A staple in Kerala, this nutritious red parboiled rice has a unique earthy flavor and firm texture. Perfectly cooked, it's the ideal accompaniment to South Indian curries like sambar and avial.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
67cal
1gprotein
14gcarbs
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
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
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.
Tender beef chunks slow-roasted to a deep brown with fragrant spices and crunchy coconut slivers. This iconic Kerala dish is a flavor explosion, perfect as a hearty side or a standalone star with parotta or rice.
A light and tangy yogurt-based curry from Kerala, delicately spiced with a coconut-cumin paste. This comforting South Indian classic is quick to make and pairs perfectly with steamed rice.
About Matta Rice, Beef Ularthiyathu and Moru Curry
Energy-giving Matta Rice with aromatic Beef Ularthiyathu and tangy Moru Curry. A homestyle delight!
This kerala dish is perfect for dinner. With 981.07 calories and 58.22g of protein per serving, it's a nutritious choice for your meal plan.
1gfat
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
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.
711cal
52gprotein
17gcarbs
48gfat
Ingredients
750 g Beef (Boneless stewing beef (like chuck), cut into 1-inch cubes)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1.5 tsp Garam Masala (Divided use)
1.5 tsp Black Pepper Powder (Freshly ground, divided use)
2 tbsp Ginger Garlic Paste
1.5 tsp Salt (Or to taste)
1 tbsp Vinegar (White or apple cider vinegar)
4 tbsp Coconut Oil
1 tsp Mustard Seeds
3 pcs Dried Red Chillies (Broken in half)
20 pcs Curry Leaves (About 2 sprigs)
2 pcs Onion (Medium, thinly sliced)
0.5 cup Shallots (Thinly sliced (optional but highly recommended))
3 pcs Green Chillies (Slit lengthwise)
0.5 cup Coconut Pieces (Thinly sliced (thenga kothu))
Instructions
1
Marinate the Beef
In a large bowl, combine the beef cubes with turmeric powder, Kashmiri red chilli powder, coriander powder, 1 tsp garam masala, 1 tsp black pepper powder, ginger garlic paste, salt, and vinegar.
Mix thoroughly with your hands to ensure each piece of beef is evenly coated with the spices.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours or overnight.
2
Pressure Cook the Beef
Transfer the marinated beef to a pressure cooker. Do not add any extra water, as the beef will release its own juices during cooking.
Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 5-6 more whistles, which should take about 20-25 minutes.
Turn off the heat and allow the pressure to release naturally. Open the cooker and check if the beef is tender but still holds its shape. Reserve the cooked beef and any liquid in the cooker.
3
Sauté Aromatics and Coconut
Heat the coconut oil in a heavy-bottomed pan, preferably a cast-iron kadai, over medium heat.
3 pcs Green Chilli (Slit lengthwise, adjust to taste)
1 inch Ginger (Roughly chopped)
0.5 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
1 cup Water (For thinning the yogurt)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
2 pcs Dried Red Chilli (Broken in half)
0.25 tsp Fenugreek Seeds
10 pcs Curry Leaves (Fresh)
3 pcs Shallots (Thinly sliced)
Instructions
1
Prepare the coconut paste. In a small blender, combine the grated coconut, green chilies, chopped ginger, and cumin seeds. Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.
2
Prepare the yogurt base. In a mixing bowl, add the curd, turmeric powder, and salt. Whisk thoroughly until it is completely smooth and free of lumps. Stir in 1 cup of water to achieve a thin, buttermilk-like consistency.
3
Cook the coconut paste. Transfer the ground coconut paste to a medium saucepan or a traditional 'manchatti' (earthen pot). Cook on low-medium heat for 2-3 minutes, stirring constantly, until the raw aroma of the coconut and spices disappears.
4
Combine and heat the curry. Reduce the heat to the absolute lowest setting. Pour the whisked yogurt mixture into the saucepan with the cooked paste. Stir continuously and gently heat for 3-4 minutes. The curry should become warm and start to steam, but it must NOT boil. Boiling will cause the yogurt to curdle. Once warm, remove from heat.
5
Prepare the tempering (tadka). In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and wait for them to splutter completely. Add the fenugreek seeds and broken dried red chilies, and sauté for 20-30 seconds until fragrant. Add the sliced shallots and cook until they turn a light golden brown. Finally, add the curry leaves and let them crisp up for a few seconds.
6
Finish and serve. Immediately pour the hot tempering over the prepared moru curry. Mix gently. Let it rest for 5 minutes for the flavors to meld. Serve warm with steamed rice.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the dried red chilies and curry leaves, and sauté for about 30 seconds until fragrant.
Add the sliced onion, shallots, green chilies, and coconut pieces. Sauté for 8-10 minutes, stirring occasionally, until the onions turn golden brown and the coconut pieces are lightly browned and crisp.
4
Slow Roast the Beef
Add the pressure-cooked beef along with all its juices to the pan with the sautéed onion mixture.
Stir well to combine everything. Increase the heat to medium-high and cook, stirring frequently, until most of the liquid has evaporated. This will take about 8-10 minutes.
Once the mixture is semi-dry, reduce the heat to low. Continue to roast the beef, stirring every 3-4 minutes to prevent it from sticking to the bottom of the pan.
This slow roasting process is key. Continue for 15-20 minutes until the beef turns a deep, dark brown color and the masala coats each piece beautifully.
Finally, sprinkle the remaining 0.5 tsp of garam masala and 0.5 tsp of black pepper powder. Stir well and cook for another 2 minutes.
Turn off the heat. Let it rest for a few minutes before serving hot with parotta, appam, or rice.
