This Matta Lemon Rice recipe is a refreshing, tangy dish perfect for a quick meal or light lunch. With Kerala’s nutty Matta rice, bright lemon juice, and aromatic spices, this recipe is both flavorful and nutritious.
Enjoy the vibrant, nutty goodness of this simple yet satisfying South Indian delight! So let us learn How to Make Lemon Rice with Matta Rice with my (step-by-step-recipe-video)
About Matta Lemon Rice Recipe :
This Matta Lemon Rice Recipe is a tasty version of the popular South Indian lemon rice, but with a twist – it’s made using Matta rice instead of regular white rice. Matta rice is a unique kind of rice from Kerala, known for its slightly nutty flavor and chewy texture.
Not only does it taste great, but it’s also packed with nutrients. This dish is perfect for a quick meal, as it’s simple yet full of flavor.
Lemon rice is loved for its light, zesty taste. The fresh lemon juice mixed with turmeric, mustard seeds, and curry leaves creates a comforting, tangy dish.
Making lemon rice with Matta rice becomes even more satisfying, as the grains soak up all the flavors and make every bite enjoyable.
This combination is a great way to enjoy the classic taste of lemon rice with a bit more texture and heartiness.
For those who love South Indian flavors, Matta Lemon Rice is a great choice. Matta rice is a staple in many homes in Kerala, often served with curries and vegetables.
By using it in lemon rice, we bring a taste of Kerala to a popular dish across South India. This twist is both nostalgic for those familiar with Matta rice and an exciting new experience for those who are not.
Making Matta Lemon Rice is simple but requires a few steps to get the best flavor. Cooking Matta rice takes a little more water and time than white rice, as the grains are thicker. Once cooked, it’s spread out to cool, which keeps the rice fluffy.
The seasoning starts with peanuts, cashews, mustard seeds, and a touch of asafoetida (hing), which gives a nice aroma.
Adding lemon juice at the end gives the rice a fresh, tangy taste, while sesame oil and turmeric add richness and warmth. The mix of flavors and textures makes this dish comforting and refreshing at the same time.
In many South Indian homes, lemon rice is a comforting and familiar dish. By using Matta rice, you give it a bit more depth and nutrition, making it a satisfying and tasty option that’s sure to become a favorite.
The best part is Matta Lemon Rice is a versatile dish that you can enjoy as a quick meal or even as part of a festive meal.
It’s especially refreshing in warm weather since the lemon is light and easy on the stomach. For busy days, this dish is perfect – it’s quick to make, tasty, and healthy.
What Makes Matta Rice Unique?
Matta rice, also called Kerala red rice or Palakkadan Matta, has been grown in Kerala for generations. It’s a little different from white rice because it still has its outer layer, which gives it a reddish color and makes it healthier.
This layer is filled with good stuff like fiber, iron, and magnesium, which help with digestion, support heart health, and keep you feeling satisfied.
When used in lemon rice, Matta rice adds a delicious earthy flavor and a satisfying bite.
Serving Suggestion:
Serve Matta Lemon Rice with sides like yogurt or raita to balance the tangy flavors. Pickles or papadams add a delightful crunch and spice.
Complement the dish with fried or sauteed paneer.
Include sautéed vegetables such as carrots, peas, or bell peppers to enhance both nutrition and color.
Storage Suggestion:
Store any leftover Matta Lemon Rice in an airtight container in the refrigerator. It remains fresh for up to 2 days.
To reheat, sprinkle a few drops of water over the rice and microwave until warm. Alternatively, reheat on the stovetop over low heat, stirring gently to prevent sticking.
Pro Tips:
Proper Soaking: Soak Matta rice for at least 30 minutes before cooking. This step softens the grains and reduces cooking time.
Cooking Time: After soaking, cook the rice until it’s tender yet firm. This typically takes about 20-30 minutes, which also depends on the method used.
Flavoring: Add lemon juice after removing the rice from the heat to preserve its fresh, tangy flavor.
Adding Nuts: Roast peanuts and cashews separately before adding them to the rice to maintain their crunch and enhance their nutty taste.
Spice Level: Adjust the number of green chilies as per your taste.
Why You Should Make this Easy Kerala Matta Rice Recipe:
Frankly, before trying it, the only thing on my mind was whether it would taste good. But after cooking and tasting it with my family, we all agreed it tasted amazing without compromising on flavor also it’s a,
Healthier Choice: Matta rice has a lower glycemic index than regular white rice, meaning it releases sugar into the body more slowly, which is better for managing blood sugar levels.
Perfect for Lunch Boxes: Lemon rice is often a favorite for travel or packed lunches because it doesn’t spoil easily. Using Matta rice makes it even better, as the grains hold up well and don’t turn mushy.
Easy to Customize: You can add toppings like grated coconut, chopped veggies, or even fried chickpeas to make it more filling. For some extra crunch, roasted peanuts or cashews work well.
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Basic Ingredients Used to Make this Recipe:
Each ingredient in Matta Lemon Rice plays an important role in balancing flavors, textures, and aromas, making it a delightful combination of taste and nutrition.
Matta Rice: Matta rice is the star ingredient in this recipe, giving it a unique texture and nutty flavor that makes it different from regular white rice.
Its slightly chewy texture complements the tangy, spiced lemon flavor while providing extra fiber and nutrients like iron and magnesium.
Lemon Juice: Lemon juice is an essential ingredient in this recipe. Its refreshing, tangy taste, brightens up the dish and gives it its signature “lemon rice” flavor.
