They once called it the rice of kings. Karuppu Kavuni — Tamil Nadu's deep-black heirloom grain — was so prized it rarely left royal kitchens. Rajkamal brings it back to where it belongs: your family's table, as a warm, nourishing kanji.

Why it's good for you: This is a grain that earns its reputation. It's naturally rich in fibre and in anthocyanins, the same antioxidant pigments that give it its striking colour, and Tamil households have long cherished it as a slow-releasing food that satisfies without weighing you down. There's no refined sugar and nothing artificial anywhere in the mix — just the grain, milled and ready.

How to use: Stir 3–4 spoons into water or milk and simmer gently until it thickens into a glossy, dark kanji. Take it sweet with a lump of jaggery, or turn it savoury with cool buttermilk and a pinch of salt.

An heirloom Tamil recipe, kept exactly as it should be — no preservatives, no shortcuts.