of this variety appear like open umbrellas and hence the name ‘Kudaivazhai’ (Kudai = Umbrella).

•  The rice of this variety is highly suitable for making dishes such as Idly and Dosa.

•  Since it grows upto 5 feet, the stem is 2.5 cm thick the straw is used as roofing material.

•  This variety is highly suitable for areas where there is water logging.

•  Since this is a short duration variety it can even be cultivated thrice a year.

15. Sivappu kuruvikar

•  This variety is highly suitable for making the idly and dosa.

•  Resistant to brown plant hopper and case worm.

•  Gives a good yield even when dry sown.

•  Since the weight of the grain is high, it gives good yield.

•  Highly resistant to pest and disease.

16. Kattukuthalam

•  This is a short duration variety and can be grown in all the three seasons.

•  It is extremely suitable for making dishes like idly and dosa.

•  The grain weight is quite heavy.

•  Grows in areas which have good drainage facility.

17. Karuppu nel

•  It is ideal for making idly, dosa.

•  Suitable for saline soil.

•  It is suitable for making a speciality dish called ‘Pittu’ of South India .

18. Kollikkar

•  It is suitable for preparing idly, dosa.

19. Ondrarai samba

•  This variety is good for South Indian meals and also for making idli, dosa.

•  The grains of this variety are long.

•  The length of the grains of this variety is 1 ½ times the length of the grains of Samba variety. Hence it is called “Ondrarai Samba” (Ondrarai in Tamil means 1½).

20. Ariyan nel

•  Ideal for making idly, dosa.

21. Kouni nel

•  The rice of this variety is ideal for preparing the traditional South Indian breakfast foods like idly and dosa.

22. Puzhuthiikar

•  It is ideal for preparing idli, dosa.

•  It can withstand drought.

23. Sooran Kuruvai

•  The rice of this variety is ideal for making idli and dosa.

24. Vellaikkariyan

•  It is ideal for making idlis.

25. Koomvalai

•  This variety grows up to the height of 4.5 – 5 feet.

•  The straw of this variety is preferred as a roofing material.

•  The rice is highly suitable for making dishes such as idly and dosa.

•  This variety is suitable for sandy soil and also areas prone to water logging.

26. G.E.B. 24

•  Since this is a fine variety the rice is suitable for the South Indian meal and also for preparing a special dish ‘Biriyani’.

•  It is highly resistant to drought.

Remarks

•  This variety is a selection from the local variety Kitchili samba. G.E.B. 24 denotes that the strain was evolved by the Government Economic Botanist.

27. Sandikar

•  The rice of this variety is ideal for South Indian meals.

28. Thinni

•  It is highly suitable for preparing South Indian meals.

•  It is ideal for preparing special dishes like ‘Biriyani’.

29. Maranel

•  Ideal for preparing tiffen varieties like idli, dosa.

•  The grains of this variety have a tough seed coat. So, the grains do not germinate even if there is heavy rainfall at the time of harvest.

30. Thooyamallee

•  The rice of this variety is highly suitable for the South Indian meal. It is also used for making special dishes like ‘Biriyani’.

•  During the flowering stage the earheads look like flowers.

•  In Tamil ‘Thooyamallee” literally means pure jasmine. Since the rice of this variety is white in colour like that of jasmine it is known by this name.

•  Highly resistant to pest and disease.

•  Since this is a fine variety it fetches a good price.

31. Kitchili samba

•  This variety is highly suitable for the South Indian meal and also used for making a special dish called ‘biriyani’.

•  This variety is highly suitable for dry sowing.

•  Highly resistant to pest and disease.


32. Seeraga samba

•  Since the rice of this variety resembles the shape of a spice “Seeragam” it has got the name “Seeraga Samba”.

•  The rice is extremely fine and aromatic, hence it is used for making ‘Biriyani’.

•  Since it is aromatic, it fetches the highest price amongst all indigenous paddy varieties of Tamil Nadu.

33. Perungar

•  This variety is highly suitable for making idly and dosa.

•  Also highly resistant to pest and disease.

•  It is suitable for cultivation in areas prone to water logging .

34. Mathimuni

•  The rice of this variety is ideal for making South Indian meals, idly and dosa.

35. Jil Jil Vaigunda

•  This variety is highly drought resistant.

•  This variety is suitable for making idli, dosa and also in the South Indian meal.

•  This variety comes to harvest 10 days before the Vaigunda.

36. Kappakkar

•  This variety is highly suitable for making idly and dosa.

•  Gives a high yield in clayey soil.

•  Suitable for growing in water logging areas as well as drought prone areas.

•  Suitable for preparing Aval (flattened rice).

•  This variety is used in the feast given during several rituals like “Seemantham” (a ritual conducted during pregnancy).

