The Round Grain That Belongs at Every Kerala Table

There is a rice that Kerala reaches for when the occasion matters. Not for ordinary weekday lunches — though it works perfectly there too — but for the meals that carry meaning. The Onam Sadya spread on banana leaf. The morning kanji that heals everything. The payasam that ends a feast. The comfort food that a sick child actually wants to eat.

That rice is Unda Matta.

Worth2Deal Palakkadan Unda Matta Rice is the round-grain variety of GI-certified Palakkadan Matta — sourced directly from the black cotton soil of Palakkad, Kerala. Double boiled using traditional parboiling methods, partially milled with natural bran retained — it has the soft, yielding texture and gentle earthy flavour that makes it Kerala's most trusted festival and everyday rice. Packed in Malappuram, Kerala. No middlemen. No substitutions. FSSAI Lic. No.: 21317233000044.

What Is Unda Matta Rice

Palakkadan Unda Matta Rice is an indigenous Kerala rice variety holding Geographical Indication (GI) certification from the Government of India — legally tying this variety to the specific black cotton soil and climate of Palakkad. No other region in India can produce or sell rice under this name.

Unda means round in Malayalam — referring to the grain's characteristic short, plump shape that distinguishes it from the longer Palakkadan Vadi Matta variety. This roundness is not a processing outcome — it is in the grain itself, a product of Palakkad's unique regar soil and growing conditions that no other region can replicate.

Worth2Deal Palakkadan Unda Matta is double boiled — the paddy is parboiled twice before milling. This traditional processing method drives vitamins and minerals from the outer husk deep into the grain before the husk is removed. The result is a more thoroughly cooked grain with a distinctly softer texture — ideal for the absorptive, gentle qualities that make Unda Matta the natural choice for Kerala's finest meals.

The rice is partially milled — natural bran is retained on the grain surface, giving it its characteristic reddish-brown colour, earthy aroma, and nutritional advantage over fully polished white rice.

The Nutritional Advantage of Partially Milled Unda Matta

Worth2Deal Palakkadan Unda Matta is partially milled — the milling process removes the outer husk but retains a natural portion of the bran layer. This gives Unda Matta a meaningful nutritional advantage over fully polished white rice:

Dietary Fibre 

The retained bran provides dietary fibre that fully polished rice lacks. Fibre slows digestion, creates sustained satiety, supports bowel regularity, and feeds beneficial gut bacteria.

Lower Glycaemic Index 

 Unda Matta has a naturally lower glycaemic index than white rice — blood glucose rises more slowly and steadily, making it a suitable everyday rice for people managing diabetes, insulin resistance, or blood sugar levels.

B Vitamins 

 The traditional double-boiling process drives B vitamins from the outer husk into the grain before milling — the cooked rice retains thiamine (B1), riboflavin (B2), and niacin (B3) that polished white rice loses entirely.

Magnesium 

Present in the retained bran — supporting heart function, blood pressure regulation, bone health, and insulin sensitivity.

Antioxidants 

 The natural reddish-brown colour comes from anthocyanins in the bran — natural antioxidant pigments that help reduce oxidative stress.

Important note: While Unda Matta Rice has a lower glycaemic index than white rice and may support blood sugar management, it remains a carbohydrate food. People with diabetes should manage portion sizes and consult a healthcare provider before making dietary changes.

The Onam Sadya Connection — Why Unda Matta Is Kerala's Festival Rice

Every year across Kerala — in homes, community halls, and temple grounds — millions of people sit down on a banana leaf for Onam Sadya. The rice at the centre of that leaf is almost always Unda Matta. Not because of tradition alone. Because it works.

Unda Matta's soft, round grain absorbs the sadya's ensemble of curries — sambar, parippu, avial, olan, thoran, erissery, rasam, moru curry — in a way no other rice quite manages. The grain yields gently to the flavours around it, becoming part of the whole rather than competing with it. This is why Kerala's feast tradition chose this specific grain and has never changed.

Worth2Deal Palakkadan Unda Matta brings this same Onam Sadya standard to your kitchen throughout the year.

How to Use Unda Matta Rice

Daily Kerala Meals 

Unda Matta with sambar, fish curry, moru curry, thoran, and avial is the quintessential Kerala lunch. The softer texture makes it particularly approachable for people transitioning from white rice to red rice — the flavour is gentle, the eating experience familiar.

