Ana pathiri or erachi kodumpu is a quintessential Malabari dish that is perfect to serve on a banquet feast. Like the name hints, ana pathiri is as tiny as a coin like the old ana and resembles Kottayam's pidi and kozhi in making with a rich and spicy gravy, though it is a lot more spicier. You won't be needing any side dish for this pathiri, thanks to the creamy chicken gravy.
Ingredients
2 cups of rice flour
1 tsp cumin powder
1 kg chicken pieces
5 onions sliced
2 tsp ginger-garlic paste
3 tomatoes
1 tsp turmeric powder
1 tbsp chilli powder
2 tsp coriander powder
1 tsp garam masala
3 green chillies
Salt
1 cup scraped coconut
1 cardamom
1 tsp cumin seeds
Coconut oil
Curry leaves
Preparation
Add salt and cumin powder to the rice flour
Add hot water to it and knead well
Smear coconut oil on hands and take a pinch of the dough
Roll and flatter the dough into coin sized pathiris
Steam cook the pathiris and keep aside
Heat oil in a pan
Add chopped onions and salt
Saute well
Add ginger-garlic paste, green chillies and chicken pieces to it
Mix well
Add chopped tomatoes
Saute until tomatoes turn mushy
Add chilli powder, turmeric powder, coriander powder, garam masala and salt
Pour in water as required to cook the chicken
Cover with a lid and cook
Grind coconut, cardamom and cumin seeds to a fine paste and set aside
Add steamed pathiri to the chicken curry
Mix well
Add the ground coconut mix to it
Add curry leaves and mix well
Cover and cook for 2 minutes
Serve hot!
