Organic Kerala Matta Rice, For Cooking, Certification : FSSAI Certified

The “Kerala Matta” rice has been very popular from early days because of the richness of rice, its unique taste and use in preparations of rice-snacks like “Kondattam,”“Murukku” etc.[4] The “Palakkadan Matta ari Kanji” ('ari' in Malayalam means Rice) is also famous for its rich nutrient qualities. The Kerala Matta rice is referred to in the work “Rice in Kerala” authored by Sri.P.C. Sahadevan and published by the Government of Kerala in the year 1966. The unique rice is mentioned in Tamil Classics like Thirukkural. During the ancient times Palghat District was part of Tamil Nadu. Rice in the days of Chera/Chola Kingdoms was considered as a royal food. The commoners were happy with ‘Chama’ (an inferior variety of cereal). One adventurous farmer chanced upon this unique rice variety in the king’s farm and carried it away in a “Matta” meaning “Areca Leaf’. The rice variety fell into the public domain and was sown by the farmer and soon became a regular rice crop in Palakkad. This rice was popularly referred to as “Matta” and exclusively cultivated in Palakkad and later came to be known as the Kerala Matta Rice. Some of the old and popular varieties of Kerala Matta are “Chenkazhama”, “Chettadi”, “Aruvakkari”, “Aryan”, “Vatton”, “Ilupappoochampan”, “Chitteni”, “Thavalakkannan”[5] and the newer varieties like “Kunjukunju’ and “jyothi”. In page 65 of the 2nd volume of “KRISHISASTRAM”, a book authored by Mr. J.V. Akkarappatti (a Retired Agricultural Officer) in 1957, there is a special reference to the Kerala Matta rice.