Kerala Matta Rice Recipe – Yogurt & Veggie Chilled Rice Bowl

Last Updated on 2 months by Neha Deshmukh

Kerala Matta Rice Recipe – Yogurt & Veggie Chilled Rice Bowl

Introduction

Oh, this recipe! It’s pure comfort food, and reminds me of long, hot summers in Kerala. This chilled rice bowl is something my grandmother used to make, and it’s the perfect way to beat the heat while enjoying a delicious, satisfying meal. It’s a little different from your typical rice dish – creamy, cool, and packed with fresh veggies. You’ll absolutely love it!

Why You’ll Love This Recipe

This Kerala Matta Rice recipe isn’t just tasty; it’s incredibly easy to make. It’s a fantastic way to use up leftover rice, and it’s wonderfully adaptable to your tastes. Plus, it’s a light yet filling meal, perfect for a quick lunch or a refreshing dinner. It’s a real crowd-pleaser, and I guarantee it will become a staple in your kitchen too!

Ingredients

Here’s what you’ll need to create this delightful chilled rice bowl:

• 1 cup matta rice (about 180g)
• 2.5 cups water (600ml)
• A pinch of salt
• 0.5 cup warm milk (120ml)
• 1 cup yogurt (240g)
• 1 carrot (finely chopped)
• 1 cucumber (finely chopped)
• 1 tbsp oil
• 0.5 tsp mustard seeds
• 2 curry leaves (twigs)
• 1 tsp ginger paste
• 1 green chilli (chopped)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Matta Rice: Exploring Varieties & Nutritional Benefits

Matta rice, also known as Kerala red rice, is a short-grain rice with a reddish-brown hue. It’s known for its earthy flavor and slightly chewy texture. It’s also incredibly nutritious, being a good source of fiber and iron. You can find it at most Indian grocery stores, or online.

Warm Milk: The Role of Temperature & Fat Content

Using warm milk helps the rice absorb it better, creating that lovely creamy texture. I usually use full-fat milk for extra richness, but you can use any kind you prefer.

Yogurt: Regional Variations & Probiotic Benefits

I prefer using plain, full-fat yogurt for this recipe. In Kerala, we often use homemade yogurt, which has a slightly tangy flavor. The yogurt adds a lovely coolness and a boost of probiotics!

Mustard Seeds: Types & Tempering Techniques

Black mustard seeds are traditionally used in South Indian cooking. When heated, they pop and release a wonderful nutty flavor. Don’t skip the tempering – it’s what gives this dish its signature aroma!

Curry Leaves: Fresh vs. Dried & Aromatic Impact

Fresh curry leaves are always best! They have a much more vibrant aroma than dried ones. If you can’t find fresh, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the matta rice with water and a pinch of salt until it’s fully mashed. This takes about 20-25 minutes. Use a ladle to gently mix and mash the rice as it cooks – this is key to getting the right texture.
2. Once the rice is cooked, add the warm milk and mix well. Let it cool completely. This is important, as you don’t want the yogurt to curdle.
3. When the rice is cooled, stir in the yogurt, chopped carrots, and cucumbers. Give it a good mix and adjust the salt to your liking.
4. Now for the tempering! Heat the oil in a small pan. Once hot, add the mustard seeds and let them splutter. Then, add the curry leaves, ginger paste, and chopped green chilli. Sauté for about 2 minutes, until fragrant.
5. Pour the tempering over the rice mixture and combine thoroughly.
6. Finally, serve chilled with a side of potato stir-fry. It’s the perfect accompaniment!

Expert Tips

• Don’t overcook the rice! You want it to be soft and mashed, but not mushy.
• Let the rice cool completely before adding the yogurt.
• Taste and adjust the seasoning as needed.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative, like coconut yogurt or cashew yogurt.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of green chilli to control the spice level. You can also add a pinch of red chilli powder for extra heat.
• Summer Cooling Adaptations: Add a sprinkle of grated coconut for an extra cooling effect.
• Festival Adaptations (Onam/Vishu): This dish is often served as part of the Onam and Vishu sadya (feast) in Kerala.

Serving Suggestions

This chilled rice bowl is delicious on its own, but it’s even better with a side dish. I love serving it with a simple potato stir-fry, papadums, or a side of mango pickle. It’s also great with a cooling raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still be delicious!

FAQs

What is Matta Rice and where does it come from?

Matta rice is a unique variety of rice grown primarily in Kerala, India. It’s known for its reddish-brown color, earthy flavor, and nutritional benefits.

Can I use a different type of rice for this recipe?

While matta rice is traditional, you can use other short-grain rice varieties like basmati or jasmine rice. However, the texture and flavor will be slightly different.

How can I adjust the consistency of the chilled rice?

If the rice is too thick, add a little more milk or water. If it’s too thin, add a tablespoon of yogurt.

Can this dish be made ahead of time?

Yes! You can make this dish a day in advance. The flavors actually develop even more overnight.

What is the best way to store leftover Kerala Matta Rice?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Is it possible to make this recipe without dairy?

Absolutely! Simply substitute the yogurt with a plant-based alternative like coconut yogurt or cashew yogurt.