Irachi Pidi (Chicken Pidi)

Ingredients for Irachi Pidi:

1. Meat of your choice – 1 kg, cut into small pieces

2. Coconut scrapped – 2 cups

3. Salt – For taste

4. Rice flour heated and fried – 1 cup

5. Cumin seeds – ¼ small spoon

    Fennel seeds – 1 small spoon

    Coriander – 2 small spoons

6. Coconut oil – 3 big spoons

7. Cloves – ¼ small spoon

    Cinnamon – 1 piece

8. Onions – 200 gm, chopped fine

    Shallots – 50 gm, chopped

    Green chillies – 7 or 8, chopped

    Garlic – 4 or 5 cloves chopped

    Ginger – 1 small piece, chopped fine

9. Turmeric powder – 1 small spoon

    Chilli powder – 2 small spoons

    Pepper powder – 1 small spoon

10. Salt – For taste

11. Ghee – 1 big spoon

12. Mustard – 1 small spoon

     Curry leaves – 1 stem

How to prepare Irachi Pidi?

1. Wash meat, cut into small pieces and completely remove water content.

2. Grind coconut and extract 1 cup first milk and 3 cups of second milk.

3. Add ½ cup water to 1 cup second milk.

4. Also add salt and boil the contents.

5. Add this boiling coconut milk to rice flour and mix the contents well.

6. Check salt and prepare the dough similar to idiyappam.

7. Prepare small balls and gently press once, and keep aside. These balls are known as ‘pidi’.

8. Dry fry ingredients no: 5 without adding oil.

9. When it cools, make a fine powder.

10. Heat oil in a pan, and add cloves and cinnamon.

11. Add ingredients no: 8, and fry till the contents turn golden brown.

12. Add ingredients no: 9 and masala powder which you prepared.

13. Sauté the contents well.

14. Add meat, mix it well and cook adding salt and sufficient water.

15. When meat is half done, add the remaining 2 cups of second extract of coconut milk.

16. Reduce the flame, and cook it is almost done.

17. Add pidi one by one and check salt.

18. When meat and pidi are well cooked, add first extract of coconut milk.

19. Before it starts to boil, take your Irachi Pidi from flame.

20. Heat ghee in a pan, fry mustard and curry leaves, and add to Irachi Pidi.

21. Serve hot.

Courtesy: Vanitha Magazine, August 15-31, 2019

Also read a few rice flour snack recipes. Here is the page link. Click on the images in the gallery to read.