Malabar Style Kozhi Pidi Recipe – Rice Dumplings in Chicken Stew
Malabar cuisine, renowned for its rich and aromatic flavors, offers a variety of comforting dishes. One such dish that beautifully combines spiced chicken with soft, rice dumplings is Malabar Style Kozhi Pidi. This recipe features rice flour dumplings (pidi) cooked in a hearty chicken stew, making it a complete meal. The dish is perfect for a satisfying lunch, bursting with the flavors of freshly grated coconut, spices, and tender chicken. Let’s dive into this flavorful journey with a step-by-step guide to recreate this traditional Malabar delight.
Ingredients:
For the Rice Dumplings (Pidi):
| Ingredient | Quantity |
|---|---|
| Rice flour | 1/2 cup |
| Hot water | 1 cup |
| Salt | To taste |
For the Chicken Stew:
| Ingredient | Quantity |
|---|---|
| Minced chicken | 250 grams |
| Onion (chopped) | 1 medium |
| Garlic (chopped) | 4 cloves |
| Ginger (chopped) | 1 inch piece |
| Curry leaves | 1 sprig |
| Fresh coconut (grated) | 3 tbsp |
| Turmeric powder (Haldi) | 1/4 tsp |
| Red chili powder | 1 tsp |
| Coriander powder (Dhania) | 1 tsp |
| Garam masala powder | 1 tsp |
| Coconut oil | For cooking |
| Salt | To taste |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Servings:
4 servings
Cuisine:
Malabar
Course:
Lunch
Diet:
Non-Vegetarian
Instructions:
Step 1: Preparing the Rice Dumplings (Pidi)
-
Boil Water: Start by heating 1 cup of water in a saucepan along with a pinch of salt. Once the water begins to boil, add the rice flour to the boiling water.
-
Mix and Cook: Stir continuously as the rice flour thickens and absorbs the water, forming a dough-like consistency. Once the dough is thick enough and comes together, remove the saucepan from heat.
-
Cool the Dough: Allow the dough to cool down for a few minutes. Once it is cool enough to handle, shape the dough into small balls, then press them gently between your palms to form thick discs. Repeat the process until all the dough is shaped into pidi (dumplings).
Step 2: Preparing the Chicken Stew
-
Roast Coconut: In a small skillet, dry roast the grated fresh coconut over medium heat until it turns light brown. Once roasted, grind it into a smooth paste using a little water in a mixer or blender. Set the coconut paste aside.
-
Saute Aromatics: Heat coconut oil in a saucepan over medium flame. Add the curry leaves, letting them crackle. Then add the chopped ginger and garlic, sautéing for 2 minutes until aromatic.
-
Cook Onions: Add the chopped onions to the pan and sauté until they turn translucent and soft. This forms the flavorful base for your stew.
-
Add Spices and Chicken: Sprinkle in the turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir well to combine the spices with the onions and ginger-garlic mixture. Now, add the minced chicken to the pan and sauté for 4-5 minutes, allowing the chicken to cook through and absorb the spices.
-
Add Coconut Paste: Stir in the ground coconut paste, mixing it well with the chicken and spice mixture. Add salt to taste and bring the stew to a boil, allowing all the flavors to meld together.
Step 3: Add Rice Dumplings (Pidi)
- Add Pidi to Stew: Gently add the rice flour dumplings (pidi) to the boiling stew. Give the stew a gentle toss to ensure the dumplings are evenly coated and fully immersed in the stew. Let it simmer for 5-10 minutes so the pidi soak up the flavors of the chicken stew.
Step 4: Serve and Enjoy
- Once the pidi have cooked through and absorbed the rich flavors of the chicken stew, it’s time to serve! This dish pairs wonderfully with Chettinad Rasam, Steamed Rice, and a side of Pavakkai Poriyal (Karela Ki Sabzi) for a traditional Malabar-style meal.
Tips for the Best Malabar Style Kozhi Pidi:
- Coconut Paste: The freshly roasted and ground coconut paste is what gives this dish its authentic flavor. Ensure it’s ground to a smooth consistency for the best texture in the stew.
- Rice Flour Consistency: When making the pidi, if the dough is too sticky, you can add a little more rice flour. If it’s too dry, add a little more hot water.
- Spices: Feel free to adjust the amount of spices to suit your taste. The stew can be made milder or spicier depending on your preference.
- Leftovers: This dish can be stored in the refrigerator for a day or two. The pidi will continue to absorb the stew, making it even more flavorful the next day.
Nutritional Information (Approx. per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 20 g |
| Carbohydrates | 25 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sodium | 450 mg |
| Cholesterol | 70 mg |
(Note: Nutritional values are approximate and will vary based on ingredient brands and portion sizes.)
Why You’ll Love This Dish:
- Aromatic and Flavorful: The combination of freshly grated coconut, curry leaves, and spices creates an incredibly fragrant and rich base for the stew.
- Comforting: The soft rice dumplings are the perfect counterpart to the spicy, tangy chicken stew, making every bite a comforting experience.
- Versatile: Serve it as a stand-alone dish or alongside other traditional Indian sides for a complete and fulfilling meal.
Malabar Style Kozhi Pidi is a dish that not only brings a taste of Kerala’s cuisine to your table but also showcases the region’s love for aromatic, coconut-based dishes. It’s a perfect balance of texture and flavor, making it a must-try for anyone seeking a satisfying, wholesome meal.
