Matta Rice (Kerala Matta Rice / Rose Matta Rice):
Origin: This unique variety of rice is primarily cultivated in the Palakkad district of Kerala, a region known for its specific soil and climate that imparts distinct characteristics to the grain.
Color: Its most distinguishing feature is its natural reddish-brown color. This hue comes from the outer layer of the rice kernel, called the pericarp, which is intentionally retained during processing.
Processing: Matta rice is traditionally parboiled. This means the paddy (rice with husk) is steamed before milling. This process helps to:
Retain a significant portion of the nutrients that would otherwise be lost in highly polished white rice.
Give the rice a firmer, coarser texture.
Make the grain less prone to breakage during milling.
"Short Grain" / "Unda":
Grain Shape: The term "Unda" (ഉണ്ട) literally translates to "round" or "ball-shaped" in Malayalam, accurately describing the short, thick, and plump grains of this specific Matta rice variant. This contrasts with "Vadi" Matta rice, which has a longer grain.
Texture after Cooking: When cooked, Unda Matta rice is known for its firm, robust, and slightly chewy texture. It has a hearty mouthfeel that pairs exceptionally well with the rich, often spicy and coconut-based curries and gravies characteristic of Kerala cuisine. It tends to be less separate and can be slightly clumpy compared to long-grain varieties, which is a desired trait for daily meals in Kerala.
Nutritional Value & Health Benefits:
Nutrient Rich: Pavizham emphasizes that this rice is "Nutrient Rich." Due to its parboiling and minimal polishing, it retains a high content of essential nutrients, including:
Dietary Fiber: Significantly higher than white rice, aiding digestion, promoting gut health, and contributing to a feeling of fullness, which can support weight management.
Minerals: A good source of magnesium, calcium, and iron.
Vitamins: Contains various B vitamins.
Antioxidants: The red pericarp is rich in antioxidants, including anthocyanins, which combat free radicals and have anti-inflammatory properties.
Lower Glycemic Index (GI): Matta rice generally has a lower glycemic index compared to polished white rice. This means it releases glucose into the bloodstream more slowly, helping to manage blood sugar levels, making it a suitable choice for those monitoring their sugar intake or with diabetes.
Heart Health: Its fiber content can help lower bad cholesterol (LDL) and regulate blood pressure.
Gluten-Free: Naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
Distinct Flavor:
Earthy and Unique: It possesses a strong, earthy, and nutty flavor that is characteristic of its traditional cultivation methods and the soil of Palakkad. This distinct flavor adds depth to meals.
Cooking Requirements:
Longer Soaking and Cooking Time: Due to its robust nature and parboiled state, Pavizham Short Grain Matta Rice typically requires a longer soaking period (from 30 minutes to several hours or even overnight for best results) and a longer cooking time compared to white rice. It often requires more water. Many prefer to cook it in a pressure cooker (some recommend just one whistle for a quicker cook).
Traditional Preparation: Traditionally, it might involve "double cooking" – boiling partially, draining, then boiling again to achieve the desired softness while maintaining texture.
Quality and Purity:
Pavizham, as a reputable brand, ensures that the rice is hygienically processed and packed. While "Sortex" might not always be explicitly mentioned for "Unda" Matta on all packaging, premium brands typically use advanced cleaning and sorting methods to minimize impurities and provide a cleaner product.
Manufactured and marketed by Pavizham Healthier Diet Pvt. Ltd., located in Perumbavoor, Ernakulam, Kerala.
