{"title":"Amaravathi","description":"\u003cp\u003eAmaravathi is a rice label specialising in the regional varieties of Kerala and Tamil Nadu, the grains that South Indian families eat daily and cannot easily swap for basmati. Its range is kept short and sold in the large sacks that rice-eating households get through quickly.\u003c\/p\u003e\u003cp\u003eWe carry Amaravathi in our \u003ca href=\"\/collections\/matta-rice\"\u003ematta rice\u003c\/a\u003e and \u003ca href=\"\/collections\/ponni-rice\"\u003eponni rice\u003c\/a\u003e collections, both within \u003ca href=\"\/collections\/south-indian-rice\"\u003eSouth Indian rice\u003c\/a\u003e. Matta, also called rosematta or Kerala red rice, keeps some of its reddish bran and has a bold, chunky grain. Ponni is a fine, short white grain, parboiled to stay soft and separate.\u003c\/p\u003e\u003cp\u003eIn Kerala, matta is boiled in plenty of water and drained, then eaten with avial, thoran, fish moilee, pulissery and buttermilk. It is also used for kanji, the simple rice gruel served with pickle and cherupayar. Ponni is the everyday rice of a Tamil sapadu, served with sambar, rasam, poriyal and curd, and it makes good curd rice, lemon rice and puliyodarai. Families that eat both often keep matta for Kerala-style meals and ponni for the rest of the week.\u003c\/p\u003e\u003cp\u003eMatta needs a long soak and a long boil, sometimes up to forty minutes, so many cooks use a pressure cooker to save time. Store both rices sealed in a dry place, and clean the bin between sacks so old grains do not spoil the new ones. To compare, browse the \u003ca href=\"\/collections\/gangai\"\u003eGangai\u003c\/a\u003e shelf and our wider \u003ca href=\"\/collections\/sona-masoori-rice\"\u003esona masoori rice\u003c\/a\u003e range.\u003c\/p\u003e","products":[{"product_id":"amaravathi-palakadan-matta-rice-10kg","title":"Amaravathi Palakadan Matta Rice 10kg","description":"\u003cp\u003eAmaravathi Palakadan Matta Rice is a red boiled rice in the Kerala style, sold in a 10kg bag. Matta rice keeps part of its reddish bran layer, which gives the cooked grains a pinkish colour, a firm bite and an earthy flavour. The pack states it is a product of India, milled and cleaned before packing, and asks you to rinse the rice before use.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash the rice and soak it for 20 to 30 minutes. The pack suggests 1 and a half times water to rice in a heavy based pan, cooked covered on a low heat for 10 minutes, then left covered off the heat for 5 minutes; many Kerala cooks also boil matta in plenty of water and drain it once tender. Serve it as the base of a Kerala meal with sambar, fish curry, avial, thoran and moru curry, or make kanji. More red grains are in our \u003ca href=\"\/collections\/matta-rice\"\u003eMatta Rice\u003c\/a\u003e collection.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight 10kg.\u003c\/li\u003e\n\u003cli\u003eIngredients: rice.\u003c\/li\u003e\n\u003cli\u003eProduct of India.\u003c\/li\u003e\n\u003cli\u003eStore in a cool place.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Amaravathi","offers":[{"title":"Default Title","offer_id":55304213070163,"sku":null,"price":15.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/amaravathi-palakadan-matta-rice-10kg-front.png?v=1791632295"},{"product_id":"amaravathi-thanjavur-ponni-boiled-rice-10kg","title":"Amaravathi Thanjavur Ponni Boiled Rice 10kg","description":"\u003cp\u003eAmaravathi Thanjavur Ponni Boiled Rice is a medium grain parboiled ponni rice in a 10kg bag. Ponni is the everyday rice of Tamil Nadu, and Thanjavur in the Cauvery delta is widely known as a rice growing district. Boiled ponni cooks soft yet separate, holds up well on the plate and suits families who eat rice at most meals. The pack states it is a product of India and asks you to rinse the rice before use.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eWash and soak the rice for 20 to 30 minutes, then cook with 1 and a half times water in a heavy based pan, covered, on a low heat for 10 minutes, and rest off the heat for 5 minutes. Serve with sambar, rasam, kara kuzhambu, poriyal and appalam, mix with yoghurt for curd rice, or grind soaked ponni with urad dal for idli and dosa batter. Browse more in our \u003ca href=\"\/collections\/ponni-rice\"\u003ePonni Rice\u003c\/a\u003e collection.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight 10kg.\u003c\/li\u003e\n\u003cli\u003eIngredients: rice.\u003c\/li\u003e\n\u003cli\u003eProduct of India.\u003c\/li\u003e\n\u003cli\u003eStore in a cool place.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Amaravathi","offers":[{"title":"Default Title","offer_id":55304217657683,"sku":null,"price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/amaravathi-thanjavur-ponni-boiled-rice-10kg-front.png?v=1791632303"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/collections\/brand-amaravathi.png?v=1790856601","url":"https:\/\/chandrastores.co.uk\/collections\/amaravathi.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}