Chettinad Kavuni Arisi

Chettinad kavuni arisi dish is a traditional delicacy served at Chettinad weddings. Historically, the Chettiar community traded all across the world. Burma is one such nation where we spent time and brought back many souvenirs. Black rice, also known as kavuni arisi, is a prominent component in Burmese dishes that came into our Chettiar’s homes.

Back then, chettiars would bring this rice from Malaysia or Burma. Nowadays, high-quality black rice is grown in Tamil Nadu’s pudukkottai and karaikudi districts.

Because black rice is very hard rice, it should be soaked in water overnight or for 10 – 12 hours.

The components for this Chettinad kavuni arisi recipe were simple to remember. We’ll need equal parts black rice, sugar, and grated coconut. You can adjust the amount of sugar-based on your taste and health if necessary.

Ingredients:-

1 cup kavuni arisi

1 cup sugar/jaggery

1 cup grated coconut

elakkai podi / cardomom powder – pinch

1 tsp ghee / nei

Chettinad kavuni arisi recipe – Method of preparation:-

1. Clean and soak the kavuni arisi overnight or for 10 – 12 hours. If you want to prepare it for tomorrow, soak it in the water tonight.
2. Next, add 5 cups of water and the soaked kavuni arisi. If using a pressure cooker, the kavuni arisi: water ratio should be 1:4. After you hear the whistle, cook it for 10 minutes on low heat in a pressure cooker.

Another way to prepare kavuni arisi is to boil water in a large container and keep kavuni arisi and water in a 1:3 ratio in a small closed container inside. It should be placed inside the large water container. See also: How to Cook Black Rice.

3. If cooked in a pressure cooker, release further pressure. Finally, stir in the sugar or jaggery, chopped coconut, cardomom powder, and ghee. Serve after thoroughly mixing.