If you love eating, you can surely be a good cook, but to be an excellent one, you should have good critics at home. For that I owe to my husband and my children.

I dedicate this blog to the young ladies - "the starters".

Tuesday, March 25, 2008

Pidi and chicken curry


Rice flour -1 cup
Boiling water -2 cups
Salt -
Jeera - ½ tsp
First and second
Milk extracted from
Half coconut.


Boil water add salt and pour
Little by little into the rice flour
And mix well
with a spoon.The whole rice flour will be wet
and cooked.It should not be watery.
(smoother version of
Chappati dough).Add crushed jeera powder to the dough.
Cover the dough and keep aside for 15 minutes.

Wet your palms roll the whole dough in
your hand to make it smooth.

Now make small balls from this dough.

In a vessel pour second coconut milk, add salt
And keep on low flame.
Drop the dumplings(pidi)
One by one into the simmering milk.
After 5 minutes
Pour the first coconut milk. Keep on the low flame till
You get thick white sauce. If it takes more time to get
thick sauce add ½ tsp rice flour.
Serve your pidi with chickn curry or chicken fry.

To get a sweeter version, you can add sugar and
cardamom just before adding first coconut milk.
A different payasam.

Pidi is a rice dumpling prepared in coconut milk
Or plain water. Pidi is mostly prepared
in northern part of Kerala. Syrian Christians
make small pidi(dumpling) in coconut milk.
Others make larger dumplings and drain the water.
Difference is like kanji and cooked rice.


Ashish said...
This comment has been removed by a blog administrator.
angela said...

mini aunty i need your help on this..whats the consistency of the mix like?is it fine if the aripodi water mix sticks onto my hand when i mix it?or should it be dry??