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 serving
246cal
5gprotein
53gcarbs
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 simple, comforting lentil soup from Konkani cuisine. Made with split pigeon peas and a light tempering of mustard seeds and curry leaves, it's the perfect soothing accompaniment to steamed rice.
A classic Goan potato curry featuring tender potatoes simmered in a vibrant, tangy, and spicy gravy made with tamarind and red chilies. A simple yet flavorful dish that comes together quickly and pairs perfectly with steamed rice or pao.
Prep15 min
Cook25 min
Soak15 min
Servings
About Matta Rice, Dal Thove and Batate Song
Protein-packed dal with Matta Rice & spicy potato curry – a soul-satisfying, energy-giving comfort meal.
This mangalorean dish is perfect for lunch. With 705.4300000000001 calories and 20.38g of protein per serving, it's a nutritious choice for your meal plan.
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2 tbsp Vegetable Oil (Or coconut oil for authentic flavor)
1 tsp Mustard Seeds
0.25 tsp Asafoetida (Also known as Hing)
1.5 tsp Kashmiri Red Chili Powder (Adjust for desired heat and color)
0.5 tsp Turmeric Powder
1 inch ball Tamarind (Or 1.5 tbsp tamarind paste)
2 pcs Green Chili (Slit lengthwise (optional))
1 tsp Salt (Or to taste)
1 cup Water (1/2 cup for tamarind, 1/2 cup for gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Potatoes and Tamarind Pulp
Wash the potatoes thoroughly. Boil them in a pot of water until they are fork-tender, which takes about 15-20 minutes. Drain, let them cool slightly, then peel and cut into 1-inch cubes. Set aside.
While the potatoes are boiling, soak the tamarind ball in 1/2 cup of warm water for about 15 minutes. Squeeze the tamarind well to extract all the pulp, then strain the liquid through a fine-mesh sieve. Discard the solids and keep the tamarind water.
2
Create the Tempering (Tadka)
Heat the oil in a wide pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter and pop, which should take about 30 seconds.
Immediately add the asafoetida, followed by the finely chopped onions.
3
Sauté the Aromatics
Sauté the onions, stirring occasionally, until they become soft and turn a light golden brown. This should take about 6-8 minutes.
Add the slit green chilies (if using), turmeric powder, and Kashmiri red chili powder. Stir continuously for about 1 minute until the spices are fragrant and the raw smell disappears.
Once the ghee is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.
Lower the heat, then add the hing, broken dried red chilli, slit green chillies, and curry leaves. Be cautious as the curry leaves will sputter.
Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
4
Combine and Serve
Turn off the heat for the dal. Immediately pour the hot tempering over the dal. You should hear a satisfying sizzle.
Stir the tempering into the dal. Add the freshly squeezed lemon juice and mix again.
Garnish with freshly chopped coriander leaves and serve immediately with hot steamed rice.
4
Combine and Simmer the Curry
Gently add the boiled potato cubes to the pan. Carefully toss them with the onion-spice mixture to coat them evenly without breaking them.
Pour in the prepared tamarind water, the remaining 1/2 cup of water, and salt. Stir gently to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the curry simmer for 5-7 minutes, allowing the potatoes to absorb the tangy and spicy flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Check for seasoning and add more salt if needed.
Garnish generously with freshly chopped coriander leaves.
Let the Batate Song rest for at least 10 minutes before serving. This helps the flavors to meld together. Serve hot with steamed rice, Goan pao, or chapatis.
