Chettinad Kavuni Arisi – Black Rice Pudding

Chettinad Kavuni arisi / Black Rice Pudding

Kavuni Arisi Pongal. Kavuni Arisi Recipe. How to cook Kavuni Arisi. Is Kavuni Arisi healthy ?. Kavuni Arisi Sweet. Chettinad Kavuni Arisi sweet Tamil.

Chettinad Kavuni arisi / Black Rice Pudding is a nutritious and rich pudding using Black Glutenous rice,coconut milk, sweetened with jaggery.

This recipe is popularly prepared in Chettinad region of Tamil Nadu.

Black Rice or Kavuni Arisi is popularly consumed in south East Asia, especially Indonesia, Thailand and Philippines.

How to make – Chettinad Kavuni Arisi (Black Rice) sweet Pongal

I have been drooling over many Thai style Black sticky rice and mango posts on Instagram. This idea of using Black rice which my mom had sent me from India, a few months ago struct my mind early in the morning of pongal day.

I decided to take the chance and make sarkarai pongal out of this.

Cook overnight soaked Black Rice / Kavuni Arisi. Simmer with Jaggery, cardamom, Coconut and finally temper with ghee roasted cashews and Raisins.

Is Kavuni Arisi / Black Rice Healthy ?

This Glutenous Kavuni Arisi or Black Rice is also called as forbidden rice as in the ancient times of china, this variety of rice was kept only for the emperors of China due to its abundant nutritional value.

The Kavuni Arisi / Black Rice used in this Chettinad style sweet pudding is rich in Iron, Anti oxidants and hence is said to have Anti Carcinogenic Properties.

This recipe uses Jaggery instead of white refined sugar and thus has the benefits of the Iron rich Jaggery in it.

Kavuni Arisi Pongal. Kavuni Arisi Recipe. How to cook Kavuni Arisi. Is Kavuni Arisi healthy ?. Kavuni Arisi Sweet. Chettinad Kavuni Arisi sweet Tamil.

How to eat

Serve this Chettinad Kavuni arisi / Black Rice sweet pongal with eep fried Urad dal fritter – Medu vada Recipe.

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Kavuni Arisi Pongal. Kavuni Arisi Recipe. How to cook Kavuni Arisi. Is Kavuni Arisi healthy ?. Kavuni Arisi Sweet. Chettinad Kavuni Arisi sweet Tamil.

Ingredients required

  1. 1 cup Black rice
  2. 3 cups Water
  3. 2 cups Jaggery
  4. 1/4 tsp Salt
  5. 1 tiny pinch Edible camphor (powdered)
  6. Cardamom powder – 1 tsp 
  7. 1 ladle Grated coconut or fine coconut
  8. 2 tbsp Ghee
  9. 2 ladles Cashews
  10. 1 ladle Raisins
Kavuni Arisi Pongal. Kavuni Arisi Recipe. How to cook Kavuni Arisi. Is Kavuni Arisi healthy ?. Kavuni Arisi Sweet. Chettinad Kavuni Arisi sweet Tamil.

Prep work before you begin

Wash and soak the Black rice / Forbidden rice overnight or about 2-3 hours in warm water.

Powder cardamom, shave Jaggery and keep ready.

Half the cashews and keep ready.

Tips to make Chettinad Kavuni Arisi – Black Rice Pudding

Black rice cooking times vary, if you have the time you can soak it over night or for about 8 hours. Or you can choose to soak it in warm water for about 2-3 hours as did.

Both work just fine. Add Jaggery to your liking. The proportion mentioned in the recipe, suits my liking. It is not too sweet or too less.

Edible camphor is different from regular camphor which is used to light lamps, you can find them in indian grocery stores. In Tamil it is called “Patchy karpooram” It gives a unique flavour to pongal and must not miss it in my opinion.

Adding coconut to the pongal makes it delicious, It is a traditional way of doing it and I highly recommend it.

Alternative Vegetarian Version

If you do not find Black Rice, you can use regular short grained rice long with 1/4 cup yellow moong dal to make this recipe.

