My husband loves Kerala Rice. Its also called as the palakkadan matta rice. There is a red hue on the rice which is nothing but the pericarp. Its highly nutritious and rich in fibre. The traditional method can take a long time to cook. The rice is cooked in lots of water. The one basic problem that people face when cooking matta rice in pressure cooker is that the water spews out of the pressure cooker during cooking and the whole place becomes a starchy mess. This can be easily avoided by using a pot inside a pressure cooker.
Video of how to cook kerala matta rice in a pressure cooker.
Here is how to cook kerala matta rice in a pressure cooker.
Wash and soak the rice for 30 minutes minimum. You can soak up-to an hour.
Take the pressure cooker and add in one cup of water to the cooker. Take a bowl and add in the washed and drained rice. I used 1 cup of rice. Add in 7 cups of water to the bowl. Place the bowl inside the pressure cooker filled with water. Cover the cooker and cook for 8-10 whistles on medium flame. We need this many whistles as we are cooking by pot in pot method. I also like my rice to be soft. So I cook for 10 whistles. It takes about 12-15 minutes. After the said whistles, switch off the flame and let the cooker rest for 30 minutes. Do not open the lid until that time. The rice will absorb and get swollen during the resting time.
Note: I cook the rice using pot in pot method. If the water is directly added, the water spews out during cooking creating a big mess on the stove. This can be easily avoided by using pot in pot method.
After 30 minutes, open the cooker. There will be lots of water in the bowl along with the cooked rice. Drain the rice on a colander.
Note: I do not cook the matta rice by absorption method as I find the rice to be gummy. So I always add lots of water and drain it later on. If you are worried about losing nutrition, please use the water in making chapati dough, etc…
Perfectly cooked kerala matta rice is ready!
- 1 Cup Matta Rice
- 7 Cups Water
- Wash and soak the rice for 30 minutes minimum. You can soak upto an hour.
- Take the pressure cooker and add in one cup of water to the cooker. Take a bowl and add in the washed and drained rice. I used 1 cup of rice. Add in 7 cups of water to the bowl. Place the bowl inside the pressure cooker filled with water. Cover the cooker and cook for 8-10 whistles on medium flame. We need this many whistles as we are cooking by pot in pot method. I also like my rice to be soft. So I cook for 10 whistles. It takes about 12-15 minutes. After the said whistles, switch off the flame and let the cooker rest for 30 minutes. Do not open the lid until that time. The rice will absorb and get swollen during the resting time.
- After 30 minutes, open the cooker. There will be lots of water in the bowl along with the cooked rice. Drain the rice on a colander.
- Perfectly cooked kerala matta rice is ready!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Rice
- Cuisine: South India
- 1 Cup Matta Rice
- 7 Cups Water
- Wash and soak the rice for 30 minutes minimum. You can soak upto an hour.
- Take the pressure cooker and add in one cup of water to the cooker. Take a bowl and add in the washed and drained rice. I used 1 cup of rice. Add in 7 cups of water to the bowl. Place the bowl inside the pressure cooker filled with water. Cover the cooker and cook for 8-10 whistles on medium flame. We need this many whistles as we are cooking by pot in pot method. I also like my rice to be soft. So I cook for 10 whistles. It takes about 12-15 minutes. After the said whistles, switch off the flame and let the cooker rest for 30 minutes. Do not open the lid until that time. The rice will absorb and get swollen during the resting time.
- After 30 minutes, open the cooker. There will be lots of water in the bowl along with the cooked rice. Drain the rice on a colander.
- Perfectly cooked kerala matta rice is ready!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Rice
- Cuisine: South India
Find it online : https://www.kannammacooks.com/kerala-matta-rice-pressure-cooker-method/
Carrot Orange Ginger Soup is simply divine. Its a very light soup with its aromas wafting through the air when you serve it. I never intended to sound poetic. Its one of the most easiest soups to make. The addition of orange rind heightens the flavor. The essential oils of the orange is found in its skin. I like to add orange zest or rind in my recipes wherever it suits fit. It makes the dish “wow”. I did not add butter or cream in this soup. I have kept it a very light soup. You can add cream or butter in the end to make it a little rich. Here is how to make Carrot Orange Ginger Soup.
Get all the ingredients ready. Peel the rind from an orange. Peel only the orange part of the skin. The white part is the pith and pith is very bitter. Make sure you are not peeling the pith as the soup will become bitter. Set aside. Use 2 big carrots or 3 medium sized carrots for this recipe. Do not add lot of ginger. Just a little piece would do. Take a pressure cooker and add in all the main ingredients. Add in a cup of water. Cook for 2 whistles on medium flame. It will take about 5-6 minutes. Wait for the pressure from the cooker to settle naturally.
Open the Cooker and remove the orange rind. Discard the rind. The rind with the pith tastes bitter when pureed. So do not add in the rind while pureeing. Puree the soup in a blender. Check for seasoning. Add in the orange juice and mix well. Garnish the soup with coriander leaves.
Serve Carrot Orange Ginger Soup with some toasted bread or croutons.
Main Ingredients
- 1 Onion, chopped
- 2 - 3 Carrots, chopped
- 1/2 inch piece ginger, chopped
- Orange rind from an orange
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
For Serving
- 1/2 cup orange juice
- 2 sprigs coriander leaves, chopped
- Take a pressure cooker and add in all the main ingredients. Add in a cup of water. Cook for 2 whistles on a medium flame. It will take about 5-6 minutes. Wait for the pressure from the cooker to settle naturally. Open the Cooker and remove the orange rind. Discard the rind.
- Puree the soup in a blender. Check for seasoning. Add in the orange juice and mix well. Garnish the soup with coriander leaves.
- Serve Carrot Orange Ginger Soup with some bread.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Soup
- Cuisine: Continental
