Reviving a Tradition: Wayanad’s Traditional Grains and Greens Now at Kattikulam

Wayanad’s traditional rice varieties, rooted in its rich agricultural heritage and natural biodiversity, have long nourished our communities. This year, Thirunelly Agri Producer Company (TAPCo) is deepening its commitment to local food systems by bringing a community-driven initiative celebrating Wayanad’s traditional grains and monsoon greens.

On Thursday, 17th July, we launched a month-long initiative at the TAPCo Farmers’ Centre in Kattikulam (Panavalli Road). The centre now offers a special combination of uncultivated monsoon greens and heritage rice varieties, both deeply tied to Wayanad’s culinary and cultural identity.

Reclaiming Forgotten Greens

The monsoon season brings an abundance of leafy vegetables that grow naturally in our paddy fields, bunds, and homesteads. Once a common part of local diets, these uncultivated greens are now disappearing, along with the traditional knowledge of their uses, preserved mainly by elders in farming communities.

Modern intensive farming practices, especially the widespread use of weedicides, have led to the removal of everything except commercial crops. In the process, nutrient-rich, medicinal wild greens, once gathered freely and shared across villages, are quietly disappearing.

Through this initiative, TAPCo aims to revive interest in these greens, restore their place in our kitchens, and celebrate their importance in local food culture.

What You’ll Find

At the TAPCo Farmers’ Centre, visitors will find a curated selection of:

Traditional Rice Varieties:

• Wayanadan Thondi, known across Kerala for its rich taste and high bran content

• Njavara and Valia Chennellu, valued for their medicinal properties

• Aromatic varieties like Mullankaima and Gandhakasala

These are available in rice, beaten rice, and powdered forms, suitable for everyday use and traditional recipes alike.

Monsoon Greens from the “Pathilakootam” (Group of Ten):

• Taro stems

• Colocasia leaves

• Hibiscus leaf

• Agathi leaf

• Ash gourd leaf

• Pumpkin leaf

• Elephant foot yam leaf

• Bean leaf

• Cassia tora leaf

• Amaranth

• And several other native leafy vegetables

These greens are typically gathered during the monsoon, forming an essential part of seasonal cooking and offering a natural source of nutrition and healing.

Visit Us

We warmly invite everyone, local residents, farmers, students, and food enthusiasts, to visit the TAPCo Farmers’ Centre throughout the month to explore, learn about, and purchase these rare and seasonal offerings.

This is more than just a marketplace. It’s an invitation to reconnect with Wayanad’s food traditions, learn about climate-resilient crops, and support a farming model that values biodiversity, tradition, and farmer knowledge.

This initiative is part of TAPCo’s ongoing work to promote traditional food systems and seasonal nutrition in Wayanad.