RICE

Boiled Rice Ponni

Ponni Rice is a staple in South India, Southeast Asia. It is mainly used for making/cooking rice, noodles, desserts and sweets. The rice flour is mixed with flour of wheat, millet, and other cereals to make manni, a kind of healthy baby food.

Boiled Ponni rice has been uniquely processed, the raw paddy is soaked in water tanks at room temperature for many hours after which it is dried and polished. This process was discovered in Tamilnadu. A major part of various cuisines around the world, this rice variety has always been a staple choice.

Seeraga Samba

Seeraga Samba Rice , an aromatic south Indian rice. It is very short and fine rice and easy to cook. Usually, Seeraga Samba is milled raw in the traditional way. An organic Seeraga Samba tastes different and the benefits are many. There is a huge difference when procured and consulmed from unknown source or chemical farms. Seeraga Samba Rice is very tiny aromatic south Indian variety. Best suitable for Pongal, Biriyani or any foods that contain Cumin.

Organic Honey

Honey is organic when the flowers that the bees use to produce the honey have not been treated with chemicals. The term organic honey has nothing to do with the production process of the honey. A hive can produce organic honey, but the extracted honey can be heated, filtered, and processed. High-quality honey contains many important antioxidants. These include organic acids and phenolic compounds like flavonoids. Antioxidants have been linked to reduced risk of heart attacks, strokes and some types of cancer. They may also promote eye health and maintaining good eye sight

Raw Rice Ponni

Ponni Rice is a variety of rice cultivated in Southern India. Parboiled rice is steamed before milling and is partially boiled with husk. This rice variety is easy to digest and the rice corn is medium sized,which makes it the rice of choice as Idli rice. Long grain rice varieties are not recommend for idlis. It is mainly used for making/cooking rice, Idlis, noodles, desserts and sweets. Ponni rice has enormous health benefits especially for diabetics and high blood sugar patients: High fiber. Low glycemic index, thereby lowering the impact of raised blood sugar. Lowers cholesterol.

Idli Rice

The term idli rice comes from the type of rice used in making the batter. Idli is a soft & fluffy steamed cake made of fermented rice & lentil batter. It is one of the healthiest protein packed Breakfasts from South Indian cuisine. Idli are easily digestible as the rice & lentils known as DAL are soaked, ground, fermented & then prepared by steaming the batter. Hence, most of the people use parboiled rice. We need around 80% of amylopectin in making soft and plump idlis that is why it is preferred to use short or medium-grain rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body

Mappillai Sambha Rice

Mappillai samba is one such native rice, which has got a high nutritional value. In Olden times suitable grooms used lift a heavy rock to show their prowess and used to consume this variety of Samba rice as its high nutritional values helps them to lift it that will help him to stay focused while lifting the rock as well as gives him the power to lift. Hence, this red thick rice got its name as Mappillai Samba and was often cooked and served to newlywed bridegrooms. Crispy Dosas: Take Mapillai samba rice, Idli Rice, Urad dal, Channa dal, fenugreek seeds in a bowl, wash and soak them for 4-5 hours. Grind to a smooth paste, a little bit of water can be added to make it smoother. Heat a tawa and drizzle some oil....Let it turn crispy.

Rajamudi/Medicinal Rice(Diabetic)/Hand Pounded

People with diabetes can include rice as part of a healthful diet, but they should: Eat rice in moderation, and be mindful that 1 cup of rice contains 45 g of carbs. Spread their intake of rice and other carbs evenly throughout the day. Its high fibre content (that gives it a nutty taste and rough texture) combined with a low glycemic index (the rice releases sugar slowly into the bloodstream) makes it ideal for people with diabetes. Its also a great option for people on a diet.Unlike refined white rice, this rice retains the vitamin E rich oil between the bran and endosperm. Because of the bran s high fibre content.

Karuppu Kavuni / Black Rice

Rice is the very best rice for curing PCOD and we ate it continuously until 1960s. It is time to take this rice again regularly as puttu, idly, dosa etc to avoid cancer, iron deficiency, liver problems and PCOD. For more details, please see the description below. The unusual colour makes black rice very popular for exotic desserts, Rich in Fibre, Good souce of antioxidants; Storage Instructions: After opening the pack, store in an air-tight container in cool dry place

Aval White

White Rice Flakes. Aval upma is one of the easy and healthy breakfast recipe. Aval is also found to be rich in Vitamin B, Vitamin C and dietary fibre. A healthy breakfast is key in managing an active lifestyle. Many consume Aval along with jaggery instead of adding table sugar, which makes the dishes even more wholesome.

Aval Red

Red poha or red rice flakes is nothing but flattened rice made from red rice. Red poha nutrition value is high compared to white rice flakes. Rice flakes also goes by the name flattened rice, beaten rice, poha, atukulu, aval and avalakki. It is a dehusked rice that is flattened into dried flakes.Sortex cleaned and superior quality Hygienic packing and best quality control processes, Packed in transparent covers to display product quality

Moong Dal (Pasi Payaru)

Moong dal is widely used by vegetarians. It contains largely protein and fiber. It is easily digestible. It aids in weight loss. It has a very low fat content. It is a good balanced diet. Pachai Payaru Paruppu (Green gram dal) is rich in fiber content. Pachai Payaru Paruppu goes well with cooked rice and few people serve with chapati as well. Pachai payaru also known as green gram in English and Moong dal in Hindi.Unlike moong dal, green gram dal is a pale green rather than yellow color. The different color comes from retaining some of the husk of the dried mooung bean. Green gram can be used as split, whole or ground, while moong dal is most commonly used split or ground .

Toor dal (Thuvaram paruppu)

Toor Dal is full of protein and other important minerals. Toor dal is a brilliant source of carbohydrates that we need for energy . This dal not only increases the taste of your meals but also provided all kinds of nutrients. It is a dal which is consumed on a daily basis in almost all Indian households . Toor dal is consumed in most parts of India, especially in western and southern states. The tasty sambhar, Gujarati dal, puran poli and dal fry are some of the finest delicacies prepared from it.