
Ingredients for Kozhipidi Curry (Chicken Pidi Curry):
For Pidi:
- Water – 50 milli
Salt – As required
Cumin seeds – 1 small spoon
Shallots – 10 gm, crushed
Coconut grated – 2 small spoons - Rice flour – 100 gm
For Chicken Gravy:
- Coconut oil – 2 small spoons
- Shallots – 20 gm
- Curry leaves – 3-4 stalks
Fennel seeds – 1 small spoon - Chilli powder – 1 small spoon
Coriander powder – 1 small spoon - Chicken – 200 gm, cut into medium pieces
Ginger-garlic paste – 2 small spoons
Turmeric powder – 1 small spoon
Onions – 50 gms chopped
Salt – For taste - Coconut oil – 3 big spoons
- Shallots – 3, chopped
Curry leaves – 2 stalks - Coconut milk – 20 milli
How to prepare Kozhipidi Curry (Chicken Pidi Curry)?
- To prepare Pidi, boil ingredients no: 1 in a pan.
- Add rice flour little by little and mix well.
- Turn off the flame.
- When the contents cool, mix them well and prepare the dough similar to Idiyappam’s.
- Grease your hands with oil and make small balls.
- Gently press at the centre and make it a good shape.
- Continue the process for the remaining flour also.
- Steam cook the balls for 10-15 minutes. Pidi is ready.
- To prepare chicken gravy, heat oil in a pan first.
- Add shallots, curry leaves and fennel seeds and sauté till contents turn golden brown.
- Turn off the flame and add chilli powder and coriander powder.
- Mix the contents well, allow to cool and then make a fine paste.
- Cook ingredients no: 7 in a pressure cooker, adding sufficient water.
- Add ground masala to cooked chicken and boil the contents on a medium flame.
- Heat oil in a pan and sauté shallots and curry leaves.
- When shallots turn brown, add cooked chicken and cook for 2-3 minutes.
- Add cooked Pidi (rice balls) to it and cook in a low flame for 4-5 minutes.
- When Pidi is fully wrapped with gravy, add coconut milk and mix well.
- Turn off the flame.
Courtesy: Vanitha Magazine February 1-14, 2019
Read a few more chicken curry/side dish recipes. Here is the page link. Click on the images in the gallery to read.
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