Malabar Style Kozhi Pidi Recipe - Rice Dumplings In Chicken Stew
Malabar Style Kozhi Pidi Recipe is a Kerala style dish where a soft rice dumpling is cooked along with spicy coconut chicken stew. Delicious in taste, this dish has carbs and proteins all packed in one, making it a dish you can eat by itself.
Malabar Style Kozhi Pidi Recipe is a Kerala delicacy that consists of soft rice dumplings cooked in a roasted coconut chicken curry. It is makes a perfect one dish meal as it contains rice as well as chicken in one dish that will fill you up without any accompaniments.
A dish that has its origin from Kanaya Cuisine. Pidi refers to a rice dumpling that is a famous breakfast dish in kerala. It is usually made sweet with coconut milk and sugar but this recipe is made savory.
Serve the Malabar Style Kozhi Pidi Recipe simply as one dish along with Chettinad Rasam, Steamed Rice, Pavakkai Poriyal Recipe (Karela Ki Sabzi) to make it a complete meal.
If you are looking for more Malabar Recipes here are some :
10 M
45 M
55 M
4 Servings
Ingredients
- 250 grams Chicken , minced
- 1 Onion , chopped
- 4 cloves Garlic , chopped
- 1 inch Ginger , chopped
- 1 sprig Curry leaves , chopped
- 3 tablespoon Fresh coconut , grated
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- Salt , to taste
- Coconut Oil , for cooking For the Pidi
- 1 cup Hot water
- 1/2 cup Rice flour
- Salt , to taste
How to make Malabar Style Kozhi Pidi Recipe - Rice Dumplings In Chicken Stew
To begin making the Malabar Style Kozhi Pidi Recipe, we will first make the pidi and keep it ready.
Heat a saucepan with 1 cup of water and salt. Once the water starts to boil, add rice flour and start mixing until the rice flour thickens and comes together.
Switch off the heat and leave it aside to cool down for a while. Once it cools down, shape them into small balls and press it between your palms to form thick discs. Do the same for the rest of the dough.
We will move on to make the stew, heat a small skillet on medium flame, dry roast the freshly grated coconut until it turns light brown and grind it in a mixer with water to a smooth paste.
Heat a sauce pan with oil, add curry leaves and allow it to crackle. Add ginger and garlic and saute for a couple of minutes.
Add onions and saute until it turns translucent. Add all the spice powders- turmeric powder, red chilli powder. coriander powder, garam masala powder along with minced chicken and saute for few minutes until the chicken is cooked.
Add ground coconut paste and give it a stir, sprinkle salt and bring it to a boil. Finally add rice flour pidis and give it toss.
Serve the Malabar Style Kozhipiddi Recipe simply as one dish along with Chettinad Rasam, Steamed Rice, Pavakkai Poriyal Recipe (Karela Ki Sabzi) to make it a complete meal.
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