Hand Pounded Jeera Kolam Rice (Tandul) - 1kg to 5kg

Jeera kolam rice is the slim little kolam that Maharashtrian kitchens buy by the sack for daily eating. Each grain is roughly the size of a cumin seed, which is where the name came from. We sell this tandul hand pounded, with only part of the bran taken off, so it cooks up cream coloured instead of chalk white.

The paddy is grown by our farmer members on vermicompost, stored as paddy through the year, then pounded in small lots as orders come in. Rice that sits milled for twelve months loses its smell. This one has not had the chance.

Everyday cooking

Grains stay separate and hold a bit of bite, which makes this the sensible choice for a working week. Cook it for varan bhaat, masale bhaat, tomato rice, fodnicha bhaat with last night's leftovers, or khichdi with moong dal. Since a little bran remains, soak for fifteen minutes and give the cooker one extra whistle.

Packs and storage

Choose from 1kg, 2kg, 3kg, 4kg and 5kg. Store it in a steel container with a few dried neem leaves tucked in, well away from the sink where humidity collects.

Keep a small bag of hand pounded ambemohor rice beside it for softer, fragrant days. Other varieties are listed under organic rice, and our toor dal is what most people cook with it for varan.

Frequently asked questions

Is jeera kolam the same as surti kolam rice

They are close cousins, both short and slim. Surti kolam usually comes from Gujarat and cooks a shade softer. Jeera kolam is finer and stays firmer on the plate.

Is hand pounded rice the same as brown rice

No. Brown rice keeps its full bran layer and needs long cooking. Hand pounded rice has most of that bran rubbed away by hand, so it cooks much like white rice while keeping more of the grain's own flavour.

Why is there broken rice in the bag

Pounding by hand cracks a small share of grains. We do not sort them out, and broken pieces cook with the rest.