Kavuni Arisi Kuzhambu

Ingredients

• - black sticky rice as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

1. Soak kavuni arisi: Wash 1 cup kavuni arisi (black rice / forbidden rice). Soak overnight. Drain.
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. Soak tamarind: Soak a marble-sized tamarind in 1 cup warm water. Extract and strain.
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. Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder and 1 tsp coriander powder. Cook 8 minutes.
6. Add tamarind water: Pour tamarind water. Add salt. Bring to a boil. Simmer 10 minutes.
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. Simmer together: Cook on medium heat 8-10 minutes until kuzhambu is thick and richly coloured.
9. Add tempering: Heat 1 tbsp sesame oil. Add curry leaves and dried red chilli. Pour over kuzhambu.
10. Serve: Adjust salt. Kavuni arisi kuzhambu has a unique earthy flavour and stunning purple colour. Serve with steamed rice.