Anexes

Upland cultivars

Medium land cultivars

Lowland cultivars

1. Mora
2. Bhatagunda
3. Dangar dhan
4. Pandakagura
5. Sankara

1. Sapuri
2. Osagathiali
3. Bhatakubudi
4. Haladichudi
5. Meher
6. Dubaraj
7. Limbachudi

1. Gatia
2. Baiganamanjidhan
3. Kalamalli
4. Bayagunda
5. Machhakanta
6. Barpanka
7. Patadhan
8. Umiriachudi
9. Kandulakathi
10. Gadakuta
11. Sitalachini
12. Kalajira
13. Liktimasi
14. Cheptimasuri
15. Tikichudi
16. Sunaseri/karsali
17. Dhobkhuji
18. Baigani
19. Kalachudi
20. Sindhikoli
21. Basubhoga
22. Kharakhaili
23. Baghanisha dhan
24. Assmchudi
25. Bansaganthi
26. Pathangudadhan
27. Muktabali
28. Rajamuan

Sl. No

Crop species

Land race

1.

Little millet (Samai) - Panicum sumatrense

1. Sadansamai
2. Thirukulasamai/karunsamai
3. Malliasamai
4. Kattavettisamai
5. Kottapattisami
6. Perumsami
7. Vellaperumsamai
8. Ellansami

2.

Italian millet (Thinai) - Setaria italica

1. Senthinai
2. Karumthinai
3. Palanthinai
4. Perumthinai
5. Killan/koranthinai
6. Mossakkanthinai
7. Mokkannathinai

3.

Common millet (Panivaragu) - Panicum milliaceum

-

4.

Kodo millet (Varagu) - Paspalum scorobiculatum

1. Peruvaragu
2. Thirivaragu
3. Karungalivaragu
4. Sengalivaragu

1. Kalluruthi

2. Kalladiyaran*

3. Kodagu veliyan

4. Kochu vithu

5. Kanni Chennellu

6. Padu kuliyan

7. Kodiyan

8. Valichoori*

9. Kara vala

10. Pala chemban

11. Kothandan

12. Valia kaima

13. Kariyam kari

14. Palliyattu

15. Kozhi vala

16. Vattan

17. Karum kaima

18. Palthondi

19. Kumbalan

20. Veliyan*

21. Karuthan*

22. Pal veliyan

23. Kuttadan

24. Vellari*

25. Katta modan

26. Parambu vattan

27. Kutti veliyan

28. Velumbala

29. Aryan

30. Cheru vellari

31. Manjuvari

32. Villi

33. Anakomban

34. Cheriya Aryan*

35. Mannadan

36. Poothadi kaima

37. Aryankali

38. Chettu veliyan*

39. Mannu veliyan*

40. Ponnariyan*

41. Athiyan

42. Chitteni*

43. Marathondi*

44. Poothala

45. Chembavu

46. Chunna modan

47. Mullan munda

48. Puncha

49. Bhoothakali

50. Chomala*

51. Mullan puncha

52. Thavala kannan

53. Chempathy*

54. Gandhaka sala*

55. Mundakan*

56. Thaichoonal

57. Chendadi*

58. Jeeraka sala*

59. Njavara*

60. Thekken cheera*

61. Chennellu*

62. Kaima*

63. Onavattan*

64. Thondi*

65. Cheriya kaima

66. Kakka thondi

67. Adukkan*

68. Thonnuran thondi*

69. Kochu ooty

70. Peru vazha

71. Ponnari mala

72. Uruni kaima*

73. Wayanadan thondi*

Roles

Women

Men

Both

Role

DM

Role

DM

Role

DM

Crop/varietal selection

-

Ö

Ö

1.

Crop/land-race selection

-

2.

Seed for sowing from own source/seed borrowing

Ö

Ö

-

-

-

Production

3.

Manuring - cattle penning

-

Ö

-

-

Ö

-

4.

Land preparation - tilling the soil

-

-

-

-

Ö

Ö

5.

Bush clearance (cutting)

-

-

-

-

Ö

Ö

6.

Collecting and firing the bushes

Ö

-

-

-

-

Ö

7.

Seed bed preparation - hoeing and removal of stones

Ö

-

-

-

-

Ö

8.

Preparing the seed for sowing - drying

Ö

Ö

-

-

-

-

9.

Sowing

-

-

Ö

-

-

Ö

10.

Weeding - hand pulling

Ö

-

-

-

11.

Cross-ploughing

-

Ö

Ö

-

-

-

12.

Monitoring for pests and diseases and general growth

Ö

Ö

-

-

-

-

13.

Pruning (overgrowth)

Ö

Ö

-

-

-

-

14.

Checking the physiological maturity

Ö

Ö

-

-

-

-

15.

Harvesting

-

-

-

Ö

Ö

16.

Collection for bundling

Ö

-

-

-

Ö

17.

Making bundles

-

-

-

-

Ö

Ö

18.

Transporting

-

-

-

-

Ö

Ö

19.

