How to Cook Kerala Matta rice

Kerala Matta rice  / Kerala Red Rice
I bought Kerala Matta rice from big bazaar in Bengaluru few months back. I googled how to cook and followed the method.  Rice came out well and the taste was good. Without adding water it was good for next day too. I always soak the rice for 10 to 15 minutes and cook. For matta rice I  soaked it for 1 hour.

Kerala Matta rice  is also known as Rose matta rice, Palakkadan matta rice and Kerala red rice. It is a traditional  variety of rice grown in Palakkad District of Kerala, India. It is different from brown rice. It is well known in Kerala, India and Sri Lanka. It is used for making idly, dosa, appam and plain rice. The grains are yellowish pink in colour to reddish brown in colour. Rose Matta Rice maintains a pink hue.  Matta rice has a lengthy cooking  process. But the rice has a nice flavor.

Matta rice is traditionally double cooked. The rice is washed and soaked from 1 hour or more than that. Then rice is drained and cooked with 4 to 8 parts of water till done.
Let us see how to cook Kerala Matta rice
Preparation time - 10 minutes
Soaking time - 1 hour
Cooking time - 30 minutes
Serves - 3
Ingredients:
Matta rice - 1 cup
Water - 6 to 8 cup
Method:
Rinse the rice two to three times and soak it for about one hour. Boil 6 cups of water in a vessel .

Drain the water and add to the boiling water. When the rice began to boil sim the stove and cook till done.

Drain the water and transfer into the serving bowl.

Serve with our usual menu.

Note:
When the water is not sufficient to cook the rice, you can boil some water in another vessel and add.
   

Palada Payasam Recipe

Palada Payasam / Kerala Palada Pradhaman
Palada pradhaman is a traditional kerala recipe which is made for onam. I made palada yesterday.  Today I made palada payasam with that. Came out very well. The taste was awesome.

Now let us see how to make Palada Payasam
Preparation time - 20 minutes
Cooking time - 20 minutes
Serves - 3
Ingredients:
Home Made Ada - ¼ cup
Milk - 1 ½ CUP
Sugar - ¼ cup
Cardamom powder - ¼ tsp
Cashew - 6
Ghee - 1 tsp
Method:
Rinse and soak ada in water for about 10 minutes.

Drain the water in the ada.  Boil milk in a pan. Add ada to the boiling milk.

Stir often to avoid sticking at the bottom. Add sugar when the ada is fully cooked.

Add cardamom powder and switch off the stove. Heat ghee in a frying pan and fry cashews. Add to the pradhaman.

Serve hot or cold.

Note:
If the payasam is thick, add little milk and dilute.
Add nuts of your choice.
Adjust sugar according to your taste.

How to make Ada for Ada Pradhaman

 How to make Ada for Ada Pradhaman / Home Made Ada

Ada is a basic ingredient for palada payasam. Palada payasam is the traditional recipe which is made for onam. Home made ada is a traditional kerala recipe. I wanted to make ada last year itself, but due to sudden work I could not make it. Now for this year onam I made ada yesterday and it came out nicely.  I dried in the hot sun. Don’t worry it will dry under the fan itself. If you make this at home you can keep this for about a year. 

Authentic ada can be made in banana leaf. If you don’t get banana leaf you can make it in the ilai vadam plate. But I made it in my thatte idly stand which is idle for more than one year.

Come let us see how to make Ada for Ada Pradhaman

Preparation time                                             20 minutes

Cooking time                                                 20 minutes

Yield                                                             100 grams

Ingredients:

Raw rice                                                            - ½ cup

Salt                                                                   - pinch(optional)

Coconut oil                                                        - for greasing the plate

Method:

Wash and soak the raw rice for 20 minutes. Drain the water and grind to a thick dosa batter consistency.

Grease the plate with little coconut oil and spread the batter like thin dosa. 

Steam cook for 10 minutes. Then peel the ada from the plate and cut it in to required size. 

Dry in the hot sun .

store it in the container.

Note:

You soak it the water and use whenever you want.

If you get banana leaf you can try in that.

Don’t add more water while grinding.

If the batter is watery you can add rice flour and mix well.

I used scissor for cutting ada.

I did not add salt.

Nendran Banana Halwa

Nendran Banana Halwa / Kerala Banana Halwa 
Nendran Banana Halwa is a kerala recipe, as nendran is available in plenty only in kerala. It is good for health and is a tasty recipe. Recently when we went to Kozhikode we saw vendors selling nendran halwa in railway stations. We tried it, it was nice. At that time I decided to make this nendran halwa recipe. I tried recently and it came out very well. You can also try this and enjoy.

Come let us see how to make Nendran Banana Halwa
Preparation time - 15 minutes
Cooking time - 45 minutes
Yield - 16 pieces
Ingredients:
Nendran banana - 4
Sugar - 1 cup + 2 tablsp
Ghee - ¼ cup
Cardamom powder - ¼ tsp
Cashew - 10
Method:
Select black skin nendran banana. Peel the skin. Chop into round slices.

