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Idly Rice

We provide optimum quality Idli Rice that is bold kernel and short. Delicious and aromatic Idli Parboiled Rice offered by us is perfect for the preparation of idly, paniyaram, dosa etc. Our White Idli Rice is grown under safe conditions without using pesticides, chemicals etc. Properly cleaned, our White Idli Rice is packed in superior quality packet to assure freshness and taste. Today, we have carved a niche as one of the prime Long Grain Idli Rice Exporters. This is a short, bold kernel, which has a white belly in the kernel. This rice is consumed in all over south India in varieties of food items. This High quality rice used to prepare tasty, soft and fluffy idli, dosa, paniyaram.The Delicious and traditional Kerala food items like paniyaram, puttu, appam, idiyappam and pathiri can also be made from this rice.South Indian Snacks like murrukku, athirasam, seedai, pori mavu urandai etc can be prepared from this rice which will be of good quality and traditional taste.The fine rice flour made from this rice is used for making different varieties of food products.This superior quality rice gives more number of above-mentioned end products (more batter volume) when compared to other quality rice.
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Fennel Seeds

Extensively used as mouth freshener, our Fennel Seeds are highly appreciated in the global market. We have firmly positioned ourselves as one of the predominant Whole Organic Fennel Seeds Exporters. Our Organic Fennel Seeds are hygienically packed in quality packing materials to keep their aroma and taste intact for a longer period of time. Fennel Seeds Other Names: Saunf
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Ponni Rice

We provide optimum quality Thanjavur Ponni Rice, medium grain rice that becomes soft and long when cooked. We are well reckoned as one of the prominent Wholesale Ponni Rice Suppliers. Our Ponni Parboiled Rice is highly appreciated for taste, aroma and quality. Sweet nature of our Ponni Raw Rice makes it perfect for the preparation of delicious South Indian food like Sakkara Pongal, Lemon Rice, Puliyotharai etc. Ponni Rice is a variety of rice developed by Tamil Nadu Agricultural University in 1986. It is widely cultivated in India and is a hybrid variety of Taichung65 and Myang Ebos 6080/2 Thanjavur Ponni Rice (Grain Rice):This is thin, medium grain rice without any chalky rice. This rice is a popular variety of South India. The rice when cooked is soft and separate and swells / expands only lengthwise resulting in long, thin grains.Ponni rice is the main ingredient of idli, a breakfast dish. Various features of this variety of rice are as follows : Year of notification was in 1989.This paddy variety takes about 135-140 days to grow.The plant height is tall (130-135 cm).The grain is fine, white, and resistant to rice tungru virus, moderately resistance to brown spot & blast.Its yield is 45 quintals per hectare.
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Pickle And Chutney

Pickle & Chutney are indispensable part of the cuisines as they add a distinct flavor to the food. We offer a large range of Pickle & Chutney that includes Green Mango Pickle, Tomato Chutney, Pyaaz Ki Chutney, Nimbu ka Achaar and so on. Today, we have carved a niche as one of the distinguished Coconut Chutney Suppliers and Tamarind Chutney Exporters. Prepared from the fresh vegetables and fruits, our Pickle & Chutney are safe to eat and easy to consume. Exotic taste of our Pickle & Chutney distinguishes them from other brands present in the market. So the next time you would like to have a culinary adventure try India's palate ticklers. Just a tiny bite of an Indian pickle will set your mouth tingling, your being will suspend and you will be in the moment. With recipes passed down from mother to daughter, India has hundreds of types of pickles. Venture into the world of Indian pickles.welcome to India's old culinary tradition . Mom's Tomato Chutney - Indian Tomato RelishI love this simple, easy-to-prepare Chutney. My Mom usually serves it with Pulaos and Biryanis. It also tastes really good with Stuffed Parathas. Chunda - Chundo - Hot Sour Sweet Mango Pickle from GujaratThis delicious pickle takes time and effort to make but the results are well worth it! Traditionally, the pickle is kept out in the sun for 20-30 days to 'cook'. Each day it is given a good stir, covered and placed in a sunny spot, then brought indoors at dusk. The sun makes the sugar in it melt to a syrupy consistency! Since most of us don't have the time and sometimes the sun (!) required to do this, here is a quick and less time consuming version of the recipe. Gajar Ka Achaar - Carrot PicklePickled crunchy carrots make a terrific accompaniment for just about any meal. I love to eat this Achaar (pickle) with plain rice and yogurt! Nagi's Garlic GunpowderThis Andhra (from Andhra Pradesh in South India) version of the famous Gunpowder Chutney was created by a family friend, Nagi. Enjoy! South Indian Gunpowder ChutneyServe South Indian Gunpowder Chutney with Idlis (steamed South Indian rice cakes) or Dosas (crispy savory South Indian rice pancakes) and Sambar or simply sprinkle it on plain boiled rice and tuck in! Pyaaz Ki ChutneyThis delicious chutney can be used as a dip or spread and tastes great with just about anything! Spicy Peanut ChutneyThis fiery chutney is great with Idlis (steamed South Indian rice cakes) and Dosas (crispy savory South Indian rice pancakes). You can have it dry or add some tamarind juice to make a delicious tangy-hot dip too! Curd ChillyIt sounds fiery but isn't as fierce as the name suggests! Curd Chilly is a pickle of sorts from south India. You can eat it exactly as is or fry it in a little oil. Curd Chilly goes well with Curd Rice and plain boiled rice and Sambar (south Indian style lentils). Sikkim Tomato Achaar (tomato pickle from Sikkim)This fiery partner for Momos (wontons) is really easy to make. It also tastes great with plain boiled rice. Coconut Chutney (South Indian)This mild chutney is the perfect companion for idlis (south indian steamed rice cakes), dosas and uttapams(south Indian rice pancakes). Shengdaana Lehsun Chutney (peanut garlic chutney)From the state of Maharashtra, this dry chutney is often eaten over plain boiled rice with ghee drizzled over it. Some of its primary ingredients are coconut and peanuts which are found in abundance in this state. Hell's FlameThis really hot chutney lives up to it's name! Anglo-Indian in origin, it was and still is, eaten with pulaos (pilafs) and meat curries and a salad. To still be able to enjoy it, you can reduce the amount of red chillies. Aam Ka Achaar (mango pickle)There are countless versions of mango pickle in India with each region having its own host of recipes. This one is from the Northern state of Uttar Pradesh and is often eaten with stuffed parathas(Indian bread) and yoghurt. Fresh Prawn Pickle RecipeThe Goans from western India are experts at pickling different types of meat and fish. Here is a simple recipe for a delicious pickle made with fresh prawns. It tastes great with boiled rice. Nimbu ka Achaar (lime pickle)This is probably one of the two most popular of Indian pickles - mango and lime. It is surprisingly easy to make but takes patience and time! Bharwaa Laal Mirchi ka Achaar (stuffed red chilli pickle)This pickle sounds fiery but it is a classic case of more bark than bite! The best part is, it's easy to make. Andhra Tomato PickleThis pickle is so tasty it can be eaten with just plain boiled rice! Tamarind ChutneyThis tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks. Mint-Coriander ChutneyThis basic chutney is perfect for using as a dipping sauce with cutlets and samosas or to serve with main course dishes like biryani.
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  • Sinder Pal (Kohinoor Kitchen Pvt. Ltd.)
  • - 219954, Singapore
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