Preparing the threshing ground - cleaning, hardening, smoothening the floor using cow dung slurry

Ö

Ö

-

-

-

-

Threshing

20.

Cattle-tramping

-

-

Ö

-

Ö

21.

Turning the straw for better threshing

Ö

Ö

-

-

-

-

22.

Collecting the straw and the grain

Ö

Ö

-

-

-

23.

Transporting the straw

Ö

Ö

-

-

-

Winnowing

24.

Blowing

-

-

-

Ö

Ö

25.

Collecting and handing

Ö

Ö

-

-

-

-

26.

Separating grain and chaff

Ö

Ö

-

-

-

-

27.

Drying (for three to four days)

Ö

Ö

-

-

-

-

28.

Packing

Ö

Ö

-

-

-

29.

Transporting to the house

-

-

-

Ö

Ö

30.

Cleaning the storage bins/making arrangements for bags

Ö

Ö

-

-

-

-

31.

Storage

-

-

Seed management

32.

Identifying good-quality grain (selection)

Ö

Ö

-

-

-

-

33.

Separating good-quality grain for seeds

Ö

Ö

-

-

-

-

34.

Drying

Ö

Ö

-

-

-

-

35.

Seed treatment (using plant leaves and others)

Ö

Ö

-

-

-

-

36.

Getting special storage containers

Ö

Ö

-

-

-

-

37.

Monitoring for storage pest and periodic drying

Ö

Ö

-

-

-

-

Utilization

38.

Monitoring - storage pests

Ö

Ö

-

-

-

-

39.

Drying

Ö

Ö

-

-

-

-

40.

Winnowing - to remove stones

Ö

Ö

-

-

-

-

41.

Pounding

Ö

Ö

-

-

-

-

42.

Winnowing to separate the husk

Ö

Ö

-

-

-

-

43.

Polishing - rarely

Ö

Ö

-

-

-

-

44.

Powdering of unhusked grain for some food items

Ö

Ö

-

-

-

-

45.

Preparation of different food items

Ö

Ö

-

-

-

-

46.

Serving the foods

Ö

Ö

-

-

-

-

47.

Storing and using the husk as pig meal

Ö

Ö

-

-

-

-

Uses in Ayurveda

• Increases the growth of muscles and stimulates the nerve endings
• The grains with the quality brihadam, which silence rheumatism, are sweet, acrid, oleaginous, aphrodisiac, diuretic, carminative, anti-dysenteric and tonic. Used mainly in disorders like muscle wasting and cervical spondylitis
• The roots of this rice are said to be cooling, diuretic and febrifuge and are useful in burning sensation, dyspepsia, bilious fever and diabetes
• Njavara is usually used in external application as njavara kkizhi, a type of "warm sweating" treatment and as njavara thaeppu, covering the body with hot njavara rice

Local uses

• Regular consumption of Paal Kanji (rice gruel made in cow’s milk with sugar added) once a day ensures longevity. It is believed that this was the food of holy leaders in ancient India
• Consuming this rice boiled in some vessel made of copper prevents rheumatic complaints and gives exceptionally high energy
• For acute complaints of piles, consume the rice roasted with small onions in cows gee for 21 days on an otherwise empty stomach. (Cook the rice separately in a clay pot and then roast it with onion.) Another method is consuming the cooked rice mixed with curry leaf, sour buttermilk and pepper
• Roots are employed in the form of decoction, which is useful in children’s urinary complaints
• Eating njavara rice flakes, pounded with Aswagandha roots and sugar, will increase vitality and body weight and act as an aphrodisiac. Recommended for young couples
• Regular consumption of this rice surely increases body weight
• Consuming Payasam, a sweet dish made of this rice in jaggery and gee, increases mother’s milk
• Apply warm rice paste once or twice for a week for burning sensation of foot
• Consumption of Marunnu Kanji, njavara gruel, along with several other medicinal herbs prevents ailments common in the monsoon season. Recommended for all, especially women and children
• Njavara rice is recommended for diabetic patients
• For small burns and cuts, apply the ash made from Njavara husk. Quick healing!
• Njavara rice is a safe food for snake-bitten patients
• Applying rice paste in the pustules formed due to the biting of a viper reduces pain
• For stomach ulcer, consume regularly a dish made of njavara rice flour and squashed banana
• For premature falling of hair, cleansing the head regularly with washed-away water of njavara is useful
• For cough, boil njavara rice along with Moringa leaves, pound it and take it with the flakes made of njavara
• Eat the bran of njavara mixed with jaggery to recover from peptic ulcer. It also said to be ideal for anaemic patients
• Eating njavara rice increases semen and fertility in males. Recommended for childless couples
• For swelling in foot, apply warm njavara rice paste
• For growing babies, from six months old onward, the dish made out of flour of njavara and Kunhan Vazha is invariably recommended by mothers
• Regular massage with a special rub prepared in coconut and gingili oil mixed with pounded njavara grain, and herbals like piper longum boiled in equal quantity of cow’s and buffalo’s milk, relieves polio in children