Udhaiyam Rajabhogam Ponni Boiled Rice 1kg

Curd rice packed in a steel dabba for the train, still holding its grains at Katpadi.

• What: Ponni rice, parboiled, sold as Rajabhogam
• Pack: 1 kg
• Brand: Udhaiyam, Thiruvotriyur, Chennai
• Best for: Curd rice, sambar sadam, everyday meals

Parboiled, also called puzhungal arisi (Tamil) · puzhukkalari (Malayalam) · kusubalakki (Kannada) · uppudu biyyam (Telugu) · usna chawal / sela chawal (Hindi) · ukda tandul (Marathi) · sela chaul (Punjabi) · siddho chal (Bengali).

What it is

Udhaiyam is Udhaiyams Agro Foods Pvt Ltd, based in Thiruvotriyur in Chennai, and the company says the Udhaiyam name has been in the market for 85 years. Most Tamil kitchens here know it from the dal shelf first. This is their ponni, parboiled and sold under the Rajabhogam name, in the small bag.

Parboiled ponni cooks soft but keeps each grain whole, which is what you want when the rice has to sit in curd for an hour or take up sambar without going to paste. Choosing between rices? Ponni boiled for curd rice and sambar sadam, ponni raw for pongal and payasam, idli rice for the batter.

Tip: Let it sit five minutes after the pressure drops. Curd rice mashes better while the grain is still warm.

Goes well with: Udhaiyam Toor Dal 1kg, Annapoorna Sambar Powder, Udhaiyam Appalam

Parboiled rice.

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