Karuppu kavuni

How to recognise the grain

• Karuppu kavuni is a medium-grain heirloom rice from Tamil Nadu with a deep black-purple bran layer.
• Raw grains are dark black and look slightly glossy.
• Once cooked, the grains turn a deep purple and stay firm but tender.
• Its smell is mild, earthy and nutty rather than strong like jasmine rice.
• Cooked grains tend to be slightly sticky, so the texture is chewy rather than fluffy.

History and origin

En

Karuppu kavuni, also called karung kavuni or Burma black, is a traditional rice of Tamil Nadu. A common account says it reached the state through the Nattukottai Chettiar trading community of the Chettinad region, who were heavily involved in Burma's rice trade, though its origins are debated. It belongs to a wider family of black rices that includes China's 'forbidden rice', and it is now a signature ingredient of Chettinad cooking. It is used in kheer, payasam, pongal and kanji, especially for festivals and family occasions.

Hi

करुप्पु कवुनी, जिसे करुंग कवुनी या बर्मा ब्लैक भी कहा जाता है, तमिलनाडु का एक पारंपरिक चावल है। एक आम मान्यता के अनुसार यह चेट्टीनाड क्षेत्र के नट्टुकोट्टई चेट्टियार व्यापारी समुदाय के माध्यम से राज्य में पहुँचा, जो बर्मा के चावल व्यापार में बड़े पैमाने पर शामिल थे, हालाँकि इसकी उत्पत्ति पर बहस है। यह काले चावलों के एक बड़े परिवार का हिस्सा है, जिसमें चीन का 'फ़ॉरबिडन राइस' भी शामिल है, और अब यह चेट्टीनाड व्यंजनों की एक प्रमुख सामग्री है। इसका उपयोग खीर, पायसम, पोंगल और कांजी में होता है, खासकर त्योहारों और पारिवारिक अवसरों पर।

Ta

கறுப்பு கவுனி, கருங் கவுனி அல்லது பர்மா பிளாக் என்றும் அழைக்கப்படும் இது, தமிழ்நாட்டின் பாரம்பரிய அரிசி வகையாகும். இது செட்டிநாடு பகுதியைச் சேர்ந்த நாட்டுக்கோட்டை செட்டியார் வணிகச் சமூகத்தின் வழியாக மாநிலத்திற்கு வந்ததாக ஒரு பொதுவான கருத்து கூறுகிறது; அவர்கள் பர்மாவின் அரிசி வணிகத்தில் பெரிதும் ஈடுபட்டிருந்தனர், என்றாலும் இதன் தோற்றம் குறித்து கருத்து வேறுபாடுகள் உள்ளன. இது சீனாவின் 'தடைசெய்யப்பட்ட அரிசி' உள்ளிட்ட கருப்பு அரிசி வகைகளின் பெரிய குடும்பத்தைச் சேர்ந்தது, இன்று இது செட்டிநாட்டு சமையலின் சிறப்பு மூலப்பொருளாக உள்ளது. கீர், பாயசம், பொங்கல் மற்றும் கஞ்சி ஆகியவற்றில் இது பயன்படுத்தப்படுகிறது, குறிப்பாக பண்டிகைகள் மற்றும் குடும்ப விழாக்களுக்கு.

GI tag

• Not GI-tagged.
• No Geographical Indication registration for Karuppu kavuni was found in the sources checked, so do not use GI wording on packs.
• Traditionally grown in Tamil Nadu, with Thanjavur, Madurai and Ramanathapuram districts often mentioned as growing areas.

Growing season

• Suits the samba season (sowing August to September, harvest January to February).
• Duration and season are approximate; confirm against local TNAU or district agriculture office advice for your soil and water.

Soil and water

• Grows best in clay loam to clay soils with good water holding capacity, pH about 6.0 to 7.5.
• It needs flooded or well-watered conditions during the main growth stage, so it is not drought tolerant.
• Bunds should hold standing water to help weed control.
• It tolerates moderate waterlogging but not saline soils.

Organic practices

• Select clean, certified or self-saved seed, and soak in a dilute cow-dung and water solution or a bio-agent solution before nursery sowing.
• Raise nursery seedlings for about 25 days, then transplant 1 or 2 per hill at about 25 by 25 cm spacing (SRI-style) to improve tillering and airflow.
• Incorporate green manure such as dhaincha or sunnhemp before puddling, and apply well-decomposed farmyard manure or compost.
• Apply jeevamirtham at about 15-day intervals from tillering, and use panchagavya spray as a foliar tonic if available.
• Use bird perches, light traps, and hand-picking of pests; keep bunds clean and encourage natural predators rather than chemical sprays.
• Harvest when most grains are golden and hard, sun-dry to about 14 percent moisture, and thresh on clean tarpaulin to keep the grain pure.

Month by month in the field

1. January

   In the field

   Harvest and threshing period; crop residue in the field.

