RAMAJEYAM

RAMAJEYAM IDLI RICE 5 kg

• Region: Predominantly found in Southern India, particularly Tamil Nadu, Karnataka, and Andhra Pradesh
• Grain Type: Parboiled medium-grain rice, characterized by its slightly thick and starchy texture
• Purpose: Primarily used for preparing batter for idli and dosa
• Uses & Dishes:
  • Soaked and ground with urad dal to create soft, fluffy idlis
  • Commonly used in dishes like dosa, uttapam, paniyaram, and appam
  • The parboiling process enhances fermentation, resulting in a light and

RAMAJEYAM Steam Sona Masoori Rice 5 kg

Sona Masoori

• Region: Andhra Pradesh, Telangana, Karnataka
• Grain Type: Medium-grain, lightweight, non-aromatic rice
• Uses & Dishes:
  • Everyday table rice for meals
  • Common in South Indian meals like sambar rice, rasam rice, curd rice
  • Also used for fried rice, pulao, pongal, and even kheer
  • Preferred by those looking for a low-starch, easy-to-digest option
• Export: Popular in international markets, especially among the Indian diaspora

RAMAJEYAM POONI RICE 5 kg

Pooni Rice

• Region: Maharashtra, Karnataka, Goa, and parts of Tamil Nadu
• Grain Type: Polished white rice, soft texture
• Also Called: Ponni Rice (often spelled differently in regions)
• Uses & Dishes:
  • Daily eating rice for South Indian households
  • Used for curd rice, lemon rice, tamarind rice, and sambar rice
  • Can be used in rice flour-based recipes like idiyappam and modak
  • Preferred by those looking for a low-starch, easy-to-digest option
• Special Note: Ponni rice was originally developed by Tamil Nadu Agricultural University and is popular across southern states.

RAMAJEYAM RAW KOLAM RICE 5

Kolam Rice

• Region: Maharashtra and Gujarat
• Grain Type: Medium to short grain, non-sticky, mild aroma
• Uses & Dishes:
  • Daily cooking rice for Gujarati and Maharashtrian meals
  • Preferred in vegetable pulao, dal rice, and plain rice dishes
  • Not as aromatic as basmati but appreciated for its soft texture
• Affordable Alternative: Often used as a budget-friendly alternative to Basmati for everyday meals

RAMAJEYAM JEERAKASALA RICE 5 kg

RAMAJEYAM Ambemor 5kgs
RAMAJEYAM Gobindbog 5 kgs
RAMAJEYAM Kaima 5 kgs
RAMAJEYAM Kali Jeera 5 kgs
RAMAJEYAM Seeraga Samba 5 kgs

RAMAJEYAM VADI MATTA RICE 5 kg

Kerala Matta Rice

• Region: Kerala and coastal Karnataka (also known as Palakkadan Matta or Rosematta rice)
• Grain Type: Parboiled red rice, large and thick grains with a reddish outer layer
• Uses & Dishes:
  • Staple in Kerala cuisine, served with fish curry, meat dishes, and vegetarian thalis
  • Used in puttu (a steamed rice cake) and kanji (rice porridge)
  • Rich in fiber and minerals, making it a healthier choice
  • The earthy flavor pairs well with spicy and coconut-based gravies
• Cultural Significance: Often served during traditional feasts (sadya) and daily meals in Kerala homes.

RAMAJEYAM RED RAW RICE 5 kg

Red Raw Rice

• Region: Tamil Nadu, Kerala, Sri Lanka, and parts of Eastern India
• Grain Type: Whole grain red rice (unpolished or semi-polished), medium to long grain
• Nutritional Benefits: High in fiber, iron, and antioxidants
• Uses & Dishes:
  • Used to make kanji (gruel), rice bowls, lemon rice, or served plain with curries
  • Favored in traditional and Ayurvedic diets
  • Sometimes ground into flour for making puttu, idiyappam, or pancakes
  • Often consumed by those looking for low glycemic index foods
• Taste Profile: Slightly nutty, chewy, and earthy — pairs well with lentils and coconut