Chemmeen Manga Curry, Matta Rice and Avial

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

• 100 g Elephant Foot Yam (Peeled and cut into 2-inch batons)
• 1 medium Raw Banana (Peeled and cut into 2-inch batons)
• 1 pc Drumstick (Cut into 2-inch pieces)
• 1 medium Carrot (Peeled and cut into 2-inch batons)
• 75 g French Beans (Trimmed and cut into 2-inch pieces)
• 100 g Ash Gourd (Peeled and cut into 2-inch batons)
• 1 cup Grated Coconut (Freshly grated and tightly packed)
• 3 pc Green Chili (Adjust to your spice preference)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 0.5 cup Curd (Slightly sour, whisked well)
• 1 sprig Curry Leaves (About 10-12 fresh leaves)
• 1 tbsp Virgin Coconut Oil (For drizzling at the end)
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (For cooking vegetables)

Instructions

1. 1

   Prepare the Coconut Paste

   • In a blender or mixie jar, combine the fresh grated coconut, green chilies, and cumin seeds.
   • Pulse 3-4 times without adding any water to create a coarse, crumbly mixture. Avoid grinding it into a smooth paste. Set this aside.
2. 2

   Cook Vegetables in Stages (15-18 minutes)

   • In a heavy-bottomed pot or kadai, place the harder vegetables: yam and drumstick.
   • Add 1/2 cup of water, turmeric powder, and salt. Cover and cook on medium heat for about 7-8 minutes until they are partially cooked.
   • Next, add the semi-hard vegetables: carrot, raw banana, and beans. Stir gently, cover, and continue to cook for another 5-6 minutes.
   • Finally, add the softest vegetable, ash gourd. Mix gently, cover, and cook for 3-4 minutes until all vegetables are tender but still hold their shape and have a slight bite.
3. 3

   Combine with Coconut Paste (2-3 minutes)

   • Add the prepared coarse coconut paste to the cooked vegetables.
   • Gently mix until the vegetables are evenly coated. Ensure there is minimal water left in the pot.