It’s the time of year, autumn leaves drift by the window and the weather changes, bringing in that nip in the air, when it’s time for stories of extra terrestrial beings, spirits, witches and ogres making their presence felt on earth, celebrating the western Halloween on the 31st of October. It is celebrated in a big way in the west, like Diwali in our country–victory of good over evil.
Halloween is a ‘trick or treat ‘, moonless night and it’s not just in the west but in our own country and in Tamilnadu that it has become a fad. The food, the eats and cookies for ‘trick or treat’, now boasts of Indian sweets too besides the traditional candies. Following it is Diwali on amavasya or the no moon night, celebrated all over India as the festival of lights. –Deepavalis, victory of good over evil.
It is said that shri Ram returning to Ayodha after a great victory and 14 years vanvas, stopped at various places on the way, for people to show their appreciation in various ways. Special Food, bursting of crackers and lighting of lamps, was an important part of all the celebrations and in one of the places in the south a special ladoo with black rice or forbidden rice was made. Black rice was served only to the kings and emperors, as it was, considered rare and hence called forbidden rice. It is said that, in one of the kingdoms, the local King ordered, that these special ladoos be made and served in the palace, to celebrate Shree Ram’s victory.
It was in China the origin of Black rice that this custom of only royalty eating the black rice or forbidden rice, had emerged. It was in China and Japan that this rice, originally came from. It entered India with a famous Chinese traveler and found its root in Assam and W.bengal, from where it came south. The black rice or Kurini, as it is known in TNadu was originally made into balls, by hand pounding and mixing with jaggery, later nuts; cardamom etc started being added to it. Thus the custom of the Kuruni rice urandai being made at Diwali for special people came about. It is not commonly sold, but in certain households it is made every Diwali.
Black rice contains more Vitamins B and E, niacin, calcium, magnesium, iron and zinc compared to white rice. It is rich in fibre and the grains have a nutty taste. The anthocyanins not only act as antioxidants, they also activate detoxifying enzyme The black rice is also, rich in iron and fibre. It prevents early diabetic. As it has protein and vitamin E, it makes healthier skin. This is best rice for making sweets or eating.
One such home, were the tradition of Karuni arisi urandai was made, was a former princely home in Chennai, descendents of a royal family, who are still gracing the place. Their forefather’s famous rajas had established the black rice rice ladoos as part of Diwali tradition. This delicacy remained a closely guarded secret for a long time and during the British raj found its way into many homes. After tasting it in their home, I wanted to share the recipe with all of you’ll in time for Diwali, as this dish is said to bring prosperity and happiness...
Kuruni
arisi urundai.—recipe.
Prep
time -----30 min.
Cooking
time ---15 min.
Cal
per serve----190 cal per serve.
Serves
----4---5 pox.
Recipe
----heritage royal.
Ingredients
- Black
rice[Kavuniarisi] – 1 cup
- Jaggery – 1/2
cup
- Coconut – 1/4
cup[Grated]
- Green Cardamom
powder – 1 tbsp
- Almonds ----10
powdered/5 peeled and chopped.
- Cashew nuts ---9
chopped fine.
- Raisins ----14
.[black raisins]
- Sugar/honey – 1
tbsp/2 taps.
- Ghee – 3/4 cup.
Preparation
and Method.
- Wash & soak
black rice for 2 hours.
- Then drain
water, spread over the cotton cloth, leave it for 1 hour.
- Heat saucepan,
add black rice, dry roast for 4 min on low flame.
- Roast
till you get nice aroma. add 1 tbsp ghee.
- roast for 5 min then cut off heat let it
cool
- Heat sauce pan,
add 2 tbsp ghee roast cashews, raisins. And chopped almonds.
- Remove nuts keep
aside.
- Heat saucepan,
add 1 tbsp ghee, add coconut roast till light brown.
- Put roasted
black rice in to the mixer jar grind to fine powder
- Add jaggery and
sugar/honey finely grind with black rice.
- Dry grind the 10
almonds into powder.
- Add this almond mixture
to the rice powder, in the saucepan.
- Add roasted
coconut mixture; add cardamom powder, roasted nuts, raisins sauté on low
fire for 3 min.
- Add hot ghee,
mix well and remove and cool.
- Now make lemon
size ladoos out of the mixture.
- The kavuniarisi
urandai/ladoo is ready.
- Place it in an
airtight container use within 6 days.
Kitchen
tips –1 do not refrigerate the ladoos, it will lose its flavor. 2black rice is
the healthiest rice and should be on every healthy menu. 3use 1 tbsp honey
instead of sugar for healthy option.
Chef
Ramaa shanker.
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