In Tirunelveli, we share more than just a border with Kerala — we share a love for breakfast dishes like idiyappam, appam, and puttu. Most restaurants here in Southern Tamil Nadu serve Idiyappam for Dinner only. At Vaanavil Farm Stay, Noushadya has been offering it for both breakfast as well as dinner to our guests. Oh, how privileged am i that I get to have her amazing preparations!
Karunkuruvai is a heritage rice variety from Tamil Nadu, known for its deep colour. This red rice flour is made from unpolished Karunkuruvai rice— zero refining.
That rich red hue? It comes from anthocyanins— antioxidants that support heart health. These pigments are found in red and black rice, vegetables such as purple cabbage and more. Kari in the name suggests that the husk is black – Kuruvai is the name of the season it was traditionally grown. The black husk and red germ is what makes Karunkuruvai unique amongst heritage varieties of paddy.
💡 Soft Idiyappam Recipe
1. Take a cup of Karunkuruvai Idiyappam Flour with a pinch of salt.
2. Pour boiling hot water gradually into the Karunkuruvai flour and mix with a spoon. Add few drops of coconut oil.
3. Cover and rest for a minute, then knead into a smooth dough.
4. Press through an idiyappam mould onto idli plates.
5. Steam for 5–7 minutes. Done!
A grain of heritage in every bite.
– Regards
Sudhakar
9043824660
Photo courtesy : @preeti_tamilarasan
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