Matta Rice/ Chemba Rice Pressure Cooker Method
Kerala Palakkadan Matta red rice cooked plain. Staple base for Kerala sadya with sambar, avial and curries.
Ingredients
- Matta Rice (Palakkadan Matta) — 1 cup (ground)
- Water — 1.5 cup (whole)
- salt (optional) (whole)
Method
- To begin making the Matta Rice first wash the rice in a saucepan three times and soak the rice in water for half an hour.Drain the soaked rice and transfer it to a pressure cooker.
- Add 3 cups of water in the pan of the pressure cooker, cover and place the weight on.Cook the matta rice in the pressure cooker on medium high heat for 3 to 4 whistles; after the 3 to 4 whistles turn the heat to low.
- Pressure cook the rice for another 5 to 8 minutes and turn off the heat.Allow the pressure to release naturally.
- Wait for the pressure to release completely and then open the cooker.The Matta rice takes a little longer to cook than the traditional rice and hence the cooking time is much longer.
- Serve Matta rice with Mixed Vegetable Sambar, Cabbage Thoran/Poriyal and Spicy Lime Pickle for a vegetarian option or you can serve it with Kerala style Fish Curry for a non vegetarian option.
Common questions
- How many calories in one plate of Matta Rice/ Chemba Rice Pressure Cooker Method?
- 131 kcal per plate.
- How much cooking time?
- 70 min — 30 min prep, 40 min cooking.