Kerala Matta Rice – Perfectly Fluffy Grains

Perfect Kerala Matta Rice Recipe: Your Foolproof Guide to Cooking Palakkadan Matta Rice

    Welcome to the foolproof guide for cooking Kerala Matta Rice (Rose Matta/Palakkadan Matta).  This indigenous red par-boiled rice from Palakkad, colloquially known as Kuthari or Chembavu Ari, is a nutrient dense powerhouse. Rich in fibre with a low glycaemic index, it’s the heart of every traditional Kerala Sadhya. 

    Whether you’re making a comforting Kanji, fermenting batters for Appam and Idli, or pairing it with a spicy fish curry, getting that perfectly fluffy, separated grain is key. In this updated guide, I’ll share my foolproof techniques for stovetop, pressure cooker, and Instant Pot methods. 

How to Prepare Nendhra Pazha Appam: A Step-by-Step Guide

Nendhra Pazha Appam on Banana Leaf

Ingredients: The Simple Staples for Nendhra Pazha Appam

For Nendhra Pazham Appam Batter:

• Rice Flour (Idiyappam/Appam Flour) – 2 Cups
• Nendhra Pazham (Banana) – 1 Cup
• Thick Coconut Milk – 1 Cup
• Thin Coconut Milk – 3 Cups
• Sugar – 3 Tablespoons
• Cardamom Powder – 1/2 Teaspoon
• Salt – a Pinch

   

  Protip: If you can’t find Nendhra Pazham, you can substitute it with regular ripe bananas for a similar texture and taste.

Method : Step-by-step Instructions 

Prepare the Coconut Milk (or Ground Coconut Paste)

• For Coconut Milk: Extract thick and thin coconut milk and keep it aside. [Click here for a detailed step-by-step process on How to Make Coconut Milk]
  

• For Ground Coconut Paste: If you're using ground coconut paste, grind 1 Cup of grated coconut along with cardamoms into a smooth, fine paste.

   

  Protip: Whether you're using coconut milk or ground coconut paste, the process is fairly straightforward. Use freshly grated coconut for the best flavour and texture in your appam.

Close-Up of Nendhra Pazha Appam

Prepare the Nendhra Pazham

• Wash and peel the Nendhra bananas. Cut them vertically into quarters and then slice them thinly.

Mix the Batter

• In a large mixing bowl, combine the rice flour, thin coconut milk/water, sugar, cardamom powder, and a pinch of salt. Mix well until smooth.
• Gradually add the thick coconut milk/ground coconut Paste, mixing until you get a thick batter, similar to idli batter consistency.
• Gently fold in the sliced Nendhra bananas, being careful not to mash them. Quick, gentle movements will keep the banana slices intact.

   

  Protip: Gently mix the batter without exerting pressure to preserve the banana slices. Quick, light movements will keep the bananas intact and prevent them from mashing into the batter. We want those beautiful slices to shine in the appam!

How to Steam Cook the Nendhra Pazha Appam

Kerala-Style Nendhra Pazha Appam

    Now, let’s steam cook the batter into a delicious appam. You can choose between a traditional steamer or a pressure cooker.

Steaming in a Steamer:

1. Fill the steamer with 1–2 cups of water and bring it to a boil.
2. Grease your appam mould with coconut oil or ghee.
3. Pour the batter into the mould, spreading it evenly.
4. Place the mould in the steamer and cover it. Steam on medium heat for 20–30 minutes, or until the appam is cooked through.
5. Check doneness by inserting a wooden skewer through the centre of the appam. If it comes out clean, the appam is ready.
6. Let it cool for 5–10 minutes before gently removing it from the mould.

Steaming in a Pressure Cooker

Kerala-Style Nendhra Pazha Appam from our Family Repertoire

Alternatively, Nendhra Pazha Appam can be steam cooked in a Pressure Cooker:

1. Fill the pressure cooker with 1–2 cups of water and bring it to a boil.
2. Grease your appam mould with coconut oil or ghee.
3. Pour the batter into the mould, spreading it evenly.
4. Place a grid inside the pressure cooker and place the mould on it.
5. No need for a pressure regulator; simply steam the appam on medium heat for 20–30 minutes.
6. Check the appam for doneness using a skewer, and once done, remove it from the cooker.
7. Let it cool for 5–10 minutes before gently removing it from the mould.

   
   

   Protip: For an even, soft texture, keep the flame on medium throughout the steaming process.
   

