Karupu Kavuni Rice Porridge

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Heritage Recipe • Karupu Kavuni Black Rice Flakes

Karupu Kavuni Kanji

The royal black rice porridge of Tamil Nadu, deep purple, nourishing and naturally sweet — a breakfast prized for its rare antioxidant richness.

5Min Prep
12Min Cook
2Servings
EasyDifficulty
“Karupu Kavuni was once grown only for royalty and warriors. The colour of the water when it soaks — dark purple, almost black — tells you the anthocyanins are real. Modern science has caught up with what our ancestors already knew about this grain.”

Ingredients

Sree Kumaran Karupu Kavuni Rice Flakes 1 cup
Water 3 cups
Coconut milk, thick ½ cup
Jaggery or palm sugar 2 tbsp
Cardamom powder ¼ tsp

Method

  1. Bring water to a rolling boil. Add the Karupu Kavuni flakes. Watch as the water immediately turns deep purple — this colour comes from the natural anthocyanins in the grain.
  2. Stir well and cook on medium heat for 8–10 minutes, stirring every 2 minutes, until the flakes dissolve completely and the porridge is thick and creamy.
  3. Stir in jaggery and cardamom. Mix well until jaggery dissolves completely into the deep purple porridge.
  4. Remove from heat. Pour in the thick coconut milk and stir gently. The purple deepens to a near-black when coconut milk is added — a stunning visual.
  5. Serve warm in deep bowls. Finish with an extra splash of coconut milk swirled on top. Eat immediately — the porridge thickens as it cools.
Chef’s Note

The deep purple colour is not dye or flavouring — it is the natural pigment of genuine Karupu Kavuni. If your porridge is grey or pale, the grain is not authentic. Ours turns the water dark within seconds of soaking.

Made with Sree Kumaran Karupu Kavuni Rice Flakes

Rare Tamil Nadu black rice • Traditionally roasted • No chemicals • Since 1945

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