Rice Varieties
Adukku Nel
Background
The details of this variety is mentioned in Pallu Literature. This variety is named after the way in which the grains are placed. (Adukku– one after the other in a row, Nel- Paddy)
Nutritional Properties
It is high in protein (9.39 g/100 g) and calcium (34 mg/100 g).
Suggested Dishes
This broken rice is good for the preparation of Curd Rice, Sambar Rice and Upma. It can be also used for Kanji (porridge) and preparation of Khichidi.
Seasons
It is normally cultivated during Samba (July 15 to January 14)
Color and Quality of Rice
The colour of the rice is white and is of medium quality
Crop duration
140 days
Adopt this Rice
INR 15,000
Background
The details of this variety is mentioned in Pallu Literature. This variety is named after the way in which the grains are placed. (Adukku– one after the other in a row, Nel- Paddy)
Nutritional Properties
It is high in protein (9.39 g/100 g) and calcium (34 mg/100 g).
Suggested Dishes
This broken rice is good for the preparation of Curd Rice, Sambar Rice and Upma. It can be also used for Kanji (porridge) and preparation of Khichidi.
Background
The details of this variety is mentioned in Pallu Literature. This variety is named after the way in which the grains are placed. (Adukku– one after the other in a row, Nel- Paddy)
Nutritional Properties
It is high in protein (9.39 g/100 g) and calcium (34 mg/100 g).
Suggested Dishes
This broken rice is good for the preparation of Curd Rice, Sambar Rice and Upma. It can be also used for Kanji (porridge) and preparation of Khichidi.
Donor
