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 traditional South Indian curry from Karnataka featuring tender Mangalore cucumber in a tangy tamarind and sweet jaggery gravy, thickened with a freshly ground coconut and spice masala. A perfect comfort food with steamed rice.
A classic South Indian stir-fry where tender long beans are tossed with crunchy lentils, aromatic spices, and fresh coconut. This simple and healthy side dish, known as palya in Karnataka, comes together quickly and pairs perfectly with rice and sambar.
About Matta Rice, Mogekayi Huli and Long Beans Palya
Tangy, gut-friendly cucumber sambar with Matta Rice & fiber-rich long beans – pure homestyle goodness!
This mangalorean dish is perfect for lunch. With 454.94 calories and 12.989999999999998g 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.
218cal
8gprotein
32gcarbs
8gfat
Ingredients
0.5 cup Toor Dal (Also known as split pigeon peas)
1.5 cup Water (For cooking the dal)
0.5 tsp Turmeric Powder
500 g Mogekayi (About 1 medium Mangalore cucumber, peeled, deseeded, and cubed)
1 tbsp Tamarind Paste (Adjust to taste)
1 tbsp Jaggery (Powdered or grated)
1.5 tsp Salt (Or to taste)
3 tsp Coconut Oil (Divided for roasting and tempering)
1 tbsp Chana Dal (For the masala)
1 tsp Urad Dal (For the masala)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Methi Seeds (Fenugreek seeds)
4 Dried Red Chillies (Byadagi variety recommended for color)
0.5 cup Grated Coconut (Fresh or frozen (thawed))
1 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Dal
Rinse the toor dal thoroughly. In a pressure cooker, combine the dal, 1.5 cups of water, and the turmeric powder.
Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy.
Once the pressure releases naturally, open the cooker and mash the dal lightly with the back of a spoon. Set aside.
2
Roast the Spices for Masala
While the dal is cooking, heat 1 tsp of coconut oil in a small pan over low-medium heat.
Add the chana dal and urad dal and sauté until they turn light golden.
Add the coriander seeds, cumin seeds, methi seeds, and dried red chillies. Roast for 2-3 minutes, stirring continuously, until the spices are fragrant. Be careful not to burn them.
Turn off the heat and allow the roasted spices to cool completely.
3
Grind the Masala Paste
Transfer the cooled roasted spices to a grinder jar.
Add the fresh grated coconut and approximately 1/4 cup of water.
400 g Long Beans (trimmed and chopped into 1/2-inch pieces)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (split and skinned black gram lentils)
1 tsp Chana Dal (split bengal gram)
2 pcs Dried Red Chilies (broken in half)
10 pcs Curry Leaves (from one sprig)
0.25 tsp Hing (asafoetida)
0.5 tsp Turmeric Powder
0.5 cup Freshly Grated Coconut (fresh or frozen, thawed)
0.5 tsp Jaggery Powder (optional, for a hint of sweetness)
1 tsp Salt (or to taste)
0.25 cup Water (for cooking beans)
Instructions
1
Prepare the Tempering (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
2
Toast the Lentils: Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
3
Add Aromatics: Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and the mixture is fragrant.
4
Cook the Beans: Immediately add the chopped long beans, turmeric powder, and salt to the pan. Stir well to coat the beans with the tempering spices.
5
Steam the Beans: Sprinkle 1/4 cup of water over the beans, cover the pan with a lid, and reduce the heat to low-medium. Cook for 8-10 minutes, or until the beans are tender but still have a slight crunch. Stir once or twice in between.
6
Finish with Coconut: Once the beans are cooked, remove the lid. If there's any excess water, increase the heat and let it evaporate. Add the freshly grated coconut and optional jaggery powder. Mix well and cook for 2 more minutes.
7
Serve: Turn off the heat. Serve the Long Beans Palya hot as a side dish with rice and sambar, rasam, or chapati.
