Mutta Peera, Matta Rice and Moru Curry

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. 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. 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.
   • 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. 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.

Ingredients

• 1.5 cup Curd (Slightly sour, full-fat)
• 0.75 cup Grated Coconut (Fresh or frozen)
• 3 pcs Green Chilli (Slit lengthwise, adjust to taste)
• 1 inch Ginger (Roughly chopped)
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 1 cup Water (For thinning the yogurt)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chilli (Broken in half)
• 0.25 tsp Fenugreek Seeds
• 10 pcs Curry Leaves (Fresh)
• 3 pcs Shallots (Thinly sliced)

Instructions

1. 1

   Prepare the coconut paste. In a small blender, combine the grated coconut, green chilies, chopped ginger, and cumin seeds. Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.

2. 2

   Prepare the yogurt base. In a mixing bowl, add the curd, turmeric powder, and salt. Whisk thoroughly until it is completely smooth and free of lumps. Stir in 1 cup of water to achieve a thin, buttermilk-like consistency.

3. 3

   Cook the coconut paste. Transfer the ground coconut paste to a medium saucepan or a traditional 'manchatti' (earthen pot). Cook on low-medium heat for 2-3 minutes, stirring constantly, until the raw aroma of the coconut and spices disappears.

4. 4

   Combine and heat the curry. Reduce the heat to the absolute lowest setting. Pour the whisked yogurt mixture into the saucepan with the cooked paste. Stir continuously and gently heat for 3-4 minutes. The curry should become warm and start to steam, but it must NOT boil. Boiling will cause the yogurt to curdle. Once warm, remove from heat.

5. 5

   Prepare the tempering (tadka). In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and wait for them to splutter completely. Add the fenugreek seeds and broken dried red chilies, and sauté for 20-30 seconds until fragrant. Add the sliced shallots and cook until they turn a light golden brown. Finally, add the curry leaves and let them crisp up for a few seconds.

6. 6

   Finish and serve. Immediately pour the hot tempering over the prepared moru curry. Mix gently. Let it rest for 5 minutes for the flavors to meld. Serve warm with steamed rice.