Pidiyum Kozhiyum

Method of Preparation

1. Grind coarsely grated coconut and jeera. Mix well into the roasted rice flour and keep this aside.

2. Add water into a large pan or uruli (brass vessel); add in sliced shallots, sliced garlic, salt and curry leaves. Bring this to a boil.

3. Add about 1.5 - 2 cups of this boiled and hot water to the rice flour and coconut mix and mix well and make it into a dough. Make sure you add water only little by little, because the required amount of water may vary depending upon the rice flour. Allow it to cool down a little.

4. Make small balls from this dough and keep aside. Once done, slide these balls it into the hot simmering water and bring it to a boil again. Cover and simmer it for another 7 mins. The pidi or rice dumplings will take 5-7 minutes to cook on medium low flame.

5. Into this, add1 tbsp rice flour add 1/2 cup coconut milk and mix well without lumps. The rice flour will make the gravy thick. Switch off the flame after 3 minutes. You can also add 2 tsp of grated coconut at the end and mix with the gravy, though optional. Pidi is now ready to serve with Chicken Curry.

Method of Preparation

1. Slice the pearl onions, garlic and ginger. Set aside.

2. Heat a skillet and dry roast the coconut over medium heat stirring often. When golden in color add the pearl onions, ginger and garlic. Reduce heat to low and roast till the coconut turns brown. Turn off the heat, add spice powders and 1/2 tsp salt. Mix and set aside to cool.

3. Transfer the cooled mixture to a blender and grind to a smooth paste. If required add a few tablespoons of water.

4. Finely slice/chop the onions and tomatoes. Slit or chop the chilies. Heat a skillet and add 3 tablespoons of coconut oil (unrefined coconut oil for enhanced flavor). When the oil is hot add the chopped onions. Stir fry for a couple minutes till the onions become translucent. Add the chopped tomatoes and chilies. Sauté for a couple minutes till tomatoes become soft. Add the chicken pieces, sprinkle 1/2 tsp salt and mix well. Cover and cook for 5 minutes.

5. Add spice paste and 1/2 cup water.

6. Cover cook for 20 minutes.

7. Uncover, check to see if it is done. If not cooked through place the lid back and cook on low flame, till done. Taste and adjust seasoning. Add curry leaves and cook uncovered till the gravy reaches the desired (thick) consistency.