₹130.00 Per Kg
Some farmers refer to this grain as Kuruvai Kalanjiyam, a few call it Thuruvai Kalangiyam while some others refer to it as Thuruvai Kalangi but all unanimously agree on the health benefits of this grain! Kuruvai Kalanjiyam is a native red rice originally cultivated in the Ramnad district of Tamil Nadu. It is a short, bold grain known to offer good amounts of fiber, minerals and Vitamins B & E. Contrary to its name, Kuruvai Kalanjiyam is not a short 60 day crop. It is traditionally sown in Avani (August) and harvested in the Thai (January) months.
Studies by the Madras Agricultural Journal identify Kuruvai Kalanjiyam along with Mapillai Champa as low glycemic index varieties suited for people with high blood sugars. This could explain the creation of the phrase ‘Dia-Anna’ or ‘Diabetic Rice’ for this specific variety as this fibre-rich rice digests slowly and releases sugar into the blood at a slower pace than the normal rice.
Kuruvai Kalanjiyam has a mild aroma and is flavorful in comparison to most red rice varieties. The raw unpolished grain has a bite to it making it a suitable companion to salads and thick curries. The parboiled version is preferred by some as daily table rice and in making idli batters. Heritage rice varieties are still being conserved, cultivated and shared by marginal farmers. With the seeds shared by these farmers, we are able to cultivate this rice in Manjakkudi, Tamil Nadu, and bring it to your homes.
Soak the Kuruvai Kalanjiyam Raw rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.
Cooking Instructions: Soak the Kuruvai Kalanjiyam Boiled rice for 8 hours before cooking. Cook it in the ratio of 1:5 (For 1 cup rice, add 5 cups water). Please adjust the water ratio according to your preference.