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Pidi and Kozky Curry

INDIA

Rice Dumpling with Curry

SUBMITTED BY

Nihal

Pidi and Kozhy Curry

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Ingredients
  

  • 1½ cups roasted rice flour plus 1 Tbsp
  • 1 cup grated coconut
  • ¼ tsp cumin seeds plus ¼ tsp more for later
  • ¼ tsp salt
  • 1 liter water
  • 8-10 small Asian shallots chopped
  • 4 cloves garlic chopped
  • 1 tsp coriander powder
  • salt to taste
  • 1 sprig curry leaves
  • ½ cup coconut milk
  • chicken kozhy curry for serving

Instructions
 

  • In a bowl, combine 1½ cups roasted rice flour, coconut, and ¼ tsp cumin seeds. Set aside.
  • In a pot, combine water, shallots, garlic, remaining cumin seeds, coriander powder, and curry leaves. Simmer over low heat for about 10 minutes.
  • Strain through some of this water into the bowl with the rice flour. Reserve the rest in the pot.
  • Combine, adding water as needed, until a dough forms that will hold together but is not too wet.
  • Shape small balls out of the dough with your hands. Repeat until you've used all the dough.
  • Place the pot of water with curry leaves and shallots back on the heat. Add the pidi to this, adding more water if needed.
  • Cover and cook for about 10-15 minutes or until dumplings are fully cooked through.
  • Meanwhile, make a slurry with the remaining Tbsp rice flour and coconut milk.
  • When pidi is nearly done, add this slurry to the mix to thicken the sauce.
  • Serve pidi warm alongside curry.
Course: Dinner
Region: Asia

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