A Kumbura or Ketha is the land on which farmers cultivate paddy. Rice is the staple food of Sri Lanka and as such, paddy cultivation in Sri Lanka is given utmost importance in the agriculture industry. Ancient and traditional farmers were self-sufficient in rice production and ancient Ceylon is said to have been among the foremost paddy exporters in the world.
Types of Kumburu
There are two types of Kumburu: Godakumburu and Madakumburu.
See Sama (Harrowing)
See Sama is the process of harrowing and preparing land prior to paddy cultivation, which is done using a Nagula (plough) and oxen
Poru Gama (Leveling)
Poru Gama is the process of leveling the paddy field with the use of oxen and a tool known as the Poruva. Poru Gama is generally done a few weeks after harrowing and fertilizing paddy fields
Sowing Seeds and Planting Sapling
Following the initial preparation, farmers would elect to either sow paddy seeds or plant sapling.
Harvesting
Paddy was harvested when they turn light gold in color. Farmers would harvest their crop together while singing ‘Goyam Kavi’. The harvest is temporarily stored in the Kamatha (threshing floor) before it is taken home.
