Matta Rice Curry

Ingredients

• - 2 cups rice rice
• - 400g red matta rice with sambar
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp ghee
• - Whole spices
• - Fresh mint and coriander
• - Salt to taste

Method

1. Wash matta rice: Wash 1.5 cups Kerala matta rice (red parboiled rice). Soak 30 minutes.
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. Make coconut milk: Prepare thick coconut milk from half a fresh coconut.
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. Add shallots: Add 10 sliced shallots to the tempering. Fry 6-8 minutes until golden.
6. Add ginger and green chilli: Add 1 tsp grated ginger and 3 slit green chillies. Cook 1 minute.
7. Add cooked matta rice: Add the cooked red rice. Toss gently with the tempering.
8. Add thick coconut milk: Drizzle 3-4 tbsp thick coconut milk over the rice. Fold gently.
9. Season: Add salt. The rice should be coated with the coconut milk and tempering.
10. Serve: Matta rice curry (rice with coconut tempering) is a wholesome daily Kerala dish. Serve with any Kerala curry.