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.
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.