Black Kavuni Boiled Rice: Ancient Tamil Heritage for Health and Taste

Black Kavuni Rice is a rare, aromatic, and nutrient-dense rice from Tamil Nadu. With its natural dark hue and unique flavor, it’s a feast for both the eyes and the palate. Traditionally cherished for generations, it’s now gaining popularity among health-conscious households.

Origin & History:

• Where & When: Thanjavur and Tiruvarur regions, Tamil Nadu.

• Historical Significance: Heirloom variety, used in rituals and festive meals.

• Unique Traits: Dark purple-black grains, aromatic, rich in anthocyanins.

What, Why & Who:

• What: Boiled black rice, nutrient-rich, partially parboiled to retain vitamins.

• Why: High fiber, antioxidants, supports heart and blood sugar health.

• Who: Diabetics, heart patients, wellness enthusiasts, families seeking wholesome grains.

Where & When:

• Grown organically/low-chemical in Cauvery delta region.

• Harvest season: Oct–Dec.

• Culinary uses: porridge, khichdi, biryani, desserts.

How to Cook:

1. Rinse 1 cup rice, soak 30–60 min.

2. Boil 2–2.5 cups water, add rice, simmer 20–25 min.

3. Fluff and serve.

Sweet Recipe – Black Kavuni Rice Pudding:

• 1 cup cooked rice, 2 cups milk, 3 tbsp jaggery, 2 cardamoms, cashews.

• Boil milk + jaggery + cardamom, add rice, simmer 10 min, garnish with cashews.

Savoury Recipe – Black Kavuni Khichdi:

• 1 cup cooked rice, ½ cup moong dal, 1 tsp ghee, cumin seeds, curry leaves, salt.

• Roast cumin & curry leaves, cook dal, mix in rice & turmeric, serve with yogurt.

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Bring this ancient heirloom to your family table — order Black Kavuni Boiled Rice from The Root Veda today!