At our 50-acre organic farm in Manjakkudi, Kumbakonam, we cultivate heritage, artisanal rice using purely organic practices. Rich in nutrients, heritage grains protect our soil; At our farm, located in the heart of the janma-bhoomi of Pujya Swami Dayananda Saraswati, we hand-select only the best quality seeds and harvest twice a year during the traditional harvesting season.
GRAINS OF GOODNESS
-
Acharmati
₹120.00 Per KgOdisha
Acharmati is a short bold rice from Odisha. Though it has pleasant yellow husk, when removed, the kernel is dull white in colour. This fragrant grain is an autumn crop and accordingly to farmers is a high yielding variety. Most scented rice variants from this region are used to make kichadi, pulao, kheer or served as plain table rice.
Cooking Instructions
Soak the Acharmati rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Tags: Brown Rice, Everyday Table Rice, Fragrant, Pulav, Aromatic -
Ajara Ghansal
₹120.00 Per KgMaharashtra
Ajara Ghansal grown in Kolhapur district is an aromatic grain, which has been cultivated over many generations in Ajara Taluk – some families of farmers have been cultivating Ghansal rice for more than 100 years. Known for its taste and aroma, Ghansal rice is tender and non-sticky.
Cooking Instructions
Soak the Ajara Ghansal rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Tags: Brown Rice, Fragrant, Non Sticky, Special Occasions, Aromatic -
Arubatham Kuruvai
₹100.00 Per KgTamilnadu
Arubatham Kuruvai is a short duration crop, taking only 60 days to harvest. This red rice is high in protein and calcium content; it strengthens your bones, boosts your immune system, and helps with weight loss efforts. Considered a ‘mota rice’ (bold grain), it prevents the onset of diabetes and also optimizes the digestive process. Being a short duration and profitable crop, farmers cultivate it nearly 5 times in a year.
Cooking Instructions
Soak the Arubatham Kuruvai 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.
Tags: Red Rice, Diabetic, Weight Loss, Digestion, Calcium, Immune System -
Chak Hao Poireiton
₹350.00 Per KgManipur
Chak Hao Poireiton is a black rice from Manipur. The literal meaning of Chak Hao is ‘delicious rice’ (Chak – rice; Hao-delicious). This sticky textured rice is rich in fibre and it usually turns deep purple when cooked due to its anthocuanin content. This grain has disease fighting antioxidants and prevents diabetes, cancer and heart disease. One serving of black rice offers a high amount of flavanoid phytonutrients, mineral content such as iron and copper and. It is a good source of plant-based protein.
Cooking Instructions
Soak the Chakhao Poireiton 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.
Tags: Black Rice, Sticky Rice, Diabetic Friendly, Cancer, Heart Diseases, Plant Based Protein, Minerals -
Garudan Champa
₹120.00 Per KgTamilnadu
Also known as ‘Kaadai Kazhuththaan’ in some parts of Tamil Nadu, the Garudan Champa grain has the a white streak, very similar to the one found on the neck of the Brahmini kite (Garudan), hence it was given the name. Garudan Champa was investigated for its phytochemical screening; the results revealed that this grain has high levels of important phytoconstituents and has the capacity to prevent many health related disorders. A long and fine grain, farmers have told us that it improves blood circulation and blood purification.
Cooking Instructions
Tags: Polished Rice, Phytoconstituents, Blood Purification, Blood Circulation, Long GrainSoak the Garudan Champa rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Soak the Garudan Champa polished rice for 1/2 hour before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
-
Gobinda Bhog
₹120.00 Per KgWest Bengal
This traditional aromatic rice variety has a history of over 300 years; The Geographical Indications Registry (GIR) has granted Geographical Indication (GI) status to Gobinda Bhog, a speciality from Burdaman district of West Bengal. It is a short grain rice, with a buttery flavor which works well as a table rice. It is categorised as a ‘Khaas Dhan’ or ‘Special Grain’, because it is offered as prasad to Lord Krishna during the Janmashtami celebrations.
Cooking Instructions
Soak the Gobinda Bhog rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Tags: Aromatic, Brown Rice, Special Occasion -
Illupai Poo Champa
₹120.00 Per KgTamilnadu
The Iluppai Poo Champa variety gets its name because it has the fragrance of the Bassia Latifolia flower. When consumed, it increases hemoglobin levels and improves breathing patterns.
