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Pidi and Kozky Curry

INDIA

Rice Dumpling with Curry

SUBMITTED BY

Nihal

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Nihal’s dish submission really transforms rice in a way I’ve never made myself!

Pidi and Kozhy Curry: A Delicious Kerala Delight

Pidi and Kozhy Curry is a traditional dish from Kerala, India, that perfectly exemplifies the region’s rich culinary heritage. This comforting meal features pidi, a type of rice dumpling, served with a flavorful and aromatic chicken curry known as kozhi curry. Together, these dishes create a harmonious blend of textures and flavors, making them a favorite among locals and a delightful experience for anyone exploring Kerala’s vibrant cuisine.

What is Pidi?

Pidi is a unique rice dumpling made from rice flour and cooked in a mixture of water and coconut milk. The dough is shaped into small balls or dumplings and then steamed, resulting in a soft and slightly chewy texture. Pidi is often enjoyed as a staple in various Kerala meals and is known for its ability to absorb the flavors of the accompanying curry. The dish is especially popular during festivals and special occasions, showcasing the culinary skills of Kerala’s home cooks.

What is Kozhy Curry?

Kozhy curry, which translates to “chicken curry” in Malayalam, is a rich and flavorful dish that highlights the use of aromatic spices and fresh ingredients typical of Kerala cuisine. The curry is made by marinating chicken pieces in a blend of spices such as coriander, cumin, and turmeric, along with ingredients like ginger, garlic, and green chilies. The marinated chicken is then cooked with coconut milk, onions, and tomatoes, creating a creamy and spicy sauce that perfectly complements the pidi.

Key Ingredients

  1. For Pidi:

    • Rice Flour: The main ingredient that gives pidi its structure and texture.
    • Coconut Milk: Adds richness and flavor to the dumplings.
    • Water: Used to make the dough.

  2. For Kozhy Curry:

    • Chicken: Typically bone-in pieces for added flavor.
    • Spices: A blend of coriander, cumin, turmeric, and garam masala.
    • Onions: Sautéed to create a base for the curry.
    • Ginger and Garlic: Essential for depth of flavor.
    • Coconut Milk: For creaminess and richness.
    • Tomatoes: To add acidity and balance to the curry.

Preparation Method

Making Pidi

  1. Prepare the Dough: In a bowl, mix rice flour with coconut milk and water to form a smooth dough. The dough should be soft but not sticky.

  2. Shape the Dumplings: Divide the dough into small portions and shape them into balls or dumplings.

  3. Steam the Dumplings: Place the dumplings in a steamer and cook for about 15-20 minutes until they are firm and cooked through.

Making Kozhy Curry

  1. Marinate the Chicken: In a bowl, combine chicken pieces with spices, ginger, garlic, and salt. Let it marinate for at least 30 minutes.

  2. Cook the Chicken: In a pot, heat oil and sauté onions until golden brown. Add the marinated chicken and cook until browned.

  3. Add Tomatoes and Coconut Milk: Stir in chopped tomatoes and cook until softened. Add coconut milk and simmer until the chicken is cooked through and the flavors meld together.

  4. Adjust Seasoning: Taste and adjust salt and spice levels as needed.

Serving Pidi and Kozhy Curry

Serve the pidi warm alongside a generous portion of kozhi curry. The pidi absorbs the delicious curry sauce, creating a perfect bite with each mouthful. Garnish with fresh coriander leaves for an added touch of flavor and color.

Cultural Significance

Pidi and Kozhy Curry is often prepared for family gatherings and celebrations, highlighting the importance of sharing food in Kerala’s culture. The dish embodies the warmth and hospitality characteristic of the region, making it a cherished recipe in many households.

Pidi and Kozhy Curry is a delightful representation of Kerala’s culinary traditions. With its rich flavors and comforting textures, this dish is sure to satisfy and impress. Whether enjoyed during a festive occasion or a simple family meal, Pidi and Kozhy Curry is a delicious celebration of Kerala’s vibrant food culture.

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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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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