Over 200 rice varieties to go on display at Mysuru desi rice mela

There was a time when paddy fields across Karnataka flourished with a rich diversity of indigenous rice varieties. Each variety had its own unique history, nutritional value, and cultural significance. These farmer-developed rice varieties were well adapted to local climates, soils, and food traditions, filling the plates of generations with wholesome and healthy food.

Traditional varieties such as Puttabhatta of Melukote, Ratnachoodi of Yelandur, Rajabhoga of Periyapatna, Rajamudi of Holenarasipura, Anekombina Bhatt from Nanjangud, Munduga of Kanakapura, Halu Doddi from the forests of Nagarahole, Halubbalu of Tumakuru, Gandhasale of Malnad, Jeerige Sanna, and countless others once thrived across the region. Different varieties were preferred for different purposes — some for daily meals, others for payasa (sweet pudding), idli, dosa, kajjaya, avalakki (flattened rice), and even special varieties reserved for temple offerings.