Cooking Instructions
Soak the Illupaipoo Champa rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Tags: Fragrant, Brown Rice, Everyday table rice -
Kala Bhat
₹160.00 Per KgWest Bengal
We often associate black rice to desserts; But did you know, that the Kala Bhat, a mildly fragrant black rice from West Bengal was initially used to prepare pulaos? Due to its fine taste and limited yield, it was reserved for special occasions. Black rice turns a shade purple when cooked and is filled with high amounts of anthocyanins. Anthocyanins are phytochemicals found in deep blue and purple food (like berries and aubergines) which are thought to fight chronic diseases such as cancer and heart disease. Regular consumption of this rice can help in detoxifying the body, prevent diabetes, protect heart health and lower cholesterol.
Like other whole-grain rice varieties, black rice has a low glycemic index, meaning that sugar is absorbed more slowly, providing a more stable energy source and avoiding the spikes in blood sugar associated with other carbohydrate-rich foods.
10 spoonfuls of cooked black rice, contains the same amount of anthocyanin as a spoonful of fresh blueberries, according to a study presented at the American Chemical Society, in Boston. So, today, it has been categorized as a ‘super food’.
Cooking Instructions
Soak the Kala Bhat 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.
Tags: Black rice -
Kala Namak
₹120.00 Per KgUttar Pradesh
When Gautam Budhha visited Kapilvastu for first time after attaining enlightenment, he gave the grains of Kala Namak to the local people and asked them to sow it. This grain is often called ‘Buddha’s Gift’ and was also found in a kitchen store of a house in UP in one of the excavations. With the husk being black and the ability to grow in saline soils, this grain was appropriately called Kala (black) and Namak (salt). This fragrant grain was granted Geographical Indication (GI) tag in 2012. It is considered one of the finest rice varieties in the international market, people suffering from kidney problems and those with skin and blood-related ailments are advised to consume this variety of rice.
Tags: Fragrant, Brown Rice, Kidney Problems, Blood Related Ailments -
Kalajeera
₹120.00 Per KgOdisha
Kalajeera, also known as the ‘Prince of Rice’ is an aromatic variety. Originating from Orissa, this lowland scented rice variety looks like coriander seeds. It is believed to increase hemoglobin levels and the body metabolism. This fragrant grain has antispasmodic, stomachic, carminative, antibacterial, astringent and sedative properties. Ancient text explains that Kalajeera improves memory and controls diabetes.
Cooking Instructions
Soak the Kalajeera rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Tags: Everyday Table Rice, Brown Rice, Aromatic, Memory, Diabetic -
Kanali
₹110.00 Per KgKerala
Cooking Instructions
Soak the Kanali 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.
Tags: Iddly, Dosa, Red rice, Diabetic -
Kappakar
₹110.00 Per KgKerala
Cooking Instructions
Soak the Kapakkar 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.
Tags: Iddly, Dosa, Red rice, Diabetic -
Karuppu Kavuni
₹160.00 Per KgTamilnadu
This black rice called as ‘Kavuni Arisi’ in Tamil, is a rich grain which has been grown in India since the Chola Period. With powerful disease-fighting antioxidants, this sticky rice, contains dietary fiber, anti-inflammatory properties, and has the ability to prevent diabetes, cancer, heart disease and even weight gain.
Cooking Instructions
Soak the Karuppu Kavuni 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.
Tags: Black Rice, Sticky Rice, Diabetic, Cancer, Heart Diseases, Anti Inflammatory -
Karuthakkar
₹110.00–₹140.00 Per KgTamilnadu
Classified as a ‘medicinal rice’, Karuthakkar has strong herbal antibiotic properties which improve the immunity of the body and can cure food borne diseases. Regular consumption of this grain is believed to help treat piles and constipation.
Cooking Instructions
Soak the Karuthakar 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.
Tags: Red Rice, Medicinal Rice, Immunity, Piles, Constipation -
Katarni
₹140.00 Per KgBihar
Katarni is an aromatic grain and was reserved for ‘ceremonial’ events. Native to Bhagalpur and Banka districts of Bihar, this rice has been facing the threat of extinction. Legend has it that the local regent Maharaja Rahmat Ali Khan Bahadur of Kharagpur pioneered Katarni plantation in the region. From this virgin batch of seeds, virtually all of today’s-observed crops are proliferated.
