Almost all of the experiences at Vayal Veedu revolve around the nurturing of paddy tilling of the soil, its plantation, watching the wet earth give birth to fledgling shoots. In the course of time these implanted shoots will mature and assume a warmer tone of growing maturity guest may opt to participate in the process of cultivation or else simply enjoy the fascinating sights.
Guests travelling in India will often go past stretches of paddy fields, both in the Gangetic plains in the north of the country, in the riverine plains of the east, as well in peninsular India. Paddy is cultivated at least twice a year in most parts of India, seasons referred to in the vernacular as Rabi and Kharif.
A distinctively fragrant variety of rice grown mostly tribal communities in Wayanad, Gandhakasala is cultivated on Vayal Veedu besides a portion of the plantation devoted to Jeerakasala rice. Being a hardy species, resistant to disease and infestation, high nutritional value, fine taste and cooking properties, Gandhakasala is traditionally used in food served special occasions like wedding feasts and especially so in biriyani.
