English Name: Jungle rice
Common Indian Name (Hindi): Bhagar/ Samo Seeds
- Samo seeds or Mario seeds popularly known as Bhagar in India are seeds of a grass Echinochloa Colonum .
- Echinochloa Colonum was described in 1833, as a type of wild grass which originated from tropical Asia. It was formerly classified as a type of panicum grass.
- It grows amongst the rice paddy as it requires damp and moisture laden soil.
- In Rajasthan in India the seeds are used as rice, hence its common name in English is jungle rice (wild rice).
- The wild rice is prepared in different styles across various states of India. It forms a heavy and a filling meal and used generally by Hindus on fast days.
- It forms one of the most essential Maratha cuisines and tastes excellent when prepared and accompanied with peanut curry.
- With digestible fibers, high nutritional content and excellent nourishment, bhagar is immensely popular amongst the Indian majority.
- Jungle rice is found in the Central Valley, San Francisco Bay region, western South Coast ranges, southern Sierra Nevada foothills, southwestern region inhabiting the summer-irrigated crop fields and other disturbed, moist sites. It germinates throughout the summer.
15 comments:
Very informative. Thanks!
Excellent information. many people eat but very few know about it. Thanks.
A small correction:
It's not "Maratha cuisine", but it's "Marathi/Maharashtrian cuisine".
Also known as "Varai/Vari tandul(Varai/Vari rice)"
What is 'bhagar' called in Tamil? If anyone has this information kindly send it on drjite@gmail.com
Thanking you
Dr. Jitendra Sharma
Jodhpur
09314714768
Prepared with a peanut curry????? Yum.
Can you describe how you do that? I've never worked with samo seeds before.
Is bhagar and Kodra or Kodri same?
Siddhartha.....although Samo seeds and Kodri belong to same family- Family Poaceae but they are not same. Samo seeds (commonly called as 'vrat ke chawal')are allowed to be taken during fasts.Kodri is type of Millet.
The scientific name of samo seeds is
Echinochloa colona while of kodri is Paspolum Scrobiculatum
I picked up a packet of Bhagar from National Handloom Stores when I visited relatives in Jodhpur in mid Jan 2013 but I did not know what it was and how to prepare it. I refrained from using it till now. Thank you for enlightening. Would be helpful if you could also give one or two recipes using Bhagar.
First, may I thank you and congratulate you on your wonderful blog.
I was familiar with Varai. It is more often referred to as Varai-cha-bhaath (Marathi- gruel of Varai ) - literally a soft, runny rice-type gruel-porridge using Varai.
I was however, not familiar with the English word Semo, or Samo rice. I have also read that the word 'rice' is a misnomer, because it is not really considered a grain or a cereal (as we normally understand the word - ), hence, its appropriate use for 'fasting' - when normal grains are not supposed to be used.
I have prepared Varai, much as in Upma or Uppit, with a little fried onions, and roasted seasonings like mustard seeds, urad dal, curry leaves and chilli powder.
The difference is, whereas wheat grain, semoline, requires 2x water, .... Varai takes in 6 to 8 times water.... so lots of water is needed. Also the Varai should never be 'dry' - or 'semi-hard' because dry varai is not a happy combination. It MUST be kept very runny like a porridge.
Much love.
Can u plz tell me in which all countries bhagar is available and by what name
Hi Nidhi, you have some very interesting ideas. Would you know the GI of Samo rice?
I am looking for an alternative to rice and wheat in our daily Indian meal and was wondering if Samo rice will be a good alternative. The GI would give me a good idea.
Thanks!
Preeti
Nidhi needs to be congratulated for a important yet overlooked gifts of nature !May I know its nutritional value - since I feel its not plus on calories .Dr Jain
Is this what is also called samak ke chawal in the north ?
Some places it's called moredhan rice, good source of protein.
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