Thengai Poo Champa
₹130.00 Per Kg
It is believed that this grain was widely cultivated in West Bengal, Bangaladesh and the Delta region at one point of time. Known by different names, in Tamil Nadu, it is called Thengai Poo (Coconut Flower) Champa, because right before it resembles a coconut flower blossom. It is used extensively to make the ‘Nel Pori’ during the Tamil season Kaarthigai. Considered an ‘easily digestible’ grain, it’s recommended as an every table rice.
Soak the Thengai Poo Champa raw rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Soak the Thengai Poo Champa polished rice for 1/2 hour before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.