Serving Suggestions

• Nendhra Pazha Appam is best enjoyed as a Naalu Mani Palaharam (tea time snack) but also makes for a satisfying breakfast. 
• Serve it hot, fresh, and ideally with a cup of strong Kerala-style Black Coffee - Kattan Kaapi or Black Tea - Kattan Chaya or Masala Chaya (Masal Tea) for the ultimate experience.

  
  

  Love Kerala Style Traditonal Appam Recipes, explore through a wide range of Appam Varieties here...

 

Nendhra Pazha Appam

Notes for a Perfect Nendhra Pazha Appam

• I used ready-made Idiyappam Flour for convenience.
• The batter should be slightly thicker than regular pancake batter (think idli batter consistency).
• Adjust the coconut milk and water ratio based on the type of rice flour used. Some rice flours absorb more liquid than others.
• Don’t rush the steaming process. A medium flame ensures even cooking without burning.
• You can adjust the sugar based on your preferred level of sweetness.

  
  

  Pro Tip for Perfection: If you have leftover batter, store it in the fridge for up to 2 days. The appams will be just as delicious when steamed fresh!

  
  

Frequently Asked Questions (FAQ) for Nendhra Pazha Appam Recipe

Can I use other types of bananas for this recipe?

• Yes! While Nendhra bananas are ideal for their firmness and sweetness, you can substitute them with other varieties like Poovan or regular bananas. Keep in mind that the texture and sweetness may vary.

Is this recipe vegan?

• Absolutely! The recipe is naturally vegan as it uses coconut milk and does not include any dairy products. It’s perfect for a plant-based diet.

How can I adjust the sweetness of the appam?

• For a sweeter version, increase the sugar quantity. For a less sweet appam, reduce the sugar or add a pinch of salt to balance the flavours.

Can I use jaggery instead of sugar in this recipe?

• Definitely! You can replace sugar with jaggery for a more traditional and earthy flavour. Melt the jaggery in a little water, strain to remove impurities, and use it as a substitute in the same quantity as sugar.

Can I add other spices to enhance the flavour?

• Certainly! While cardamom is the traditional spice used, you can experiment with cinnamon, dry ginger powder, or even a touch of nutmeg for a unique twist.

    This Nendhra Pazha Appam is a simple yet delicious recipe that captures the essence of Kerala's tea-time snacks. By incorporating ingredients that are both easy to find and rich in tradition, this recipe brings a touch of nostalgia and warmth to every bite. Perfect for family gatherings or a quiet tea break, this appam is sure to become a favourite in your kitchen too. 

Ela Ada - A Traditional Kerala Delicacy Wrapped in Banana Leaf

 

 

Ela Ada vs. Kuih Koci: A Cross-Cultural Culinary Delight

    While Ela Ada and Kuih Koci share similarities, they each retain their distinct regional identities. Kuih Koci is a staple in Malay cuisine, often enjoyed during festive occasions. The use of glutinous rice gives Kuih Koci a sticky, chewy texture, which is quite different from the softer, more delicate texture of Ela Ada.

Contrast in Ingredients and Flavours

    The filling of Kuih Koci, made with Gula Melaka, has a deeper, more caramel-like sweetness compared to the jaggery used in Ela Ada. The contrast in ingredients and preparation techniques highlights the unique characteristics of each dish, while also showcasing the shared cultural heritage that runs through them.

The Influence of Portuguese Cuisine

A Shared Culinary Heritage

    Both Kerala and Malaysia have a rich history of trade and cultural exchanges, particularly with the Portuguese. The Portuguese influence is evident in many traditional dishes from both regions. For instance, the use of coconut and palm sugar is a common thread in many sweets across Kerala and Malaysia.

Could Kuih Koci Have Roots from Cochin/Kochi?

    The possibility that Kuih Koci might have some historical connection to Cochin/Kochi (Kerala) is an exciting thought. It’s a testament to how food not only nourishes the body but also serves as a link to our shared history and cultural evolution.

Ela Ada - Kerala's Nostalgic Sweet Wrapped in Tradition

   

Savour the Flavours of Kerala:Explore More Authentic Kerala Nadan Palaharam Here!

Taste the Flavours of Kerala: Find More Recipes from God’s Own Country – Kerala, here!

