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 sadya dish, this thick and tangy curry features tender ash gourd simmered in a creamy yogurt and coconut sauce. The unique blend of sour, spicy, and sweet flavors makes it a comforting and traditional favorite.
A classic Kerala stir-fry featuring tender elephant foot yam, slow-roasted with shallots and spices in coconut oil. This simple yet flavorful side dish pairs perfectly with rice and sambar.
About Matta Rice, Kumbalanga Kalan and Chena Mezhukkupuratti
Creamy ash gourd curry & spiced yam with energy-giving Matta Rice. A gut-friendly, homestyle meal that truly satisfies.
This kerala dish is perfect for lunch. With 576.35 calories and 10.100000000000001g 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.
225cal
5gprotein
13gcarbs
18gfat
Ingredients
500 g Ash Gourd (Peeled, deseeded, and cut into 1-inch cubes)
1.5 cup Curd (Preferably sour, whisked well)
1 cup Grated Coconut (Fresh or frozen)
3 pcs Green Chilli (Slit lengthwise)
0.5 tsp Cumin Seeds (For grinding)
0.5 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chilli Powder (For color)
1 tsp Black Peppercorns (Coarsely crushed)
1.25 tsp Salt (Or to taste)
1 cup Water (For cooking the vegetable)
2 tbsp Coconut Oil (For tempering)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chilli (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
Instructions
1
Cook the Ash Gourd
In a heavy-bottomed pot or kadai, combine the cubed ash gourd, turmeric powder, Kashmiri red chilli powder, crushed black pepper, and salt.
Pour in 1 cup of water, stir well, and bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium, cover the pot, and cook for 10-12 minutes until the ash gourd is tender but still holds its shape. Avoid overcooking it into a mush.
2
Prepare the Coconut Paste
While the gourd is cooking, place the grated coconut, green chilies, and cumin seeds into a blender or mixie jar.
Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits.
3
Combine and Thicken the Curry
Once the ash gourd is cooked, add the ground coconut paste to the pot.
Stir gently to combine everything. Cook on low-medium heat for 5-7 minutes, stirring occasionally.
Continue cooking until the raw smell of the coconut disappears and the gravy thickens considerably.
Reduce the heat to the absolute lowest setting. This is a critical step to prevent the yogurt from splitting.
Pour the well-whisked sour curd into the curry.
Stir continuously and gently for 3-4 minutes until the yogurt is fully incorporated and the curry is just heated through. Do not allow the curry to boil at this stage.
5
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Add the mustard seeds and let them splutter completely.
Add the fenugreek seeds and sauté for a few seconds until they turn golden. Be careful not to burn them.
Finally, add the broken dried red chilies and curry leaves. Sauté for 30 seconds until the chilies darken slightly and the leaves become crisp and aromatic.
6
Finish and Rest
Immediately pour the hot tempering over the prepared Kalan.
Gently stir it in, then cover the pot and turn off the heat.
Let the Kalan rest for at least 15-20 minutes before serving. This allows the flavors of the tempering to infuse beautifully into the curry.
Continue to cook on low to medium-low heat for 10-12 minutes, stirring every couple of minutes.
Allow the yam to roast until it develops a slightly crisp, dark brown coating on the outside.
4
Serve the dish
Once the yam is well-roasted, turn off the heat.
Serve the Chena Mezhukkupuratti hot as a side dish with steamed rice, sambar, or rasam.
