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It is named after the colour of the rice(red) and the sowing season (kar). It resembles the Kerala "matta" rice. It is also called "Arubatham Kodai" because it was a reliable crop for the farmers and it has a low GI.

Helps with Celiac disease
Controls diabetes

Nutrients per 100 grams*

Energy (kcal)
Protein (g)
Carbohydrate (g)
Dietary fiber (g)
Fat (g)
Iron (mg)

* approximate values

Soak for 6 hours to overnight and cook in 3 cups of water per cup of rice.

Great for table rice, puttu, idiyappam