A not-for-profit organic store rooted in community
Be the change – bring reusable bags and containers for all your needs!
Bold Red Rices
Kullakar
About : Short stature & duration 120 day kAr variety. Generally used in parboiled form.
Red rice, native of Tamilnadu resistant to pest and disease, and highly drought resistant. Grown in all the three seasons. The straw is used as a roofing material.
Nutrition : It drastically increases energy levels, is rich in iron and zinc, serves as a great source of essential vitamins and minerals for strong immunity, and helps regulate blood sugar levels.
Source : Dharanivendhan, Arani
Cooking Instructions : Soak Time : 4 Hours, Rice to Water ratio : 1:2.5
Best suited for : Idly, kuzhipaniyaram
Poongar
About : 100 day crop, generally used in parboiled form. A tall variety suitable for coastal sandy soils, and is drought resistant
Nutrition : It helps regulate women’s hormonal health and is recommended for pregnant and lactating mothers. Poongar kanji is said to aid in normal childbirth and contains anthocyanin (an antioxidant) that helps reduce body odor and sweat. It increases hemoglobin levels, boosts immunity, and contains vitamin B1.
Source : Mani, Tiruvannamalai. Jayakumar, Mayiladuthurai
Cooking Instructions : Soak Time : 4 Hours, Rice to Water ratio : 1:2.5
Best suited for : Porridge (kanji), Idly, Dosa
Mappillai Samba
About : 160 days tall Samba crop. Grown in samba to late samba season, can withstand flooding.
Nutrition : Mappillai Samba kanji was traditionally given to prospective bridegrooms to increase their vitality and strength. It is renowned for improving stamina and has a low glycemic index. High in complex carbohydrates, fiber, potassium, iron, magnesium, and phosphorus, it is also rich in anthocyanins, which help boost immunity.
Source : Mani, Tiruvannamalai. Kesavan, Namakkal (Boiled), Pudukkottai Organic Farmer Producer Company (Mappillai Samba Idly)
Cooking Instructions : Soak Time : 6 Hours, Rice to Water ratio : 1:3, Pressure Cooker : 4 Whistles
Best suited for : Table rice, Aval, Aappam, Idly, Dosa
Kattuyanam
About : 150 days samba crop. Resistant to pests and diseases. Very tall variety.
Nutrition : It has a high fiber content, is known to prevent or relieve constipation, helps in controlling diabetes, contains antioxidants that protect against heart disease, and is an ideal source of manganese, zinc, and iron.
Source : Mani, Tiruvannamalai. Jayakumar, Mayiladuthurai (Raw & Boiled)
Cooking Instructions : Soak Time : 6-8 Hours
Rice to Water ratio : 1:2.5
Best suited for : Porridge, Idly, Dosa, Idiyappam, Kheer
Black Rices
Karunkuruvai
About : Indigenous rice variety of Tamilnadu that is highly valued by Siddha practitioners, with many therapeutic benefits. It finds mention in ancient Siddha texts.
Nutrition : Low Glycemic Index. Rich in Iron, Calcium and Zinc. Highly nutritious containing a number of minerals and is used in a recipe for lehyam that cures filariasis, a mosquito-borne disease that is very difficult to cure.
Source : Mani, Tiruvannamalai
Cooking Instructions : Soak Time : 4 Hours, Rice to Water ratio : 1:2.5, Pressure Cooker : 4 Whistles.
Best suited for : Table rice, goes well with sambar & rasam, Idiyappam, Aappam.
Karuppu Kavuni
About : 130 days, samba, Black long grain.
It is cooked on special occasions in Chettinadu cuisine
Nutrition : It is used in the treatment of poisons / poisonous bites. Very rich in antioxidants, low glycemic index, ideal for diabetic's diet and weight loss.
Source : Mani, Tiruvannamalai, Pudukkottai OFPC, Jayakumar, Mayiladuthurai (Raw & Boiled).
Cooking Instructions : Soak Time : 5 Hours, Rice to Water ratio : 1:2.5, Pressure Cooker : 4 Whistles
Best suited for : Payasam with jaggery, Kanji (porridge)
Arupatham Kuruvai
About : Cultivated as a short-term crop 60-75 days
Though it has a deep red bran layer, this rice is classified as a black variety. Growing arupatham kuruvai helps increase the no. of crops per year.
Nutrition : Improves heart health. Stimulates growth and repair throughout the body. Strengthens bones and the immune system
Source : Karthikeyan, Uthiramerur
Cooking Instructions : Soak Time : 1 Hour, Rice to Water ratio : 1:3 or 1:4, Pressure Cooker : 5 Whistles
Best suited for : Porridge, Aaval, Idly, Dosa
Slender & Medium Rices
Thooyamalli
About : 140 days, Samba. This white delicate rice gets its name from its similarity to jasmine flowers. In Tamil ‘Thooyamalli’ literally means pure jasmine. During the flowering stage the ear-heads look like flowers. Highly resistant to pest and disease.
