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Palakkadan Matta Rice-A Royal rice from Kerala granted GI Tag

Palakkadan Matta Rice-A Royal rice from Kerala granted GI Tag – Palakkadam_Matta_Rice_14.09.2020

Palakkadan Matta Rice-A Royal rice from Kerala granted GI Tag

 

What is Palakkadan Matta Rice?

Palakkadan Matta Rice is unpolished short grain Red rice variety of Kerala. It is known for its radish-brown color, earthy flavor & coarse texture.  This rice is unpolished to retain its natural red color and double boiled to enhance its nutritional value.

Palakkadan Matta Rice is an Indigenous variety of parboiled Red Rice mainly grown in the palakkad district of Kerala. It is popularly known as Kerala Matta Rice or Rosematta Rice. It is known for earthy nutty flavor and has ability to retain water making it suitable for south indian traditional dishes like Idli, Appam,kondattam, murukku, Biryani, etc. During the ancient time, it was one of the favorite choice for the Royal family of Chola & Chera dynasty of India. 

https://www.exportersindia.com/product-detail/organic-palakkadan-matta-rice-3618599.htm

Characteristic of Palakkadan Matta Rice:-

  • Palakkadan Matta rice is an indegnious cereal plant of Palakkadan district of Kerala. It is mainly grown in the black cotton soil of palakkadan district of kerala which is rich in limestone. The lime rich soil and humid weather of palakkad,  wind that blow through palakkad gap, the river that flow from western ghat and the bright sunshine determine the unique taste and quality of palakkadan Matta Rice.
  • The palakkadan matta rice is bold & aromatic with unique flavor and aroma. Its outer bran layer is raddish-brown color which turns pinkish-red hue after per-boiling.
  • After boiling, palakkadan matta rice become plump, firm and maintain their pinkish-brown color and shamp. The coarse Rice with Red pericarp provide high amount of nutrients in it. Perboiling the Matta rice further enhance its nutrients and fibre. 
  • Palakkadan Matta Rice has low Glycemic index (GI Index) generally between 55 to 68. Due to low GI Index, it is considerd good choice for the heart patient as it releases glucose slowly into the blood stream, preventing sharp spikes in the blood sugar level.
  • It is consider one of the first choice for everyday kerala meal due to nutritious, and far superior in health benefit and flavor to regular white Rice. It can easily paired with curries, sambhar, avial, Kanji (soup),idly, appam, biryani, kondattam & the preparation of Murukku etc.
  • Matta Rice are available in market with various bran content such as :-80% bran content , 50% bran , 20% bran and less than 10% bran content. The more the bran content , the higher the nutritions. 

Geographical Indication tag (GI Tag) to Palakkadan Matta Rice

It was granted the GI Tag by Geographical Indication registry on dated 24th september 2007 under the class 30 under serial No- 36. The GI Tag of Palakkadam Matta Rice has been registered in the name of Palakkadam matta farmer producer company limited, karukamanikalam, Palakkadam, kerala.

Culinary use of Palakkadan Matta Rice

  • This nutritious rice is a staple food of kerala people due to its high fibre & mineral content as well as low Glycemic index making it healthier choice in everyday food. 
  • The most common way to eat palakkadan matta rice is to simply cook by boiling it and serve hot with curry dishes like fish curry, kerala meen curry, chicken or mutton curry, vegetable thoran dish, sambhar, rasam, avial , veg & non veg stews, etc.
  • During Onam festival of kerala, this Matta rice is the centerpiece of the traditional vegetarian feast served on banana leaves with an array of more than 20 side dishes.
  • it is also used in the preparation of fermented rice Kanji drink (porridge) often served with small onion (shallot), green chilli, pickles and pappadam.
  • The rice flour of Matta Rice is used to prepare many traditional kerala steamed or fermented food items like:- Idiyappam(steamed thin rice noodles) , Puttu (steamed cylinderical rice cake) , Appam, Idli & dosa, Murukku, Kondattam & Unniyappam (deep fried rice ball/fritters soaked in sugar syrup) etc.
  • Matta Rice can be an excellent accompaniment for various Veg & Non veg stew dishes such as chicken stew, mutton stew, veg stews etc. It is also used in the preparation of south indian briyani and pulao.

Onam sadya

https://www.chitrasfoodbook.com/onam-sadya-recipesideas-kerala-lunch/

Example of most popular traditional dishes prepared using palakkadan matta rice

  • Kuthari Choru:- Plain cooked Matta Rice. Choru means Rice in Malayalam. 
  • Erachi Choru (meat rice):- 
  • Nei Choru (ghee rice)
  • Matta Curd Rice:- Matta rice with curd
  • Kanji :- Fermented rice drink/porridge 
  • Oonu:- Matta Rice served in traditional onam sadya 
  • Puttu:– Steamed cylinder of rice flour & coconut 
  • Idiyyappam (Nool puttu):- steamed rice noodles.
  • Appam:– Rice pancake
  • Vattappam:- Fermented steamed rice cake
  • Matta rice biryani (Malabari style) 
  • Matta Ari Nei Choru:-Ghee Rice 
  • Thalassery biryani-style Rice biryani
  • Aval (poha) :- Flattened matta rice with coconut & jaggery 
  • Kozhukatta :- Steamed rice dumpling with sweet or savory filling.
  • Unniyappam:- Round shape deep fried rice fritter.
  • Palada payassam:- Rice kheer
  • Varutha payassam:- Fried matta rice cooked with jaggery & coconut.
  • Matta rice idli & Matta rice dosa, Uttapam etc.

 

Content Reference & disclaimer:-

The above content has been compiled after referring various agriculture website, GI Registry website, Kerala tourism, palakad dist website, culinary books, Research Papers, Research articles, Food magazines, news papers, top culinary websites, APEDA, NABARD, personal interaction with supplier of Matta Rice in delhi NCR, renowned chefs from various hotel brands like The Ashok Group of hotel, ITC, Oberai, Leela, Park Hotels & various IHM Faculties, Nutritionists etc.. The main purpose of my blog is to educate the students/hoteliers/culinary aspirants/chefs etc who are pursuing their carier in hotel industry & food industry as well as to spread awareness amoung people about indian food & GI Tag food.  The picture which i have used has been taken from the open source website .Some of the important website referred for the above content are:- 

 

 

Author: chef radhe
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