Kavuni Arisi or black rice is a very special dish in chettinad. Other chettinad cuisine dishes are paal paniyaram, karupatti paniyaram, therattu paal.
Kavuni arisi is a Chettinad Speciality, which occupies a prominent place in all Chettinad Functions, especially the marriages. No function is complete without the Kavuni arisi recipe. It tastes very good, that non nagarathars will go for a second serving always.
The Kavuni arisi recipe is so very easy to make except for the soft texture, proper cooking will only give the soft and smooth texture. It will be hard if not cooked properly or if the rice is very old. Now a days this kavuni arisi is available in most big shops or super markets. You have to ask for black rice or karruppu arisi, if you ask for kavuni arisi they may not know. I always buy Kavuni arisi from our native and store it in the fridge. Even now the best rice still comes from Malaysia, Singapore or Thailand. If somebody is on a trip to these South East Asian Countries, you can ask them to bring home some Kavuni Arisi.
Now let us see the Kavuni Arisi Recipe.
Ingredients:
Kavuni Rice Burma Black Rice 200gms.
Sugar 200gms.
Grated Coconut 100 gms.
Ghee 2 Tablespoon
Method:
1. Wash and soak the rice overnight or 12 hours.
2. Add 300 ml water to the soaked rice with water Cook in a vessel preferably pressure cook, till it is completely done.
3. In a kadai Slightly fry the grated coconut and add sugar and rice and cook in low flame.
4. Add the left out ghee to the cooked rice.
5. The Lavuni arisi Pongal is ready
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