Kichili Samba Aval (Rice Flakes)

Kichili Samba Aval — aval pressed from Attur Kichili Samba, the short-grain traditional parboiled rice of the Salem belt. Lighter and quicker to soften than our black rice aval — this is the everyday breakfast one.

Key Benefits

• Made from Attur Kichili Samba, a traditional short-grain Tamil parboiled rice.
• Soaked, roasted and pressed in the traditional way — no bleaching, no polishing agent.
• Ready in minutes with a short soak.
• Naturally gluten-free and contributes dietary fibre.
• The everyday aval — softer and quicker than traditional red or black rice flakes.

Nutritional Information

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

How to Use

• Rinse once and soak 8–12 minutes in water or thin buttermilk
• Aval upma — the everyday Tamil breakfast
• Sweet aval with jaggery, coconut and cardamom
• Aval payasam simmered in milk
• Aval sarbath or aval lassi — soaked in buttermilk for 10 minutes

Storage Instructions

• Airtight jar in a cool, dry place away from steam.
• Best quality within 4–6 months — longer than our red and black rice avals because there is less bran oil.
• Aval is hygroscopic; keep the lid tight.
• Never store beside the stove.
• 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

How long should I soak it?
Eight to twelve minutes in water or thin buttermilk. Do not over-wash — it holds its shape better than commodity poha.

Which aval should I choose for upma?
Kichili Samba aval is the easiest for everyday upma. Karunguruvai and Karuppu Kavuni are thicker and better suited to payasam or an overnight bowl.

Does it need cooking?
Only briefly — three or four minutes after the soak. It is already parboiled.