Kerala Kanji 

Rice porridge made with generous water, salt, and Unda Matta is one of Kerala's most comforting and nourishing traditional foods. Served with small onions, green chillies, and pickle — kanji made with Unda Matta is particularly smooth and satisfying.

Diabetic-Friendly Daily Cooking 

The lower GI compared to white rice makes Unda Matta a practical everyday substitution for diabetics. Pair with protein-rich curries — fish, lentils, eggs — to further slow glucose absorption.

Rice Payasam 

Unda Matta cooked in coconut milk with jaggery makes a festival-quality payasam. The round grain softens beautifully in sweetened coconut milk — producing the traditional thick, rich texture Kerala payasam requires.

Curd Rice 

Cooked Unda Matta mixed with fresh curd, tempered with mustard seeds, curry leaves, and green chilli is a cooling, digestive meal that works particularly well with the softer round grain texture.

Kanji Vellam 

The starchy water drained after cooking is rich in B vitamins and is consumed warm as a traditional Kerala wellness drink. Applied to hair it adds shine and reduces scalp dryness.

Also From Worth2Deal Kerala Rice

For those who prefer a longer, firmer grain with a bolder earthy flavour — explore our Kerala Special Palakkadan Long Matta Rice — the classic Vadi Matta variety from the same Palakkad farms, ideal for daily meals and strong Kerala curries. And for our highest-fibre rice option, see our Organic Kerala Parboiled Brown Rice with 90% Bran — ideal for maximum digestive support and blood sugar management.

How to Cook Worth2Deal Palakkadan Unda Matta Rice

Rinse the rice 3–4 times until water runs clear. Soak for minimum 30 minutes.

Pressure Cooker (Recommended):

 Use 1 cup rice to 3–3.5 cups water. Cook on medium flame for 4–5 whistles. Allow pressure to release naturally. Drain excess water. Do not overcook — Unda Matta's double-boiled processing means it cooks faster than single-boiled varieties.

Open Vessel (Traditional Kerala Method):

 Use 1 cup rice to 6–7 cups water. Bring to full boil. Add soaked rice. Cook on medium flame for 20–25 minutes. Press a grain — it should mash smoothly with no resistance. Drain through colander.

For Kanji: 

Use 1 cup rice to 10–12 cups water. Cook on low flame for 30–40 minutes without draining. Stir occasionally. Add salt. Serve warm with small onions, green chillies, and pickle.

Storage Instructions

Store in a cool, dry, airtight container away from direct sunlight and moisture. Add 2–3 dried cloves or a bay leaf to naturally prevent infestation — the traditional Kerala household method. Best consumed within 6 months of purchase. Do not store near strong-smelling items — rice absorbs odours easily.

Product Details

Net Weight: 2kg | 5kg | 10kg Variety: Palakkadan Unda Matta Rice — GI Certified Grain Shape: Round — traditional Unda variety Processing: Double boiled parboiling — traditional method Milling: Partially milled — natural bran retained Colour: Reddish-brown — natural from retained bran Glycaemic Index: Lower than white rice — diabetic friendly Cultivation: Conventional — sourced from Palakkad farms, Kerala Gluten Free: Yes Artificial Colour: None Preservatives: None Shelf Life: 12 months from date of packing (unopened, stored correctly) Storage: Cool, dry, airtight container Sourced from Palakkad farms, Kerala Packed by: Worth2Deal, 7/330 Shanti Nagar, Valayamkulam, Kokkur Post, Malappuram District, Kerala 679591 FSSAI Licence No.: 21317233000044 Customer Support: worth2deal@gmail.com | +91 9846294242

FAQ

What is Palakkadan Unda Matta Rice? 

Worth2Deal Palakkadan Unda Matta Rice is a traditional double-boiled red rice variety from Palakkad, Kerala — the round-grain variety of GI-certified Palakkadan Matta. Unda means round in Malayalam — referring to the grain's characteristic short, plump shape. Partially milled with natural bran retained, it has a lower glycaemic index than white rice, a softer cooked texture, and a gentle earthy flavour that makes it Kerala's most trusted festival and everyday rice. FSSAI Lic. No.: 21317233000044.

Is Palakkadan Unda Matta Rice good for diabetics? 