   Farm work

   Harvest mature panicles, sun-dry the grain, and store clean seed separately for next season.

2. February

   In the field

   Field is fallow after harvest.

   Farm work

   Clear stubble, check bunds, and plan the crop rotation.

3. March

   In the field

   Hot, dry field; good time to build soil organic matter.

   Farm work

   Sow green manure such as dhaincha or sunnhemp in the field where water is available.

4. April

   In the field

   Green manure in growth; field still dry.

   Farm work

   Keep the green manure growing and avoid cutting it too early.

5. May

   In the field

   Green manure at flowering stage; soil dry.

   Farm work

   Chop green manure into the soil before flowering is over, and repair bunds.

6. June

   In the field

   Decomposing green manure; monsoon starts in some areas.

   Farm work

   Ploughing and puddling of the main field; apply well-decomposed farmyard manure or compost.

7. July

   In the field

   Monsoon; nursery stage begins.

   Farm work

   Soak and sow seed in a well-drained nursery bed with organic seed treatment.

8. August

   In the field

   Seedlings are about 25 days old; transplanting time.

   Farm work

   Transplant seedlings at about 25 by 25 cm spacing, keep 2 to 3 cm of water, and start bird control.

9. September

   In the field

   Tillering and early vegetative growth.

   Farm work

   First weeding about 20 days after transplanting; first jeevamirtham application.

10. October

Pressure cooker

1. Rinse 1 cup of soaked and drained rice until the water runs mostly clear.
2. Add the rice to the cooker with about 3 cups of water (1:3 with soaked rice) and a pinch of salt if you like.
3. Close the lid, bring to full pressure, and cook for about 3 whistles on medium heat.
4. Reduce heat to low and cook for about 5 more minutes, then switch off and let the pressure drop naturally.
5. Check that the grains are soft but not mushy; add a splash of hot water and cook briefly if they are still firm.

Open pot

1. Rinse and soak the rice overnight, then drain.
2. Bring about 3.5 cups of water to a boil in a heavy pan.
3. Add the drained rice and return to a boil, then lower the heat and cover.
4. Simmer gently for 30 to 40 minutes, stirring once or twice, until the grains are tender.
5. Drain any extra water if needed, cover, and rest for 10 minutes before serving.

Best dishes

• Karuppu kavuni payasam (sweet pudding with jaggery and coconut milk)
• Kavuni kanji (warm porridge with salt or jaggery)
• Kheer or rice pudding
• Black rice pongal
• Black rice salad or grain bowl
• Black rice pulao with vegetables

Recipes

Nutrition per 100 g (raw rice)

Values are approximate, based on published black rice data and food table ranges. They are not a verified IFCT 2017 entry for Karuppu kavuni specifically, and figures vary between sources. Polishing removes bran and lowers fibre, iron and pigment; cooking changes weight and water content, not the raw values listed here.

Glycemic index

• Several sellers and blogs quote lower figures (around 42 to 45), but the higher figure is used here as the safer estimate.
• No published clinical GI study specific to this variety was found.
• GI depends on cooking time, cooling, and what the rice is eaten with, such as pulses, vegetables, or protein.

Who should be careful

• People with diabetes should watch portion size and track their own blood sugar response, since low GI does not mean carb-free.
• People with kidney disease should ask their doctor or dietitian about total portions of rice, as protein and minerals add up.
• Wash the rice well and cook it in extra water, then drain the excess, to reduce arsenic in any rice.
• Anyone with a rice allergy or a new food reaction should stop eating it and speak to a doctor if symptoms appear.

Grades and polish

• Sold as raw unpolished (whole grain with bran, best colour and fibre), boiled or parboiled (more firm, slightly less colour loss during cooking), hand-pounded (traditional method, some bran retained), and naturally aged (stored for longer, which some say improves flavour).
• Unpolished rice needs longer soaking and cooking and has a chewier texture.
• Polished black rice is faster to cook but has less colour and fibre.

How to pick good rice

• Look for grains of even size and colour; mixed sizes or white grains may mean the rice is blended with other varieties.
• Check for a deep black-purple colour; a grey or faded colour may mean old stock or dye.
• Smell the grains; they should smell mildly nutty and earthy, not chemical or musty.
• Check for broken grains and dust; keep the broken content low for better quality.
• Test a small amount by soaking; genuine black rice bleeds a purple colour into the water.
• Buy from sellers who name the district, state the milling type, and give a harvest or packing date.

Storage

• Store in an airtight steel or glass container in a cool, dry place away from light.
• Add a few dry neem leaves or a dry red chilli to deter weevils and insects.
• Keep the container shut between uses.
• For unpolished rice in hot, humid months, a cool dry cupboard or the refrigerator helps keep quality longer.

Shelf life

• Unpolished or hand-pounded: about 4 to 6 months in airtight storage.
• Polished or boiled: about 6 to 12 months.
• Check for insects every month.

In our shop

• Karuppu kavuni rice