When you dine in Kerala, you quickly realize that the food is a carefully orchestrated symphony of contrasting flavors and textures. At the center of this culinary performance is the hearty, slightly chewy Matta Rice. Its robust nature makes it the ideal canvas for the region’s intense, coconut-infused, and spice-rich gravies.
Here are five quintessential Kerala special dishes where Matta Rice is not just an option, but a necessary partner for an authentic experience:
1. The Everyday Staple: Sambar
The ubiquitous Sambar in Kerala is often richer and slightly tangier than its counterparts in other South Indian states. It's packed with a medley of vegetables, lentils, and the deep, roasted spice powder that defines it.
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The Matta Match: The starchy water of the Matta rice, when mixed with the heavy Sambar, creates a delightful, soft slurry. The grains maintain just enough of their structure to provide a satisfying bite amidst the richness.
2. The Mixed Vegetable Wonder: Aviyal
Aviyal is a thick, mixed-vegetable dish (often including yam, plantain, and carrot) cooked in a coconut-curd base and tempered with coconut oil and curry leaves. It’s creamy, gently spiced, and a mandatory component of the Sadhya.
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The Matta Match: The creamy texture of the Aviyal needs a firm counterpoint. Matta rice provides the necessary resilience, ensuring the entire meal doesn't become monotonous and soft.
3. The Fiery Classic: Kerala Fish Curry (Meen Curry)
Whether it’s the bright red, sour curry made with Kodampuli (Malabar Tamarind) or a creamy, coconut-milk-based version, Kerala fish curry is bold and complex.
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The Matta Match: The firm, earthy flavor of Matta rice helps to absorb the intense spices and heat of the fish curry, balancing the palate and making the dish enjoyable without overwhelming the senses.
4. The Dry Side Dish: Thoran
Thoran is a dry preparation—a finely chopped vegetable (like cabbage, beans, or beetroot) quickly stir-fried with mustard seeds and grated coconut. It's served for crunch and texture.
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The Matta Match: When mixed with a curry like Sambar and a dollop of Thoran on the side, Matta rice brings all these contrasting elements—wet, creamy, crunchy, and fiery—together beautifully.
5. The Breakfast Delight: Kadala Curry
A deeply flavored black chickpea curry made with a dark, roasted coconut paste. It is typically served with Puttu or Appam, both made from processed rice.
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The Matta Match: While not served with Matta rice directly, the use of Matta rice or Matta rice flour in the accompanying staples (Puttu/Appam) highlights the versatility of this grain in Kerala cuisine.
To truly appreciate these special dishes, skip the light, fluffy white rice and opt for the grainy integrity of Matta rice. It is the authentic choice.
Frequently Asked Questions (FAQs)
Q: Can I use regular white rice with Kerala Fish Curry? A: While you can, it is strongly discouraged for an authentic experience. White rice tends to become completely mushy when mixed with a heavy, thick gravy like Kerala Fish Curry, losing the textural balance that Matta rice provides.
Q: What is the most important ingredient in Kerala Special Dishes? A: Aside from rice, the coconut—in the form of grated coconut, roasted coconut paste, or coconut milk—is the single most defining flavor and ingredient in almost all traditional Kerala dishes.
Q: What is the Sadhya? A: The Sadhya is a traditional, multi-course vegetarian feast served on a banana leaf, typically for festivals like Onam or weddings. Matta rice is always the main grain served at a Sadhya.
