Palakkadan Matta Rice Recipe – Authentic Kerala Fenugreek Rice

Last Updated on 2 months by Neha Deshmukh

Palakkadan Matta Rice Recipe – Authentic Kerala Fenugreek Rice

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Palakkadan Matta Rice. It’s a staple in Kerala homes, and honestly, no sadhya (Kerala feast) is complete without it. I first learned to make this from my grandmother, and it instantly transported me back to countless family lunches. It’s surprisingly easy to make, and the aroma alone is worth the effort!

Why You’ll Love This Recipe

This isn’t just rice; it’s an experience. Palakkadan Matta Rice is known for its slightly earthy flavor and beautiful reddish-brown hue. The addition of fenugreek seeds adds a wonderful aroma and subtle bitterness that perfectly complements the coconut and spices. Plus, it’s a one-pot meal that’s ready in under 30 minutes!

Ingredients

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

• 2 cups Palakkadan Matta rice (approximately 300g)
• 1 tbsp fenugreek seeds (about 7g)
• 1 cup grated coconut (around 100g)
• 8 shallots, chopped
• 2 green chillies, slit
• 2 sprigs curry leaves
• 4 cups water (960ml)
• Salt to taste
• Drizzle of coconut oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Palakkadan Matta Rice: The heart of Kerala cuisine! It’s a short-grain rice with a distinctive texture.
• Fenugreek Seeds: Don’t skip these! They add a unique aroma and are also known for their health benefits. A little goes a long way, though – we don’t want it to be too bitter.
• Coconut & Coconut Oil: These are non-negotiable in Kerala cooking. Freshly grated coconut is best, but frozen works in a pinch. And a good drizzle of coconut oil at the end? Divine.
• Shallots & Curry Leaves: These build the authentic flavor base. If you can’t find shallots, you can use a small red onion, but shallots are preferred for their milder, sweeter flavor.

Palakkadan Matta Rice: The Heart of Kerala Cuisine

Matta rice, also known as Kerala red rice, is a unique variety grown in the Palakkad district of Kerala. It’s prized for its robust flavor, slightly chewy texture, and nutritional value. It’s a daily staple in many Kerala homes and forms the base of many traditional dishes.

Fenugreek Seeds: Aromatic & Beneficial

Fenugreek seeds (methi) aren’t just about flavor. They’re packed with nutrients and have been used in Ayurvedic medicine for centuries. They add a lovely nutty aroma to the rice and are believed to aid digestion.

Coconut & Coconut Oil: Essential Kerala Flavors

Coconut is everywhere in Kerala cuisine! From curries to desserts, it’s a key ingredient. Coconut oil adds a distinct flavor and aroma that’s simply irreplaceable.

Shallots & Curry Leaves: Building Authentic Taste

Shallots provide a delicate onion flavor, while curry leaves add a fresh, citrusy aroma. Together, they create a fragrant base that elevates the entire dish.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, give the Matta rice a good wash until the water runs clear. This helps remove excess starch.
2. Now, in a pressure cooker, combine the washed rice, fenugreek seeds, grated coconut, chopped shallots, slit green chillies, curry leaves, water, salt, and a drizzle of coconut oil.
3. Seal the pressure cooker and cook on medium heat until you hear the first whistle.
4. Once you hear the whistle, reduce the flame to low and let it simmer for another 10 minutes.
5. Turn off the heat and let the pressure release naturally. Don’t force it open!
6. Finally, once the pressure is fully released, gently fluff the rice with a fork. And that’s it!

Expert Tips

• Water Ratio: The 4 cups of water is a good starting point, but you might need to adjust it slightly depending on your pressure cooker and the type of Matta rice.
• Coconut Oil: Don’t be shy with the coconut oil! It really enhances the flavor.
• Pressure Cooker: If you’re new to pressure cooking, always follow the manufacturer’s instructions.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Yes, this recipe is naturally gluten-free.
• Spice Level Adjustment: If you like it spicier, add another green chilli or a pinch of red chilli powder. My friend, Priya, loves to add a tiny piece of ginger along with the green chillies.
• Festival Adaptations (Onam, Vishu): This rice is a must-have during Onam and Vishu feasts in Kerala. It’s often served with a variety of curries and side dishes.

Serving Suggestions

Palakkadan Matta Rice is incredibly versatile. It pairs beautifully with:

• Fish curry
• Vegetable stew
• Sambar
• Rasam
• A simple coconut chutney

Storage Instructions

Leftover Matta rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to prevent it from drying out.

FAQs

What is Palakkadan Matta Rice and why is it special?

It’s a unique short-grain rice from Kerala, known for its reddish-brown color, earthy flavor, and nutritional benefits. It’s a staple in Kerala cuisine and a key part of traditional feasts.

Can I use a different type of rice if I can’t find Matta rice?

While it won’t be quite the same, you can try using short-grain brown rice as a substitute. But honestly, the flavor profile will be different.

How can I adjust the spice level of this rice?

Add more or fewer green chillies, or a pinch of red chilli powder.

What is the best way to store leftover Matta rice?

Store it in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water.

Can this be made in an Instant Pot instead of a pressure cooker?

Yes! Use the rice setting on your Instant Pot and adjust the cooking time according to the manufacturer’s instructions. You might need to experiment a bit to get the perfect texture.

Enjoy! I hope this recipe brings a little bit of Kerala sunshine into your kitchen. Let me know how it turns out in the comments below!