Matta rice

Kerala Matta rice (also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red parboiled rice) (Malayalam: കേരള മട്ട) is an indigenous variety of rice grown in Palakkad District of Kerala, India. It is different from brown rice. It is popular in Kerala, India and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice. The robust and earthy flavor of Red Matta makes it suitable to accompany lamb, beef or game meats.

Origin

Kerala Matta rice has been historically popular due to its rich and unique taste. It is used in preparations of rice-snacks like Kondattam, Murukku etc. References to Kerala Matta can be found in the work “Rice in Kerala” authored by Sri.P.C. Sahadevan and published by the Government of Kerala in 1966.The rice is mentioned in Tamil Classics such as Thirukkural. Rice in the days of Chera/Chola Kingdoms was considered a royal food. The working classes more commonly ate Chama (an inferior variety of cereal).

Cultivation and trade