Matta Rice Curry

Method

1. 1

   Wash matta rice: Wash 1.5 cups Kerala matta rice (red parboiled rice). Soak 30 minutes.

2. 2

   Cook matta rice: Drain soaked rice. Pressure cook with 3.5 cups water for 4-5 whistles. Matta rice needs more water and cooking time than white rice.

3. 3

   Make coconut milk: Prepare thick coconut milk from half a fresh coconut.

4. 4

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

5. 5

   Add shallots: Add 10 sliced shallots to the tempering. Fry 6-8 minutes until golden.

6. 6

   Add ginger and green chilli: Add 1 tsp grated ginger and 3 slit green chillies. Cook 1 minute.

7. 7

   Add cooked matta rice: Add the cooked red rice. Toss gently with the tempering.

8. 8

   Add thick coconut milk: Drizzle 3-4 tbsp thick coconut milk over the rice. Fold gently.

9. 9

   Season: Add salt. The rice should be coated with the coconut milk and tempering.

10. 10

    Serve: Matta rice curry (rice with coconut tempering) is a wholesome daily Kerala dish. Serve with any Kerala curry.