3 Review(s)

Kullakar (Boiled): A red rice suitable for delicious Idlis and Porridge. High in Iron & Zinc and also exhibits antioxidant properties. This red rice variety can be used as a table variety. It is normally consumed as boiled rice. The texture is coarse. Delicious idlis and kuzhipaniyaram can be made out of this variety. Kuzhiadichan (Boiled): A rice variety rich in polyphenols and antioxidants. Preferred variety for pregnant and lactating mothers according to folk wisdom. A good table variety for boiled rice lovers. The texture is coarse. It has an earthy aroma. Provides a very good taste for Sakkarai Pongal (Sweet Pongal) and the Poondu (Garlic)Kanji (Chettinad dish). Karunkuruvai (Boiled): A traditional Vaidya’s delight since it is used for the treatment of various diseases. Excellent variety for the preparation of various South Indian dishes. It’s high iron content and low glycemic index makes it a suitable variety for people with diabetes. A good table variety with an earthy aroma. Normally, consumed as boiled rice. Goes well with Sambar and Rasam. Mappillai Samba (Boiled): Provides stamina, rich in fibre and iron content. Enhances digestive capacity and helps cure mouth ulcers. This can be used as table rice. Consumed as boiled rice. The texture is fine. Can be mixed with Aval (Flattened rice) and delicious Aval Aappams can be made. Cooking Instructions: These rice varieties should be soaked for 4 to 6 hours before cooking. The ratio of rice to water is 1: 3 and the number of whistles can be 4. Vacuum packed rice for freshness.