Deepa Reddy of Paticheri fame, a few years back, featured in and shared with us the beautiful short film Thirunel by Bigshortfilms. From that documentary, I gathered that the word Kavuni is adopted from the Burmese word Kao Hynin, which means Sticky Rice. Karuppu, in Tamil, means black. I love how the language of our food and produce has been adopted from the intermingling of our culture with others from distant lands.

Sticky Rice is also called Glutinous rice. This is not to be be confused with Gluten in wheat. Gluten is a protein. Amylose is a carbohydrate. The amylose content is what determines the stickiness of the rice. If the amylose content is high, the rice tends to cook firm and dry. If the amylose content is low, the rice tends to be sticky and soft. And therefore Glutinous.  Do read more on the IRRI page.

One of our well wishers, Vinoth has been buying produce from us for a few years now. He purchased Karuppu Kavuni and Palmyra Jaggery from us. He was kind of enough to share the recipe he used for Karuppu Kavuni Sakkarai Pongal :

• Soak Karuppu Kavuni overnight for 12 hours
• Boil the rice in pressure cooker (10-12 whistles) or open stove
• Mash the rice really really well. Extra effort needed because of the richness of fibre in Karuppu Kavuni
• Take same amount of Palmyra Jaggery, melt it, filter it to remove any impurities from this flavorful cottage industry product.
  • Alternatively, you can use Palmyra Jaggery Syrup, which is the melted and cleaned version of Palmyra Jaggery
• Add the melted Palmyra Jaggery to Karuppu Kavuni and allow the mixture to boil. It will take about 20 minutes to come to a boil.
• Add cardamon powder, coconut pieces (fresh or copra), cashewnuts, raisins sauteed in Ghee for a beautiful aroma and crunch.
• Most importantly, Enjoy with friends and family! 🙂

Regards

Sudhakar

M : +91 90438 24660

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