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.
Earthy mushrooms simmered in a rich, dark gravy made from slow-roasted coconut and aromatic spices. This classic Kerala dish has a unique smoky flavor and pairs perfectly with steamed rice.
A classic Kerala stir-fry where tender green beans are slow-cooked with shallots, garlic, and simple spices in fragrant coconut oil. This simple side dish, known for its rich flavor, pairs perfectly with rice and sambar.
About Matta Rice, Mushroom Theeyal and Beans Mezhukkupuratti
Aromatic mushroom curry & fiber-rich beans with wholesome Matta Rice. A perfectly spiced, gut-friendly comfort food!
This kerala dish is perfect for lunch. With 519.3800000000001 calories and 10.690000000000001g 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.
4
Serving size: 1 cup
292cal
6gprotein
30gcarbs
19gfat
Ingredients
250 g Button Mushrooms (Cleaned and quartered or sliced)
3 tbsp Coconut Oil (Divided use)
1 cup Grated Coconut (Fresh or frozen (thawed))
1.5 tbsp Coriander Seeds
5 pcs Dried Red Chilies (Adjust to your spice preference)
12 pcs Shallots (Peeled, use 4 for masala and 8 sliced for curry)
0.5 tsp Turmeric Powder
1 small lime-sized ball Tamarind (Or 1.5 tsp tamarind paste)
0.5 cup Hot Water (For soaking tamarind)
1 tsp Salt (Adjust to taste)
1 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
2 cup Water (For grinding and adjusting gravy consistency)
Instructions
1
Roast the Coconut Masala
Heat 2 tbsp of coconut oil in a heavy-bottomed pan (kadai) on low heat.
Add the grated coconut, coriander seeds, dried red chilies, and 4 whole shallots.
Roast for 12-15 minutes, stirring continuously, until the coconut turns a uniform deep, dark brown color, like dark chocolate. This step is crucial for the flavor and color of the theeyal. Do not rush it or increase the heat, as burnt coconut will taste bitter.
Once roasted, turn off the heat and let the mixture cool down completely.
2
Grind the Masala and Prepare Tamarind
While the masala cools, soak the tamarind in 1/2 cup of hot water for 15 minutes. Squeeze the pulp to extract a thick juice, then strain and discard the solids. Set the tamarind water aside.
Transfer the cooled roasted coconut mixture to a high-speed blender or mixie jar.
Add about 1/2 cup of water and grind to a very smooth, fine paste. Scrape the sides and grind again if needed. The paste should be silky, not grainy.
3
Cook the Curry Base
In the same pan, heat the remaining 1 tbsp of coconut oil over medium heat.
1 tsp Red Chilli Powder (Adjust to your spice preference)
1 tsp Salt (Or to taste)
2 tbsp Water (Optional, only if needed to prevent sticking)
Instructions
1
Prepare Vegetables
Wash the green beans thoroughly under running water.
Trim the ends and chop them into uniform 1-inch long pieces.
Thinly slice the shallots and lightly crush the garlic cloves with the side of a knife or in a mortar and pestle.
2
Temper and Sauté Aromatics
Heat coconut oil in a heavy-bottomed pan (kadai) or skillet over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30 seconds.
Immediately add the sliced shallots, crushed garlic, and curry leaves. Sauté for 3-4 minutes, stirring frequently, until the shallots soften and turn a light golden brown.
3
Add Beans and Spices
Add the chopped green beans to the pan.
Sprinkle the turmeric powder, red chilli powder, and salt over the beans.
Mix everything thoroughly for about 2 minutes, ensuring the beans are evenly coated with the oil and spices.
Add the sliced shallots (the remaining 8) and sauté for 2-3 minutes until they become soft and translucent.
Add the quartered mushrooms and cook for 4-5 minutes until they release their moisture and shrink slightly.
Add the turmeric powder and sauté for 30 seconds until fragrant.
4
Simmer the Theeyal
Pour the prepared tamarind water into the pan, add salt, and 1 cup of water. Bring to a boil and let it cook for 5 minutes for the raw tamarind flavor to mellow.
Reduce the heat to low and stir in the ground coconut masala paste. Rinse the grinder jar with another 1/2 cup of water and add it to the pan.
Mix everything well to combine. Let the curry come to a gentle simmer. Do not boil it vigorously after adding the coconut paste.
Cook on low heat for 8-10 minutes, stirring occasionally, until the gravy thickens and you see specks of oil floating on the surface.
5
Temper and Serve
In a small separate pan (tadka pan), heat 1 tsp of coconut oil (or use the oil from the main pan if sufficient).
Add the mustard seeds and wait for them to splutter completely.
Add the curry leaves and let them crisp up for a few seconds.
Pour this tempering over the finished Mushroom Theeyal. Stir gently.
Cover the pan and let the curry rest for at least 15-20 minutes before serving to allow the flavors to meld beautifully.
Serve hot with steamed rice, appam, or idiyappam.
4
Slow-Cook the Beans
Reduce the heat to the lowest setting. Cover the pan with a tight-fitting lid and let the beans cook for 12-15 minutes.
The beans will cook in their own steam. Stir every 4-5 minutes to prevent them from sticking to the bottom.
Only if the pan looks completely dry and spices might burn, sprinkle 1-2 tablespoons of water.
5
Roast and Serve
Once the beans are tender but still have a slight bite, remove the lid.
Increase the heat to medium and stir-fry for another 2-3 minutes. This step helps to evaporate any remaining moisture and gives the beans a slightly roasted, glossy finish.
Turn off the heat. Serve the Beans Mezhukkupuratti hot as a side dish with steamed rice and sambar or rasam.
