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Main Course

Kozhipidi-Curried Chicken And Rice Dumplings

Kerala-style flavoured rice — each grain separate, gently spiced, and cooked until it is just tender. A squeeze of lime and a handful of fried cashews finish it off.

Ingredientsfor 6 servings

For pidi
2 cup Rice powder
2 cup Water
1/2 tsp Fennel seeds
1/2 cup Coconut — grated
3 nos Shallots
Salt, as needed
For chicken gravy
750 g Chicken — cut into medium sized pieces
2 nos Onion
1 tsp Ginger / Garlic paste
Red chi

Preparation

Step 1
First grind the coconut with fennel seeds and shallots. Boil water with salt and add the ground coconut mixture. When it boils well add the rice powder little by little, Stir everything together thoroughly and turn off the heat.
Step 2
Knead it well to make a smooth dough.Apply little oil or water to the palms.
Step 3
Make small balls and press in the center to make a shape.
Step 4
After making all pidis steam them for 10 -15 minutes. Now the pidis are ready.
Step 5
Pressure cook the chicken with sliced onions, ginger / garlic paste, little turmeric powder, coriander powder. Pepper powder, chilli powder and Salt.(I added a pinch of turmeric powder, 1 tsp of coriander powder, chilli powder and 1/2 tsp of pepper powder).
Step 6
Grind the grated Coconut with fennel seeds, turmeric powder, coriander powder, chilli powder and pepper powder.Add the ground paste to the chicken gravy and allow to boil in medium flame. Now the chicken gravy is ready.
Step 7
Mix the gravy and prepared pidis together and cook on low heat for 4-5 minutes.
Step 8
Warm the oil in a pan and fry onion/3 sliced Shallots and curry leaves.Pour this into the kozhipidi.
Step 9
Kozhipidi is ready.Serve hot. Preparing kozhipidi is a long process but really worth it.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

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Main Course

Kozhipidi-Curried Chicken And Rice Dumplings

Kerala-style flavoured rice — each grain separate, gently spiced, and cooked until it is just tender. A squeeze of lime and a handful of fried cashews finish it off.

Ingredientsfor 6 servings

For pidi
2 cup Rice powder
2 cup Water
1/2 tsp Fennel seeds
1/2 cup Coconut — grated
3 nos Shallots
Salt, as needed
For chicken gravy
750 g Chicken — cut into medium sized pieces
2 nos Onion
1 tsp Ginger / Garlic paste
Red chi

Preparation

Step 1
First grind the coconut with fennel seeds and shallots. Boil water with salt and add the ground coconut mixture. When it boils well add the rice powder little by little, Stir everything together thoroughly and turn off the heat.
Step 2
Knead it well to make a smooth dough.Apply little oil or water to the palms.
Step 3
Make small balls and press in the center to make a shape.
Step 4
After making all pidis steam them for 10 -15 minutes. Now the pidis are ready.
Step 5
Pressure cook the chicken with sliced onions, ginger / garlic paste, little turmeric powder, coriander powder. Pepper powder, chilli powder and Salt.(I added a pinch of turmeric powder, 1 tsp of coriander powder, chilli powder and 1/2 tsp of pepper powder).
Step 6
Grind the grated Coconut with fennel seeds, turmeric powder, coriander powder, chilli powder and pepper powder.Add the ground paste to the chicken gravy and allow to boil in medium flame. Now the chicken gravy is ready.
Step 7
Mix the gravy and prepared pidis together and cook on low heat for 4-5 minutes.
Step 8
Warm the oil in a pan and fry onion/3 sliced Shallots and curry leaves.Pour this into the kozhipidi.
Step 9
Kozhipidi is ready.Serve hot. Preparing kozhipidi is a long process but really worth it.