{"product_id":"kkaruppu-kavuni-rice","title":"Karuppu Kavuni Rice – Traditional Black Rice","description":"\u003ch4 dir=\"ltr\"\u003eA rice with a reputation\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eKavuni was never an everyday rice. It was the one brought out for weddings, festivals and guests — partly because it yields poorly and takes long in the field, partly because it's genuinely special.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIn Chettinad it survived as a dessert: kavuni arisi, cooked down with jaggery and coconut, served in small portions at the end of a meal. That dish is the reason the variety is still around.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eWhat it's like to cook and eat\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eThe dry grain is near-black. Cooked, it releases its colour and turns a deep purple that stains the water and anything cooked with it. That's the anthocyanin pigment in the bran — the same thing that makes it black in the first place.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe texture is firm and chewy, more so than mappillai samba. The flavour is nutty with a faint sweetness. It doesn't behave like white rice at all, so don't try to use it as one. Use it where its character is the point.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eWhat unpolished means\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003ePolishing scrapes the bran off to make grain whiter, faster-cooking and longer-keeping. With kavuni, polishing would strip away the black entirely — the colour lives in the bran.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eOurs is unpolished. What you see is the whole grain.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eWhy customers choose ALAI\u003c\/h4\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnpolished, bran intact.\u003c\/strong\u003e With kavuni this isn't a preference, it's what makes it kavuni.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eA traditional native variety.\u003c\/strong\u003e Not an imported black rice, not a blend.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCleaned and hand-sorted.\u003c\/strong\u003e Destoned and sieved before packing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSourced from Tamil Nadu growers\u003c\/strong\u003e still cultivating native paddy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNothing added.\u003c\/strong\u003e No polish, no colour, no coating.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 dir=\"ltr\"\u003eHow to cook it\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eKavuni is the most demanding rice on our shelf. It needs a long soak and plenty of water. Plan ahead.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eRinse and soak.\u003c\/strong\u003e Rinse twice, then soak for at least 6 hours. Overnight is what we'd actually recommend. The water will turn deep purple — that's normal, and you can cook it in that same water.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePressure cooker\u003c\/strong\u003e — 1 cup rice to 3.5 cups water, 6 to 7 whistles, natural release.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOpen pot\u003c\/strong\u003e — 1 cup to 4 cups water, boil 40–50 minutes until the grain is tender but still has bite.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFor kavuni arisi (the Chettinad sweet)\u003c\/strong\u003e — soak overnight, pressure cook soft, then simmer with grated jaggery until it thickens. Finish with grated coconut and a little ghee. Serve warm in small portions. This is the dish the rice is famous for and the best introduction to it.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFor kanji\u003c\/strong\u003e — 1 cup to 6 cups water, simmered until it breaks down.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAs plain rice\u003c\/strong\u003e — it works, but it's assertive. Pair it with something equally strong rather than a mild dal.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eA note on the colour:\u003c\/strong\u003e kavuni stains. It will tint your hands, your pot and anything you cook alongside it. That's the pigment doing what it does — nothing has gone wrong.\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eWhat to make with it\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eKavuni arisi (Chettinad jaggery sweet) · Kavuni kanji · Kavuni payasam · Plain rice with a strong kuzhambu · Kavuni pongal · Kavuni salad, served cold with vegetables and lemon\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003eProduct details\u003c\/h4\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth scope=\"col\"\u003e\u003c\/th\u003e\n\u003cth scope=\"col\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBrand\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eALAI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKaruppu kavuni (traditional Tamil black rice)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlso known as\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKavuni arisi, karupu kavuni, black kavuni\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDehusked, unpolished\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% karuppu kavuni rice. Nothing added.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAvailable in\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e500 g \/ 1 kg \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFood-grade sealed pouch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShelf life\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e12 months from packing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAirtight container in a cool, dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFSSAI Lic. No.\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e22426306000092\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch4 dir=\"ltr\"\u003eA note on colour and shelf life\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003eShade varies between batches and harvests — some lots run closer to deep purple-brown than true black. That's normal in a native variety. The bran carries natural oils, so unpolished rice keeps for less time than polished. Six months in an airtight container is realistic.\u003c\/p\u003e","brand":"Alai","offers":[{"title":"500 g","offer_id":52889427607864,"sku":null,"price":0.0,"currency_code":"INR","in_stock":false},{"title":"1 kg","offer_id":52889427640632,"sku":null,"price":0.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1013\/0381\/2408\/files\/KaruppuKavuniRice_TraditionalBlackRice-500g.png?v=1788244963","url":"https:\/\/alaistore.in\/products\/kkaruppu-kavuni-rice","provider":"Alai","version":"1.0","type":"link"}