“Three Grains, Three Journeys”

🌾 The Story Behind Every Grain: Raw, Boiled & Parboiled – What’s the Difference?
At Yaadhum, we believe that food isn’t just fuel—it’s memory, medicine, and meaning. And when it comes to grains, especially rice and millets, the way they are processed plays a huge role in how they nourish us.

Let’s walk you through a little journey of three grains.
Imagine them sitting side by side, straight from the harvest—waiting to become part of your kitchen.

🍚 Raw Grains – Unrushed, Untouched
These are the ones who’ve taken the slow route.

Harvested and sun-dried, raw rice or millets are unboiled and directly milled to remove the husk. This method preserves most of the grain’s natural nutrients, aroma, and taste.

✨ Imagine cooking a pot of raw Kullakar rice—you’ll smell earth, tradition, and warmth. It takes a little more time to cook, but so did your grandmother’s recipes. And don’t we always remember those more fondly?

📌 At Yaadhum, our raw grains are never polished or rushed through machines. They’re sun-kissed, stored carefully, and packed with life.

🔥 Boiled Grains – Soaked in Care
Boiled grains go through a simpler pre-cooking process where they’re lightly boiled and then dried before milling. This method slightly softens the grains and reduces cooking time.

It’s like your aunt who always had shortcuts—but still made food with love.

💡 This type of grain is best for everyday use—faster to cook and still gentle on the stomach. Boiled millets, like samai or varagu, are great for quick porridge or tiffin meals.

At Yaadhum, we offer lightly boiled grains that retain their texture while offering convenience—because we know your mornings are busy, but your meals still deserve depth.

🔆 Parboiled Grains – The Balanced Middle
Parboiled grains are soaked, steamed, and then dried before milling. This traditional method, often used in South India, helps nutrients from the bran layer get absorbed into the grain.

They’re the wise middle sibling—balanced, wholesome, and practical.

✨ Parboiled Karunguruvai or Mapillai Samba rice is rich in fiber, doesn’t turn mushy, and suits those who prefer structured grains on their plate. Perfect for kanji, meals for elders, or for people managing sugar levels.

We work with farmers who still use traditional parboiling methods with firewood, patience, and care—not machines. That’s the difference.

🌱 So… What Should You Choose?
There’s no single winner here. Just like people, each grain has its own rhythm and role.

Want depth, aroma, and nutrition? Raw rice.

Need speed with softness? Boiled rice.

Looking for balance & better digestion? Parboiled.

At Yaadhum, we carry all three—not to confuse you, but to empower you.

To help you choose what suits your body, your routine, and your roots.

🌾 Let your food reflect your rhythm.
Choose slow when you can. Choose depth when it matters.
And when in doubt—ask your grandmother.
(Or us. We’re always here.)