"Ela Ada/Ilayada – A Step-by-Step Guide to Kerala’s Iconic Nadan Palaharam"

Sacred Simplicity: The Lent Food of Kerala Christians

Faith & Tradition: Kerala Christian Lent Recipes to Honour the Season

Lent Food of Kerala Christians

    Lent is the six-week period leading up to Easter, starting on Ash Wednesday and concluding on Easter Sunday. While Lent is a 40-day observance, there are technically 46 days between Ash Wednesday and Easter. This period holds immense significance for Christians worldwide, particularly within Anglican, Catholic, and Orthodox traditions. Unlike Advent, which is a season of joy and anticipation, Lent is a time of solemn observance, fasting, and spiritual preparation for the death and resurrection of Jesus Christ.

Observance of Lent Among Kerala Christians

    Christians across the world observe Lent in various ways. Orthodox and traditional believers strictly adhere to fasting, beginning with the wearing of ashes on Ash Wednesday and abstaining from meat, fish, eggs, dairy, sweets, and alcohol until Easter Sunday.

    When I married into a Christian family, I was initially surprised by the concept of fasting and abstinence in Christianity. Over the years, I have learned to appreciate these traditions and the cultural richness of a Christian household. During Lent, most households prepare simple vegetarian meals, with some individuals also giving up chocolates, sweets, or other indulgences as a personal sacrifice.

Holy Week and Its Significance in Lent

    Palm Sunday marks the beginning of Holy Week, the final week of Lent leading up to Easter. It commemorates Jesus' triumphant entry into Jerusalem, where crowds welcomed Him by laying palm branches and cloaks on the road, shouting:

"Hosanna to the Son of David! Blessed is he who comes in the name of the Lord! Hosanna in the highest heaven!"

    In Kerala, Palm Sunday is known as Oshana (Hosanna) Perunnal or Kuruthola (Palm Leaf) Perunnal in Malayalam.

Symbolic Lenten Dishes of Kerala Christian Homes

    During the final ten days of Lent, certain traditional dishes take on deep spiritual and cultural significance in Kerala Christian households. These foods are more than just meals—they're sacred customs, lovingly preserved through generations. Rooted in faith and regional tradition, these culinary practices reflect the unique blend of devotion and culture that defines Lent in Kerala.

In this post, I’ll be sharing three key dishes that hold a special place during Holy Week:

    Each of these dishes carries symbolic meaning tied to the Passion of Christ and is deeply woven into the fabric of family traditions and religious observance. Healthy, Soulful Recipes that Celebrate Faith, Fasting & Flavour. Come, let’s explore the heartfelt flavours of Lent in Kerala.

Fasting for Lent? Wondering What to Cook for 40 Days of All-Veg Meals?  Dive into these soul-satisfying, All-Vegetarian Recipes — perfect for planning your Lent menu with faith, flavour, and tradition.

Step-by-step Kozhukatta Recipe & the cultural significance of Kozhukatta on Palm Sunday (Oshana Perunnal) in Kerala Christian homes — click here to dive into the tradition!

Pesaha Appam & Pesaha Paal – A Sacred Maundy Thursday Tradition

Pesaha Appam & Pesaha Paal – A Sacred Maundy Thursday Tradition

The Unleavened Passover Bread of Kerala Nasranis

    Writing my 400th blog post, I had no clue what recipe to feature. But as inspiration struck, I found myself drawn to a traditional dish I had long wanted to perfect – Pesaha Appam and Pesaha Paal. After multiple trials and errors, I finally mastered this Sacred Passover Bread, and without wasting a moment, I captured the perfect shot and began crafting this post. Within just two hours, my milestone post was ready!  

Pesaha Appam Recipe | Traditional Kerala Indri Appam

    Pesaha Appam, also known as Indri Appam, is a special unleavened rice cake prepared on Maundy Thursday (Pesaha) in Kerala Christian households. It is traditionally served with Pesaha Paal (a sweet coconut milk dip). This sacred dish is made without fermentation and symbolises the Last Supper.

