Rice Varieties
Karungkuruvai
Background
The name of this variety is mentioned in various ancient records. This variety is named after its colour and the harvesting period. (Karu-Black, kuruvai-season). This variety is widely cultivated in Valangaiman areas of Thiruvarur district.
Special Features
The Glycemic index of this variety is 53.81 which is very low when compared to popular rice varieties in the market. This variety provides great stamina.
Nutritional Properties
This rice is very high in potassium and magnesium. It is also very high in iron (7.60 mg/100 g) and calcium
Therapeutic Properties
Siddha Physicians called this rice as “Man of the Match” because of its varied nutritional and therapeutic properties. It is believed that this rice variety has a number of medicinal properties which cures fever, stomach related problems, eye irritation, leprosy, filariasis and eliminates various other poisons from the body. Parboiled Karungkuruvai rice wards of skin diseases, urinary tract diseases, poisonous stings and it promotes health. It has low GIycemic index (53.81) and therefore suitable for diabetic patients.
Suggested Dishes
It is a good table rice variety with an earthy aroma. It is consumed both as raw and boiled rice. It pairs well with Sambar and Rasam. It is also ideal for making idly, dosa, adai, payasam and aappam.
Seasons
It is normally cultivated during Kuruvai and Navarai (between June 1 to August 31 and December 15 to March 14).
Color and Quality of Rice
The rice is dark brown in colour which is of coarse quality.
Crop duration
125 days
Adopt this Rice
INR 15,000
Background
The name of this variety is mentioned in various ancient records. This variety is named after its colour and the harvesting period. (Karu-Black, kuruvai-season). This variety is widely cultivated in Valangaiman areas of Thiruvarur district.
Special Features
The Glycemic index of this variety is 53.81 which is very low when compared to popular rice varieties in the market. This variety provides great stamina.
Nutritional Properties
This rice is very high in potassium and magnesium. It is also very high in iron (7.60 mg/100 g) and calcium
Therapeutic Properties
Siddha Physicians called this rice as “Man of the Match” because of its varied nutritional and therapeutic properties. It is believed that this rice variety has a number of medicinal properties which cures fever, stomach related problems, eye irritation, leprosy, filariasis and eliminates various other poisons from the body. Parboiled Karungkuruvai rice wards of skin diseases, urinary tract diseases, poisonous stings and it promotes health. It has low GIycemic index (53.81) and therefore suitable for diabetic patients.
Suggested Dishes
It is a good table rice variety with an earthy aroma. It is consumed both as raw and boiled rice. It pairs well with Sambar and Rasam. It is also ideal for making idly, dosa, adai, payasam and aappam.
Background
The name of this variety is mentioned in various ancient records. This variety is named after its colour and the harvesting period. (Karu-Black, kuruvai-season). This variety is widely cultivated in Valangaiman areas of Thiruvarur district.
Special Features
The Glycemic index of this variety is 53.81 which is very low when compared to popular rice varieties in the market. This variety provides great stamina.
Nutritional Properties
This rice is very high in potassium and magnesium. It is also very high in iron (7.60 mg/100 g) and calcium
Therapeutic Properties
Siddha Physicians called this rice as “Man of the Match” because of its varied nutritional and therapeutic properties. It is believed that this rice variety has a number of medicinal properties which cures fever, stomach related problems, eye irritation, leprosy, filariasis and eliminates various other poisons from the body. Parboiled Karungkuruvai rice wards of skin diseases, urinary tract diseases, poisonous stings and it promotes health. It has low GIycemic index (53.81) and therefore suitable for diabetic patients.
Suggested Dishes
It is a good table rice variety with an earthy aroma. It is consumed both as raw and boiled rice. It pairs well with Sambar and Rasam. It is also ideal for making idly, dosa, adai, payasam and aappam.
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