kavuni arisi pongal /black rice pongal recipe

There may be listless number of rice varieties around the world but this particular black rice differs with its colour,texture and taste. Just because of its glutinous nature its more suitable for making tasty desserts. Its quite magical that when its cooked it gives a purplish tinge. This time I have tried making kuvuni arisi pongal. Other name for this black rice is forbidden rice. I love the bite and gumminess of the rice even when its cooked well and it tastes so comforting. As a part of the thai pongal recipe variation I have made this kavuni arisi pongal recipe.

Soaking the rice for long time is very important so that when we pressure cook it will be easily done. Normally you may need more sweetness for making this pongal so I have taken equal amounts of jaggery. But some may not like much sweetness those can reduce according to their own preference. Many may not like the flavour of pacha karpooram those can skip adding but I love that smell in all sweet pongal variations. I have already made kavuni arisi payasam, kavuni arisi idli and kavuni arisi chettinad sweet in my blog. Do try this black rice pongal recipe this festive season for sure you will enjoy the healthy tasty delight.

kavuni arisi pongal /black rice pongal recipe

INGREDIENTS:

Kavuni arisi /black forbidden rice – 1 cup
Yellow moong dal/paso paruppu – 4 tbsp
Jaggery /vellam – 1 cup
Cardamom powder – 1tsp
Pacha karpooram/edible camphor – a pinch
Ghee as needed to fry nuts and for pongal
Cashew nuts – some
Dry grapes – some
Water – 4 cups
Milk 1 cup

METHOD:

1. First have to soak the rice for at least 4-6 hours.
2. After soaking take moong dal with little ghee and fry lightly.

3. In a pressure cooker add water to boil and when it boils add the drained rice with roasted dal close lid and cook with many whistles till cooked.

4. When pressure subsides open the cooker bring it to boil by mashing it nicely.
5. Add jaggery and stir and when it dissolves add milk and mix.
6. In-between roast nuts and kismiss in little ghee.
7. Now add pacha karpooram and cardamom powder and stir well.
lastly add roasted nuts and switch off.

kavuni arisi pongal /black rice pongal recipe

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Total Time 6 hours hrs 45 minutes mins

Course Dessert, sweet

Cuisine Indian, SouthIndian

Ingredients

  

• Kavuni arisi /black forbidden rice - 1 cup
• Yellow moong dal/paso paruppu - 4 tbsp
• Jaggery /vellam - 1 cup
• Cardamom powder - 1tsp
• Pacha karpooram/edible camphor - a pinch
• Ghee as needed to fry nuts and for pongal
• Cashew nuts - some
• Dry grapes - some
• Milk 1 cup
• water - 4 cups

Instructions

 

• First have to soak the rice for at least 4-6 hours.

  2.After soaking take moong dal with little ghee and fry lightly.

  3.In a pressure cooker add water to boil and when it boils add the drained rice with roasted dal close lid and cook with many whistles till cooked.

  4.When pressure subsides open the cooker bring it to boil by mashing it nicely.

  5.Add jaggery and stir and when it dissolves add milk and mix.

  6.In-between roast nuts and kismiss in little ghee.

  7.Now add pacha karpooram and cardamom powder and stir well.

  lastly add roasted nuts and switch off.
  

Notes

You can skip adding pacha karpooram if you don’t like the smell.
Depending upon the sweetness you can increase or decrease the amount added.
Soaking this rice for long time is important so that when its cooked it will cook nicely.
Don’t make the pongal consistency thick it should be little loose and with time it thickens.

Keyword dessert,sweet, festive