Pongal Special Kavuni Arisi Payasam Recipe By Chef Vijay
Image Credit: Kavuni Arisi Payasam by Crowne Plaza Chennai Adyar Park, Chennai

This delectable and colourful dish made from sticky black rice is called Kavuni Arisi Payasam. Black rice is referred to as "Kavuni arisi" or "Karuppu arisi" in Tamil. Since ancient times, it has only ever mainly been utilised to make sweet pudding in Chettinad cuisine. It's a popular dish among families in Tamil Nadu and is frequently made during Pongal. The recipe is quite straightforward and easy to follow, just like pudding made with normal rice, however this delicious dish is created with black rice rather than basmati rice. In any other payasam, you would never have seen a purple tint with such a vivid shade. It is undoubtedly pleasing to the eyes.

The menu for Pongal thali at Dakshin, Crowne Plaza Chennai Adyar Park, Chennai has been curated by the Master Chef, Vijay who is well known for his traditional South indian dishes. The lavish spread held at Dakshin Iyer’s Special Akkraravadisal, Thuthuvalai rasam and from the main course kathirikkai mochai masala, chettinad pongal Kozhambu, Ezhukari kootu. Live counter has Veechu paratha, Idiyappam, Appam. To end your gastronomic treat, indulge in the traditional sweets like Vellai Poosanikai Halwa, Kavuni arisi payasam, Mukkani ice cream.

Recipe for Kavuni Arisi Payasam


  • 2 tbsp Black Rice / Kavuni Arisi 
  • 1 tsp Ghee 
  • 1/4 cup  Sugar
  • 1/2 -3/4 cup Milk
  • 1/2 ts Cardamom powder
  • 1 tsp Coconut bits
  • 1 tsp Cashew
  • 1/2 cup Water  


  • Heat a pan and add the ghee and add the rice. Then saute the rice in the ghee for couple of mins or until it's aromatic.
  • Now transfer them into the mixie jar and mix them until it turns small grains. Then pour the water into the pressure cooker and bring to boil.
  • Now add the black rice, and cover the lid until 2-3 whistle or until cooked.
  • Let the pressure be released and you can see that the rice is cooked. Now add a little water and mix them well with a ladle well and add the sugar. Let the sugar melts and it becomes little watery again.
  • Now heat the milk separately and add the rice to it. Let it simmer for few mins. Alongside roast the cashew and coconut in a pan till they are golden brown.
  • Once the milk has reduced now add cardamom powder and the roasted cashews and coconuts. Mix it well.
  • Serve or cold as per choice