Chawal(Pahadi white rice)
Chawal
Pahadi rice refers to indigenous rice varieties grown in the hilly regions of Uttarakhand. Unlike polished white rice, these retain more nutrition and are grown with traditional wisdom. <br> <b>Taste</b>: Nutty, earthy, slightly sweet (depending on variety) <br> <b>Texture</b>: Firm when cooked, satisfying bite <br> <b>Season</b>: Monsoon sown, harvested in early winter (October–November)
Overview
Pahadi rice refers to indigenous rice varieties grown in the hilly regions of Uttarakhand. Unlike polished white rice, these retain more nutrition and are grown with traditional wisdom. <br> <b>Taste</b>: Nutty, earthy, slightly sweet (depending on variety) <br> <b>Texture</b>: Firm when cooked, satisfying bite <br> <b>Season</b>: Monsoon sown, harvested in early winter (October–November)
Nutrition Facts
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Details
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Preparation
Serve at room temperature. For enhanced flavor, warm slightly before serving.
History
Traditionally used in festivals, pujas, and community feasts. <br> Local rice like <b>Thapchini</b> or <b>Jumla</b> red rice is deeply rooted in Garhwal and Kumaon's culture. <br> Cultivated with organic methods passed down generations — no chemical fertilizers, rain-fed. <br> Often gifted or used in <b>"pahadi thalis"</b> during weddings and special occasions."
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