Ayala Curry, Matta Rice, Payar Thoran and Kerala Pulissery

Ingredients

• 1.5 cup Matta Rice (Also known as Kerala Red Rice or Rosematta Rice)
• 4 cup Water (For pressure cooking)
• 0.5 tsp Salt (Optional, to taste)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place the matta rice in a large bowl. Rinse it under cold running water 4-5 times, rubbing the grains gently between your palms, until the water runs mostly clear.
   • Add fresh water to the bowl to cover the rice by at least 2 inches. Let it soak for a minimum of 30 minutes, or up to 2 hours for a softer texture.
   • After soaking, drain the water completely using a colander.
2. 2

   Pressure Cook the Rice

   • Transfer the drained rice to a 3-liter or larger pressure cooker.
   • Add 4 cups of fresh water and the optional salt. Stir once.
   • Secure the lid of the pressure cooker and place the weight on the vent. Cook on high heat until you hear the first whistle.
   • After the first whistle, reduce the heat to low and let it simmer for 10-12 minutes.
   • Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes. Do not attempt to quick-release the pressure.
3. 3

   Fluff and Serve

   • Once the pressure has completely subsided, carefully open the cooker lid.
   • The rice should be perfectly cooked and absorbed all the water. Gently fluff the grains with a fork or a spatula.
   • Serve hot with your favorite Kerala curries like Sambar, Avial, or Pulissery.

Ingredients

• 250 g Long Beans (also known as yardlong beans or payar, finely chopped into 1/4-inch pieces)
• 2 tbsp Coconut Oil (essential for authentic Kerala flavor)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (optional, adds a crunchy texture)
• 2 pcs Dried Red Chilies (broken into halves)
• 10 pcs Curry Leaves (fresh is best)
• 6 pcs Shallots (finely chopped. Alternatively, use 1 small red onion.)
• 0.75 cup Grated Coconut (fresh is preferred, but frozen (thawed) works too)
• 2 pcs Green Chilies (slit or chopped, adjust to your spice preference)
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 3 tbsp Water (for steaming the beans)

Instructions

1. 1

   Prepare Coconut Mix and Beans

   • Wash the long beans thoroughly. Trim the ends and chop them into very small, uniform 1/4-inch pieces.
   • In a small grinder or blender, combine the grated coconut, green chilies, and cumin seeds.
   • Pulse 2-3 times for just a few seconds to create a coarse, crumbly mixture. Be careful not to over-grind it into a paste.
2. 2

   Temper the Spices (Tadka)

   • Heat coconut oil in a heavy-bottomed pan (kadai) over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
   • Add the urad dal and sauté for about a minute until it turns a light golden brown.
   • Immediately add the broken dried red chilies and fresh curry leaves. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant.
3. 3

   Sauté Aromatics and Cook Beans

   • Add the finely chopped shallots to the pan and sauté for 2-3 minutes until they become soft and translucent.

Ingredients

• 1.5 cup Pineapple (Ripe and sweet, chopped into 1/2-inch cubes)
• 1.5 cup Curd (Thick, full-fat, and slightly sour, whisked until smooth)
• 1 cup Grated Coconut (Freshly grated is best for authentic flavor)
• 3 pcs Green Chilli (Slit lengthwise, adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Red Chilli Powder (Kashmiri variety recommended for color without much heat)
• 0.5 tsp Cumin Seeds (For grinding into the coconut paste)
• 1 tbsp Jaggery (Powdered or grated, adjust to taste based on pineapple's sweetness)
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (For cooking the pineapple)
• 2 tbsp Coconut Oil (Essential for the authentic Kerala flavor)
• 1 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chilli (Broken into halves)
• 1 sprig Curry Leaves (About 10-12 leaves)

Instructions

1. 1

   Cook the Pineapple

   • In a medium-sized pot or kadai, combine the chopped pineapple, turmeric powder, red chilli powder, and 1/2 cup of water.
   • Bring the mixture to a boil over medium heat.
   • Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the pineapple pieces are soft and tender.
2. 2

   Prepare the Coconut Paste

   • While the pineapple is cooking, add the grated coconut, cumin seeds, green chilies, and ginger to a blender.
   • Add 3-4 tablespoons of water and blend to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits.
3. 3

   Combine and Cook Gravy

   • Add the ground coconut paste to the pot with the cooked pineapple.
   • Stir well to combine and cook on low-medium heat for 5-7 minutes, stirring occasionally.
   • Continue cooking until the raw smell of the coconut disappears and the gravy thickens slightly.
4. 4