The acidity in lemon juice enhances the spices and balances the richness of the sesame oil and peanuts.
Sesame Oil: Known for its nutty aroma, sesame oil brings depth to the dish and is commonly used in South Indian cooking. It enhances the rice’s flavor and adds a smooth richness that pairs well with the tangy lemon.
Peanuts and Cashews: These nuts provide a delicious crunch, that goes well with the soft rice. They also contribute healthy fats and protein, making the dish more satisfying and balanced.
Mustard Seeds: Mustard seeds are essential in tempering. When they pop in hot oil, they bring an authentic South Indian taste and aroma to the dish.
Urad Dal and Chana Dal: These dals add a mild crunch and a subtle earthy flavor, which also makes the dish more wholesome. They are commonly used in South Indian tempering to give additional texture to rice dishes.
Dry Red Chilies and Green Chilies: Both types of chilies add spice, with dry red chilies giving a smoky, slightly milder heat and green chilies adding a fresh kick. You can add as per your preference.
Curry Leaves: Curry leaves are highly aromatic and key to South Indian cuisine. They add a unique aroma and enhance the overall taste of the lemon rice.
Asafoetida (Hing): Asafoetida adds depth to the dish and helps balance the flavors of the spices.
Turmeric Powder: Turmeric brings a bright yellow color to lemon rice and adds a warm, earthy flavor. It’s also known for its anti-inflammatory properties, making this dish not only tasty but healthy too.
Matta Lemon Rice
Equipment
Ingredients
- 1 cup Matta Rice
- 1 tsp Salt for boiling rice
- 2 tbsp Sesame Oil
- 1/4 cup Peanuts
- 2 tbsp Cashews
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Chana Dal
- 2 Whole Dry Red Chilies
- 1-2 Green Chilies finely chopped
- 1 sprig Curry Leaves
- A pinch of Asafoetida
- 1/2 tsp Turmeric Powder
- 2 tbsp Lemon Juice
- Salt to taste
Instructions
Cook the Matta Rice
- Wash the Matta rice thoroughly and soak it for at least 30 minutes. This softens the grains and helps them cook faster.
- After soaking, cook the rice in a pot with enough water and 1 tsp salt until it becomes soft but not mushy. Alternatively, you can use a pressure cooker, cooking it for 3-4 whistles based on the rice’s quality.
- Drain any excess water and spread the rice on a large plate to cool. Cooling it down prevents clumping when mixing the other ingredients.
Prepare the Seasoning
- Heat 2 tbsp sesame oil in a large pan or kadai. Sesame oil adds a lovely aroma that enhances the dish’s flavor.
- Add 1/4 cup peanuts and roast until golden and crispy. Remove the peanuts and set them aside.
- In the same pan, add 2 tbsp cashews and fry until golden. Remove and set aside with the peanuts.
Tempering the Spices
- In the same pan, add 1 tbsp oil. Once hot, add 1 tsp mustard seeds and allow them to splutter.
- Add 1 tsp urad dal and 1 tsp chana dal. Sauté until they turn golden brown.
- Add 2 whole dry red chilies and 1-2 finely chopped green chilies and sauté for a few seconds.
- Add 1 sprig curry leaves and a pinch of asafoetida. This will give a lovely aroma to the rice.
- Then Lower the heat and add 1/2 tsp turmeric powder to the tempering mixture, stirring well to combine.
- Add the cooked and cooled Matta rice to the pan. Gently mix to coat the rice with the seasoning.
- Pour in 2 tbsp lemon juice and adjust salt to taste. Carefully stir to ensure the lemon juice is evenly distributed without breaking the rice grains.
- Garnish with the roasted peanuts and cashews for a final touch of crunch and nuttiness.
- Serve warm and enjoy!
Notes
Serve it with pickle or papad for an added burst of flavor.
Nutrition
Frequently Asked Questions About this Recipe:
What is Matta rice, and can I use other types of rice for this recipe?
Matta rice, also known as Kerala red rice, has a distinct nutty flavor and chewy texture. While it’s ideal for this recipe, you can substitute it with other varieties like basmati or jasmine rice, though the texture and flavor will differ.
How long should I soak Matta rice before cooking?
Matta rice should be soaked for at least 15-20 minutes before cooking to soften its texture. Soaking helps reduce the cooking time and enhances the rice’s chewiness.
Is Matta Lemon Rice a healthy dish?
Yes! Matta rice is rich in fiber, iron, and other essential nutrients. Combined with the health benefits of turmeric, peanuts, and lemon, this dish is a nutritious meal option.
Can I make Matta Lemon Rice ahead of time?
Absolutely! You can prepare it ahead and refrigerate it in an airtight container for up to 2-3 days. Just reheat before serving, adding a sprinkle of lemon juice to refresh the flavors.
Can I skip the peanuts or cashews in the recipe?
Yes, you can skip them if you have allergies or prefer a nut-free version. However, the peanuts and cashews add a nice crunch and extra flavor to the dish.
Is this recipe suitable for vegans and vegetarians?
Yes, Matta Lemon Rice is both vegan and vegetarian-friendly, as it contains no animal products.
What makes this different from regular lemon rice?
Matta Lemon Rice uses Kerala Matta rice, which gives it a unique flavor and texture compared to traditional lemon rice made with white rice.
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- Comes with a capacity of 5 litres
- Has a depth of 12cm (4.7in) and a diameter of 24cm (9.4in)
- Contents: 1 Dutch Oven/Gravy/Biryani Pot with glass lid
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