Pokkali is a unique saline tolerant rice variety that is cultivated in an organic way in the fields in water-logged coastal regions, spread in Alappuzha, Thrissur and Ernakulam districts of Kerala. The organically-grown Pokkali rice with extra-large grains is reputed for its peculiar taste and its high protein content.

From June to early November rice is cultivated in these fields when the salinity level of the water in the fields is low. After the harvest from mid-November to mid-April, when the salinity is high, Fish farming is done. The fish grow feeding on the leftovers of the harvested crop. Sluice gates are used to control the water flow to the fields. The rice fields are made organically fertile with the tide flows and the rice crop draws nutrients from the fish excrement and other remnants.

To survive in the water-logged field, the rice plants grow up to two metres. By end-October harvesting is done and the rest of the stalks are left to decay in the water. In November–December, the second phase of the Pokkali farming, the fish filtration, begins.