Hand Pounded Rice

Handpounded idli rice (கைக்குத்தல் இட்லி அரிசி / Kai Kuthal Arisi) is a traditional, minimally processed parboiled (usna) rice used to make soft, spongy idlis and dosas.

Hand-pounded Mappillai Samba (traditional red rice from Tamil Nadu) is an unpolished heritage grain known as the "Bridegroom's Rice" because it was traditionally fed to grooms to test their strength and stamina

Hand-pounded Ponni rice (also known as Kaikuthal arisi) retains its nutrient-rich bran and germ layers because it is processed without heavy polishing

Hand-pounded Rajamudi rice is a highly nutritious, unpolished traditional red rice variety from Karnataka, India. Because it is minimally processed using traditional hand-pounding methods rather than machine milling, it retains its nutrient-dense outer bran and germ layers.

Hand-pounded Kattuyanam rice (a traditional red rice variety from Tamil Nadu, India) retains its natural bran and germ layers, offering a dense nutritional profile and several key health benefits

Hand-pounded Poongar rice is a traditional, red-pink heritage rice variety native to Tamil Nadu, often referred to as "women’s rice" because of its historical and traditional uses for female well-being.

Hand-pounded Karunguruvai rice—a traditional South Indian red-to-black native rice variety processed via traditional methods that retain the outer bran and germ layers—offers rich nutritional and Siddha medicinal benefits

Hand-pounded Kothamalli Samba rice (a traditional South Indian red/aromatic rice variety named for its grain shape and subtle coriander-like fragrance) combines the nutritional power of hand-pounded/unpolished heritage grains with unique plant properties

Hand-pounded Rathasali rice (also known as Rakthasali or Red Princess Rice) is a rare, unpolished heirloom red rice native to South India. Because it is hand-pounded instead of heavily milled, it retains its nutrient-dense bran and germ layers