Chettinad Kavuni Arisi and some pics from Pichavaram Mangroves

A happy Dukrana Thirunnal to all..Some two years back on this very same day I went to Chidambaram for the first time. I really didn’t like to go to be frank. The main reason , I REALLY hated my undergrad college days. I was feeling depressed to the core and was not mentally prepared for another merry go round of emotional and mental turmoil. Reluctantly I wrote the entrance for M.E in Computer Science and Engineering and in the afternoon went for the interview. It was by a professor and an associate professor and they asked questions related to PPDP and about the TCP/IP Layers. Both of them made me comfortable and their way of speaking and behavior convinced me that am going to be studying here no matter what. Remember the weather is horrible with the sun scorching even at 8 in the morning. Lucky for me,Chidambaram became a place where I learnt a lot of things both academic and non-academic, my preferences changed and I was accepted, had a friends group and enjoyed being there. Took a dual degree -A post graduate Diploma in Data Mining. Even dry taps meant a learning experience, worst mess food meant sharing pickles or snacks.

During my second year I happened to go to Chandra Ammai’s (Aunt’s) house. After feeding me up to my nose with Chettinad Chicken Biryani , aunty asked me if I would like to have anything sweet , I said yes. So she went to the kitchen to soak some black colored thing that resembled a cross between a needle and rice.I was curious to know what It was, coz never in my life had I seen anything like that. Aunty told me it’s a kind of rice ,rich in vitamin B Complex , grown  in the Chettinad region of Tamil Nadu and that her  relatives in Burma and Malacca and Singapore get it from the supermarkets over there too. And no Chettinad feast (even wedding feast) would be complete without this “KAVUNI ARISI”. Even though I do not have that big a sweet tooth, (I favour murukku or kuzhalappam and Uzhunnu Vada) I loved this. It was similar to sticky rice, Black when cooked and mildly sweet with a hint of coconut, Cardamom and ghee, its that simple. And she treats her daughters ,grandchildren and friends with this incredibly healthy dish whenever they visit her.I were more engrossed in eating than taking pictures.Hope you try this Indispensible Chettinad delicacy and thank me for sharing it too :-).Donot forget to visit Pichavaram if you happen to go to Chidambaram.
Seen below are the pics from pichavaram

Ingredients

Source : Chandra Aunty    Type : Chetinad Dessert     

1. Kavuni Arisi - 1 Cup
2. Sugar - 1/2 cup minus one tbsp
3. Cardamom - 5 pods Crushed
4. Ghee - 1 Tsp
5. Grated coconut - 1/4 Cup
6. Water - 4 cups

Method

1. Soak the rice for a good two or three hours adding sufficient water.This actually reduces the cooking time of the rice.
2. Pressure cook by adding 4 cups of water for 20 to 25  minutes in medium flame.
3. When it is thoroughly cooked and cooled add the sugar,ghee,cardamom and grated coconut and stir well till all the coconut is incorporated and resembles the rice color.
4. Reheat for some two minutes and serve.

Notes :

• The cooking time totally dependss on the quality of the rice used.It is usually advised to soak overnight so that the cooking time is reduced.
• You could add a little more sugar and ghee if you prefer.

Am sending this to Sowmya's event ,Priya Chechi's event,Manju's event and to Gayathri's event.
And a very happy birthday to Divya Pramil of you too can cook.
Also sending this to made with love mondays