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.
Succulent prawns simmered in a rich, dark gravy made from slow-roasted coconut and aromatic spices. This authentic Kerala delicacy balances tangy tamarind and a hint of sweetness, creating a truly unforgettable coastal flavor.
A traditional Kerala delight, Avial is a thick stew of mixed vegetables cooked in a creamy coconut and tangy yogurt sauce. Finished with a drizzle of coconut oil, it's a star dish in any South Indian feast.
Aromatic, tangy Prawns Theeyal with fiber-rich Aviyal and Matta Rice. A gut-friendly, protein-packed delight!
This kerala dish is perfect for dinner. With 658.29 calories and 33.3g 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.
Servings
4
Serving size: 1 cup
378cal
28gprotein
19gcarbs
23gfat
Ingredients
500 g Prawns (Cleaned and deveined)
1.5 cup Grated Coconut (Fresh or frozen is best)
1 cup Shallots (Thinly sliced, divided)
15 g Tamarind (A small lime-sized piece)
0.5 cup Warm Water (For soaking tamarind)
2 tbsp Coriander Seeds
4 pcs Dried Red Chillies (Stems removed, adjust to spice preference)
0.5 tsp Turmeric Powder (Divided)
0.25 tsp Fenugreek Seeds
2 pcs Green Chillies (Slit lengthwise)
1 sprig Curry Leaves (About 15 leaves, divided)
1 tsp Jaggery (Powdered)
1.25 tsp Salt (Or to taste)
3 tbsp Coconut Oil (Divided)
1 tsp Mustard Seeds
1.5 cup Water (For the gravy)
Instructions
1
Marinate Prawns & Prepare Tamarind (5 mins)
In a bowl, combine the cleaned prawns with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well and set aside.
Soak the tamarind piece in 1/2 cup of warm water for 15 minutes. Squeeze thoroughly to extract a thick pulp, then strain and discard the solids.
2
Roast Coconut Masala (15 mins)
Heat 1 tbsp of coconut oil in a heavy-bottomed pan (kadai) on low-medium heat.
Add coriander seeds, dried red chillies, and fenugreek seeds. Sauté for 1 minute until fragrant.
Add 1/4 cup of the sliced shallots and half the curry leaves. Sauté for 2-3 minutes until the shallots soften.
Add the grated coconut. Reduce heat to low and roast, stirring continuously, for 10-12 minutes. The coconut must turn a deep, uniform chocolate-brown color. This step is crucial for the authentic color and flavor. Do not burn it.
Turn off the heat and allow the mixture to cool down completely.
3
Grind the Masala Paste (5 mins)
Transfer the cooled roasted mixture to a high-speed blender or mixie jar.
100 g Elephant Foot Yam (Peeled and cut into 2-inch batons)
1 medium Raw Banana (Peeled and cut into 2-inch batons)
1 pc Drumstick (Cut into 2-inch pieces)
1 medium Carrot (Peeled and cut into 2-inch batons)
75 g French Beans (Trimmed and cut into 2-inch pieces)
100 g Ash Gourd (Peeled and cut into 2-inch batons)
1 cup Grated Coconut (Freshly grated and tightly packed)
3 pc Green Chili (Adjust to your spice preference)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
0.5 cup Curd (Slightly sour, whisked well)
1 sprig Curry Leaves (About 10-12 fresh leaves)
1 tbsp Virgin Coconut Oil (For drizzling at the end)
1 tsp Salt (Adjust to taste)
0.5 cup Water (For cooking vegetables)
Instructions
1
Prepare the Coconut Paste
In a blender or mixie jar, combine the fresh grated coconut, green chilies, and cumin seeds.
Pulse 3-4 times without adding any water to create a coarse, crumbly mixture. Avoid grinding it into a smooth paste. Set this aside.
2
Cook Vegetables in Stages (15-18 minutes)
In a heavy-bottomed pot or kadai, place the harder vegetables: yam and drumstick.
Add 1/2 cup of water, turmeric powder, and salt. Cover and cook on medium heat for about 7-8 minutes until they are partially cooked.
Next, add the semi-hard vegetables: carrot, raw banana, and beans. Stir gently, cover, and continue to cook for another 5-6 minutes.
Finally, add the softest vegetable, ash gourd. Mix gently, cover, and cook for 3-4 minutes until all vegetables are tender but still hold their shape and have a slight bite.
3
Combine with Coconut Paste (2-3 minutes)
Add the prepared coarse coconut paste to the cooked vegetables.
Gently mix until the vegetables are evenly coated. Ensure there is minimal water left in the pot.
Add a few tablespoons of water and grind to a very smooth, fine paste. The paste should be thick and oily.
4
Prepare the Gravy Base (5 mins)
Heat 1 tbsp of coconut oil in the same pan over medium heat. Add 1/2 cup of sliced shallots and sauté until translucent.
Add the slit green chillies and the remaining curry leaves. Sauté for another minute.
Add the remaining 1/4 tsp of turmeric powder and cook for 30 seconds.
Stir in the ground coconut paste and cook on low heat for 3-4 minutes, stirring constantly, until it becomes fragrant and oil begins to separate at the edges.
5
Cook the Prawns in Gravy (8 mins)
Pour in the tamarind extract, 1.5 cups of water, powdered jaggery, and the remaining salt. Stir well to combine.
Bring the gravy to a gentle simmer over medium heat.
Add the marinated prawns to the simmering gravy.
Cook for 5-7 minutes, just until the prawns curl and turn pink. Avoid overcooking to keep them tender.
6
Temper and Finish (2 mins)
In a small separate pan, heat the final 1 tbsp of coconut oil. Add the mustard seeds and allow them to splutter.
Add the remaining 1/4 cup of sliced shallots and fry until they turn golden brown.
Pour this tempering mixture over the prawn curry.
7
Rest and Serve (10 mins)
Gently stir the tempering into the curry. Turn off the heat and cover the pan.
Let the Prawns Theeyal rest for at least 10-20 minutes for the flavors to meld.
Serve hot with steamed rice, appam, or idiyappam.
Cook on low heat for 2-3 minutes, allowing the raw flavor of the coconut to dissipate and the flavors to meld.
4
Add Yogurt and Finishing Touches (10-15 minutes resting)
Turn off the heat completely. Let the pot cool for 1-2 minutes. This is a crucial step to prevent the yogurt from curdling.
Pour in the well-whisked curd and mix gently until everything is well combined.
Drizzle the virgin coconut oil over the top and scatter the fresh curry leaves.
Immediately cover the pot with a lid and let it rest for at least 10-15 minutes. This allows the final aromas to infuse deeply into the dish. Do not stir after adding oil and leaves until ready to serve.
5
Serve
After the resting period, give the Avial one final gentle stir.
Serve warm as a key component of a Sadya (traditional feast) or as a side dish with steamed rice and sambar.
