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Njavara Rice

Njavara Rice

Rs. 110.00 INR
Rs. 110.00 INR
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Njavara (frequently spelled Navara or Navijara) is a unique, highly revered medicinal rice native to Kerala, India. Holding a prestigious Geographical Indication (GI) tag, it is celebrated in Ayurvedic literature as Shashtika Shali, referencing its remarkably swift 60-day crop maturity cycle.

Unlike common table rice, Njavara is an unpolished, whole-grain superfood containing a dark, deep reddish-brown bran layer. Historically nicknamed the "Mother of All Cures" in its native regions, it boasts an incredibly sweet taste (Madhura) and a light, cooling energy profile. It is famously hailed as a vitalizing Rasayana (rejuvenator) that actively balances all three bodily doshas (Vata, Pitta, and Kapha).

NUTRITlON INFO


Approximate nutritional breakdown per 100-gram serving of cooked Njavara rice:

Calories~115 - 130 kcal

Carbohydrates~24g - 26g

Protein~3.1g - 3.5g

Dietary Fiber~1.6g - 2.0g

Fat~0.4g - 0.6g

Glycemic Index (GI)Low (50 - 58)

USAGE/RECIPE

Njavara rice has a tender, fine-grained structure under its husk. To unlock its therapeutic compounds without losing water-soluble B-vitamins, it should always be cooked using an absorption method.

💡 Preparation Tips

  • Rinsing: Wash the rice gently once under cold running water. Do not aggressively scrub, or you will rinse off the nutrient-packed surface bran layers.
  • Soaking: Soak the grains for 30 to 60 minutes before turning on the heat to ensure uniform cooking.

Primary Cooking Methods

Water Ratio: 1 cup of raw Njavara rice to 2.5 to 3 cups of liquid (water, milk, or herbal decoctions).

  • Stovetop: Simmer the soaked rice in a covered pot over low heat for roughly 25 to 30 minutes until all liquid is entirely absorbed. Leave the lid on to steam for 5 minutes before serving.

Special Culinary & Ayurvedic Uses

  • Karkidaka Kanji (Medicinal Monsoon Gruel): Traditionally consumed during the monsoon month of Karkidakam in Kerala. The rice is simmered into a therapeutic porridge alongside specialized medicinal herbs, garden cress seeds, and coconut milk to bolster systemic immunity against seasonal ailments.
  • Navara Paal Kanji (Milk Porridge): An incredibly nourishing porridge cooked using a blend of Njavara rice, cow's milk (or coconut milk), and light natural sugars. This is a traditional dietary staple given to infants, weak elders, or convalescing patients to boost physical stamina.
  • External Therapy (Navarakizhi): Beyond ingestion, Njavara is the foundational element of Navarakizhi (or Shashtika Pinda Sweda). The rice is cooked in a specialized herbal decoction of Sida alnifolia (Bala) and milk, tied securely into linen pouches, and rhythmically massaged over the body to relieve arthritis, calm neural inflammation, and revitalize skin tone.
  • Skin Brightening Paste: Raw Njavara can be ground into a fine cosmetic powder, blended with raw milk or honey, and applied topically as a gentle exfoliating mask to calm skin redness and minimize stubborn hyperpigmentation.

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