Daawat Matta Rice (Vadi) 10kg

Lunch with a Malayali colleague: fat red grains with a spoon of fish curry on top.

• What: Kerala matta (rosematta) parboiled red rice, vadi
• Pack: 10 kg
• Brand: Daawat, from LT Foods
• Best for: Kerala meals, kanji, fish curry and rice

Parboiled, also called puzhungal arisi (Tamil) · puzhukkalari (Malayalam) · kusubalakki (Kannada) · uppudu biyyam (Telugu) · usna chawal / sela chawal (Hindi) · ukda tandul (Marathi) · sela chaul (Punjabi) · siddho chal (Bengali).

What it is

Daawat basmati comes from LT Foods, a family business founded by Raghunath Arora in the Amritsar basmati-growing belt of Punjab, and this bag is their take on Kerala's red rice. Matta is best known from Palakkad, where it grows in the district's dark soil.

It is parboiled, so the fat, reddish grains stay firm and separate even after a long boil, with an earthy, nutty taste that white rice never has. It is the everyday rice of a Kerala table and the one that goes into kanji. Choosing between parboiled rices? Matta for Kerala meals and kanji; ponni boiled for sambar and kuzhambu; golden sella basmati for biryani.

Tip: Cook it the Kerala way, in plenty of water like pasta, and drain. Keep the starchy water for kanji vellam.

Goes well with: 777 Kerala Fish Curry Masala, Heera Kala Chana, Sri Durga Marachekku Coconut Oil

Parboiled red rice.

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