Karunguruvai Aval (Traditional Rice Flakes)

Karunguruvai Aval — whole Karunguruvai paddy soaked, parboiled, roasted and pressed flat between rollers — the traditional way of making aval. Left unpolished, so these flakes are thicker, darker and need a longer soak than commodity white poha.

Key Benefits

• Made from whole traditional paddy — soaked, roasted and pressed. No polishing, no bleaching.
• Ready in minutes with just a soak — no boiling, no grinding.
• Naturally gluten-free and contributes dietary fibre to the daily diet.
• Parboiling drives B-vitamins inward before dehusking, which is why aval retains more thiamine and niacin than plain milled rice.
• Thicker flakes that hold their shape — they do not collapse into mush in upma.

Nutritional Information

Indicative values for unpolished traditional-variety aval. Figures printed on pack come from our own lab analysis of that lot.

How to Use

• Aval upma — temper mustard, urad dal, curry leaf, onion and green chilli; fold in drained aval and cook 3–4 minutes
• Sweet aval — with jaggery syrup, grated coconut and cardamom
• Aval payasam — simmered in milk with jaggery
• Aval sarbath — soaked in buttermilk for 10 minutes
• As an overnight breakfast bowl with milk or curd and banana

Storage Instructions

• Airtight jar in a cool, dry place, away from steam and the stove.
• Best quality within 3–4 months. The retained bran oil oxidises over time and the flakes pick up a stale note.
• Aval is hygroscopic — keep the lid tight or it softens.
• Refrigeration extends usable life to around six months.
• Always use a dry spoon.

Certifications & Compliance

• FSSAI licensed food business — licence number displayed in our website footer.
• Made in small batches from our own traditional-variety grain.
• No maida, no added sugar, no preservative, no artificial colour or flavour.
• Organic certification: PGS-India / NPOP (certificate available on request).

Frequently Asked Questions

Why doesn't this soften like shop poha?
Traditional aval is unpolished and thicker. Soak it 12–20 minutes rather than 5, or sprinkle a little extra water while cooking.

Do I need to wash it?
A quick single rinse is enough. Over-washing makes it mushy.

Is aval the same as rice?
It is rice paddy that has been parboiled and rolled flat, so it cooks in minutes without boiling.