Nutrition : Thooyamalli Rice is easy to digest and is said to be good for the nervous system.
Source : Pudukkottai Organic Farmer Producer Company
Cooking Instructions : Soak Time : 4 Hours, Rice to Water ratio : 1:2.5
Best suited for : Popular for South Indian meals, and delicacies like Kozhkottai, Murukku.
Rajamudi
About : 180 days tall Samba crop
Rajamudi is a special medium to small grain variety of light red rice that was favoured by the Wodeyar kings of Mysuru. At one time, those who were unable to pay taxes to the king, could pay this nutritious rice in lieu of cash. This non-aromatic rice variety when cooked just right, retains a good bite with a mellow mouth-feel.
Nutrition : Low glycemic index. High in iron and zinc, improves immunity Rich in dietary fibre, natural antioxidants and phytonutrients.
Source : Shivananjappa, Hassan
Cooking Instructions : Soak Time : 20 Minutes
Rice to Water ratio : 1:2.5, Pressure Cooker : 3 Whistles
Best suited for : Table rice, with sambar, Paniyaram, Puttu, Dosa
Kichli Samba
About : 140 days, samba. A small grained rice, the bran is light orange in colour and rice is off-white. Suitable for use both in raw unpolished or parboiled forms. Also known as kichadi samba. This is a popular variety grown in several areas of Tamilnadu.
Nutrition : Good for skin complexion, improves physical strength and enables weight gain. Regular use improves immunity and prevents viral infections.
Source : Jayakumar, Mayiladuthurai (Raw, Boiled & HP)
Cooking Instructions : Soak Time : 0.5 Hours, Rice to Water ratio : 1:2 (Raw) & 1:3 (Boiled)
Best suited for : Excellent table variety. Good for mouth-watering bisebele bath. Also used for Sweet Pongal
Sonamasuri
About : 120 days samba crop.
Sonamasuri is a medium grain rice grown in Karnataka and Andhra Pradesh. It is known for its nutty flavour and aroma.
Nutrition : Sonamasuri is rich in carbohydrates and essential vitamins. Best had in raw, unpolished form. High in fiber, iron, calcium and antioxidants. It helps combat oxidative stress.
Source : Nandish, Shimoga (Raw), Pudukkottai Organic Farmer Producer Company (Boiled)
Cooking Instructions : Soak Time : 0.5 Hours
Best suited for : Biriyani, Meals
Aromatic Rices
Seeraga Samba
About : 130 days, samba and navarai. An indigenous small grained aromatic variety of Tamilnadu, seeraga samba rice is fine textured and very tasty. The name derives from the resemblance of the grains to cumin seeds.
Nutrition : Regulates excess vayu in the system.
Easy to digest. It is rich in iron, selenium and phytonutrients, removes free radicals and is good for the health of the colon.
Source : Jayakumar, Mayiladuthurai & Dharanivendhan, Arani
Cooking Instructions : Rice to Water ratio : 1:2.5
Best suited for : Ideally suited for biryani and kheer and as a table rice
Ambemohar
About : 110 days Kharif (monsoon)
A small grained traditional rice from Maharashtra. This aromatic rice (the name means mango blossoms) was extensively used in festival cooking. Indriyani is a cultivar based on Ambemohar.
Nutrition : Rich in B vitamins
Regulates cholesterol
Cooking Instructions : Rice to Water ratio : 1:2.5
Wash to reduce stickiness.
Best suited for : Suitable for Porridge, Pori, Pulao
Illupaipoo Samba
About : 120 days, samba. This is a light brown / off-white grain and has a fragrance like Madhuca flower -- Iluppaipoo in Tamil.
Nutrition : Useful for diabetes and knee pain.
In Ayurveda, the Kanji is said to be helpful for certain kinds of paralysis.
Source : Mani, Tiruvannamalai
Cooking Instructions : Soak Time : 0.5 Hours
Best suited for : Table Rice, Kheer, Porridge
Gobindobhog
About : Kharif (monsoon). A small grained, very pest resistant rice mainly grown in West Bengal. An aromatic sticky rice with a sweet buttery taste.
Nutrition : Easy to digest, supports healthy metabolism and is said to be dosha balancing.
Source : Nandish, Shimoga
Best suited for : Quick cooking. Suited for kheer (Bengali payesh), pulao and kichuri (vennpongal or kichdi)