Kallumakkaya Ularthiyathu, Matta Rice and Thenga Chammanthi

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

• 1 cup Grated Coconut (Freshly grated is best, but frozen (thawed) also works)
• 5 small Shallots (Peeled)
• 3 medium Green Chilies (Stems removed, adjust to your spice preference)
• 0.5 inch Ginger (Peeled and roughly chopped)
• 1 tsp Tamarind Paste (Or a small gooseberry-sized ball of whole tamarind)
• 6 leaves Curry Leaves (Fresh)
• 0.5 tsp Salt (Adjust to taste)
• 2 tbsp Water (Use sparingly, only as needed for grinding)

Instructions

1. 1

   Combine Ingredients

   • In a small blender jar or a traditional stone grinder (ammikallu), add the grated coconut, peeled shallots, green chilies, ginger, tamarind paste, and fresh curry leaves.
2. 2

   Grind Coarsely

   • Pulse the ingredients 5-6 times without adding any water. This initial dry grind helps to break everything down evenly. This should take about 30 seconds.
3. 3

   Final Grind to a Thick Paste

   • Add the salt and 1 tablespoon of water. Grind again, scraping down the sides of the jar with a spatula every 20-30 seconds.
   • Continue grinding until you get a thick, coarse paste. The texture should not be smooth.
   • If the mixture is too dry and the blades are stuck, add the second tablespoon of water, but no more. The goal is a thick, semi-dry consistency that can be shaped into a ball.
   • This final grinding process should take about 1-2 minutes.
4. 4

   Serve

   • Transfer the Thenga Chammanthi to a serving bowl. Traditionally, it's often shaped into a small ball (urunda) with hands.
   • Serve immediately with dosa, idli, kanji (rice gruel), or plain boiled rice.