Pidi (rice balls) cooked in creamy coconut sauce is traditionally paired with spicy country chicken curry. This is the perfect dish to relish on the Easter day. Check out the recipe.
Ingredients
1 ½ cups roasted rice flour
¼ cup grated coconut
For the sauce
½ cup grated coconut
3 cloves garlic
2 -4 shallots
½ tsp cumin
2 cups second extract of coconut milk
¼ cup first extract of coconut milk
Preparation
Crush ½ cup grated coconut, garlic, shallots and cumin lightly in a mixer jar
Boil 2 cups water
Add the crushed coconut mix into the hot water
Mix well and set it aside
To prepare the dough, mix ¼ cup grated coconut in the roasted rice flour
Keep aside for 5 minutes
Now heat it up for 2 minutes on low flame; do not roast again
Now pour hot water into the rice flour - coconut mix
Add 1 tsp salt too
Mix into soft dough
Make small balls from the dough
Into the coconut sauce, pour 2 cups water and 1 cup second extract of coconut milk
Boil well
Add the rice balls into this sauce
Cook for 2 minutes on high flame
Lower the flame and cook for 10 more minutes
When the sauce gets thick, add the first extract of coconut milk
Mix well and turn off the flame
Keep aside for ten minutes so that the rice balls absorbs the creamy sauce
Enjoy the hot pidi with flavoursome chicken curry.
