Kozhi pidi

| Rekha Vengalil

Kozhi pidi or rice dumpling in spicy chicken curry is a delicacy of the Malabar region of Kerala, South of India. Pidi means dumpling made of rice flour and grated coconut which is then either steamed or boiled; later added into chicken or meat curry. 
 

For the Pidi
You need –

  • Rice flour – 1 & 1/4 cups
  • Freshly grated coconut – 1/2 cup
  • Shallots – 1/2 cup
  • Garlic – 3-4 cloves
  • Cumin seeds – 1/2 teaspoon
  • boiling water – 1 cup or as required
  • Salt to taste

How to –

Make a fine paste of the shallots, garlic and cumin seeds without adding any water. Set aside.
 
Heat a pan/kadai and dry roast the rice flour and grated coconut. Fry them till they start to change color to light golden.
 
Add the onion paste and mix well. Turn off the heat. Now add the salt and gradually add the hot water and with a wooden spoon mix well till it foams a dough. Set aside for couple of minutes. Apply some coconut oil to you palm and while the dough is still warm, kneed the dough well to a soft and smooth dough. Make small equal sized balls or shape into your choice.
In a sauce pan bring water to rolling boil. Add the rice dumplings and cook them for 6-7 minutes or done. Drain the dumplings and set aside.
 

Chicken curry

You need –

  • Chicken – 500 grams, cut into bite size pieces
  • Onion – 1 large, thinly sliced
  • Green chili – 2-3 or as per taste, Slit
  • Garlic – Thinly sliced, tablespoon
  • Garlic – 3 large cloves, thinly sliced
  • Tomato – 1 medium
  • Curry leaves – 2 sprig
  • Chicken masala powder – 2  teaspoons (I used Nirapara)
  • Pepper powder – 1/2 teaspoon
  • Chili powder – 1 teaspoons or to taste
  • Coriander powder – 1 tablespoon
  • turmeric powder – 1/4 teaspoon
  • Whole spices
    • Green cardamom pods – 3
    • Cinnamon – 1’ stick
    • Clove – 2
    • Star anise – 1
    • Fennel seeds – 1/2 teaspoon
  • Coconut milk – 2 – 2.5 cups
  • Coconut oil – as required

How to –

Clean, wash and drain the chicken well.
Heat oil in a heavy bottom pan and add the whole spices and cook till fragrant. Tip the onions and cook till translucent. Add ginger, garlic, green chilies and 1 sprig of curry leaves and cook the raw smell is gone.
Add the turmeric powder, chili powder, coriander powder, chicken masala, pepper powder and cook till the oil starts to separate. Add the tomatoes and cook till mushy. Now tip the marinated chicken and stir over high heat for 4-5 minutes.
Add the coconut milk, salt and mix well. Reduce the heat to medium-low ; cover and cook till the chicken is done. At this point please adjust the consistency of the gravy as needed by adding more milk or water since you need more gravy.
 
Add the pidi/dumplings, stir gently and cook for 1-2 minutes. Turn off the heat. Drizzle 1 tablespoon of coconut oil and remaining curry leaves and serve.
 
 
 

19 thoughts on “Kozhi pidi”

  1. Very well presented .. this is such an authentic dish that any Keralite would love to indulge in Rekha.. beautiful and tasty…kozhiyum pidiyummm does it sound like a movie name????

    Reply

  2. Yummy… I want this right now… I love pidi… wanted to make this with my mom this time I visited Indian but dint get time…. Now your pics are making me regret it even more 😦

    Reply

  6. Though have heard a lot about this wonderful delicacy of Malabar, have neither tasted nor made it yet. But I know that it tastes simply awesome. This kozhi pidi is really inviting!

    Reply

  9. jst 2-3 days ago, we were discussing abt the difference between kozhipidi and our Aanappathal in Kannur area. I thot it's all same..but I could c slight differences like we steam our pidis while you boil, we make varutharacha curry while you used plain coconut milk… bt still both luks almost same.. i luv ur pix Rekha

    Reply

Leave a reply to jehanne@thecookingdoctor Cancel reply