Kadhir raw rice owes its phenomenal taste to the light weight, aromatic, high quality medium sized grains. Our unadulterated, minimally processed kadhir raw rice originating from Andhra is the best choice for daily Indian food varieties like rice, biriyani, keral ghee rice fried rice and pongal.

Kadhir Jaya Rice has a unique way of preparation. It is exclusively designed for chef’s who like more cooking time. Jaya rice is the traditional, staple diet of Kerala. With its unique flavor, color, size and crispness makes it an ideal companion for all traditional Kerala dishes.

The Kadhir Kuruva rice is cultivated and processed following natural methodologies in accordance with international norms. Kerala traditional rice varieties kuruva are more nutritious is an established fact. Growing various varieties of rice (for that matter, any crop) is also smart. It ensures bio-diversity and helps us diversify out the risks associated with any one type of rice.

Wayanadan Khyma Rice is a rice based dish blended with spices and chicken. As it is the only biriyani recipe in Kerala cuisine, it can also be called Kerala Biriyani. The main difference between Thalassery Biriyani and others is that it uses only Khaima/Jeerakasala rice - a short-grain, thin rice which is also called biriyani rice in Kerala. The dish does not use basmati rice. Biriyani is an exotic dish of Mughal origin, but thie variant is an indigenous recipe of Malabar. It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines.

Kerala Matta rice (also known as Rose Matta Rice, Palakkadan Matta Rice, Kerala Red Rice, or Red parboiled rice) is an indigenous variety of rice grown in Palakkad District of Kerala. It is different from brown rice. It is popular in Kerala and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice. The robust and earthy flavour of Red Matta makes it suitable to accompany lamb, or game meats.

We all know the amazing health benefits of brown rice but we don't use it in our regular cooking. You wanted to start with idli. There is no much difference between this idli and our usual white rice idli. Colour of this idly will be slightly yellow. Do try this receipe, y'll love for its softness... You also make dosa the next day which tastes good. The only thing which you feel bad is that the batter becomes our very soon even refrigerated. So we have to make in lesser quantities & keep it for one day. Try the quantity I mentioned here. This will be enough for three people. U can make idli for breakfast & dinner the same day and dosa the next morning. Used poha to reduce the quanitity of urad dal... U can make this idli more healthy by adding oats along with the othere ingredients... Please go through the health benefits section too... If you interested, have a look at this oats barely idly recipe...

Kadhir raw rice owes its phenomenal taste to the light weight, aromatic, high quality medium sized grains. Our unadulterated, minimally processed kadhir raw rice originating from Andhra is the best choice for daily Indian food varieties like rice, biriyani, keral ghee rice fried rice and pongal.

We present highly demanded Thanjavur White Ponni Rice which is cultivated by the most experienced farmers in the banks of river of Cavery. Our Thanjavur White Ponni Rice had high carbohydrate content and is very healthy. Our Thanjavur White Ponni Rice is processed in a hygienic way with the use of modern machinery. We offer our delicious Thanjavur White Ponni Rice at market leading prices. It is also called as Rich Taste of Thamilnadu.

Wayanadan Khyma Rice is a rice based dish blended with spices and chicken. As it is the only biriyani recipe in Kerala cuisine, it can also be called Kerala Biriyani. The main difference between Thalassery Biriyani and others is that it uses only Khaima/Jeerakasala rice - a short-grain, thin rice which is also called biriyani rice in Kerala. The dish does not use basmati rice. Biriyani is an exotic dish of Mughal origin, but thie variant is an indigenous recipe of Malabar. It is a symbol of the cultural amalgamation of Mughal and Malabari cuisines.

Kadhir Jaya Rice has a unique way of preparation. It is exclusively designed for chef’s who like more cooking time. Jaya rice is the traditional, staple diet of Kerala. With its unique flavor, color, size and crispness makes it an ideal companion for all traditional Kerala dishes.

Kerala Matta rice (also known as Rose Matta Rice, Palakkadan Matta Rice, Kerala Red Rice, or Red parboiled rice) is an indigenous variety of rice grown in Palakkad District of Kerala. It is different from brown rice. It is popular in Kerala and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice. The robust and earthy flavour of Red Matta makes it suitable to accompany lamb, or game meats.

The Kadhir Kuruva rice is cultivated and processed following natural methodologies in accordance with international norms. Kerala traditional rice varieties kuruva are more nutritious is an established fact. Growing various varieties of rice (for that matter, any crop) is also smart. It ensures bio-diversity and helps us diversify out the risks associated with any one type of rice.