Kerala Omelette, Matta Rice, Kerala Pulissery and Vendakka Mezhukkupuratti

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

• 1.5 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

Ingredients

• 500 g Okra (Washed, dried thoroughly, and chopped into 1-inch pieces)
• 0.75 cup Shallots (Thinly sliced)
• 3 tbsp Coconut Oil (Preferably virgin coconut oil for authentic flavor)
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilies (Broken into halves)
• 1 sprig Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)

Instructions

1. 1

   Prepare the Okra

   • Wash the okra thoroughly. Spread them on a clean kitchen towel and pat them completely dry. Let them air dry for at least 30 minutes if possible. This step is critical to prevent the dish from becoming slimy.
   • Once completely dry, trim the tops and tails of the okra. Chop them into 1-inch thick rounds.
2. 2

   Temper the Spices

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Add the broken dried red chilies and curry leaves. Sauté for about 30 seconds until the chilies darken slightly and the curry leaves turn crisp.
3. 3

   Fry the Okra

   • Add the chopped okra to the pan, spreading it in a single layer as much as possible. Do not cover the pan.
   • Stir-fry on medium to medium-high heat for 8-10 minutes, stirring occasionally. The initial sliminess will appear and then gradually disappear as the moisture evaporates. Continue cooking until the okra pieces are lightly browned at the edges.
4. 4