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 seafood delicacy featuring tender mussels stir-fried with fragrant spices, coconut pieces, and shallots. This spicy and aromatic dish is a coastal favorite, perfect with rice or parotta.
A quintessential Kerala comfort food, this simple moong dal curry is cooked with a fragrant, freshly ground coconut paste and tempered with shallots and curry leaves. Known as 'Parippu Curry', it's a mild, creamy, and essential first course in a traditional Sadhya feast, typically served with rice and a dollop of ghee.
About Matta Rice, Kallumakkaya Ularthiyathu and Parippu Curry
Aromatic, spiced Kallumakkaya Ularthiyathu with gut-friendly Parippu & fiber-rich Matta Rice. A protein-packed delight!
This kerala dish is perfect for dinner. With 806.6 calories and 47.48g 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.
383cal
32gprotein
22gcarbs
19gfat
Ingredients
1 kg Mussels (Fresh, with shell, which yields about 400-500g meat)
3 tbsp Coconut Oil
1 cup Shallots (Thinly sliced)
1.5 inch Ginger (Finely chopped)
8 clove Garlic (Finely chopped)
3 pc Green Chilli (Slit lengthwise)
2 sprig Curry Leaves (Divided)
0.25 cup Coconut Pieces (Also known as thenga kothu)
0.25 tsp Turmeric Powder (For steaming the mussels)
0.5 tsp Salt (For steaming the mussels)
0.5 cup Water (For steaming the mussels)
1.5 tsp Red Chilli Powder (Use Kashmiri for color and less heat)
2 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Black Pepper Powder (Freshly ground is best)
Instructions
1
Clean and Steam the Mussels
Scrub the mussel shells thoroughly under cold running water to remove any grit. Using a small knife, remove any barnacles. Debeard them by pulling the fibrous 'beard' towards the hinge of the shell and out.
Discard any mussels that are open and do not close when tapped firmly.
In a large pot, combine the cleaned mussels, 1/2 cup water, 1/4 tsp turmeric powder, and 1/2 tsp salt.
Cover the pot and steam over medium-high heat for 5-8 minutes, shaking the pot occasionally, until all the shells have opened.
Drain the mussels, discarding the cooking liquid and any mussels that remained closed.
Once cool enough to handle, remove the meat from the shells. If you see a black, gritty substance inside the mussel meat, remove it. Set the cleaned meat aside.
2
Prepare the Masala Base
Heat coconut oil in a wide, heavy-bottomed pan (like a kadai or uruli) over medium heat.
Add the sliced shallots and sauté patiently for 10-12 minutes, until they turn a deep golden brown. This caramelization is key to the authentic flavor.
Add the chopped ginger, garlic, slit green chilies, and one sprig of curry leaves. Sauté for another 2-3 minutes until fragrant and the raw smell disappears.
1 cup Moong Dal (Also known as Cherupayar Parippu)
3 cup Water (For cooking the dal)
0.5 tsp Turmeric Powder
0.75 cup Grated Coconut (Fresh or thawed frozen)
0.5 tsp Cumin Seeds
2 cloves Garlic Cloves
2 pcs Green Chilli (Slit lengthwise, adjust to your spice preference)
1 tsp Salt (Adjust to taste)
2 tbsp Coconut Oil (Essential for authentic flavor)
1 tsp Mustard Seeds
4 pcs Shallots (Thinly sliced, also known as Chuvannulli)
2 pcs Dried Red Chilli (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
1 tbsp Ghee (Optional, for serving)
Instructions
1
Roast and Cook the Dal
In a heavy-bottomed pan or directly in the pressure cooker, dry roast the moong dal on low-medium heat for 3-4 minutes until it turns a light golden color and becomes aromatic. Be careful not to burn it.
Wash the roasted dal thoroughly under running water. Transfer it to a pressure cooker.
Add 3 cups of water and the turmeric powder. Secure the lid and pressure cook for 3-4 whistles (about 10-12 minutes) or until the dal is completely soft and mushy. Let the pressure release naturally.
2
Prepare the Coconut Paste
While the dal is cooking, combine the grated coconut, cumin seeds, garlic cloves, and green chilies in a small blender or grinder jar.
Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
3
Combine and Simmer the Curry
Once the pressure has released, open the cooker. Using the back of a ladle or a whisk, mash the cooked dal well until it reaches a creamy, smooth consistency.
Place the cooker back on the stove over low heat. Add the ground coconut paste and salt to the mashed dal. Mix everything thoroughly.
Reduce the heat to low to prevent burning the spices. Add the remaining 1/4 tsp turmeric powder, red chili powder, coriander powder, garam masala, and black pepper powder.
Stir continuously for 1-2 minutes until the spices are aromatic and slightly darkened.
Add the coconut pieces (thenga kothu) and continue to sauté for another minute.
4
Stir-Fry and Finish
Add the cooked mussel meat to the pan along with the remaining 1/2 tsp of salt.
Toss everything together thoroughly, ensuring each piece of mussel is coated in the masala.
Increase the heat to medium and stir-fry for 8-10 minutes. The mixture should become dry as the masala roasts and clings to the mussels, developing a dark brown color.
Add the final sprig of curry leaves, give it one last stir, and turn off the heat.
Let the dish rest for at least 10 minutes before serving to allow the flavors to deepen.
If the curry seems too thick, add up to 1/2 cup of hot water to reach your desired consistency. It should be thick but pourable.
Allow the curry to come to a gentle simmer and cook for 5-7 minutes, stirring occasionally. Do not let it come to a rolling boil, as this can cause the coconut paste to curdle.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
Add the sliced shallots and sauté for 2-3 minutes until they turn golden brown and fragrant.
Add the broken dried red chilies and curry leaves. Sauté for another 30 seconds until the leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering parippu curry.
Gently stir to combine. Turn off the heat, cover the pot, and let it rest for at least 5 minutes to allow the flavors to meld together.
Serve hot with steamed rice, pappadam, and a generous dollop of ghee on top.
