Komal Saul, an indigenous variety of rice from Assam is becoming an alternative to conventional rice. Unlike other types of rice that need to be boiled and cooked before consumption, Komal Saul does not require any kind of cooking.
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Komal Saul is made by manually processing ‘Bora Saul’, a variety of sticky rice grown in Majuli. The rice is to be soaked in some hot water and it will be ready to use in just a few minutes. The rice is traditionally consumed by local communities.
Komal in Hindi means ‘Soft’. It is traditionally prepared by soaking it in hot water overnight and is then eaten with mustard oil or onions or potato mash and pickles the next morning. It is also blended with curd/cream, jaggery and banana powder to create a popular sweet known as ‘Jolpaan’ that is served on festivals and auspicious days.The softness of the rice is due to the low content of amylose a starch component that contributes to the hardness of food grains and hence it is easily digestible.
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