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1,916 Fr

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From Cote D' Ivoire

Namma Nellu Traditional Red Rice - Karunkuruvai (Boiled Rice) / Karunguruvai/கருங்குறுவை (புழுங்கல் அரிசி) - 1 kg

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Product ID: 183219556
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namma nellu
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About the item

  • Karunkuruvai (Boiled) A traditional Vaidya’s delight since it is used for the 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 es. A Siddha practitioners delight, used for of various illnesses..
  • Cooking Instructions: A good table variety with an earthy aroma. Normally, consumed as boiled rice. The ratio of rice to water is 1: 2.5. A number of pressure cooker whistles can be 4. Goes well with Sambar and Rasam. Can be used for Aappam preparation. Soak for 3 hrs before cooking..
  • Note: The instructions given above are for cooking in the pressure cooker and not in an electric rice cooker (water quantity should be increased if it is in the rice cooker). Full whistles in a pressure cooker (in high flame) and switch off immediately after that. The cooking whistles are for those who prefer the grains to be separate and not mushy. If you need it to be mushy increase it to 2 more whistles..
  • The coarse texture of rice implies – the grains are well cooked but the outer layer is still visible and that makes it coarse. Fine texture of rice implies – the grains are well cooked, but the outer layer is delicate enough in such way it goes unnoticed (like a Ponni rice).
  • Note: These rice varieties should be soaked for 4 to 6 hours before cooking. Hygienically Vacuum packed rice for freshness in facility meeting food safety standards. (500 gm, Pack of 2)..
Karunkuruvai (Boiled) A traditional Vaidya’s delight since it is used for the 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 es. Cooking Instructions: A good table variety with an earthy aroma. Normally, consumed as boiled rice. The ratio of rice to water is 1: 2.5. A number of pressure cooker whistles can be 4. Goes well with Sambar and Rasam. Can be used for Aappam preparation. Soak for 3 hrs before cooking. Note: The instructions given above are for cooking in the pressure cooker and not in an electric rice cooker (water quantity should be increased if it is in the rice cooker). Full whistles in a pressure cooker (in high flame) and switch off immediately after that. The cooking whistles are for those who prefer the grains to be separate and not mushy. If you need it to be mushy increase it to 2 more whistles. The coarse texture of rice implies – the grains are well cooked but the outer layer is still visible and that makes it coarse. Fine texture of rice implies – the grains are well cooked, but the outer layer is delicate enough in such way it goes unnoticed (like a Ponni rice)
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