Kavuni Arisi Kuzhambu

Method

1. 1

   Soak kavuni arisi: Wash 1 cup kavuni arisi (black rice / forbidden rice). Soak overnight. Drain.

2. 2

   Cook black rice: Pressure cook soaked rice with 2 cups water and a pinch of salt for 5-6 whistles until completely soft.

3. 3

   Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Make kuzhambu base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 10 sliced shallots and 5 garlic cloves. Fry 10 minutes until golden.

5. 5

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder and 1 tsp coriander powder. Cook 8 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add salt. Bring to a boil. Simmer 10 minutes.

7. 7

   Add cooked black rice: Add the soft cooked kavuni arisi to the kuzhambu. Stir well — the black rice thickens and colours the kuzhambu a beautiful deep purple.

8. 8

   Simmer together: Cook on medium heat 8-10 minutes until kuzhambu is thick and richly coloured.

9. 9

   Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.

10. 10

    Serve: Adjust salt. Kavuni arisi kuzhambu has a unique earthy flavour and stunning purple colour. Serve with steamed rice.