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-style sambar featuring a fragrant, freshly roasted, and ground coconut masala. This hearty lentil and vegetable stew, with its unique blend of spices and tangy tamarind, is a cornerstone of any traditional sadya.
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.
A classic Kerala sadya dish, this sweet, sour, and spicy ginger pickle is a flavor explosion. Made with tamarind, ginger, and jaggery, it's the perfect condiment to balance a rich meal.
About Matta Rice, Varutharacha Sambar, Beans Mezhukkupuratti and Puli Inji
Energy-giving matta rice with aromatic sambar & tangy Puli Inji. A fiber-rich meal that's soul-satisfying!
This kerala dish is perfect for dinner. With 700.7900000000001 calories and 18.59g 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.
Servings4
Serving size: 1.5 cup
411cal
13gprotein
50gcarbs
20gfat
Ingredients
1 cup Toor Dal (Also known as split pigeon peas)
0.5 tsp Turmeric Powder
5 cup Water (3 cups for cooking dal, 2 cups for vegetables and adjusting consistency)
1 pc Drumstick (Cut into 2-inch pieces)
150 g Yellow Pumpkin (Peeled and cubed)
1 pc Carrot (Medium-sized, cubed)
10 pc Sambar Onions (Peeled whole, also known as shallots)
2 pc Tomato (Medium-sized, quartered)
20 g Tamarind (A small lemon-sized ball)
1 tsp Jaggery (Optional, for balancing flavors)
1.5 tsp Salt (Adjust to taste)
3 tbsp Coconut Oil (1 tbsp for roasting masala, 2 tbsp for tempering)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tbsp Coriander Seeds
1 tbsp Chana Dal
1 tsp Urad Dal
0.25 tsp Fenugreek Seeds
6 pc Dried Red Chillies (4 for masala, 2 for tempering. Adjust to spice preference.)
2 sprig Curry Leaves (1 sprig for masala, 1 sprig for tempering)
0.25 tsp Hing (Asafoetida)
1 tsp Mustard Seeds
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Dal
Wash the toor dal thoroughly. Place it in a pressure cooker with 3 cups of water and the turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes).
Allow the pressure to release naturally. Open the cooker, mash the dal lightly with a whisk or spoon, and set aside.
2
Prepare Tamarind & Cook Vegetables
Soak the tamarind in 1 cup of warm water for 15-20 minutes. Squeeze the pulp to extract the juice, then strain it, discarding the solids.
In a large pot, combine the drumstick, pumpkin, and carrot. Add the tamarind extract, 1 cup of water, and salt.
Bring to a boil and cook for about 8-10 minutes until the vegetables are partially cooked.
Add the sambar onions and tomatoes. Continue to cook for another 5-7 minutes until all vegetables are tender but still retain their shape.
3
Roast the Masala
While the vegetables cook, heat 1 tbsp of coconut oil in a heavy-bottomed pan (kadai) over low-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.
1 tsp Kashmiri Red Chilli Powder (for color, adjust to taste)
0.25 tsp Hing
0.75 tsp Salt (or to taste)
1 tsp Mustard Seeds (for tempering)
2 pcs Dried Red Chillies (broken into halves, for tempering)
1 sprig Curry Leaves (for tempering)
Instructions
1
Prepare the Tamarind Pulp
Soak the tamarind in 1.5 cups of hot water for about 20 minutes.
Once softened, squeeze the tamarind thoroughly with your hands to extract all the pulp.
Strain the liquid through a fine-mesh sieve into a bowl, pressing down on the solids to get as much extract as possible. Discard the fibrous solids and set the tamarind water aside.
2
Sauté Ginger and Chillies
Heat 2 tablespoons of coconut oil in a heavy-bottomed pan (kadai) over medium heat.
Add the finely chopped ginger and sauté for 6-8 minutes, stirring frequently, until it turns a light golden brown and becomes aromatic. Be careful not to burn it.
Add the finely chopped green chillies and continue to sauté for another 2 minutes.
3
Add Spices and Tamarind Water
Reduce the heat to low. Add the turmeric powder, Kashmiri red chilli powder, and hing. Sauté for 30 seconds until the raw smell of the spices disappears.
Immediately pour in the prepared tamarind water and add the salt. Stir well to combine.
Add coriander seeds, chana dal, urad dal, and fenugreek seeds. Roast, stirring frequently, until the dals turn golden brown.
Add 4 dried red chillies and 1 sprig of curry leaves. Sauté for 30 seconds until fragrant.
Add the grated coconut. Lower the heat and roast continuously for 8-10 minutes until the coconut turns a deep, even golden-brown. This step is crucial for the authentic flavor.
Turn off the heat, stir in the hing, and let the mixture cool completely.
4
Grind the Masala Paste
Once cooled, transfer the roasted ingredients to a high-speed blender or grinder.
Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
5
Combine and Simmer
Pour the cooked, mashed dal into the pot with the cooked vegetables. Stir to combine.
Add the ground coconut masala paste. Rinse the grinder jar with another 1/2 cup of water and add it to the pot to get all the masala.
Add the jaggery (if using) and mix well. Check for salt and adjust if necessary. If the sambar is too thick, add hot water to reach your desired consistency.
Bring the sambar to a gentle simmer over low heat. Let it cook for 5-7 minutes for the flavors to meld. Do not boil vigorously.
6
Prepare the Tempering (Tadka)
In a small pan, heat the remaining 2 tbsp of coconut oil over medium-high heat.
Add the mustard seeds and let them splutter completely.
Add the remaining 2 broken dried red chillies and the second sprig of curry leaves. Sauté for 20-30 seconds until the leaves are crisp.
Immediately pour this hot tempering over the simmering sambar. Stir gently, garnish with fresh coriander leaves, and turn off the heat.
Let the sambar rest for at least 10 minutes before serving to allow the flavors to deepen.
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.
Increase the heat to medium and bring the mixture to a rolling boil.
4
Simmer and Thicken
Once boiling, add the grated jaggery to the pan. Stir continuously until the jaggery dissolves completely.
Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
Continue to cook until the mixture thickens to a jam-like consistency and the oil starts to separate from the sides. The color will darken significantly.
5
Prepare the Tempering (Tadka)
While the puli inji is thickening, heat the remaining 1 tablespoon of coconut oil in a small separate pan (tadka pan) over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Add the broken dried red chillies and the sprig of curry leaves. Sauté for about 30 seconds until the chillies darken slightly and the curry leaves turn crisp.
6
Combine and Store
Pour the hot tempering over the thickened puli inji mixture in the main pan. Stir well to incorporate.
Turn off the heat and allow the Puli Inji to cool down to room temperature completely.
Once cooled, transfer it to a clean, dry, airtight glass jar. It can be stored in the refrigerator for up to a month.
