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 raw jackfruit simmered in a fragrant, tangy, and spicy coconut curry. This traditional Mangalorean dish, known as Gujje Gassi, is a coastal Karnataka specialty best enjoyed with steamed rice.
A delicious Mangalorean-style dry curry featuring tender ivy gourd and freshly grated coconut, all tossed in a fragrant blend of roasted spices. This simple side dish pairs perfectly with rice and dal.
Homestyle Matta Rice with fiber-rich jackfruit curry & Tendli Sukka – an energy-giving, satisfying meal.
This mangalorean dish is perfect for lunch. With 505.56 calories and 9.86g 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.
231cal
5gprotein
22gcarbs
16gfat
Ingredients
500 g Raw Jackfruit (Peeled and cut into 1-inch cubes)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
1 medium Onion (Finely chopped)
1 tsp Turmeric Powder (Divided use)
1 cup Fresh Coconut (Grated)
6 pcs Byadgi Red Chilies (Adjust to your spice preference)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
1 tbsp Tamarind Paste
1 tsp Jaggery Powder (Optional, balances the flavors)
1.5 tsp Salt (Divided use, or to taste)
2.5 cup Water (Approx. for grinding and gravy, plus more for boiling)
Instructions
1
Prepare and Cook the Jackfruit
Apply a little oil to your hands and knife to prevent the jackfruit sap from sticking.
Peel the green outer skin and chop the raw jackfruit into 1-inch cubes.
In a pressure cooker, add the jackfruit cubes, 2 cups of water, 0.5 tsp of turmeric powder, and 0.5 tsp of salt.
Pressure cook for 2-3 whistles until the jackfruit is tender but not mushy. Alternatively, boil in a pot for 15-20 minutes until tender. Drain and set the cooked jackfruit aside.
2
Roast Spices for Masala
In a small pan over low heat, dry roast the Byadgi red chilies, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until they become fragrant and slightly darker. Be careful not to burn them.
Remove from heat and let the spices cool completely.
3
Grind the Masala Paste
In a blender jar, combine the cooled roasted spices, grated fresh coconut, tamarind paste, and the remaining 0.5 tsp of turmeric powder.
Add about 0.5 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
Heat coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the mustard seeds and allow them to splutter completely.
Add the curry leaves and finely chopped onion. Sauté for 4-5 minutes until the onions turn soft and translucent.
5
Cook Masala and Simmer the Gassi
Add the ground masala paste to the pot. Cook for 6-8 minutes, stirring occasionally, until the raw smell disappears and oil begins to separate from the masala.
Add the cooked jackfruit, the remaining 1 tsp of salt, and the jaggery powder. Gently mix to coat the jackfruit with the masala.
Pour in 1.5 to 2 cups of water to achieve your desired gravy consistency. Stir well and bring the curry to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, allowing the flavors to meld together beautifully.
6
Serve
Check the seasoning and adjust salt if necessary. Let the curry rest for 10 minutes before serving.
Serve Guajje Gassi hot with steamed rice, neer dosa, or sannas.
Add the curry leaves and finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the sliced ivy gourd (tendli), turmeric powder, and salt. Mix everything well to coat the tendli.
Sprinkle 1/4 cup of water, reduce the heat to low-medium, cover the pan, and cook for 12-15 minutes. Stir occasionally until the tendli is tender but still has a slight bite.
4
Combine and Finish
Once the tendli is cooked, add the prepared sukka masala and the optional jaggery powder to the pan.
Gently mix until the masala evenly coats all the tendli pieces.
Continue to cook uncovered on low heat for another 4-5 minutes, stirring frequently. This step removes any raw taste from the coconut and makes the dish dry and aromatic.
Once the mixture is completely dry and fragrant, turn off the heat. Serve hot.
