Heirloom rice recipes, payasam kheer

Karuppu Kavuni(Black rice) Payasam

Posted by admin on

[vc_row][vc_column][vc_column_text]

Karuppu Kavuni Black rice  Payasam

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][cz_image id=”cz_97032″ image=”7057″][/cz_image][cz_gap height=”25px”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Karuppu kavuni – Black rice -is one of the traditional heirloom rice which has been used for generations in many homes of Chettinad. All the religious functions or gatherings would have a payasam made from this nutritious rice. Among many heirloom rice varieties which have been lost because of the agricultural revolution, somehow Karuppu kavuni and a few more withstood the test of time. There are more than 30 varieties of black rice that are available in India, all known for their high levels of anthocyanins, vitamins, and nutrients. Karuppu Kavuni rice falls under the category of sticky black rice which makes a perfect Karuppu Kavuni(Black rice) Payasam.

Ingredients

Black rice

Karuppu kavuni
karuppu kavuni black rice

Black rice is a range of rice types of the species Oryza sativa L., some of which are glutinous rice. There are several varieties of black rice available today, these include Indonesian black rice, Philippine balatinaw rice, Indian Karuppu kavuni, Indian Manipuri Chak Hao and Thai jasmine black rice, and many many more. I have made and documented many recipes using black rice. Here are a few.

Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content. Today, thanks to its mild, nutty flavour, chewy texture, and many nutritional benefits, black rice can be found in numerous cuisines around the world. 

Jaggery

The rustic flavour of jaggery is a perfect match to the cooked black rice to make aearthy and healthy payasam /Kheer

Variations to the Karuppu kavuni payasam

The traditional version of the karuppu kavuni from Chettinad seems to be the one with sugar as a sweetener. But I highly recommend the jaggery version of it.

Where can I buy karuppu kavuni or Black rice ?

I see many amazon sellers selling at a very high price as people are unaware of the price range.

A few online shops I found the rice to be of reasonable, and good quality are listed below.

Ula mart

bnborganics.com

Other recipes using Karuppu kavuni / black rice

[/vc_column_text][cz_image id=”cz_28267″ image=”7081″][/cz_image][/vc_column][/vc_row][vc_row][vc_column][cz_posts layout=”cz_grid_c3″ hover_vis=”cz_grid_1_hide_on_hover” hover_fx=”cz_grid_zin” img_fx=”cz_grid_zoom_in” orderby=”title” id=”cz_85695″ query=”” subtitles=”%5B%7B%22t%22%3A%22cats%22%7D%5D” posts_per_page=”3″ gap=”5px” sk_title=”font-size:30px;text-align:center;line-height:1.2;padding:20px;” sk_meta=”font-size:12px;color:#000001;text-transform:uppercase;background-color:#ffffff;padding:5px 2px 5px 15px;margin-right:auto;margin-bottom:0px;margin-left:auto;display:table;position:relative;bottom:-21px;” sk_overall_mobile=”padding-right:20px;padding-bottom:20px;padding-left:20px;” sk_title_mobile=”font-size:24px;” tag_id=”1360″][cz_title id=”cz_56569″][/cz_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Tips to make a perfect Black rice payasam ?Karuppu kavuni payasam

1. Soak the karuppu kavuni rice/ black rice for 8 hours for a well cooked rice.

2. Dissolve the jaggery in 1/2 cup of water before adding the cooked rice.

Step by step video

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/DUAAKuzC994″ align=”center”][cz_title id=”cz_109733″][/cz_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

Recipe

Karuppu kavuni payasam

  1. Soak the black rice in water for 8-10 hours.

  2. Pressure cook it in the cooker for 20 minutes.

  3. The rice should be well cooked.

  4. In a heavy bottom vessel add the jaggery.

  5. Add a cup of water to melt the jaggery.

  6. Add in the rice to the melted jaggery.

  7. Stir and cook well for 10 minutes.

  8. The color will deepen, and the paysam will come together.

  9. In a small kadai add the ghee and roast the cashew,toss in the coconuts in to the ghee and roast for a minute till they are uniformly golden brown.

  10. Add it to the payasam.

  11. Add the fresh caramom powder. Stir.

  12. Serve hot or cold.

Dessert
Chettinad, Indian, South Indian

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][cz_posts layout=”cz_grid_c3″ hover_vis=”cz_grid_1_hide_on_hover” hover_fx=”cz_grid_zin” img_fx=”cz_grid_zoom_in” orderby=”title” id=”cz_37035″ query=”” subtitles=”%5B%7B%22t%22%3A%22cats%22%7D%5D” posts_per_page=”3″ gap=”5px” sk_title=”font-size:30px;text-align:center;line-height:1.2;padding:20px;” sk_meta=”font-size:12px;color:#000001;text-transform:uppercase;background-color:#ffffff;padding:5px 2px 5px 15px;margin-right:auto;margin-bottom:0px;margin-left:auto;display:table;position:relative;bottom:-21px;” sk_overall_mobile=”padding-right:20px;padding-bottom:20px;padding-left:20px;” sk_title_mobile=”font-size:24px;” tag_id=”442″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

[/vc_column_text][/vc_column][/vc_row]

Leave a comment