Pidiyum Kozhiyum ( steamed rice balls and spicy chicken curry)

Pidiyum Kozhiyum is one of the oldest traditional dishes in kerala especially in the Kottayam region, Pidiyum Kozhiyum is generally served for breakfast and now a days people are getting busy and its mostly made during easter and christmas as a special breakfast, Pidiyum Kozhiyum can be made in two ways it can either be made with or with out coconut milk . So in this recipe both Pidiyum Kozhiyum is made without coconut milk and the taste is actually excellent .

Pidi is actually small steamed balls that’s made with rice flour , cumin seeds, scrapped coconut and some shallots. The Pidi is made with different ways some steam the pidi and then cook it in coconut milk and some cook the prepared rice balls in boiling water as the steaming process is eliminated in the second method . Both the ways of making are equally tasty and delicious.So here we are going to try out the second method as thats bit easier and quicker, This Pidi is generally served with some spicy chicken curry as that gives the ultimate taste.

Original recipe adapted from – https://www.youtube.com/watch?v=eV-OCenXgSM&t=789s however has made small changes according to my preference.

You may also check out the complete video in malayalam below the post so that you get a detailed idea on how the pidiyum kozhiyum. Definitely a no fail recipe . Enjoy it at the special occasions with your family and friends.

Pidi (rice balls )

Serves – 4

Ingredients

To make the balls

• 2 cups roasted rice flour
• Water (as required)
• Cumin seeds -1/2 tsp
• Scrapped coconut -3 tbsp
• 3 shallots – crushed
• Salt

To Cook the balls

• Water
• Prepared rice balls
• Cumin seeds -1/2 tsp
• Salt
• Curry leaves

Method:

Step 1 :

Combine rice flour ,scrapped coconut and keep it aside.

Step 2:

Boil sufficient water along with cumin seeds, crushed shallots and salt. Off the flame once the water is well boiled.

Step 3: By adding water little by little to the rice flour prepare a smooth dough .Use a wooden spatula to mix it and later once the temperature of the water has reduced use your hands to make the dough smooth.

Step 4: Make small ball and keep it aside. with this measurement you will get around 40 small balls. Reserve a small quantity of dough for final thickness.

Step 5:

To a wide kadai add water (as in the balls need to be sunk in water – at the same time do not add too much of water around 1.5 cups of water is sufficient ) along with some cumin seeds, salt and get to a boil. Add in the prepared balls and cook it for a min of 5 mins., on high flame DO NOT stir as the balls will tend to break.

Step 6 :

After 5 min.s the balls will be semi cooked. Gently with a help of spatula mix the balls and add 1 more glass of water and cook the remaining.

Step 7 :

Add some water (1/2 cup of water ) to the reserved dough and dilute it along with that add in some scrapped coconut (1 tbsp ) and combine everything together.

Step 8 :

Add in the mix to the balls and stir it well as this mixture is the thickening agent . Off the flame once the whole Pidi is thickened and well cooked . Finally add in some curry leaves. Serve it HOT!

NADAN CHICKEN CURRY /KOZHI CURRY

Serves :6

Ingredients

• Chicken -750 grams (cut into small to medium pieces )
• 3 large onions
• 13 indian garlic (small ones) /5 chinese garlic (refer video) +Small piece of ginger+Curry leaves ( crushed )
• Curry leaves – good amount
• 2 tbsp coriander powder
• 1.5 tbsp Kashmiri red chili powder
• 1 tbsp of Chicken masala powder (I use Kitchen treasures)
• 1/2 tsp Turmeric powder
• 1 tbsp Pepper corns + 1/2 tsp Fennel seeds ( freshly crushed)
• Coconut oil -3 tbsp +1 tbsp
• Salt
• For final Tempering – 8 small onions (sliced )+ 3 Dry red chili +2 green chiles and curry leaves + Coconut oil

Method :

Step 1:

To a wide kadai add the spice powders – Kashmiri chili powder, coriander powder, Turmeric powder, Chicken masala and roast it until the spice powders turn slight dark brown . Maintain the flame on low. Do not burn the powders. This is the main step of the chicken curry hence take good care while you do this. Once done remove and keep it aside.This where the curry gets it dark brown colour.

Step 2:

To the same kadai add in 3 tbsp of coconut oil and the crushed ginger , garlic and curry leaves. Cook for a min of 4-5 mins., on medium low until the onions turn soft and brown.

Step 3 :

Add in the roasted spice powder cook for 2 mins., until the oil starts separating from the kadai then the chicken pieces and combine everything together.Cover and cook for 10 mins(stir in between ). Finally the crushed pepper and fennel seeds , curry leaves.

Step 4:

Cover and cook the chicken by adding 2 cups of boiling water add in some salt as well .The gravy should be semi thin as when the chicken curry sits for sometime it will thicken up.

The Final stage :

To a small pan add coconut oil along with it add shallots, red chilis and green chilies add to the prepared chicken curry. Serve it HOT with Pidi . Enjoy

Also check out the beef one pot recipe as that also goes just perfect along with the Pidi – https://homemademe469876202.wordpress.com/2019/08/17/pressure-cooker-beef-curry-one-pot-beef-recipe/