Recipes using Karungkuruvai Rice

1.Karungkuruvai adai dosa


  • Karunkuruvai rice -1 cup (200g)
  • Raw rice-1/2 cup (100g)
  • Bengal gram dal-1/2 cup (100g)
  • Channa dal -1/2 cup (100g)
  • Urad dal-2 tbspn
  • Red chillies-5 nos
  • Cumin seeds-1 tsp
  • Salt-1/4tsp
  • Hing-1/4 tsp
  • Mustard seeds-1/2 tsp
  • Chopped Onion-2 nos
  • Chopped Curry leaves-a bunch
  • Sliced coconut-1/4 cup (50g)


  1. Wash and soak the rice and pulses. 
  2. Overnight soaking is better. 
  3. In a mixer grind cumin seeds and red chillies. 
  4. Add the rice and pulses. 
  5. Add salt, hing and water. 
  6. Grind it coarsely. 
  7. Heat the oil in kadai. 
  8. Add mustard seeds, onion and curry leaves. 
  9. Add coconut and saute it well. 
  10. Add these items in adai batter. 
  11. Now you can make adai. 

This adai won’t be crispy, but taste will be yum. Have this adai with aviyal or jaggery. Try it and enjoy.

(Source-Traditional rice recipes from Ms. Shoba, Madurai)

2.Karungkuruvai arisi payasam


  • Broken Karunkuruvai rice – 4 tbsp
  • Milk – ½ ltr (500ml)
  • Milkmaid – ¾ cup or ½ cup (150ml or 100ml) (You can make it ½ cup if you don’t prefer it very sweet)
  • Badam powder – 2 tbsp
  • Cashews and Badam – 15nos
  • Ghee – 1 tsp


  1. Soak karungkuruvai rice for 1 hour. Then dry them in sun and grind it. The consistency of grind should be that of broken rava.
  2. Add milk and broken rice in a pan. Heat them on medium flame.
  3. Grind 6 badam in mixer grinder to prepare badam powder.
  4. Meanwhile you can heat oil in a small pan and golden fry cashews and badam.
  5. Stir the payasam so that rice doesn’t stick to the bottom of pan.
  6. Once nice aroma comes out from payasam and rice is cooked add milkmaid and badam powder. Stir it and check for the sweetness. Let this be in stove for 5 mins in medium flame.
  7. Add the fried nuts to this.

(SOURCE- – recipe is from suganya Kitchen)

3.Organic karungkuruvai rice dosa


  • Organic Karungkuruvai rice- 1cup (200g)
  • Idli rice/Raw rice- 1cup (200g)
  • Urad dal- 1/2cup (100g)
  •  Fenugreek seeds- ¼ tsp
  •  Cooked rice- ¼ cup (50g)


  1. Wash and soak the rices together and soak the urad dal with fenugreek seeds, keep everything aside for 3-4 hours.
  2. Grind the urad dal as fine fluffy batter, remove it from the grinder.
  3. Add the soaked rice, cooked rice and grind as bit coarse batter.
  4. Mix the urad dal batter and rice batter together in a large bowl with enough salt.
  5. Keep it overnight for fermentation.
  6. Next day while making dosas, check the consistency of the batter.
  7. If its thick, add some water and make it as a dosa batter.

(SOURCE- -priya versatile recipes)

4.Karungkuruvai  Aval sweet


  • Aval – 1/4 Kg (250g)
  • Jaggery – 1 cup (200g)
  • Ghee – 1 tbsp
  • Cardamom -6 nos


Roast until fragrant and break into half in a mixer. Add 1/4 cup of water to the jaggery and boil it till it turns into a stringy paste and then add this fried aval and stir. Turn off the stove when it starts to curl. Grease your hands with ghee and make small balls. You can mix cardamom powder before making the balls.

5.Karungkuruvai Aval upma


  • Aval – 1/4 kg (250g)
  • Water – 3 tumbler (300ml)
  • Onion -1no
  • Green Chili -2nos
  • Ginger – 1 piece
  • Mustard – 1/2 tsp
  • Bengal gram dal – 2 tbsp
  • Broken urad dal – 1/2 tsp
  • Asafoetida- 1/2 tsp
  • Salt – 3/4 tsp


Break the aval into two pieces in the mixer. Heat oil in a pan and add mustard seeds, bengal gram dal, broken urad dal, asafoetida powder along with chopped onions, green chillies and ginger and cook until golden brown. Add broken aval to this, add water and salt and stir well. Add coriander leaves last after frying to garnish and stir well. The delicious karunkuruvai aval upma is ready to be served.

6.Karungkuruvai Aval Tikki


  • Karungkuruvai Aval -1 cup (200ml)
  • Onion -1 (finely chopped)
  • Green Chili -1no
  • Ginger – 1 piece
  • Sivaparisi flour -1 tbsp


Soak 1 cup of aval for 2 hours. Then squeeze out the water from the aval and put it in a mixer along with finely chopped onions, green chillies and ginger and grind it to a fine paste. Mix Red rice flour with it and pat into the shape of tikkis and shallow fry it in oil on a dosa tava. Delicious tikki is ready.

Let's preserve our rice heritage, united in our efforts!