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This red rice variety from Tamil Nadu is an ancient crop, historically noted for its immense health benefits. The bran lends the rice a moderately high anthocyanin content apart from bio-available micronutrients.

about the rice

Poongar is cultivated within a 90-day cycle and falls under the Kuruvai category of crops, which means that it is traditionally part of the Cauvery delta region and immensely important for the livelihood and sustenance of the people there. The rice is believed to be beneficial for pregnant women; is high in vitamin B1; and boosts immunity.


flavour earthy




the uncooked grains are short and thick with red specks on translucent white


store this rice in air-tight containers with lids in a cool place away from moisture


absorption method

time 12-15

what you can cook with it

Traditionally and culturally, Poongar is favoured for next-day, slightly fermented porridge, locally known as pez. Apart from that you can use it for idlis and dosa batter for bolder flavours than the regular ones. You can also mix them with other grains and toss in a salad.


botanical name Oryza sativa
origin Tamil Nadu
processing parboiled


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