Palakkadan Matta

Palakkadan matta rice which is also known as rosematta rice /kerala matta rice or kaje rice is an indigenous variety of rice grown in the Palakkad district of Kerala, India.Palakkadan Matta Rice has been registered with the Geographical Indications (GI) registry of Government of India in 2007 ( GI Number - 36 ). It is known for its coarseness and health benefits. It is popular in Kerala and coastal Karnataka in India and Sri Lanka where it is used on a regular basis for idlis, appams and plain rice; it is different from brown rice. The robust and earthy flavor of Red Matta makes it suitable to accompany lamb, beef or game meats.This rice variety is known for its nutritional benefits, including high fiber content and essential nutrients. It is primarily used in Kerala cuisine to make dishes like rice porridge (kanji), rice gruel (karkidaka kanji), and as an accompaniment to curries and vegetables.

Palakkadan Matta Rice: Versatile Uses

Culinary

• Staple Food: Versatile for various rice dishes, from plain rice to mixed rice meals.
• Porridge: Used in traditional Kanji, a comforting and easily digestible porridge.
• Fermented Products: Ingredient in idli, dosa, and appam for texture and taste.
• Snacks and Desserts: Enhances sweetness and flavor in rice puddings, cakes, and snacks.

Non-Culinary

• Traditional Ceremonies: Used in festivals, rituals, and religious offerings.
• Skin and Hair Care: Rich in minerals, beneficial for skin and hair health.
• Medicinal Purposes: Historically used in traditional medicine for various ailments.

Palakkadan Matta Rice: Nutritional Powerhouse

• Digestive Health: High fiber content aids digestion and prevents constipation.
• Bone Health: Rich in calcium for strong bones and teeth.
• Blood Sugar Control: Low glycemic index helps manage blood sugar levels.
• Heart Health: Reduces heart disease risk by preventing clots and blockages.
• Nutrient-Rich: Contains essential minerals like magnesium and iron, and B vitamins.
• Gluten-Free: Safe for individuals with gluten sensitivities.
• Antioxidant Potential: May offer antioxidant benefits due to presence of compounds like anthocyanins and flavonoids.

Cooking Palakkadan Matta Rice

Basic Cooking Method:

1. Wash and Soak: Rinse the rice thoroughly and soak for at least 30 minutes.
2. Pressure Cooking: Use a pressure cooker with a 1:5 rice-to-water ratio. Cook for 7-8 whistles, followed by a natural release.
3. Draining: Drain excess water for a fluffy texture.

Additional Tips:

• For a softer texture, increase the soaking time or add extra water.
• Experiment with different cooking methods like the stovetop or instant pot.
• Serve hot with your favorite curries, sambars, or rasam.

Note: The specific cooking time may vary depending on the quantity of rice and your preferred texture.

Rice Milling Process

• Pre-Cleaning: Removes impurities like dust, straw, and stones.
• Dehusking: Separates husk and bran to produce brown rice.
• Paddy Separation: Isolates unhusked paddy from brown rice.
• Polishing: Removes bran layers to create white rice.
• Grading: Separates immature grains and minimizes breakages.

Ideal Conditions: Cool, dry, and airtight storage for optimal freshness.

Long Shelf Life: Properly stored white rice can last for years.

Nutritional Profile

• Energy-rich: Approximately 350 calories per 100g.
• Carbohydrate Source: High in carbohydrates (77-80g/100g).
• Protein Content: Moderate protein content (7-9g/100g).
• Low Fat: Contains minimal fat (1-2g/100g).
• Dietary Fiber: Good source of fiber (3-4g/100g).
• Essential Minerals: Rich in iron, magnesium, and phosphorus.
• B Vitamins: Contains thiamine (B1) and niacin (B3).
• Lower Glycemic Index: Releases sugar into the bloodstream gradually compared to white rice.
• Potential Antioxidants: May contain antioxidants like anthocyanins and flavonoids.

Generally, Palakkadan Matta Rice is considered safe for individuals with common food allergies. It is gluten-free and typically doesn't contain allergens like nuts, dairy, or soy.