Recipes using Kaivari Samba

1. Kaivari samba idiappam (Sweet and chicken stuffed idiappam)


  1. Soak the rice overnight and grind it very nicely, batter should be in solid liquid form.
  2. Heat the nonstick kadai.
  3. Add hot water, salt and oil.
  4. Add rice batter and mix well.
  5. After 15 minutes, batter will not stick to the kadai.
  6. It will be like dough, turn off the flame now.
  7. Mix the dough well.
  8. Now dough is ready for idiyappam

Sweet stuffed Idiyappam

  • Banana-2 nos
  • Coconut grated-1 cup (200g)
  • Sugar/Brown sugar-4 tbsp
  • a. Mix the ingredients well
  • b. Stuff this mixture into the idiyappam

Chicken stuffed idiyappam

  • Chicken minced-1 cup (200g)
  • Chicken gravy
  • a. Prepare the first layer
  • b. Stuff this chicken gravy / dry chicken
  • c. Above that add another layer of idiyappam.

(Source-Traditional rice recipes from Ms. Shoba, Madurai)

2.Kaivari samba coconut rice


  • Kaivari samba rice- 1 cup (200gms)
  • Grated coconut- ½ cup (100gms)
  • Coconut oil- 25 gms (5 tsp)
  • Cashews- 6 nos
  • Mustard- ½ tsp
  • Spilt urad dhal- 1 tsp
  • Bengal gram dhal- 1 tsp
  • Asafoetida- ¼ tsp
  • Green chilly- 2 nos
  • Red chilly- 2 nos
  • Ginger- a small piece
  • Salt- ½ tsp
  • Curry leaves- a handful


Soak the rice for 3 to 4 hours. Add 2 cups of water and boil it for 20 mins or pressure cook it for 7 to 8 whistles. For tempering add coconut oil in a kadai and add mustard seeds, urad dhal and bengal gram dhal and to this add green chillies, red chillies, ginger and curry leaves and saute. Then add grated coconut and saute till it turns golden colour.  Add salt and mix well. Finally add boiled rice to this mixture and garnish with coriander leaves. You can also fry some cashews in ghee if you wish and add it too and the coconut rice is ready to be served.

Let's preserve our rice heritage, united in our efforts!