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. 

MAPILLAI SAMBA THENGAI DOSAI RECIPE / MAPPILLAI SAMBA NEER DOSA RECIPE

 

I am happy to be the first, in posting a Thengai dosai/Neer dosa with Mappilai Samba Rice. Mapillai Samba or Bridegroom Rice is a native variety of rice, which is red in colour and is grown in Tamilnadu. It is very helpful in prostate problems which comes for gents after an age. It reduces the LDL cholesterol and increases HDL cholestrol in the body. Since it has a low glycemic index it is good for diabetes too. It improves immunity and stamina, strengthens muscles and nerves. It has a good source of zinc and the antioxidants present in the red colour also increases haemoglobin. All dishes like Idli, Dosa, uthappam, paniyaram, aappam, upma, pongal can be made with this rice. This rice can be soaked and processed to flour to make puttu, kozhukattais and sevai.   

Coming to the recipe, 

INGREDIENTS:

Mappillai samba rice - 1 cup
Raw Rice - 1 cup (Dosa rice can also be used)
Grated coconut - 1 cup
Salt to taste
Oil - to drizzle

METHOD:

Soak Mappillai samba rice and raw rice together for not less than 6 hours. You can also soak it overnight. Grind it with grated coconut and salt to a coarse (chiroti rava like) batter. Do not grind fine.(Do not allow the batter to ferment).

Add water and make a medium-thin batter (the batter should not be very watery or very thick).

Heat a dosa pan, add a drop of oil, wipe with a kitchen tissue, pour the batter from the sides (as of rava-dosa). 

Drizzle very little oil to the sides. When done, flip it to the other side. Mix the batter well every time you pour dosa. Serve hot.

Goes well with dosai molaga podi.

MAPPILLAI SAMBA IDLI RECIPE/ NATIVE RICE IDLI RECIPE

 

Mapillai Samba or Bridegroom Rice is a native variety of rice, which is red in colour and is grown in Tamilnadu. It reduces the LDL cholesterol and increases HDL cholestrol in the body. Since it has a low glycemic index it is good for diabetes. It improves immunity and stamina, strengthens muscles and nerves. It has a good source of zinc and the anti-oxidants present in the red colour also increases haemoglobin. All dishes like Idli, Dosa, uthappam, paniyaram, aappam, upma, pongal can be made with this rice. This rice can be soaked and processed to flour to make puttu, kozhukattais and sevai. Coming to the recipe, 

INGREDIENTS:

• Mappillai samba rice/Any traditional rice - 4 cups OR 3 cups mappillai samba and 1 cup idli rice
• Whole white urad dhal - 1 cup
• Methi seeds - 1 teaspoon 
• Red rice aval (red rice poha) - 1/2 cup (optional)
• Salt - to taste

METHOD:

• Wash mappillai samba rice 3 to 4 times until the water is clear like in picture and then soak both rice with enough water for 6 hours. As the soaked water has nutrients, you can grind the batter with this water. A combination of mappilai samba, idli rice and red rice aval as given in ingredients gives soft idlis.

• Wash well and soak urad dal along with methi seeds separately. Its enough if you soak urad dhal for 3-4 hours.
• Drain and reserve the soaked water from dhal. Put urad dhal in grinder, add half a cup of water and grind until fluffy. Grind by adding the soaked water little by little. Do not add all the water at once. Grind until you can see air bubbles when you take the batter in hand, that is the consistency for urad dhal batter for idli. Transfer the batter to a vessel, keep aside. 
• Now grind the soaked and drained rice separately. Add rice soaked water little by little and grind to a slightly grainy batter.  Need not grind smooth. If using red rice aval (red rice poha), just wash it well and add while grinding rice. Transfer this to the dhal batter vessel. Add salt and mix both the batter using hands (this helps in fermentation). Allow it to ferment for 8-9 hours. The consistency of the batter should be like idli batter. These type of indigenous rice ferments soon.
• Make idlis using idli plates. Grease the idli plates , pour in a ladle of the batter and steam for 10- 12 minutes.                        
• Unmould and transfer the idlis to a bowl, serve hot with sambar or milagai podi or any chutney of your choice. 

NOTES AND TIPS:
(For spongy idlis) :

1. Wash the rice until the water is clear and then soak. 
2. Grind urad dal with the soaked water itself until fluffy.
3. Use water little by little while grinding.
4. The batter should not be watery.

5. These indigenous rice ferments soon. So, keep a watch on it. 

6. Keep the batter for not more than 3 days as it tastes sour when kept for long.

7. Grind with soaked water as it contains nutrients. 

8. While making idli, dosas, its better to add idli rice with any native rice.