VegetarianZarda
65 min · 958 kcal · Desserts · Indian
Indian
Kanji
The everyday Kerala rice porridge: red matta rice simmered until the grains burst into their own starchy broth, salted and eaten steaming hot with coconut-tossed green gram. Comfort food for monsoon evenings, sick days and Ramadan iftars alike.
Method
- Rinse 50 g whole green gram in two changes of water, then cover generously with cold water and leave to soak for at least 4 hours or overnight. Drain before cooking.
- Wash 70 g matta rice in three changes of water, rubbing the grains between your fingers, until the water runs almost clear. Tip it into a heavy-bottomed pot or uruli with 700 ml water and bring to a rolling boil over high heat.
- Lower the heat to a steady simmer, set the lid on askew so steam escapes, and cook 35-40 minutes, stirring up from the base every 10 minutes so the rice does not catch. It is ready when the red grains have burst open and the liquid has turned thick, milky and slightly sticky. Stir in 0.5 tsp salt, take off the heat and keep it covered and hot.
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681kcal
30gprotein
135gcarbs
6gfat
19gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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