Kerala Sundari
Kerala Sundari
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- made with love for you
- following nature-friendly methods
One of our thicker rice varieties, here, has been paired with a traditional fulkopi diye maach’er kaliya recipe. The thick, slightly sweet Kerala Sundari cuts through the rich sauce of a traditional maach’er kaliya.
about the rice
An intriguing name apart, Kerala Sundari has a slightly chewy and mellow bite that makes it perfect for rich sauce-based sides. This hardy folk rice variety is flood-tolerant and high-yielding. Traditionally used for making puffed rice, Kerala Sundari also makes for good table rice suitable for frequent consumption.
| flavour | sulphur, hay-like |
| aroma |
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appearance |
the uncooked grains appear short and stubby with little white dots in the bottom end |
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storage |
store this rice in air-tight containers with lids in a cool place away from moisture |
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cooking |
absorption method |
| time | 15-20 minutes |
what you can cook with it
Because of its bold, chewy texture, Kerala Sundari can be had as a good table rice for rich stews and spiced sauces. Try it for a different mouth-feel and texture of rice from regular fine rice varieties.
the ultimate guide to cooking rice
Cooking rice, apparently, does not seem much: you just need to add rice to water and you are all set. But it does not take ½ a cup of water more or less to turn it into an act of blasphemy. So here we have for you the ultimate guide on how to cook the perfect rice.
| botanical name | Oryza sativa |
| origin | West Bengal |
| processing | siddha (parboiled) |
our philosophy
We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.
