Karuppu Kavuni Kanji Powder

Made from karuppu kavuni, the traditional black rice of Tamil Nadu, and ground at home. Cook it into a smooth kanji – sweet with milk and jaggery, or savoury with salt and buttermilk.

Mix 2 tablespoons in a cup of water without lumps. Cook on a low flame, stirring, until it thickens (5–7 minutes). Add milk and jaggery, or salt and buttermilk.