In the fertile plains of Palakkad, often called the 'rice bowl of Kerala,' grows a unique grain that carries a special designation: Palakkadan Matta Rice. This isn't just any red rice; it's a geographically protected powerhouse, celebrated across South India for its robust flavor and unmistakable texture.
What Makes Palakkadan Matta Rice Special?
The term 'Palakkadan' is key. It signifies that this rice variety is cultivated, processed, and known for its traditional quality specifically from the Palakkad district. Its reputation is so strong that it has been granted a Geographical Indication (GI) tag, ensuring that only rice genuinely originating from this region can bear the name.
1. The Power of the Soil
The specific soil composition and climate in Palakkad, combined with traditional farming methods, contribute to the rice's firm texture and high nutritional value. The grain develops a unique resilience that allows it to maintain its structure even after extended cooking.
2. The Double-Boiling Process
A hallmark of true Matta rice is its processing. It undergoes parboiling twice (or is processed in a way that involves both boiling and drying), which locks in nutrients and gives the grain its characteristic firmness and pinkish-red hue. This process significantly increases the fiber content and makes the grain easier to digest.
Mastering the Matta Cook
Cooking Palakkadan Matta rice correctly is an art. If cooked too quickly, it remains hard; if cooked improperly, it can become mushy. The secret lies in patience and ample water:
|
Step |
Instruction |
Why it matters |
|---|---|---|
|
1. Rinse & Soak |
Rinse thoroughly, then soak the rice in fresh water for at least 30 minutes (up to 2 hours is better). |
This softens the tough outer bran layer, ensuring even cooking. |
|
2. The First Boil |
Use a large vessel with plenty of water (about 4 to 1 ratio). Boil uncovered on high heat. |
Allows the starch to release and the grains to expand freely. |
|
3. Simmer & Cook |
Once boiling, reduce heat and simmer gently for 40 to 50 minutes. The grains should be chewy but fully soft. |
This ensures the dense kernel is cooked through without breaking the outer layer. |
|
4. Drain |
Once cooked, drain the excess water completely using a colander. |
Stops the cooking process and prevents the rice from becoming sticky. |
When served with hearty curries like Meen Curry (Fish Curry) or Mutton Stew, the nutty flavor of Palakkadan Matta rice truly shines through.
Frequently Asked Questions (FAQs)
Q: What is a GI tag and why does Palakkadan Matta rice have it? A: A GI (Geographical Indication) tag is a certification that identifies a product originating from a specific geographical area, possessing qualities or a reputation due to that origin. Palakkadan Matta rice received the GI tag to protect its authentic quality, unique characteristics, and traditional production methods tied to the Palakkad region.
Q: Is there a difference between Matta rice and Rose Matta rice? A: Rose Matta rice is often used as a synonym for Palakkadan Matta rice, referencing its distinct pinkish/rose-red tint. Essentially, they refer to the same high-quality, parboiled red rice from the region.
Q: Does it have a shorter shelf life than white rice? A: No, well-processed and stored Matta rice has a comparable shelf life to other parboiled rice varieties. Like all grains, it should be kept in an airtight container in a cool, dry place.