The word ‘Katami’ literally means an ‘awl with a hook at the end for sewing’. Awl is a pointed tool for making holes in wood or leather. The name Katami has been derived due to the shape of the apex of paddy which is similar to the tip of awl.
Katarni rice has been registered with the Geographical Indications (GI) registry of Government of India in 2018.
Cooking Instructions
Soak the Katarni rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
-
Kerala Sundari
₹120.00 Per KgWest Bengal
Popular in the Sunderbans, Kerala Sundari is a non-scented, bold rice and a good yielder. People are still unsure of why it is called Kerala Sundari; could it have migrated from Kerala? We have no documented evidence to prove this migration. But, what we do know is that this slender shaped grain is being revived by over 1000 farmers in and around Puralia district and is high in demand! If you are looking for everyday table rice, this is the one!
Cooking Instructions
Soak the Kerala Sundari rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Soak the Kerala Sundari polished rice for 1/2 hour before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.
Tags: Everyday Table Rice, Brown Rice -
Kothamalli Champa
₹110.00 Per KgTamilnadu
Kothamalli Champa is a small fragrant red rice variety. Nutrient rich this rice is believed to help in clotting of blood flow during injuries. These grain resemble kothamalli (coriander) seeds and also share a similar fragrance of the kothamalli herb, hence the name. This variety is great for weight loss and builds immunity and restores hormonal balance. Ideal for making south Indian snacks like vadagam and murukku, apart from having it has everyday table rice.
Cooking Instructions
Soak the Kothamalli Champa 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.
Tags: Red Rice, Everyday Table Rice, Blood Circulation, Aromatic, Fragrant, Weight Loss, Immunity, Hormonal Balance -
Kullakar
₹110.00 Per KgKerala
Kullakar is a red rice variety that has complex carbohydrates. It possess antioxidant properties and has higher zinc and iron content than white rice. Kullakar strengthens, regenerates and energises the body, regulates blood pressure and prevents skin diseases and premature aging. Kullalar is a delicious variety suitable for making iddly and dosa.
Cooking Instructions
Soak the Kullakar 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.
Soak the Kullakar rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Tags: Red Rice, Antioxidant, Iron, Blood pressure, Skin Diseases, Iddly, Dosa -
Kuzhiyadichaan
₹110.00 Per KgTamilnadu
This native variety of red rice is said to be celebrated in many ancient medical texts for its high nutritional value. It is also called “Kulikulichan” and it is said to be specially suitable for expectant and lactating mothers. Kuzhiyadichaan lends itself well to making iddly and dosas. It can be broken and used for making kanji as well.
Cooking Instructions
Soak the Kuzhiyadichaan 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.
Tags: Red Rice, Pregnant, Lactating Mothers, Iddly, Dosa, Kanji, Nutritional -
Madhu Malathi
₹140.00 Per KgWest Bengal
Having a sweet and spirited name, Madhumalathi is a mildly scented everyday table rice. It was and still is being cultivated in the high land of Barind area of Malda District – however in small patches of land. Legend has it that certain heritage rice varieties, including the Madhumalati had a distinct cultural value associated; hence these grains were reserved for local religious events. It was used to make payesh, pulao – however, we have served it with just a dollop of ghee and dal, and it’s divine.
Cooking Instructions
Soak the Madhu Malathi rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
-
Mapillai Champa
₹110.00 Per KgTamilnadu
As the name suggests this rice was given to the mapillai (bridegroom). The night before the wedding, this rice variety was soaked in water. In the morning, the bridegroom would drink the supernatant water of the soaked grains, which was full of enriching nutrients and prove his strength and valour by lifting a heavy boulder. This rice is said to improve digestion, cure mouth ulcers, and is suitable for people with diabetes. It increases hemoglobin count and is believed to fight cancer. This fibrous rice helps keep the mind and body alert.
Cooking Instructions
Soak the Mapillai Champa 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.
Tags: Red Rice, Diabetic, Digestion, Mouth Ulcers, Haemoglobin Count, Cancer, Mind -
Navara
₹180.00 Per KgKerala
This red rice variety from Kerala has a wide range of health benefits. Boiled Navara is a good weaning food for infants, particularly those with low weight. Regular consumption of Navara rice gruel cooked in cow‘s milk ensures longevity and increases milk flow in lactating mothers.
