Black Kavuni Rice Kanji (Karuppu Kavuni Arisi Porridge)
Authentic South Indian Food Creator · Home Chef
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Karuppu Kavuni Arisi Kanji is a traditional Tamil nutritious porridge made from the prized black kavuni rice, also known as forbidden rice. This ancient grain, once reserved for royalty, is packed with antioxidants, fiber, and essential nutrients, making it a perfect healthy breakfast choice for the entire family.
The beautiful deep purple color of this kanji comes from the natural anthocyanins present in the black rice, the same powerful antioxidants found in blueberries and blackberries. When cooked into a comforting porridge, kavuni rice transforms into a creamy, slightly nutty, and mildly sweet dish that's both satisfying and wholesome. It's especially popular in Chettinad cuisine and is known for its weight management and digestive health benefits.
This simple yet nourishing kanji pairs wonderfully with traditional accompaniments like onion, spicy buttermilk chili, crispy yam fry, or any variety of thogaiyal (chutney). Whether you're looking for a healthy start to your day or a light dinner option, this black kavuni rice porridge is the perfect comfort food that nourishes both body and soul.
Looking for more breakfast recipes? Browse all vegetarian recipes →
Ingredients(3 items)
Instructions
💡 Tap a step to mark it doneWash the black kavuni rice thoroughly in running water 2-3 times until the water runs clear. Drain well.
In a pressure cooker or heavy-bottomed pot, add the washed kavuni rice and 4 cups of water.
Add salt to taste and mix well.
If using a pressure cooker, close the lid and cook for 4-5 whistles on medium flame. If using a pot, bring to a boil, then reduce heat and simmer covered for 30-35 minutes until the rice is soft and porridge-like.
Once cooked, allow the pressure to release naturally. Open and stir the kanji well.
Check the consistency - add more warm water if you prefer a thinner porridge.
Serve hot with onion, buttermilk chili, yam fry, or any thogaiyal of your choice.
Tips and Tricks
- Soak the black kavuni rice for 30 minutes before cooking for softer, quicker cooking porridge
- The water ratio can be adjusted based on how thick or thin you prefer your kanji - add more water for a thinner consistency
- Black kavuni rice releases a beautiful purple color while cooking, which is completely natural and indicates its high antioxidant content
- Store leftover kanji in the refrigerator and reheat with a little water as it thickens when cooled
- For enhanced flavor, you can temper the kanji with mustard seeds, curry leaves, and a pinch of asafoetida
Nutrition Info (per serving)
AI Estimated Values per serving
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