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.
A classic Kerala curry featuring tender elephant foot yam simmered in a rich, tangy gravy made from roasted coconut and spices. This aromatic dish pairs perfectly with steamed rice for a hearty meal.
A thin, crispy lentil wafer, an essential and beloved accompaniment in South Indian meals. This versatile snack can be deep-fried for a classic crunch, roasted over an open flame for a smoky flavor, or microwaved for a quick, oil-free option. Ready in just minutes!
Creamy, perfectly spiced Chena Theeyal with energy-giving Matta Rice and crispy Pappadam. Comfort food!
This kerala dish is perfect for lunch. With 654.0699999999999 calories and 20.63g 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.
4
Serving size: 1 cup
417cal
15gprotein
21gcarbs
32gfat
Ingredients
250 g Chena (Peeled and cut into 1-inch cubes)
1 cup Grated Coconut (Fresh or frozen (thawed))
10 pcs Shallots (Peeled and thinly sliced)
1 tbsp Tamarind (Seedless, packed)
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference)
2 tsp Coriander Powder
0.25 tsp Fenugreek Seeds
1 tsp Mustard Seeds
2 pcs Dried Red Chillies (Broken into halves)
15 pcs Curry Leaves (From about 2 sprigs)
3 tbsp Coconut Oil (Divided use)
0.5 tsp Salt (For boiling the yam)
2 cup Water (For grinding and gravy, plus more for boiling yam)
Instructions
1
Prepare Yam and Tamarind
To prevent itching, grease your hands with a little coconut oil before handling the chena. Peel and cut the chena into 1-inch cubes. Rinse them thoroughly.
In a medium pot, add the chena cubes, 1/4 tsp of the turmeric powder, and 0.5 tsp salt (for boiling). Add enough water to cover the yam completely.
Bring to a boil and cook for 10-12 minutes, or until the yam is fork-tender but not mushy. Drain the water and set the cooked yam aside.
While the yam is cooking, soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze the pulp to extract a thick juice, then strain and discard the solids. Set the tamarind extract aside.
2
Roast the Coconut Masala
Heat 1 tbsp of coconut oil in a heavy-bottomed pan (kadai) over low to medium heat.
Add the grated coconut, half of the sliced shallots (about 5), and the fenugreek seeds.
Roast, stirring continuously, for 12-15 minutes. The key is to achieve a uniform, deep reddish-brown color without burning the coconut. This step is crucial for the flavor and color of the theeyal.
Once the coconut is well-roasted, reduce the heat to the lowest setting. Add the red chilli powder, coriander powder, and the remaining 1/4 tsp turmeric powder. Sauté for 30-40 seconds until the spices are fragrant.
8 pieces Urad Dal Pappadam (Plain or with peppercorns (kali mirch) are common choices.)
1 cup Vegetable Oil (For deep frying. Use a neutral oil with a high smoke point like sunflower or canola oil.)
Instructions
1
Choose your preferred cooking method. Pappadam can be deep-fried, roasted over a gas flame, or cooked in a microwave. Each method yields a slightly different texture and flavor.
2
Method 1: Deep Frying (Classic Method)
Pour vegetable oil into a kadai or a small, deep pan to a depth of about 1 inch. Heat over medium-high flame for 2-3 minutes.
To test the oil temperature, drop a tiny piece of pappadam into it. If it sizzles and expands immediately, the oil is ready.
Using tongs, gently slide one pappadam into the hot oil. Lightly press the center with the tongs to ensure even cooking. It will puff up in 3-5 seconds.
Quickly flip it over and cook for another 2-3 seconds. It should be a pale cream color, not brown.
Remove the pappadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil.
Repeat the process for all pappadams, frying one at a time.
3
Method 2: Roasting over Open Flame (Smoky Flavor)
Turn on a gas stove to a low-medium flame.
Using a pair of long metal tongs, hold one pappadam about 2-3 inches above the flame.
Continuously and quickly move the pappadam over the flame, flipping it every few seconds to cook it evenly and prevent burning.
The pappadam will start to bubble, change color, and become crisp in about 20-30 seconds.
Once it's cooked with a few characteristic charred spots, it's ready. Be vigilant as it can burn in an instant.
4
Method 3: Microwaving (Oil-Free Method)
Place one or two pappadams on a microwave-safe plate, ensuring they do not overlap.
For a more even cook, you can lightly brush both sides with a tiny amount of oil, but this is optional.
Microwave on high power for 30-45 seconds. The pappadam will cook and become crisp.
Keep a close watch as cooking times vary greatly between microwaves. If it's not fully cooked, microwave in 10-second intervals until done.
5
Serve the freshly prepared pappadams immediately. They are best enjoyed while warm and crispy alongside a main meal of rice and curry, or as a standalone snack.
Turn off the heat and transfer the mixture to a plate to cool down completely. This prevents it from cooking further and burning.
Once cooled, transfer the roasted mixture to a blender or mixie jar. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3
Simmer the Curry
Return the pot with the cooked yam to the stove. Add the ground coconut paste, the prepared tamarind extract, and 1 cup of water.
Add the remaining 0.5 tsp of salt (for gravy). Stir everything together until well combined.
Bring the curry to a gentle boil over medium heat. Then, reduce the heat to low and let it simmer for 8-10 minutes, uncovered. This allows the flavors to meld and the gravy to thicken to the desired consistency.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the remaining 2 tbsp of coconut oil over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Add the remaining sliced shallots, broken dried red chillies, and curry leaves. Sauté for 2-3 minutes until the shallots turn golden brown and crisp.
Immediately pour this hot tempering over the simmering chena theeyal.
5
Rest and Serve
Gently stir the tempering into the curry. Cover the pot with a lid and turn off the heat.
Let the Chena Theeyal rest for at least 15-20 minutes before serving. This allows the flavors of the tempering to infuse into the gravy.
Serve hot with steamed rice or appam for an authentic Kerala meal.
