Reputed for its novel taste and wholesome goodness, Red Matta rice makes for a great addition to the diet. This nutty flavoured southern delight comes with several nutritional benefits and contains minerals, vitamins, fibre and magnesium. More on what makes this wonder so special!
Interesting titbits
Kerala Red Matta rice is also called Matta rice and Rosematta rice. Since it is developed in the Palakkad area of Kerala, it carries the name of its origin: Palakkadan Matta rice. Sometimes, this staple is parboiled with its husk giving its name yet another twist: Red Parboiled rice. “Par-boiling” of the rice additionally enables the nourishment value to be retained. Matta rice is normally double cooked.
The grains are yellowish pink (from being parboiled) with husk. Rose Matta rice keeps up the pink tone and its flavour in cooking. Like all dark coloured or parboiled rice, Red Matta needs to be cooked longer and requires a lot of water.
Setting it apart
This variant has certain medical advantages and is well known for its extraordinary earthy nutty flavour. It has a yellowish pink hue with a darker outer layer, a result of it being parboiled with the husk. This is done so to keep its flavour and nutritive value.
Another USP of this staple is its Kanji Vellam (the water drained after the rice is cooked). It is a common practice in Kerala to use this kanji-starchy gruel as a mid-meal beverage. The concoction is an ideal for ailing people. The kanji is also used to wash the hair and face and as a natural starch for cotton sarees. The washed and drained water from the raw Kerala Red Matta rice further makes good compost for rose plants.
Cultivation and consumption
Dark soil or regular soils in Kerala (Palakkad district), Northern Karnataka is utilised for the harvesting of Matta rice. It is popular in coastal Karnataka and Sri Lanka too.
Nutritive value
Matta rice has a rich fibre content that can help with the smooth functioning of the digestive system and keep one full for a longer time. Thus, consuming Kerala Red Matta rice can have a positive effect on stomach related problems.
Benefits
This south Indian nourishment is among the healthier options to consume.
| Calories | 180 | ||
| Proteins | 3 g | ||
| Total Carbs | 42 g |
Calorie distribution as per 1 cup cooked Kerala Red Matta Rice
Here are the most remarkable health benefits of Red Matta Rice:
Full of nutrition: Its red pericarp (the husk or the external layer of the rice grain) is packed with nutrition. The rice contains minerals, vitamins, fibre and thus is a treasure trove for a beneficial eating. The good news is it not loaded with sugars.
High in fibre: With its high fibre substance and low glycemic file, Kerala Red Matta rice can lower your circulatory strain!
Good source of magnesium: Kerala Matta rice is rich in magnesium, an essential mineral required each day for our wellbeing.
Healthy: It is believed to bring down the danger of coronary illness and certain diseases. Because of the lower quantity of fat, this grain is considered heart friendly. Standing out from its variants, this wonder is thought as beneficial in treating Type 2 Diabetes too.
Note: If you suffer from any health ailment, it is best to get a go-ahead from your doctor first.
Cooking time and the method
This red, nutritious and fibre packed Kerala Matta rice takes longer to cook.
| KERALA RED MATTA RICE | PROCESS 1
Pressure Cooker |
PROCESS 2
Open Vessel |
| Quantity | 2 Cups | 2 Cups |
| Water | 5 cups (ratio of water is 2.5:1) | 8-10 cups |
| Pressure Cooking | 3 whistles | 45 mins to 1 hour |
| Pressure release | NR | NR |
| Results | Undercooked with hardness in the centre | Nearly perfect but slightly hard |
Dishes with Kerala Matta rice:
| Murukku | Kondattam |
| Paruppu curry | Appams |
| Sambar rice | Theeyal |
| Other Kerala specialities | Kondattam |
Cook the nutritious Red Matta rice and enjoy the earthy flavour!
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