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Storage and shelf life

Stores well uptown 3-4 days in the refrigerator section.

Video Recipe (step by step)

  • Wash the black rice 2-3 times to remove any dirt from it and soak in warm water for about 2-3 hours.
  • Heat a pressure cooker on medium flame, once hot measure and add the water and the soaked black rice / Kavuni arisi to it.
  • Pressure cook to about 5-6 whistles and turn off the flame.
  • Once the pressure is released, remove from heat, carefully, check if the rice is cooked by pressing it between your fingers. Mash it with the back of your ladle.
  • Add jaggery to the rice, mix it well and allow the jaggery to melt completely. Allow it to bubble and simmer for 10 minutes, until well combines.
  • Add a pinch of salt, edible camphor, cardamon powder, and continue to simmer for 10 minutes until nice and bubbly and glossy.
  • Do taste test, add more cardamom or jaggery as required.
  • Finally add grated coconut or fine coconut powder , mix well and remove from heat.
  • Heat a small kadai, add ghee to it, Once the ghee is melted, add broken cashews and raisins to it. Let it roast until golden.
  • Pour the ghee, cashew and raisin mixture into the pongal.
  • Serve pongal hot with Medu Vadai and enjoy.
Kavuni Arisi Pongal. Kavuni Arisi Recipe. How to cook Kavuni Arisi. Is Kavuni Arisi healthy ?. Kavuni Arisi Sweet. Chettinad Kavuni Arisi sweet Tamil.

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Black rice sweet porridge / pongal

Prep Time3 hrs
Cook Time40 mins
Total Time3 hrs 40 mins
Course: Dessert, Main Dish
Cuisine: Indian, South Indian
Keyword: black rice, forbidden rice, Pongal
Servings: 4 servings

Equipment

  • Pressure cooker

Ingredients

  • 1 cup Black rice
  • 3 cups Water
  • 2 cups Jaggery
  • 1/4 tsp Salt
  • 1 tiny pinch Edible camphor (powdered)
  • 1 tsp Cardamom powder
  • 1 ladle Grated coconut or fine coconut
  • 2 tbsp Ghee
  • 2 ladles Cashews
  • 1 ladle Raisins

Instructions

  • Wash the black rice 2-3 times to remove any dirt from it and soak in warm water for about 2-3 hours.
  • Heat a pressure cooker on medium flame, once hot measure and add the water and the soaked black rice / Kavuni arisi to it.
  • Pressure cook to about 5-6 whistles and turn off the flame.
  • Once the pressure is released, remove from heat, carefully, check if the rice is cooked by pressing it between your fingers. Mash it with the back of your ladle.
  • Add jaggery to the rice, mix it well and allow the jaggery to melt completely. Allow it to bubble and simmer for 10 minutes, until well combines.
  • Add a pinch of salt, edible camphor, cardamon powder, and continue to simmer for 10 minutes until nice and bubbly and glossy.
  • Do taste test, add more cardamom or jaggery as required.
  • Finally add grated coconut or fine coconut powder , mix well and remove from heat.
  • Heat a small kadai, add ghee to it, Once the ghee is melted, add broken cashews and raisins to it. Let it roast until golden.
  • Pour the ghee, cashew and raisin mixture into the pongal.
  • Serve pongal hot with Medu Vadai and enjoy.

Notes

Black rice cooking times vary, if you have the time you can soak it over night or for about 8 hours. Or you can choose to soak it in warm water for about 2-3 hours as did. Both work just fine.
Add Jaggery to your liking. The proportion mentioned in the recipe, suits my liking. It is not too sweet or too less.
Edible camphor is different from regular camphor which is used to light lamps, you can find them in indian grocery stores. In Tamil it is called “Patchy karpooram” It gives a unique flavour to pongal and must not miss it in my opinion.
Adding coconut to the pongal makes it delicious, It is a traditional way of doing it and I highly recommend it.

Also check out other similar recipes

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Hi, I am Divya !
Hi, I am Divya !

 I am the author of this blog Soulsomecooking. Thank you for visiting my site. I love to share practical and easy to make recipes here. 

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