37. Vaigunda

•  Extremely suitable for making ‘ Pori ‘ (puffed rice).

•  Also suitable for making idli.

•  It can be grown in areas prone to water logging as well as in drought prone areas.

•  This variety grows faster than the weeds in the field.

38. Pisini

•  Extremely suitable for making dosa and porridge.

•  Also suitable for making ‘Aval’ (flattened rice).

•  Highly drought resistant.

•  Since the earheads are found with awn it is important to take extra care while removing the grains.

•  If there is excess mist during the milky stage the grains become chaffy.

39. Pattar pisin

•  It is ideal for making idly, dosa.

40. Puzhuthi samba

•  Ideal for dry sowing.

•  Drought resistant variety.

41. Vadan samba

•  It is highly suitable for preparing the traditional South Indian delicacies such as the idly and dosa.

•  Since the grains shatter, it is important to harvest them when they are still green.

•  Highly resistant to pest and disease.

•  It is also a highly drought resistant variety.

42. Kurangu samba

•  The earheads are very long.

•  There are upto 267 grains in one earhead.

•  The rice of this variety is suitable for the South Indian meal.

•  It grows in areas prone to water logging as well as dry areas.

•  Highly resistant to pest and disease.

43. Kudhiraival samba

•  It is better to grow this variety by transplantation.

•  The rice is suitable for the South Indian meal.

•  Can be grown in areas prone to water logging.

•  Highly resistant to pest and disease.

44. Kappa samba

•  It is highly suitable for preparing the traditional South Indian delicacies such as the idly and dosa.

•  During the flowering stage there is a needle like awn at the tip of all grains. However, on maturity some of them drop off.

•  Highly resistant to pest and disease.

45. Kallimadaiyan

•  The rice of this variety is highly suitable for making a South Indian snack called ‘Murukku’. The Manapparai murukku became very popular since it was prepared by using this variety of rice.

•  It is also suitable for the South Indian meal.

•  Highly resistant to pest and disease.

46. Thangam samba

•  The earhead of this variety is very long.

•  Since this variety of rice is extremely fine and long it is used for the preparation of special dishes like pulav. It is suitable for the South Indian meal.

•  The word ‘Thangam’ in Tamil means ‘Gold’. Since the matured grains are golden in colour the variety is known as ‘Thanga Samba’.

47. Samba

•  This variety is highly suitable for making idly and dosa. It is also suitable for the South Indian meal.

•  It can be grown in areas prone to water logging and also in saline soils.

•  Highly resistant to pest and disease.

48. Kaliyan samba

•  It grows very tall to a height of 167 cm.

•  Extremely suitable for making idli and dosa.

•  It can be grown in areas prone to water logging and low lying areas.

•  Highly resistant to pest and disease.

49. Chengalpattu sirumani

•  The rice is highly suitable for the South Indian meal.

•  It is a high yielder. It was grown very prominently in the Chengalpattu district of Tamil Nadu and hence the name “Chengalpat Sirumani”.

•  Grows in areas prone to watter logging.

50. Karunguruvai

•  It is ideal for making idly, dosa.

51. Selam samba

•  It is ideal for preparing South Indian meals.

52. Vellai chithiraikkar

•  It is highly suitable for preparing South Indian meals.

53. Karuthakkar

•  It is suitable for making idli, dosa.

54. Kandasel / Kandasali

•  It is ideal for preparing South Indian meals.

55. Rasagadam

•  It is ideal for preparation of South Indian meals.

•  The grains of this variety are very small and round.

56. Kattu samba

•  It is ideal for preparation of South Indian meals.

•  The grains of this variety are very small and round.

57. Konakkuruvai

•  Since it is a coarse variety, it is ideal for making idli, dosa.

•  It is a short duration crop. It can even be cultivated 2 – 3 times in a year.

58. Kuzhiyadichan

•  Kuzhiyadichan is highly suitable for making dishes such as idly and dosa.

•  Suitable for saline soil and land which has good drainage facility.

•  Highly drought resistant.

•  Highly resistant to pest and disease.

•  It is also called ‘Kulikulichan’. It is ideal for lactating mothers, since it increases the milk flow.

59. Sornavali

•  The rice of this variety is suitable for the South Indian meals and also for preparing idli, dosas.

60. Vellaikkuruvai

•  This rice is suitable for the South Indian meal.

•  It is also ideal for making idli, dosa.

61. Kallurundaiyan

•  The rice of this variety is highly suitable for making dishes such as idly and dosa.

•  Grows well in soil which is high in sand content. Useful for cultivation in coastal areas.

62. Sornavari

•  Ideal for preparing idli, dosa

•  It can withstand drought conditions.

63. Kar samba

•  The rice of this variety is ideal for making idli, dosa.

64. Mahate

•  It is suitable for making idli, dosa.

