Kavuni arisi / Black rice pudding

Black rice pudding 7

Kavuni arisi is a dessert I enjoyed in my childhood when relatives from Burma visited us. I love the texture of the rice. For more texture, you can add cooked black eyed peas to the pudding when you add the coconut milk. Add very little black eyed peas. The star of the dish is the black rice. The black eyed peas will cut down the sugar when you bite into it. The first time I had it in the US was at a Thai restaurant. They served it with warm coconut milk. Loved it. So my husband took me to Hong Kong market and we bought a bag of black rice. When I make Mohinga, I always pair it with Black rice pudding. Black rice takes longer to cook. You can also pressure cook the rice to speed up the cooking process.


  • Black rice – 3/4 cup (soaked in water overnight or for 20 mins or pressure cook)
  • Water – to cook the rice
  • Sugar – 3/4 cup or according to taste
  • Thick coconut milk – 1/4 cup
  • Cooked black eyed peas -1/4 cup or less (optional)


  • Drain the black rice and add it to a pan.

Black rice pudding 1

  • Add water and cook the rice until the rice is cooked on medium heat.
  • Keep stirring occasionally and make sure that the rice has enough water to cook in.
  • The texture of black rice is like brown rice. It will not break apart like white rice.

Black rice pudding 2

  • When the rice is cooked, switch to low heat.
  • Add sugar and mix well.

Black rice pudding 3

Black rice pudding 4

  • Let it cook for 3 minutes.
  • Turn off the heat.
  • Add coconut milk and cooked black eyed peas(optional).

Black rice pudding 5

  • Mix well and enjoy.

Black rice pudding 6


Mohinga – My 200th Post

Mohinga 19

Mohinga is a Burmese dish. My dad used to get them from Parrys (Chennai,Tamil Nadu,India).  The street vendors start their business in the late evenings. You get Burmese food in Vyasarpadi(Chennai,Tamil Nadu, India) too. If you are hesitant to eat from there, you can make your own Burmese food at home.

My relatives are in Burma. My mom learned this recipe from them. When we visited Burma, I always used to eat Mohinga for breakfast. They make it with fish and  rice noodles. But the street vendors in Chennai serve Mohinga with thick noodles.

You can also add shredded pieces of fish. I used left over chicken gravy/kulambu without chicken pieces in the recipe below (adding chicken pieces from the gravy is optional). I freeze leftover chicken gravy and thaw it before preparing Mohinga.

You can make your own chili flakes at home by dry roasting dry red chilies  and grinding them to a coarse powder.

I used Tomoshiraga Somen noodles. But you can use rice noodles or any thick noodles.

Mohinga 1

While serving the noodles; the quantity of  gravy has to be higher than the noodles. The ingredients under the garnishing list is very important. Try not to skip it.

You can also add sliced plantain stem/vazhaithandu. Saute it in oil until cooked and add it to the gravy along with the fried garlic and fried onion-ginger garlic paste.

Mohinga 21


  • Channa dal – 2 tbsps
  • Canned coconut milk – 1/4 cup
  • Water – 2 cups + 1/2 cup
  • Leftover chicken gravy/kulambu – 1/4 cup + 2 tbsps
  • Salt – to taste
  • Egg – 1, crack the egg into a bowl
  • Chilli flakes – to taste ( dry roast and grind 4 dry red chili’s to a coarse powder)
  • Oil – for sauteing
  • Onions – 1 cup, sliced
  • Ginger garlic paste – from 2 garlic and 1 inch piece of ginger
  • Garlic – 3 big cloves or 5 small cloves, sliced
  • Noodles – 4 oz
  • For Garnishing:
    • Chopped Cilantro
    • lemon or lime wedges
    • Sliced cabbage
    • Sliced onions
    • Boiled eggs, cut into wedges
    • Red Chili flakes

Method for making sauce:

    • Cook channa dal in water until they are very tender.
    • If the water evaporates as the dal cooks, add more water.

Mohinga 2

    • Use a dal masher and mash it into a fine paste.
    • Add little water and mash it into a lump free paste if the dal soaks up all the water.Set it aside.

Mohinga 5

      • Heat oil in a pan for sauteing. Be generous with the oil.
      • Add garlic slices and saute until they turn golden brown. Remove it onto a bowl and set it aside.

Mohinga 3

      • Add onions to the same pan and saute until the onions turn golden brown. Add ginger parlic paste to it and saute for 40 seconds. Turn off the heat and remove the onion mixture onto a bowl.

Mohinga 4

    • Add chicken gravy,coconut milk and water to the dal mixture. Mix well.

Mohinga 6

Mohinga 7

Mohinga 8

    • Add salt to taste and little chili flakes. You can add more chili flakes while serving.

Mohinga 9

    • Turn on the heat and when small bubbles begin to form(do not let it boil); temper the egg slowly by pouring a steady thin steam of channa dal gravy(approximately 1 cup) into the egg bowl. Whisk continuously as you pour the hot liquid.

Mohinga 10

Mohinga 11

Mohinga 12

    • Now pour the egg mixture slowly into the channa dal gravy. Stir the gravy as you add the egg mixture.

Mohinga 13

    • Turn off the heat and add more salt if required.
    • Add the fried garlic and fried onion- garlic paste to the dal mixture and stir.

Mohinga 14

Assembling the Mohinga:

    • Cook noodles by following the instructions on the box and drain them.
    • Add oil and stir the noodles to prevent them from sticking to each other.
    • Assemble all the ingredients in the garnishing list.

Mohinga 17

Mohinga 16

    • Place some noodles in a big bowl for serving.
    • Add a bit of all the garnishing ingredients except the lime/lemon.
    • You can add chili flakes according to your taste.

Mohinga 18

    • Spoon the channa dal gravy onto the bowl. Squeeze the lime/lemon wedges and serve hot.

Mohinga 19

    • Enjoy your bowl of tasty Mohinga.

Mohinga 20


Noodles (4)

Atho is  Burmese cuisine. This recipe is from my mom. She learned it when our relatives visited us from Burma. Burmese food is becoming popular in Chennai. Hope you enjoy this dish as much as we do. I used angel hair pasta. But you can use any thick noodles that holds its shape.

Ingredients :

  • Angel hair pasta – 340gms(12 Oz)
  • Chilli flakes – 2 ( dry roast red chillies in a pan and powder them.Adjust according to taste)
  • Onions – 1 cup (chopped length wise)
  • Garlic – 2 pods (chopped)
  • Cabbage – 2 cups (chopped length wise)
  • Tamarind juice – 1/4 cup water + 1/2 tsp tamarind paste
  • Gram flour – 2 1/2 Tbsps
  • Oil – 2 Tbsps
  • Lemon juice -1/2 a lemon
  • Cilantro – 4 or 5 strands finely chopped

Noodles (2)


  • Cook the pasta as directed on the box.
  • Drain the pasta in a colander and spray some olive oil on it immediately and mix them up so they don`t stick together.
  • Heat oil in a pan and fry the onions, cabbage and garlic separately till they turn golden brown.
  • Transfer the pasta to a wok.Add the gram flour,coriander leaves,salt,fried onions,fried cabbage,fried garlic,chilli flakes,lemon juice and tamarind juice to it.Mix well and serve.
  • The pasta is just mixed and served in the original recipe. But I like to cook it just a bit.
  • Cook the pasta on low heat for 2 mins. Stir frequently to prevent the noodles from burning at the bottom.