Karuppu kavuni arisi kanji recipe / Karuppu kavuni rice porridge recipe / Black Rice Porridge recipe

 

Karuppu Kavuni Rice, also known as black rice or forbidden rice, is rich in antioxidants, iron, fiber, and loaded with protein.

Karuppu Kavuni Kanji is a porridge made from Karuppu Kavuni Rice. It increases immunity. It is good for diabetes and weight loss. It aids digestion and improves gut health.

I make this kanji with karuppu kavuni rice alone with added spices. However, for weight loss recipe, I add some other ingredients too, which I will post later. 

Coming to the simple Karuppu kavuni kanji recipe, this is a healthy breakfast.

INGREDIENTS:

Karuppu kavuni rice - 1/4 kg

Pepper Jeera powder as needed while making kanji

Salt to taste

Buttermilk as needed

METHOD:

Wash Karuppu kavuni rice well for 4-5 times. Soak for 10-15 minutes.

Drain and dry in a cloth for 15 minutes until the moisture is absorbed. It is ok if it is not fully dried. 

Dry roast in a kadai until it pops up. Be careful to roast without burning, as the colour of the rice is black.

Dry grind in a mixie to a fine rava consistency. When completely cool, you can store this in a container.

HOW TO MAKE KANJI?

Take 2 tablespoon of the karuppu kavuni rava, add pepper jeera powder, salt and mix in a cup of water and keep ready.

In a heavy bottomed pan, boil 2 more cups of water, add the mixture, stir well and cook it closed with a lid. Stir in between. When done, the kanji will be glossy. Switch off the stove, allow it to cool a bit and add buttermilk or whisked curd. Adjust consistency as needed. Healthy karuppu kavuni arisi kanji is ready. 

VARIATION: With milk / With or without sugar/jaggery. If using milk, do not add salt, pepper, jeera powder.

NOTE:

DO NOT add buttermilk or curd when hot. 

MIXED VEGETABLE RICE RECIPE / KAAI SADHAM RECIPE

Mixed vegetable rice is a tasty and easy to make lunch box recipe

INGREDIENTS:

Cooked rice - 2 cups
Beans, carrot, potato, peas - 1 cup (cut into cubes)
Turmeric powder - 1 pinch
Chilli powder - 1/2 tsp

(OR) sambar powder -1 tsp.

Cumin seeds - 1/2 tsp.

Hing

Ghee - 1 tsp.
Garam masala -1/2 tsp.
Oil -2 tsp.
Salt - to taste

METHOD:

Wash and cut the vegetables into cubes. You can add any vegetable of your choice. I used Beans, carrot, fresh peas, potato and capsicum.

In a kadai, heat oil. Add cumin seeds and then chopped vegetables. Now, add turmeric powder, hing, salt and sambar powder. Mix well, sprinkle some water and cover with a lid and cook. When done, open the lid, add garam masala and sauté for 2 minutes. Add coriander leaves. 

Now, add the cooked rice, little salt for the rice, ghee and mix well without breaking the rice. Garnish with coriander leaves. Serve with any raita of your choice.

Variation: With onion. Sauté onion until translucent before adding vegetables.

Pavakkai vadakkal recipe/ Bittergourd fry recipe

 

INGREDIENTS:

Bittergourd (midhi pavakkai variety) - 1/2 kg.
Salt - as per taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Chilli powder - 1/2 tsp.

(OR) sambar powder- 1 tsp.
Turmeric powder - 1/4 tsp.
Oil - 2 tablespoons

METHOD:

Select tender bitter gourd. Wash well and finely chop them. Discard the seeds. 

In a kadai, heat oil, add mustard seeds and urad dhal and when golden brown, add the chopped bittergourd salt and sambar powder OR chilli powder and fry until it is cooked and crisp.

NOTE: To avoid bitterness, you can marinate bittergourd with salt and turmeric powder for 10 minutes, and squeeze the water. But the bitterness is healthy and I do not prefer to marinate and squeeze.