• Turaka Mahesh Ma.history, room no.4, c. Hostel, osmania university, hyderabad.500007.


Rice is the staple food of the South Indians. It is the main product of Paddy, a commercial crop. In Telugu Paddy is generally called Dhanya, Vari and Biyyam respectively. In Sankrit they are called Dhan, Chawal and Sadha or Anna respectively. Rice occupies the first place as the best of the food articles. The recent discoveries of the German scientists, vari or rice was cultivated first by the people of Andhradesa and the word vari is a source for Sanskrit derivation of vrichi.  Amongst the donations many donors preferred to give away Nivartanas of Sali and vadlu. Literature has much to speak about the preparations of rice relatively modern account can be found in Hamsavimsati, which discusses fifty six types of paddy. 1 Warangal was known for the cultivation of a superior quality of rice known as karpura – rajanalu. The first word karpura indicates that the rice was fragrant when cooked and it was considered as king of all varieties of paddy as its name rajanalu indicates. Both the indigenous and foreign works refer to this variety of rich.


I. Ayyalaraju Narayanamatya : Hmasavisati – IV, Ed. Subrahmanya Swamy, Vavilla Press, Madras, pp. 232 – 235.

II. Krishnadeva Raya : Amuktamalyada – I, Comt. By Vedam Venkataraya

a. Sastry, M. Sheshachalam & Co. Secunderabad, 1977, pp. 65 – 70.

III. Hamsavimsati, V- 128.

IV. Duaratte Barbosa, The Book of Duaratte Barbosa – I, Ed. Longworth Dames, Hucluyt Society, London, 1925, p. 196.

V. Quoted from P. Hymavathi, “Agricultural Production in Andhra during the Vijayanagara period”, in Paradigms in Indian History, (Felicitation Volume of Prof. Y. Vaikuntham,) Felicitation Committee, O.U. Hyderabad, 2003, p. 439.

VI. B.S.L. Hanumantha Rao, Andhrula Charitra, Vishalandhra Publishing House, Guntur, 1994, p….

VII. Quoted from Premlatha Madhuri , Op.cit., p. 86.

VIII. Inscriptions of A.P. – Cudappah, District –II, P. 320 -321.

IX. P.K. Gupta, Op.cit., pp. 243 – 244.

X. Ibid, p. 244.

XI. Parahita Samhita, pp. 311 – 312.

XII. Palkurki Somanatha, Basavapuranam – I, p. 14 and Andhra Mahabharata, (Santiparva) – I, p. 324.

XIII. Parahita Samhita, p. 222.

XIV. Srinatha, Haravilasam – II, Ramaswamy Sastrulu & Sons, Vavailla Press, Madras, 1968, p. 91 and Amuktamalyada – V, p. 58, Subhadra Parinayamu, p. 34.

XV. Tenali Ramakrishna, Panduranga Mahatmyamu – IV, Telugu Sahitya Parishat, Secunderabad, 1956, p. 169.

XVI. Parahita Samhita, p. 231.

Additional Files



How to Cite

Turaka Mahesh. (2017). PADDY CULTIVATION AND PREPARTIONS IN MEDIEVALANDHRADESA. International Education and Research Journal (IERJ), 3(11). Retrieved from