Karuppu Kavuni Rice, also known as Black Kavuni Rice, is a traditional and highly nutritious variety of rice native to Tamil Nadu, India. It has been cultivated for centuries and holds a prominent place in Tamil cuisine and culture.
Key Features of Karuppu Kavuni Rice:
- Color and Appearance: It is dark purple or black in color when raw, and after cooking, it turns a deep purple.
- Nutritional Benefits:
- Rich in Antioxidants: Contains anthocyanins, which are potent antioxidants.
- High Fiber Content: Supports digestion and promotes gut health.
- Protein-Rich: Contains more protein compared to white rice.
- Low Glycemic Index: Suitable for people with diabetes, as it helps regulate blood sugar levels.
- Iron and Vitamin E: Improves blood health and promotes skin health.
- Taste and Texture:
- Slightly chewy texture.
- Nutty and earthy flavor.
- Cultural Significance: Historically, it was known as "Forbidden Rice" and was consumed only by royalty due to its high nutritional value.
Culinary Uses:
- Porridge (Kanji): A simple and traditional preparation.
- Desserts: Used in dishes like payasam (sweet pudding) or halwa.
- Main Course: Can be cooked and served like regular rice or used in biryanis, idli, and dosai batter.
- Salads and Rice Bowls: For a modern twist, it pairs well with vegetables and dressings.
Cooking Tips:
- Soaking: Soak for 6-8 hours or overnight to reduce cooking time and improve digestibility.
- Cooking Ratio: Use 1 cup of rice to 2.5 cups of water when cooking in a pressure cooker or pan.
- Cooking Time: Typically takes about 30-40 minutes on the stovetop or 3-4 whistles in a pressure cooker.
Health Benefits:
Karuppu Kavuni is known for:
- Supporting weight management.
- Reducing the risk of cardiovascular diseases.
- Boosting immunity.
- Providing sustained energy levels.
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