During World War I, one of the biggest problems were food scarcity. During the same time, Cholera was hunting countless people. In those days big hospitals and the number of treatments provided were very less. Therefore from 1900 to 1920, the Cholera claimed around 80 lakh people across the world. Such a life-threatening disease had only one enemy in the form of Karunguruvai Rice.
It is the only rice celebrated by Siddha medicine as the prodigious rice. The main characteristic of this rice is that it makes the skin to shine and reduces the age of a person.
It is also used in Siddha medicine to prepare rice vinegar that works as a medium to administer inorganic medicines made from mineral ores.
When this rice and water is taken in 1:3 ratio and stored in a mud pot for 6 months it turns into a milk-like liquid. This concoction is called as ‘Annakkaadi’. Cholera was beaten by drinking this ‘Annakkaadi’ regularly. Vomiting, Dysentery, Constipation and Digestive Issues can also be cured by Karunguruvai Rice.
Even Elephantiasis can be treated by this rice. Cooked Karunguruvai rice, milk of Euphorbia Antiquorum (kalli paal in Tamil) and honey is used to make a lehyam. When this lehyam is applied on the part affected by Elephantiasis, the infection will reduce gradually.It is generally good for all skin related diseases. Particularly it has the medicinal properties required to cure leprosy, skin inflammation due to poisonous bites and its side effects.
This rice which has been grown for many thousands of years in Tamil Nadu and Kerala and has been praised in many Siddha books, starting with testimonials from Agathiyar. This rice increases the immunity of our body more than any other rice. When compared to the normal Ponni Rice, which we consume daily, it has four times the Iron. The Iron increases haemoglobin which in turn strengthens the blood and contributes to immunity. It can also be consumed regularly by people suffering from other chronic diseases.
This rice is also red in colour and has the properties that all red rice generally has. Porridge, Idli, Dosa and, when prepared carefully, it can even be used to prepare other sweets and delicacies.
Karunguravai, a thick, short-grain, red rice variety that has to be soaked for 24 hours before cooking, has 19 mg of iron per 100 gm—four times the iron quantity in other red rice varieties. Siddha recommends the rice for patients suffering from anaemia, weakness, malnutrition and excessive fluid retention in conditions such as anasarca—all caused by iron deficiency.