Yes. Worth2Deal Palakkadan Unda Matta Rice has a naturally lower glycaemic index than white rice — blood glucose rises more slowly and steadily after eating Unda Matta compared to polished rice. Partially milled with natural bran retained, it provides dietary fibre and magnesium that support stable blood sugar levels. People with diabetes should manage portion sizes and consult a healthcare provider for personalised dietary advice.

What is the difference between Unda Matta and Long Matta Rice?

Unda Matta has a short, round grain — softer cooked texture, double boiled, ideal for Onam Sadya, kanji, and soft daily meals. Long Matta (Vadi Matta) has an elongated grain — firmer texture, bolder earthy flavour, ideal for daily curries and meals that require the rice to hold its shape. Both are GI-certified Palakkadan varieties from the same Palakkad farms. Worth2Deal supplies both — see our Kerala Special Palakkadan Long Matta Rice.

Why is Unda Matta Rice used for Onam Sadya?

Unda Matta's soft, round grain absorbs the diverse flavours of Onam Sadya — sambar, avial, olan, thoran, erissery, moru curry, and payasam — more gently than firmer rice varieties. The grain yields to the curries around it rather than competing with them — which is exactly what a proper sadya requires. This is why Kerala's festival tradition chose Unda Matta and has never changed.

How do I cook Palakkadan Unda Matta Rice in a pressure cooker? 

Rinse 3–4 times until water runs clear. Soak for 30 minutes minimum. Use 1 cup rice to 3–3.5 cups water. Cook on medium flame for 4–5 whistles. Allow pressure to release naturally. Drain excess water. Do not overcook — Unda Matta's double-boiled processing means it cooks faster than single-boiled varieties. The grain should be soft and smooth when pressed between fingers.

What is Kerala Kanji and how do I make it with Unda Matta?

Kerala Kanji is a traditional rice porridge — one of Kerala's most comforting and nourishing foods. To make it with Worth2Deal Unda Matta: use 1 cup rice to 10–12 cups water. Cook on low flame for 30–40 minutes without draining. Stir occasionally. Add salt to taste. Serve warm with small onions, green chillies, and Kerala pickle. Unda Matta's softer grain makes particularly smooth, comforting kanji.

Is Palakkadan Unda Matta Rice GI certified?

Yes. Palakkadan Matta Rice — including the Unda variety — holds Geographical Indication certification from the Government of India, legally certifying that this variety originates from Palakkad, Kerala. Worth2Deal sources Unda Matta directly from Palakkad farms. FSSAI Lic. No.: 21317233000044.

Can I use Unda Matta Rice water (kanji vellam) for hair and skin?

Yes. Kanji vellam — the starchy water drained after cooking — is a traditional Kerala wellness practice. The double-boiling process drives B vitamins into the grain which leach partially into the cooking water. Applied to hair it adds natural shine and reduces scalp dryness. Consumed warm it supports digestion. This practice is used in households across Malappuram, Thrissur, and Palakkad.

Can I order Worth2Deal Palakkadan Unda Matta Rice across India? 

Yes. Worth2Deal delivers pan-India from Malappuram, Kerala. Free shipping on all orders. Available in 2kg, 5kg, and 10kg packs. Order online at worth2deal.com and your Unda Matta Rice will be packed and delivered directly to your address anywhere in India.

Is Unda Matta Rice suitable for making rice payasam? 

Yes — Unda Matta makes exceptional Kerala rice payasam. The round grain softens beautifully when cooked in coconut milk — producing the thick, creamy texture that traditional Kerala payasam requires. Cook 1 cup Unda Matta in 2 cups coconut milk with jaggery and cardamom on low flame until grains are completely soft and the mixture thickens. The gentle earthy undertone of Unda Matta against sweet coconut milk and jaggery is one of Kerala cuisine's most defining flavour combinations.

---

Worth2Deal Palakkadan Unda Matta Rice is sourced directly from Palakkad farms — GI-certified, double boiled, partially milled with natural bran retained, and packed in Malappuram with no middlemen. This is the round-grain Kerala Matta that belongs at every Onam Sadya, every morning kanji, and every proper South Indian meal. Order now — 2kg, 5kg, or 10kg — delivered free anywhere in India.

[Order Worth2Deal Palakkadan Unda Matta Rice Now — Free Pan-India Delivery →]