Pavizham Matta Long Grain Rice 5kg

Late-night kanji in a Kochi hostel mess, red grains swollen soft, with payar on the side.

• What: Matta rice, red parboiled, long grain
• Pack: 5 kg
• Brand: Pavizham
• Best for: Kerala meals, kanji, sambar and fish curry 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

Matta is Kerala's red rice, the grain under the curries at most Kerala meals and at the Onam sadya. It is parboiled, and some of the red bran is left on, which gives it its colour, its earthy taste and its bite. This pack is the long-grain kind.

Cooked matta stays separate and chewy, a coarse grain that holds up to thin curries like sambar, pulissery and fish curry. It never goes soft the way white rice does. Choosing between matta rice? Pavizham long grain in a 5 kg bag; Sri Annam Palakkadan matta, named after the Palakkad variety; Daawat matta vadi in a 10 kg sack.

Tip: Cook it the Kerala way, in plenty of water like pasta, then drain. Keep the starchy water; with salt it is kanji vellam.

Goes well with: 777 Kerala Fish Curry Masala, KTC Coconut Oil, 777 Vadu Mango Pickle (In Brine)

Matta rice

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