It is a very delicious and delightful dish used in the middle and northern part of Kerala.This classic and lip smacking Kerala Delicacy is a one pot meal, smaller rice dumplings are steamed and mixed with the flavorful meat / prawn dishes.
- Rice Powder : 1 Cup
- Water : 1 Cup
- Fennel Seeds : ½ tsp
- Coconut grated : ½ cup
- Shallots : 2-3
- Salt : to taste
- Chicken : 500g (cut into medium size pieces)
- Onion : 2
- Pearl Onions : 7 to 8
- Ginger-Garlic Paste : 2 tsp
- Red Chili Powder: 2tsp
- Coriander Powder: 3tsp
- Turmeric Powder : ½ tsp
- Fennel Seeds : 1 tsp
- Coconut Grated : 1 cup
- Curry Leaves : 3 to 4 springs
- Salt : to taste
- Coconut Oil
- Boil water with salt, fennel seeds, shallots crushed and grated coconut.
- When it boils well, add the rice powder little by little, mix well and switch off the flame.
- Knead it well to make a smooth dough (like,pathiri or idiyappam)
- Apply little oil or water to the palms.
- Make small balls and press in the centre to make a shape as shown in the picture.
- After making all pidis, steam them for 10 -15 minutes.
- Heat ½ tsp coconut oil in pan and add the grated coconut with 2 to 3 shallots sliced, curry leaves and fennel seeds.
- Roast well to dark brown color and switch off the flame.
- Add red chili powder and coriander powder into it and combine well
- When it cools, grind into a smooth consistency.
- Crush the 5-6 pearl onions and keep aside.
- Pressure Cook the chicken with the pearl onions crushed, ginger garlic paste, turmeric powder and sliced onions.
- After cooking this add the ground mixture and allow to boil in medium flame.
- Heat 3 tbsp coconut oil in a pan and add 2 to 3 shallots sliced and 2 sprigs of curry leaves.
- When the onions become brown in color and a nice aroma comes, pour this into the curry and cook for another 2 to 3 minutes.
- Finally mix the gravy and prepared pidis together and keep over low flame for 4 to 5 minutes till it has combined well.
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