Kozhi Pidi – Kerala Style Curried Chicken and Dumplings

Kozhi Pidi – A Kerala Muslim Dish that is made on special occasions.This is also made by Christians of central Kerala although the style might be different.  Hand – rolled  Rice dumplings cooked in a coconut based gravy add texture and bite to a delicious chicken curry . An all in one meal. My mom taught me how to make this family signature speciality. This is ummas way of making it.  And she makes the best Kozhi Pidi!

Kozhi Pidi – Kerala Style Curried Chicken and Dumplings

Ingredients:

For the chicken masala:

• 1 chicken cut into small pieces (with bone)
• 1 cup onion, finely chopped
• 1 cup shallots, crushed/pounded
• 1 cup garlic, crushed
• ½ cup ginger crushed
• 2 Tbsp chilly powder
• 3 Tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp fennel/aniseed powder
• 1 tsp garam masala (get my garam masala recipe)

For the ‘Pidi’ (Rice dumplings):

• 2 ½  cups water
• 2 ½  cups rice flour
• 1 ½ cups ground coconut
• 2 tsp fennel seeds / aniseed
• 3 shallots
• salt

For Garnish

• Coriander leaves
• 5-6 Shallots, sliced thinly into rings
• 1-2 sliced green chillies
• a few curry leaves

Method:

For the chicken masala:

• Clean and rinse the chicken pieces well. Drain well.
• Sauté the garlic and ginger  followed by the onion till softened. Add the shallots and continue till the mixture is brown.
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• Add the spices and and sauté for a few more minutes, stirring and not allowing the spices to burn.
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• Add the chicken pieces and toss well to coat with the masala.
• Add salt – about 1 ½ tsp
• Pour in  2 ½ cups water and cook till done. (In a pressure cooker around 3 steam whistles)

For the ‘Pidi’ (Rice dumplings):

• Add te water and salt to a wide mouthed pot. Bring to boil
• Add the flour  and allow the water to boil over it.
• Now stir vigorously till all the flour is moistened.
• Add ¼ of the ground coconut mixture to this moistened flour. Stir well.

• Knead the flour well while the dough is still warm. Knead till there are no dry lumps and the dough is smooth and bouncy.
• Roll portions of the dough into thin rolls and then pinch off a little at a time and  roll them using the palm of one hand and your index finger and thumb of the other. Roll the tiny dumplings into the shape of raw peanuts while still in their shell.
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• Bring to boil  enough water to immerse the dumplings in a large pot. (Non stick is preferred) Add the rolled dumplings as well as the remaining ground coconut. ( Add a cup or so of water to the remaining coconut and mix well before adding to the boiling dumplings. You can also wash out the mixer jar in which the coconut was ground with some water and pour this into the simmering dumplings.
• Allow to boil for 5 mins or till dumplings are cooked.
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• Add half the chicken curry to the dumpling mixture and stir gently.

For garnish:

• Fry shallots in a little oil to a golden color and drain on paper towels. Fry the sliced green chillies in same oil as well as the curry leaves and drain.

To serve:

• When serving, add the dumplings with gravy to individual bowls.
• Place the remaining curry in a separate bowl to be poured on top of the dumplings as desired.
• Garnish with the fried shallots, green chili and fresh coriander leaves.

Kozhi Pidi – Kerala Style Curried Chicken and Dumplings

Try it and let us know – Kozhi Pidi – Kerala Style Curried Chicken and Dumplings.