Grind it in the mixie. Heat little ghee in a pan and fry cashews. Remove and keep aside.

In the same pan add banana pulp and sauté few minutes. Add sugar and stir it dissolves. Add ghee in between.

 Add cashew and cardamom when ghee oozes out from the halwa. When the halwa comes to thick mass,

Pour it in the ghee greased tray. Cut in to slices when it is cool.

 Garnish with cashew and serve.

Note:
Add any nuts of your choice.
Adjust sugar according to your taste.
It is good for two days in room temperature. After that you can refrigerate and use.

Nendran Chips

Nendran Chips / Kerala Nendran Chips
Onam is fast approaching. I already posted many onam sadya recipes. Nendran chips and nendran halwa is pending in that list. I made these two recipes last year.  It is the right time to post.
I always buy nendran chips at shops only. I never try at home because nendran kai is very rare to get. I asked my street banana vendor to get me 6 pieces. I decided to make two recipes in that. But the chips came out very well. The taste was awesome. So I made chips only. I already posted raw banana chips.

Now Let us see how to make nendran chips
Preparation time - 15 minutes
Cooking time - 30 minutes
Yield - ½ kg approximately
Ingredients:
Nendran kai - 4
Turmeric powder - ¼ tsp
Salt                 - to taste
Coconut oil - for frying
Method:
Slit nendran kai with knife and peel the shin. Slice it in the chips cutter.

Add salt and turmeric powder  in a small bowl and mix it with little water.

Heat coconut oil in a pan and fry nendran chips. Add salt water in between.  Fry well.

Take out when the shhh sound subsides. Strain oil  and store it in the air tight container.

Note:
It will be good for fifteen days.
Add salt water carefully.
You can use refined oil also. but coconut oil gives great flavor to the chips.

Pasiparuppu Payasam

Pasiparuppu Payasam / Payathamparuppu Payasam / Moong Dal Payasam

Pasiparuppu payasam is a traditional and authentic recipe in South India. In chettinad we make this payasam for special occasions. It is a very tasty and healthy recipe. In Kerala they also make this payasam in onam sadya menu. Now the festival season is on. So we can make this payasam and enjoy the festivals. I gave this recipe to Aval Vikadan Kitchen festival special recipes Aug 2016 issue.

Let us see how to make Pasiparuppu Payasam
Preparation time - 20 minutes
Cooking time - 30 minutes
Serves - 4

Ingredients:
Pasiparuppu - ½ cup
Jaggery - ½ cup
Coconut milk - ½ cup
Cardamom powder - ¼ tsp
Cashew , raisin - 10 each
Ghee - 1 tsp
Method:
Dry roast pasiparuppu till nice aroma comes. Add 1 ½  cup water to the pasiparuppu and pressure cook for 2 to 3 whistle.

Mash well with a ladle. Add little water to the jaggery and cook till it dissolves. Strain it. Add jaggery syrup to the mashed paruppu .

Mix well without lumps. Boil for some time.

Fry cashew and raisin in ghee. Finally add coconut milk, ghee roasted cashew raisin and cardamom powder.

Serve hot or cold.

Note:
Don’t boil payasam after adding coconut milk. If you boil coconut milk will curdle.
You can add plain milk also. But coconut milk gives great flavour.
You can add ghee roasted coconut bits also.
Add jaggery according to your taste.

Kerala Kadala Curry

Kadala Curry / Kerala Kadala Curry Recipe
Kadala curry is an important recipe for thr keralites, as they often make puttu and kadala curry for morning break fast. Kadala curry is made up of black channa and is goes very well with puttu, appam and dosa. This is a common and authentic recipe made by most malayalis. It is an ideal break fast recipe as it is highly nutritious.  Soon I will post how to make kerala puttu. Come let us now try kadala curry
Preparation time - 30 minutes
Cooking time - 30 minutes
Serves - 4
Ingredients:
Black channa - 1 cup
Chilli powder - 1 tsp
Coriander powder - 1 ½ tsp
Garam masala - ½ tsp
Salt - To taste
Oil - 2 tblsp
Small onion - 10
Tomato - 1
For seasoning:
Oil - 1 tbl sp
Mustard - 1 tsp
Curry leaves - few
Cumin seed - ½ tsp
Small onion - 5
To grind:
Coconut - ½ cup
Chilli - 2 – 3
Coriander seed - 1 ½ tblsp
Method:
Clean and soak the channa over night (8 to 10 hours). Pressure cook channa with required amount of salt.  Roast red chilli, coriander seed and coconut in ¼ tsp of oil and grind finely.

Peel and chop the small onion. Chop tomato finely.Heat oil in a pan and add small onion and tomato and saute for about 5 minutes. Add all the powders and saute. Add salt only for masala. (Previously we add salt in cooking the channa).

Finally add cooked channa and ground paste and boil for some time.

 Heat oil in a small pan and add all the seasonings and fry well and pour it in the kadala curry.

Serve hot with puttu.

Note:
Add the spices according to your taste.
You can serve with appam and dosai too.
Small onion gives great taste to the curry.