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| Rice Varieties |
THANJAVUR PONNI RICE
Popularly consumed in South India (Tamilnadu, Pondicherry, Kerala, Karnataka and Andhra Pradesh). This is medium grain rice, a thin and popular rice variety of South India. The rice when cooked is soft and separate and swells / expands only lengthwise resulting in long, thin grains. The rice has highest fiber content as well as an easily digestible food. The rice adds a high value in taste particularly in non vegetarian meals.
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THANJAVUR PONNI RAW RICE
This is a similar variety of Thanjavur Ponni rice; a medium grain rice variety when cooked is soft and separate and swallows / expands length-wise. It has a sweet nature, highly preferred in vegetarian meals used in making delicious food of South India such as “Sakkara Pongal”, “Puliyotharai”, “Lemon Rice” and “Curd Rice”.
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THANJAVUR IDLI RICE
This is a short, plump almost round kernel which has a white belly and is used in making delicious Tiffin such as Idli, Dosai and Uthappam – favorite dishes of South India.
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KAMBAN CHAMBA/JEERAKA CHAMBA/GHEE RICE
This is a very short, plump, almost round kernel. This is a raw rice variety. Cooked grains are soft and separate used in making delicious and variety foods such as Briyani and Pulao.
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