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 cup
54cal
1gprotein
9gcarbs
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.
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About Red Rice, Pumpkin Sambar, Pepper Rasam and Banana Palya
Aromatic, protein-packed Udupi Koddel with fiber-rich red rice and tangy pepper rasam. Pure homestyle comfort!
This udupi dish is perfect for lunch. With 620.5 calories and 17.47g of protein per serving, it's a nutritious choice for your meal plan.
1gfat
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 cup
306cal
12gprotein
48gcarbs
9gfat
Ingredients
1 cup Toor Dal (Rinsed and soaked for 30 minutes)
300 g Pumpkin (Peeled and cut into 1-inch cubes)
150 g Onion (Chopped (about 1 medium))
120 g Tomato (Chopped (about 1 medium))
2 pcs Green Chili (Slit lengthwise)
2 tbsp Tamarind Paste (Or a lemon-sized ball of tamarind soaked in 1/2 cup warm water and strained)
2.5 tbsp Sambar Powder
0.5 tsp Turmeric Powder
1 tsp Jaggery (Powdered, optional but recommended to balance flavors)
1.5 tsp Salt (Adjust to taste)
5 cup Water (Divided for cooking)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 tbsp Sesame Oil (For tempering)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
2 pcs Dried Red Chili (Broken into halves)
1 sprig Curry Leaves
0.25 tsp Hing (Asafoetida)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained toor dal, 1/4 tsp of the turmeric powder, and 3 cups of water.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Pumpkin
In a large pot or kadai, add the cubed pumpkin, chopped onion, tomato, and slit green chilies.
Pour in 1 cup of water and the remaining 1/4 tsp of turmeric powder.
Bring the mixture to a boil, then reduce the heat to medium. Cover and cook for 8-10 minutes, or until the pumpkin is fork-tender but still holds its shape.
3
Combine and Simmer the Sambar
Pour the mashed dal into the pot with the cooked pumpkin. Stir to combine.
Add the sambar powder, tamarind paste, jaggery (if using), and salt. Mix everything well.
2 tsp Black Peppercorns (Use whole peppercorns for fresh flavor)
1 tsp Cumin Seeds
3 cloves Garlic (Optional, but recommended for flavor)
1 medium Tomato (Finely chopped)
0.25 tsp Turmeric Powder
4 cups Water (Divided for cooking dal, tamarind, and adjusting consistency)
1 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Optional, powdered or grated, to balance flavors)
1 tsp Ghee (Can be substituted with sesame oil)
0.5 tsp Mustard Seeds
1 whole Dried Red Chilli (Broken into two pieces)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Dal
Rinse the toor dal thoroughly. In a small pressure cooker, combine the dal, 1/2 cup of water, and the turmeric powder.
Pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy. This should take about 10-12 minutes.
Once the pressure releases naturally, open the cooker and mash the dal into a smooth paste. Set aside.
2
Prepare Spice Powder & Tamarind Extract
While the dal cooks, soak the tamarind in 1 cup of warm water for 10 minutes.
Squeeze the tamarind pulp well to extract all the juice. Strain the liquid into a bowl and discard the pulp.
In a spice grinder or mortar and pestle, combine the black peppercorns, cumin seeds, and garlic cloves. Grind to a coarse powder.
3
Simmer the Rasam Base
In a medium-sized pot, add the tamarind extract, chopped tomato, the freshly ground spice powder, salt, and optional jaggery.
Bring the mixture to a boil over medium heat. Then, reduce the heat and let it simmer for 5-7 minutes, until the raw smell of the tamarind disappears and the tomatoes soften.
0.25 tsp Hing (Asafoetida, use gluten-free if needed)
2 piece Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder (Divided use)
0.75 tsp Salt (Or to taste)
0.25 cup Fresh Grated Coconut
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare and Cook the Bananas
Wash the raw bananas thoroughly. Trim both ends and peel the thick green skin using a peeler or a knife.
Chop the peeled bananas into uniform 1/2-inch cubes.
Immediately place the chopped banana cubes into a bowl of water with a pinch of turmeric powder to prevent them from oxidizing and turning brown.
Steam the banana cubes for 8-10 minutes, or boil them in water for 5-7 minutes, until they are fork-tender but still hold their shape. Do not overcook.
Once cooked, drain all the water completely and set the banana pieces aside.
2
Prepare the Tempering (Oggarane)
Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves become crisp and aromatic.
Add another cup of water, or more, to achieve your desired consistency. Sambar should be pourable but not watery.
Bring the sambar to a gentle boil, then reduce the heat to low and let it simmer for 10-12 minutes. This step is crucial for the flavors to meld and the raw taste of the spices to cook off.
4
Prepare the Tempering (Tadka)
While the sambar simmers, heat the sesame oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the urad dal and fry for about 30-40 seconds until it turns light golden brown.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and fragrant. Be careful not to burn the spices.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for 5-10 minutes to allow the flavors to deepen.
Serve hot with steamed rice, idli, dosa, or vada.
4
Combine and Froth
Add the mashed dal to the simmering tamarind base. Pour in the remaining 2.5 cups of water and stir well to combine.
Increase the heat to medium-low. Allow the rasam to heat up until it becomes frothy and bubbly on the surface, which takes about 3-4 minutes.
Crucially, do not let the rasam come to a rolling boil after adding the dal, as this will alter its delicate flavor. Turn off the heat as soon as it gets frothy.
5
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the ghee over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the broken dried red chilli and curry leaves. Sauté for 20-30 seconds until the leaves are crisp.
Finally, turn off the heat and immediately stir in the asafoetida.
6
Finish and Serve
Pour the hot tempering over the prepared rasam. You should hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves and stir gently.
Let the rasam rest for at least 5 minutes for the flavors to meld. Serve hot as a soup or with steamed rice and a side of papad.
3
Combine and Finish the Palya
Add the slit green chilies to the pan and sauté for a few seconds.
Gently add the cooked and drained banana pieces to the pan. Sprinkle the remaining turmeric powder and salt over them.
Toss everything together very gently with a spatula, ensuring the banana pieces are well-coated with the tempering without mashing them.
Cook for 2-3 minutes, allowing the bananas to absorb the flavors.
Turn off the heat.
4
Garnish and Serve
After turning off the heat, add the fresh grated coconut, finely chopped coriander leaves, and lemon juice to the pan.
Give it one final, gentle mix to combine.
Serve the Banana Palya hot as a side dish with rice and sambar, rasam, or chapati.
