A wholesome and nutty South Indian staple, this perfectly cooked Matta rice (Kerala Red Rice) has a delightful chewy texture and earthy flavor. Rich in fiber and nutrients, it's a healthier alternative to white rice and pairs wonderfully with sambar, curries, and thoran.
Prep35 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
173cal
3gprotein
35gcarbs
Ingredients
1 cup Matta Rice (Also known as Kerala Red Rice or Rosematta rice)
2.5 cups Water (For pressure cooking)
0.5 tsp Salt (Adjust to taste)
1 tsp Coconut Oil (Optional, for flavor and to prevent sticking)
Instructions
1
Prepare the Rice (35 mins)
Place the Matta rice in a large bowl. Rinse it under cool running water 4-5 times, rubbing the grains gently, until the water runs mostly clear.
Add enough fresh water to the rinsed rice to cover it by at least 2 inches. Let it soak for a minimum of 30 minutes, or up to 1 hour.
After soaking, drain all the water completely using a fine-mesh sieve.
A tangy and savory yogurt-based curry from Karnataka, made with ash gourd and a fragrant coconut-spice paste. This comforting South Indian classic is best enjoyed with hot steamed rice.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Red Rice, Majjige Huli, Masala Omelette and Mango Pickle
Fiber-rich red rice with creamy, gut-friendly Majjige Huli & protein-packed spicy omelette. A homestyle treat!
This udupi dish is perfect for dinner. With 690.21 calories and 27.55g of protein per serving, it's a nutritious choice for your meal plan.
2gfat
Transfer the soaked and drained rice into a 2 or 3-liter pressure cooker.
Add 2.5 cups of fresh water, salt, and the optional coconut oil. Give it a single, gentle stir.
Secure the lid of the pressure cooker and place the weight on the vent.
Cook on high heat until you hear the first whistle.
Immediately reduce the heat to the lowest setting and let it simmer for 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. This will take about 10-15 minutes. Do not try to quick-release the pressure.
3
Fluff and Serve (2 mins)
Once the pressure has completely subsided, carefully open the lid.
Let the rice rest for a minute before gently fluffing the grains with a fork.
Serve hot with your favorite South Indian dishes like sambar, avial, or fish curry.
4
Serving size: 1 serving
203cal
7gprotein
18gcarbs
12gfat
Ingredients
300 g Ash Gourd (Peeled and cut into 1-inch cubes)
2 cup Curd (Preferably sour, whisked until smooth)
1 tbsp Besan (Also known as gram flour)
2 tbsp Chana Dal (Soaked in water for at least 30 minutes)
0.5 cup Fresh Coconut (Grated)
3 pcs Green Chillies (Adjust to your spice preference)
1 inch Ginger (Roughly chopped)
1 tsp Cumin Seeds (For the ground paste)
1 tsp Coriander Seeds
0.5 tsp Turmeric Powder (Divided use)
1.5 tsp Salt (Adjust to taste)
1 tsp Jaggery (Optional, for balancing flavor)
1 tbsp Coconut Oil (For tempering)
1 tsp Mustard Seeds
1 tsp Urad Dal
2 pcs Dried Red Chilli (Broken into halves)
1 sprig Curry Leaves
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 cup Water (For grinding and cooking, as needed)
Instructions
1
Prepare the Coconut Paste
Drain the soaked chana dal.
In a blender, combine the drained chana dal, grated coconut, green chillies, ginger, cumin seeds, and coriander seeds.
Add about 1/2 cup of water and grind to a very smooth, fine paste. Set aside.
2
Cook the Ash Gourd
In a medium pot or kadai, add the cubed ash gourd, 1/4 tsp of turmeric powder, and 1 cup of water.
Bring the water to a boil over medium heat.
Cook for 8-10 minutes, or until the ash gourd is tender and translucent but still holds its shape. Do not overcook.
3
Cook the Paste
Add the ground coconut paste to the pot with the cooked ash gourd.
Rinse the blender jar with another 1/2 cup of water and add it to the pot to get all the paste.
Mix well and cook on medium-low heat for 5-7 minutes, stirring occasionally, until the raw aroma of the paste disappears and the gravy thickens slightly.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
In a separate bowl, whisk the curd, besan, and the remaining 1/4 tsp of turmeric powder until completely smooth and free of lumps.
Turn off the heat for the pot. Let the ash gourd mixture cool for 2-3 minutes. This is a crucial step to prevent the yogurt from curdling.
Slowly pour the whisked yogurt mixture into the pot, stirring continuously to integrate it smoothly.
Add salt and jaggery (if using). Stir well to combine.
5
Gentle Reheating
Return the pot to the stove on the lowest possible heat setting.
Gently warm the curry for 2-3 minutes, stirring constantly. Do not let it simmer or boil, as this will cause it to split.
Once heated through, remove from the stove immediately.
6
Prepare the Tempering (Tadka)
Heat coconut oil in a small tadka pan over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the urad dal and fry until it turns a light golden brown.
Add the broken dried red chilli, curry leaves, and hing. Sauté for 20-30 seconds until the curry leaves are crisp and aromatic.
7
Garnish and Serve
Pour the hot tempering over the Majjige Huli.
Garnish with freshly chopped coriander leaves.
Stir gently and serve immediately with hot steamed rice.
Fold and Finish
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