65. Jirkudai

•  It is suitable for South Indian meals.

•  Also suited for preparing idly, dosa.

•  One tip of the grain is black in colour.

66. Kadaikazhuthan

•  The rice of the variety is higly suitable for the South Indian meal.

•  It is also known as ‘Garudan samba’. The appearance of the grains is like the neck of the brahmini kite (Garudan) – ie. it has a white ring and hence the name.

•  It is suitable for making a speciality dish called ‘Pittu’ of South India.

•  Grows well in areas which has good drainage facilities.

67. Neelan samba

•  A highly suitable variety for areas which are prone to water logging. It is best suited for cultivation in the vicinity of lakes.

•  Resistant to brown plant hopper and earhead bug.

•  It increases the milk yield in lactating mothers and hence suitable for them.

•  Since the straw is very long it is used as a roofing material.

68. Samba mosanam

•  This variety is also called Puzudikal, Eri nel and Maduvu muzangi. It is suitable for growing in the vicinity of lakes. It is said that people travelled by boats and harvested the ‘Samba mosanam’ in the lakes.

•  The variety is good for preparing aval. (flattened rice), idly and dosa.

69. Sempalai (D.K.M.)

•  The rice of this variety is good for the South Indian meal.

•  It is highly suitable for making ‘Pori’ (puffed rice).

•  Highly resistant to pest and disease.

70. Karthigai samba

•  This variety is suitable for making idly, dosa.

71. Puzhuthikal

•  This variety is ideal for preparing South Indian meals.

72. Kuruvaikalayan (ASD-4)

•  It is ideal for making idly, dosa.

73. Lakshmi kajal

•  The rice of this variety is ideal for making idly, dosa.

•  Kajal is a Hindi word which means Collyrium. Since the grains of this variety are black in colour like collyrium, this variety is known as “Lakshmi Kajal”.

74. Mattaikkuruvai (ADT-26)

•  It is ideal for preparing South Indian meals, idly and dosa.

75. Arubatham samba (CO-21)

•  It is suited for preparation of South Indian meals.

•  There are black dots on the tips of the grains.

76. Sanna samba (ADT-13)

•  The rice of this variety is ideal for preparing idli, dosa.

•  It is also suited for preparation of South Indian meals.

77. Veethivadangan (ASD-3)

•  It is ideal for making idli, dosa.

78. Chithiraikar (Pondy)

•  The rice of this variety is suited for making idly, dosa.

79. Pitchavari

•  The rice of this variety is highly suitable for making a special dish called ‘Pittu’.

•  It is used for treatment of diarrhoea in cattle. It also increases appetite in cattle.

•  Highly resistant to pest and disease.

•  It is suitable for cultivation in areas prone to water logging as well as drought prone areas.

80. Muttakkar

•  It is highly suitable for preparing the traditional South Indian delicacies such as the idly and dosa.

•  Highly resistant to pest and disease.

81. Kullakkar

•  This variety is highly suitable for preparing the idly and dosa. It is also used in the preparation of porridge.

•  Since it is a short duration variety it can be grown in all the three seasons.

•  Highly drought resistant. However, there should be no water logging.

•  Highly resistant to pest and disease.

•  The straw is preferred as a roofing material.

82. Aruvadhan kodai

•  This variety is also known as “Poongar”.

•  After harvest of the samba paddy the land is ploughed once or twice and this variety is sown.

83. Sembilipanni

84. Vellaikkuruvai (Sobanapuram – Thuraiyur)

•  This rice is suitable for the South Indian meal.

•  It is also ideal for making idli, dosa.

85. Katta samba

•  It is ideal for South Indian meals.

•  It can withstand drought conditions.

86. Vangu vellai

87. Cochin samba

88. Kollan samba

89. Valla arakkan

90. Navara

91. Vasaramundan

92. Veer adangan

93. Gandakesala

94. Chennel

95. Chomala

96. Njavara

97. Veliyan

98. Sigappu Jermany

99. Ottadai

100. Kuruvai

101. Kattu vaniyam

102. Katta samba

103. Kunthali

104. Kattanur Nel

105. Vellai Poonkar

106. Murugangar nel

107. Oazhava Katrazhai

108. Sureka

109. Pathrakali

110. Kamban samba

111. Sivappu chithiraikar

112. Mattai 110

113. Vellai nel

114. Rongalachi dhan

115. Chot dhan

116. Jogarnath dhan

117. Ninni dhan

118. Amsipiti dhan

119. Bhatta dhan

120. Biagunda dhan

121. Lendhi dhan

122. Oldisaur dhan

123. Bod dhan

124. Eravapandi (PTB-18)

125. Kalarpalai

126. Mottakur

127. Poongar

128. Kaividhai samba

129. Aravan Kuruva

130. Soolaikuruvai