Ayurvedic doctors effectively use Navara rice paste, lepanam, to treat psoriasis and skin lesions. Navara prevents various diseases and is also considered a safe food for diabetics. It is recommended for acute complaints of piles and stomach ulcer.Cooking Instructions
Soak the Navara 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.
Tags: Red Rice, Lactating Mothers, Skin Diseases, Diabetics, Piles, Stomach Ulcers -
Onamatta
₹110.00 Per KgKerala
Commonly known as the Rosematta rice, the Kerala Matta rice varieties are extremely nutritious. These bold grains lower content of fat, saturated fat and cholesterol; considered ‘heart-friendly’, consuming this grain ensures important blood vessels are clear of clogs and clots. Though it takes a slightly longer time to cook, it has a unique taste and fragrance; Along with the several health benefits, it one of the most common rice varieties used in the Kerala kitchens.
Cooking Instructions
Soak the Onamatta 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.
Tags: Red Rice, Everyday Table Rice, Cholestrol, Heart Friendly, Blood Purification -
Pal Veliyan
₹120.00 Per KgTamilnadu
Veliyan is one of the native varieties of rice cultivated by farmers in Wayanad. This is a long duration crop, which stands tall, is drought tolerant and resistant to pests and diseases. The Kurichiya tribes in Wayanad consume a variety of Veliyan, which according to them, give satiety and provide energy to carry out physical work. Specific varieties of heritage rice are cultivated to suit specific consumption requirements. For instance, rice varieties which have white kernels are preferred for making breakfast; red kernel Veliyan varieties like Chettu Veliyan are preferred for lunch. Varieties like Pal Veliyan are preferred for preparing rice gruel. The cooked rice water of Veliyan varieties, once strained is extremely tasty and can be used to make soups. Right before harvest, the plant appears to look like a pot of milk boiling over; hence the name Pal (milk) Veliyan.
Cooking Instructions
Soak the Pal Veliyan rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Tags: Brown rice, Everyday Table Rice -
Perungar
₹110.00 Per KgTamilnadu
High in protein and vitamin B, Perungar is believed to help cure stomach related problems. It is a delicious rice, and most villagers allow the rice to ferment overnight, and eat it in the morning. This variety is highly suitable for making iddly and dosa. As a grain, farmers prefer cultivating this crop as it is highly resistant to pest and disease.
Cooking Instructions
Soak the Perungar 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.
Tags: Red Rice, Stomach Problems, Tasty, Iddly, Dosa, Vitamin B -
Ramakali
₹140.00 Per KgWest Bengal
Cooking Instructions
Soak the Ramakali rice for 2-3 hours before cooking. Cook it in the ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio according to your preference.
Tags: Brown Rice, Fragrant -
Thavalai Kanna Matta
₹110.00 Per KgKerala
Commonly known as the Rosematta rice, the Kerala Matta rice varieties are extremely nutritious. These bold grains lower content of fat, saturated fat and cholesterol; considered ‘heart-friendly’, consuming this grain ensures important blood vessels are clear of clogs and clots. Though it takes a slightly longer time to cook, it has a unique taste and fragrance; Along with the several health benefits, it one of the most common rice varieties used in the Kerala kitchens.
This particular variety of matta rice, gets its name, because on the field the grains look like frog (thavalai) eyes (kanna). It has been mentioned in the ancient Tamil literature Thirukkaral, as a the rice served to royalty during the Chera-Chola period.Cooking Instructions
Soak the Thavalai Kanna Matta 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.
Tags: Red Rice, Cancer, Heart Diseases, Blood Purifier -
Thavalai Kanna Matta Poha
₹110.00 Per KgKerala
Commonly known as the Rosematta rice, the Kerala Matta rice varieties are extremely nutritious. These bold grains lower content of fat, saturated fat and cholesterol; considered ‘heart-friendly’, consuming this grain ensures important blood vessels are clear of clogs and clots. Though it takes a slightly longer time to cook, it has a unique taste and fragrance; Along with the several health benefits, it one of the most common rice varieties used in the Kerala kitchens.This particular variety of matta rice, gets its name, because on the field the grains look like frog (thavalai) eyes (kanna). It has been mentioned in the ancient Tamil literature Thirukkaral, as a the rice served to royalty during the Chera-Chola period.
Cooking Instructions
Soak the Thavalai Kanna Matta Poha for 10 minutes before cooking.
Tags: Poha