Pokkali Rice

Rice produced in the fields of Pokkali tract in Ernakulam, Alappuzha and Thrissur districts is called as “Pokkali rice”. Medium bold in shape with good cooking quality, special taste and average protein percentage it also has medicinal properties. Pokkali cultivation mainly depends on organic way of farming which is highly eco-friendly. The bold grain with its medium amylose content and distinctive organoleptic characteristics of taste and flavour has increased the consumer preference for Pokkali rice and other value-added products like Pokkali puttupodi, Pokkaliaval, Pokkali ricebran, Pokkali brown rice and Pokkali broken rice. Pokkali rice is commonly used in the preparation of “Marunnukanji”, a traditional health care food consumed during the Malayalam month “Karkidagam” during the peak monsoon period in Kerala. Pokkali rice bran is believed to be good for smoothening the problems associated with piles. Pokkali broken rice is also considered to be best for the preparation of starter food after recovering from certain diseases like cholera and typhoid. Rice gruel water (Kanji vellam) from Pokkali is also considered as a highly suitable drink to patients suffering from cholera.