கருங்குருவை

Belongs to the kuruvai crop - the shorter of Tamil Nadu's paddy seasons - and takes its name from its dark husk. The grain is short and dense, with a colour between Karuppu Kavuni's purple-black and a deep brown.

It cooks to a firm, substantial texture and carries a stronger flavour than the red varieties, closer to a wild rice. It's less commonly asked for than Kavuni, which mostly reflects how little of it is grown rather than anything about the grain.

Availability is genuinely limited. Ask before planning around it.