The origins of its name can be found in Tamil folklore which has it that traditionally, on his wedding day, a bridegroom (mappillai) was required to lift a heavy rock as a show of his strength and virility. To help boost his energy before the task, this rice was cooked and fed to the new son-in-law.
Mapillai Samba can be cooked as plain rice, ground into flour or made into idli, dosa, upma, and Pongal. It is high in fiber and associated with a host of health.
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