Monday, August 17, 2009

To make Pidi/Rice dumpling

Roasted Rice flour-450g(I use double horse Rice flour-extra soft)
Water-600ml(slightly more than the quantity of flour)
Fennel seeds-1/4tsp(optional)
Salt-as rqd


Boil water with salt & fennel seeds added to it. When it is boiling vigorously add the flour slowly and mix it well with a wooden spoon....take it out of the fire and knead it thoroughly before it gets too cool.(like u do for pathiri)Your kneading makes all the difference to the consistency of the Pidi. If you find it difficult to do with the hand, u may use your bread maker's dough cycle to get that uniform consistency...or else use a pestle and hit the dough hard! Now make small dumplings out of the dough...My mother's dumplings always had beautiful John-Bips style I too have given them a cute dimple!(probably it is done to hold the gravy well). Now steam them either in your idly steamer or your veg. steamer, until done.Keep it aside...until our Kozhi curry is ready.

Ingredients for the gravy

Chicken breasts/thighs-1/2 kg(calorie watchers cn remove the skin,but tastes better with skin)
Ginger-garlic-corianderleaves Paste-2tbsp
Onion-2 medium-sliced
Green chilli-5(customise)-chopped thin
Chilli powder-1/2tp
Turmeric powder-1/4tsp
Coriander powder-2tsp
Crushed pepper corns-2tsp
cloves+cinnamon+cardamom-powder-1/2 tsp
Fennel powder-1tsp
Cumin powder-1/2tsp
Curry leaves-2 sprigs
Oil-as rqd
Salt-as rqd
ThinCoconut Milk-1 glass
Thick coconut Milk-1 glass
Sugar-1/2 tsp(optional)
Corriander leaves- for garnishing


Marinate chicken cut into medium size pieces, with a little salt, red chilli powder and turmeric powder for half an hour.(You could do this before u make the pidi).

Heat a Kadai/heavy bottomed vessel. Add oil.When the Oil is hot, reduce the flame,splutter curry leaves,add the ginger garlic-paste.Saute it for a minute.Add the green chillies, saute for another minute.Now add the Onion & shallots.Add a little sugar to accelerate the caramalising. Saute till they become brown.Now add all the masala powders.Saute them till you get that fine aroma.Now add the tomato pieces and the chicken.Keep stirring so that the Masala doesnt stick to the vessel.When the chicken is almost cooked.Add the thin coconut milk. Allow it to cook for a few minutes. Add salt as required.Now add the steamed dumplings/pidi into the gravy. Cook for a few minutes. Finally reduce the flame to almost a simmer.Add the thick coconut milk.Stir well. Keep it for a minute on the flame and add the chopped coriander leaves for the final garnish and serve it piping hot! You would love the spicy treat!Well you could try this with any other nonveg/veg gravy items as well.

No comments:

Post a Comment