How to Make Pesaha Appam & Pesaha Paal

There are two traditional methods to prepare Pesaha Appam:

• Method 1 - Using Rice Flour (Idiyappam Flour) – Quick & easy method 
• Method 2 - Grinding Raw Rice & Urad Dal – Authentic traditional method 

Method 1: Pesaha Appam with Idiyappam Flour

Ingredients:

• 1 cup Black Gram Dal (Urad Dal)
• 2 cups Idiyappam Flour (Rice Flour)
• 1/2 cup Grated Coconut
• 1/4 teaspoon Cumin Seeds
• 3–4 Shallots (small onions)
• 2 Garlic Cloves
• 1.5 cups Water (for mixing the dough)
• Salt (to taste)
• 1-2 teaspoon Coconut Oil (for greasing the mould)

Method - Step-by-step Instructions:

• Soak & Grind: Soak Urad Dal for 1-1.5 hours. Drain and grind with shallots and garlic to a smooth paste, adding little water.
• Prepare Coconut Mixture: Grind coconut with a pinch of cumin seeds, shallots, and garlic into a fine paste. Set aside.
• Make Rice Dough: Boil 1.5 cups of water with salt. Pour it into the Idiyappam flour and mix well, ensuring there are no lumps. Knead it into a dough-like consistency (similar to Idiyappam or Kozhukatta dough). Let it cool.
• Combine: Add the ground urad dal batter and coconut paste into the cooled rice dough. Mix thoroughly until smooth and lump-free.
• Rest: Let the batter sit for 3–4 hours. It should be slightly thicker than Idli batter.

Method 2: Pesaha Appam with Raw Rice (Idli Rice)

Ingredients:

• 1 cup Black Gram Dal (Urad Dal)
• 2 cups Raw Rice or Idli Rice
• 1/2 cup Grated Coconut
• 1/4 teaspoon Cumin Seeds
• 2 Garlic Cloves
• 3–4 Shallots
• Water (as required for grinding)
• Salt (to taste)
• 1-2 teaspoon Coconut Oil (for greasing the mould)

Method - Step-by-step Instructions:

• Soak & Grind: Soak Urad Dal and raw rice separately for 1-1.5 hours. Drain and grind urad dal with shallots and garlic into a smooth paste, adding little water.
• Grind Rice: Drain the soaked rice and grind it separately to a smooth batter, adding a little water as needed.
• Prepare Coconut Mixture: Grind coconut with a pinch of cumin seeds into a fine paste with minimal water.
• Combine: Mix the urad dal batter, rice batter, and coconut paste together. Stir well until smooth and lump-free.
• Rest: Let the batter rest for 3–4 hours. It should be slightly thicker than Idli batter.

Steaming Pesaha Appam

Option 1: Steamer Method

• Prepare the Steamer: Boil 1–2 cups of water in a traditional or electric steamer.
• Grease the Mould: Use coconut oil or ghee to grease the appam mould.
• Pour & Spread Batter: Pour the Pesaha Appam batter into the greased mould and spread evenly.
• Tradition: You may place a palm leaf cross on top of the batter as per tradition.
• Steam Cook: Place the mould in the steamer, cover, and steam on medium heat for 20–30 minutes until cooked.
• Check Doneness: Insert a skewer into the appam; if it comes out clean, it's ready.
• Cool & Serve: Let it cool for 5–10 minutes before demoulding. Serve with Pesaha Paal.

Option 2: Pressure Cooker Method

• Prepare the Pressure Cooker: Boil 1–2 cups of water in a pressure cooker and place a grid/stand inside.
• Grease the Mould: Apply coconut oil/ghee to prevent sticking.
• Pour Batter & Steam: Pour batter into the mould, place a palm leaf cross if desired, and carefully set the mould inside the cooker.
• Cook Without Weight: Close the lid but do not use the pressure regulator (weight). Steam on medium heat for 20–30 minutes.
• Check Doneness: Insert a skewer; if it comes out clean, it's cooked.
• Cool & Serve: Let it cool for 5–10 minutes before removing from the mould. Serve with Pesaha Paal.

How to make Pesaha Paal

Ingredients

• 2 cups Thick Coconut Milk
• 1/2 cup Jaggery, melted into a syrup
• 1 tablespoon Rice Flour (to thicken)
• 1/2 teaspoon Cardamom Powder
• 1/2 teaspoon Dry Ginger Powder 

Method - Step-by-step Instructions

• Melt jaggery in water and strain to remove impurities.
• Combine coconut milk, cardamom, and dry ginger powder in a pan.
• Stir in the rice flour slurry (rice flour mixed with water) to thicken.
• Heat on low flame, stirring continuously. Do not boil.

Serving Suggestion:

    Pesaha Appam is traditionally served with Pesaha Paal, a mildly sweet coconut milk preparation. It is an essential part of the Pesaha (Maundy Thursday) meal.

• Serve warm with Pesaha Paal for Maundy Thursday.
• Leftovers can be eaten on Good Friday as part of the fasting tradition.
• Store at room temperature for a day or refrigerate for up to 2 days.