
Karuppu Kavuni Kurunai
Also called: கருப்பு கவுனி குருணை · काला चावल टूटा
Broken black rice that cooks faster, ideal for porridge and sweets.
Delivery
About this product
Broken black rice that cooks faster, ideal for porridge and sweets.
Kurunai is broken rice. Our Karuppu Kavuni Kurunai is the broken form of black kavuni rice, so it cooks faster and works well in kanji, porridge, payasam and upma.
Why you will love it
- Cooks faster than whole black rice
- Natural dark colour from antioxidants
- Good for kanji, porridge and payasam
- Unpolished and fibre-rich
- 500 g pack
Nannilam The Good Earth is an organic food store in Sholinganallur, OMR, Chennai, serving families for over 6 years. We source with care and pack fresh for you.
Nutrition
Per 100 g (approx., raw)
- Energy
- ~350 kcal
- Protein
- ~7-9 g
- Carbohydrate
- ~74 g
- Fat
- ~1-3 g
- Fibre
- ~2-4 g
How to cook
Wash and soak for 1-2 hours. Cook with about 3 cups of water per 1 cup until soft. Great for kanji, porridge and payasam.
How to store
Store in an airtight container in a cool, dry place, away from moisture and direct sunlight. A few dried neem or bay leaves in the container help keep insects away. Use within the best-before date on the pack.
Questions
Do I need to wash it?
Yes. Rinse 2-3 times before cooking to remove dust.
What is kurunai?
Kurunai is broken rice. It cooks faster and softer than whole grains.
Nutritional values are approximate and may vary by batch. Product benefits are traditional uses and are not a substitute for medical advice.
Reviews
Customer Reviews
Hear what our customers have to say
No reviews yet
Be the first to share what you think — it helps other shoppers.
Pairs well with
White Basmati Rice
பாசுமதி அரிசி
Long, fragrant basmati grains for biryani and pulao.
Thooyamalli Raw Rice
Thooyamalli Pachai
Fragrant heirloom raw rice with a jasmine-like aroma.
Thooyamalli Boiled Rice
Thooyamalli Puzhungal
Fragrant heirloom white rice, parboiled.
Thanga Samba Rice
தங்க சம்பா அரிசி
Golden-hued samba rice with a soft, aromatic bite.







