Chettinad kavuni arisi recipe is a ritual sweet which we serve in Chettinad weddings. In olden days chettiar community traded all over the world. Burma is one such country where we lived and brought back a lot of things. Black rice or kavuni arisi is a popular ingredient in Burmese recipes, which came into our chettiar’s households.
Chettiars used to bring this rice from Malaysia or Burma in those days. Now a days good quality of black rice is cultivated in pudukkottai and karaikudi area in Tamil Nadu.
Black rice is a very hard rice and so we should soak it in water overnight or for 10 – 12 hours.
The ingredients which we use in this Chettinad kavuni arisi recipe were very easy to remember. We need black rice, sugar and grated coconut, all in equal proportion. If you need you can reduce the amount of sugar based on your taste and health.
A short video link for the recipe:-
Chettinad kavuni arisi recipe – Ingredients:-
- kavuni arisi – 1 cup
- sugar/ jaggery – 1 cup
- grated coconut – 1 cup
- cardomom powder / elakkai podi – pinch
- ghee / nei – 1 tsp
Chettinad kavuni arisi recipe – Method of preparation:-
1. Firstly clean and soak kavuni arisi over night or for 10 – 12 hours. If you wish to prepare it tomorrow, soak it in water today night itself.
2. Secondly add 5 cups of water along with soaked kavuni arisi. Kavuni arisi:water should be in the ratio of 1:4 if cooked in pressure cooker. Cook it in a pressure cooker for 10 minutes in low flame after you get a whistle.
Another method of cooking kavuni arisi, is to boil water in a broad container and keep kavuni arisi and water in the ratio of 1:3 in another small closed container inside it. It should be placed inside the broad container containing water. refer – How to cook Black rice.
3. Further release pressure if cooked in pressure cooker. Finally add sugar or jaggery, grated coconut, cardomom powder and ghee. Mix well and serve.
For more Chettinad recipes in my website click on the links below