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Irachi pidi Recipes - Kozhi Pidi Indian Recipes


Ingredients
For pidi/ dumplings

  • Rice flour - 1/2 cup
  • Water - 1 - 1 1/2 cup
  • Shallots - 3-4 
  • Fennel seeds - 1 tsp
  • Grated coccnut - 1/2 cup
  • salt 

For chicken masala

  • Boneless chicken - 250 gm
  • Onion - 2( finely chopped)
  • Tomato - 1 small( finely chopped )
  • Fennel seeds - 1 tsp
  • Ginger -garlic paste - 1 1/2 tsp
  • Red chilly powder - 3/4 tsp
  • Turmeric powder - 1/8 tsp
  • Pepper powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Garam masala or  chicken masala  -  1 tsp
  • Salt
  • Curry leaves
  • coriander leaves
  • Green chillies - 1 or 2
  • oil

For coconut gravy 

  • Coconut oil - 1 tbsp
  • Grated coconut - 1/4 cup
  • Whole garam masala ( small piece of cinnamon, one clove, one cardamom, one bay leaf )
  • Thin coconut milk - 1/2 cup
  • Thick coconut milk - 1/4 cup
  • salt


Method - How To Make Irachi pidi Recipes

Making of Pidi

  • In a bowl take the rice flour, add salt, boiling water and make a dough. 
  • In a Mixie make a course paste of grated coconut, shallots and  fennel seeds.
  • Add the paste to dough and mix well, knead and  make a smooth dough.
  • Take a small ball of the dough( 1 tsp ) and roll it into a ball and gently press it down and make an impression in the middle with the thumb.                                                                           

Steam it for 10 minutes.

  • Making of chicken masala, coconut gravy and the final process.
  • Cut the Boneless chicken into small cubes.
  • Marinate the chicken cubes with chilly powder, turmeric powder, coriander powder, chicken masala, pepper powder, ginger garlic paste and salt.
  • In a saucepan or cheena chatti /kadai add coconut oil and add fennel seeds and when it releases smell add  finely chopped onions, curry leaves  and saute until onions are brown and soft.
  • Add  chopped tomatoes and cook until mashed and becomes a paste.
  • Add marinated chicken, salt and cook until chicken is done
  • Meanwhile in a nonstick pan add coconut oil and add the whole garam masala and saute for a minute or so.
  • Add grated coconut and roast it until golden brown. Once its cool grind it into a paste.
  • Add the grinded paste and the thin coconut milk to the cooked chicken.
  • Add the steamed pidis/ dumplings to it and cook it covered for 3-4  minutes.The masala will be coated well into the dumpling now.
  • Finally add the thick coconut milk and when its about to boil turn off the flame.
  • Garnish with coriander leaves if you like.

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