Egg Omelette Curry, Matta Rice and Beetroot Thoran

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

• 400 g Beetroot (About 2 medium beetroots, peeled and finely grated)
• 0.75 cup Fresh Coconut (Grated)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and husked black gram)
• 10 leaves Curry Leaves
• 2 pcs Dried Red Chili (Broken in half)
• 2 pcs Green Chili (Slit lengthwise)
• 5 pcs Shallots (Finely chopped)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Seeds (For grinding with coconut)
• 2 cloves Garlic (For grinding with coconut)
• 0.75 tsp Salt (Or to taste)
• 3 tbsp Water (For sprinkling)

Instructions

1. 1

   Prepare the Coconut Mixture

   • In a small grinder or food processor, combine the grated coconut, cumin seeds, and garlic cloves.
   • Pulse 2-3 times for just a few seconds to create a coarse, crumbly mixture. Do not over-grind or add water. Set this aside.
2. 2

   Temper the Spices (Tadka)

   • Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and sauté for about 30-40 seconds until it turns a light golden brown.
   • Immediately add the broken dried red chilies and curry leaves. Sauté for another 20 seconds until the curry leaves are crisp and fragrant.
3. 3

   Sauté the Aromatics

   • Add the finely chopped shallots and slit green chilies to the pan.
   • Sauté for 2-3 minutes, stirring occasionally, until the shallots soften and become translucent.
4. 4