Pidi (boiled rice balls) and country chicken curry is an iconic combination enjoyed in the traditional Christian families on special occasions. The subtle flavours of garlic and cumin make the pidi extra special. Meanwhile, the spicy chicken curry is a flavour bomb. Interestingly, the dish is served in a unique way. A heap of pidi along with the thick sauce has to be served first, then chicken curry is served on top of it. The rice balls and the sauce should get soaked in the flavoursome gravy of the chicken curry. Here is how to prepare pidi and kozhi at home.
Pidi
Ingredients
1 kg rice flour
1 ½ coconut (grated)
4 garlic cloves
1 tsp cumin
Preparation
Dry roast the rice flour along with grated coconut
Take it off the flame before they change colour
Boil 2 cups water for 1 cup powder
Add garlic and cumin paste in the boiling water
Pour the hot water into the rice powder slowly
Mix into sticky dough
Make sure to mix for at least 10 minutes
Make small balls from the dough when it is still warm
Add 1.5 cups water more to the garlic infused water
Boil again
When the water boils, add the rice balls
Boil for 5 minutes before stirring
Keep stirring until the sauce reduces and thickens
Separate the balls after it has cooled down.
Chicken curry
Ingredients
½ kg chicken
1 tsp chili powder
½ tsp turmeric powder
2 tsp coriander powder
½ tsp pepper powder
1 piece ginger
8 garlic cloves
1 cinnamon stick
4 cloves
4 cardamom pods
1 star anise
2 cups coconut milk
2 onions
Curry leaves as required
Salt
Coriander leaves
Preparation
Cook the chicken by adding crushed cloves, cinnamon, cardamom and star anise
Turn off the flame when the chicken pieces are almost done
Heat oil in a pan
Sauté onion, curry leaves, garlic paste and crushed ginger
Add chili powder, turmeric powder, coriander powder and pepper powder
Sauté for a bit; do not over roast the powders
Now add the half cooked chicken pieces
Pour the second extract of coconut milk
Allow the chicken pieces to get cooked in the coconut milk
Now add a pinch of garam masala
Add the first extract of coconut milk
Mix well and take it off the flame before it boils
Garnish with chopped coriander leaves
Serve the pidi and chicken curry together.
