Palakkadan Matta Rice & Dal Recipe – Authentic Kerala Vegetable Rice

Last Updated on 2 months by Neha Deshmukh

Palakkadan Matta Rice & Dal Recipe – Authentic Kerala Vegetable Rice

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Palakkadan Matta Rice & Dal. It’s a comforting, flavorful dish from Kerala, and honestly, it’s what I crave when I want a taste of home. I first learned to make this from my grandmother, and it’s been a family favorite ever since. It’s a little bit of work, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This isn’t just a rice and dal dish; it’s a complete meal packed with veggies and incredible spice flavors. It’s hearty, satisfying, and a beautiful representation of Kerala cuisine. Plus, it’s a fantastic way to get a balanced meal on the table. You’ll love the subtle tang from the tamarind and the aromatic spice blend.

Ingredients

Here’s what you’ll need to make this Kerala classic:

• ½ cup tur dal (split pigeon peas)
• 1 cup rice (Palakkadan matta)
• 2 small carrots, chopped
• 1 raw banana, chopped
• 1 potato, chopped
• 1 tbsp oil
• ½ cup sliced shallots
• 1 to 2 tomato, chopped
• 1 small pc tamarind
• ¼ tsp turmeric powder
• Salt to taste
• ½ tsp oil (for roasting)
• 1 tbsp chana dal (split chickpeas)
• ½ tbsp coriander seeds
• 2 red chillies
• ¼ tsp cumin seeds
• ¼ tsp black peppercorns
• ¼ tsp fenugreek seeds
• 1 tbsp grated coconut
• 1 sprig curry leaves
• 1 tbsp coconut oil (for tempering)
• 1 tsp mustard seeds
• ½ tsp cumin seeds (for tempering)
• ½ tsp urad dal (split black lentils)
• 1 fat pinch hing (asafoetida)
• 1 sprig curry leaves (for tempering)
• 3 dry red chillies
• 5 shallots (sliced)

Ingredient Notes

Let’s talk about a few key ingredients that make this dish special:

• Palakkadan Matta Rice: This is a reddish-brown rice variety from Palakkad, Kerala. It has a slightly nutty flavor and a wonderful texture. It’s what gives this dish its authentic character.
• Tur Dal: Also known as arhar dal, it’s a staple in Indian cooking. It cooks up beautifully and has a mild, earthy flavor.
• Coconut Oil: Don’t skimp on the coconut oil! It adds a distinct aroma and flavor that’s essential to Kerala cuisine.
• Hing (Asafoetida): A little goes a long way! It adds a savory, umami flavor and aids in digestion. It can smell a bit pungent on its own, but it mellows out beautifully when cooked.
• Regional Spice Blend: The spice blend is the heart of this recipe. Roasting the spices brings out their aromas and flavors, creating a truly unforgettable taste. Feel free to adjust the red chillies to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the chopped vegetables (carrots, raw banana, and potato) in water until they’re almost cooked – you want them to still have a little bite. Drain them and set aside with the cooked tur dal and Palakkadan matta rice.
2. Now, let’s make that amazing spice powder. Roast the chana dal, coriander seeds, red chillies, cumin, peppercorns, fenugreek seeds, coconut, and curry leaves in ½ tsp oil until they become fragrant. Be careful not to burn them! Let it cool completely, then grind it into a fine powder.
3. Heat 1 tbsp oil in a pan. Sauté the sliced shallots with a pinch of salt until they soften and turn translucent. Then, add the chopped tomato and cook until it mashes up nicely.
4. Time to bring it all together! Mix in the turmeric powder, the partially cooked vegetables, tamarind water (made by soaking the tamarind in warm water and squeezing out the juice), and the ground spice powder. Simmer for about 2 minutes, letting the flavors meld.
5. Add the cooked rice and dal to the pan. Adjust the salt and add a little water if needed to achieve your desired consistency. Simmer for another 5 minutes, stirring occasionally.
6. While the rice and dal are simmering, prepare the tempering. Heat coconut oil in a small pan. Add mustard seeds – they should start to splutter. Then, add cumin seeds, urad dal, hing, curry leaves, dry red chillies, and sliced shallots. Sauté until the shallots turn golden brown and crispy.
7. Finally, pour the tempering over the rice and dal, and mix well.

Expert Tips

• Don’t overcook the vegetables! They should still have a slight firmness.
• Roasting the spices is crucial for developing their flavor. Keep a close eye on them to prevent burning.
• Adjust the amount of tamarind water to your liking. Some people prefer a more tangy flavor.
• If you don’t have Palakkadan Matta rice, you can use another short-grain rice variety, but the flavor won’t be quite the same.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your asafoetida (hing) doesn’t contain wheat flour, as some brands do.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of red chillies in the spice blend and tempering.
• Festival Adaptations (Onam/Vishnu): This dish is often served during Onam and Vishnu festivals in Kerala. You can add a side of papadum and puli inji (ginger pickle) for a truly festive meal. My family always makes a big spread!

Serving Suggestions

Serve this Palakkadan Matta Rice & Dal warm with a side of cool, creamy yogurt. A simple stir-fry of beans and carrots makes a lovely accompaniment. It’s a complete and satisfying meal on its own, but feel free to add some pickles or papadums for extra flavor.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• What is Palakkadan Matta Rice and why is it special? It’s a unique rice variety from Palakkad, Kerala, known for its reddish-brown color, nutty flavor, and slightly chewy texture. It’s a key ingredient in many Kerala dishes.
• Can I use a different type of rice? You can, but it won’t be quite the same. Short-grain rice varieties like basmati or jasmine rice can be used as a substitute, but the texture and flavor will differ.
• How do I adjust the spice level? Reduce the number of red chillies used in the spice blend and tempering. You can also remove the seeds from the chillies to reduce the heat.
• Can this be made ahead of time? Yes! You can prepare the spice powder and cook the dal and rice ahead of time. Store them separately and combine them when you’re ready to serve.
• What is the purpose of adding tamarind? Tamarind adds a lovely tangy flavor that balances the richness of the coconut and spices. It’s a signature flavor in Kerala cuisine.