It was more than three decades ago that the Chirackal family introduced the idea of packed rice
in Kerala. The Chirackal modern rice mill was started in 1991. The unit started manufacturing
rice and the brand was called "PERIYAR", going after the great river Periyar on the banks of
which the company stood.
Atta is the flour used to make most Indian flatbreads, such as chapati, roti, naan, and poori.
Most atta is milled from the semi-hard wheat varieties, also known as durum wheat, that
comprise 90% of the Indian wheat crop. Periyar Atta leaves the premises after thorough quality
checks and hence can be trusted 100%.
The goodness of "puttu" lies in its high fiber and the fact that it is steamed and eaten with a
legume. Puttu has the lowest glycemic index (sugar) in it which is released slowly, keeping your
hunger at bay. PERIYAR's Puttu Podi is a strong contender to the traditionally made "cheratta
Appam is a popular South Indian dish that is essentially made with rice flour. It is simply panfried and contains no spices or oil in any form. Appam reduces the chances of obesity and
heart stroke as it lowers cholesterol and fat deposits owing to the goodness of boiled rice.
The bran-rich matta rice carries with it the robust and earthly flavor of Palakkad soil. The coarse
grains stripped with a red hue have it's own unique taste and are packed with an abundance of
The most significant aspect of the iddali made in the traditional style is its softness. The Iddalis
made of PERIYAR Iddali Podi are so soft that they simply melt in the mouth with absolutely no
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