Kozhi Pidi
Rice dumplings simmered in a spiced chicken gravy, a Nasrani specialty.
About this dish
Kozhi Pidi is a legendary dish from the Knanaya and Nasrani Christian communities of Central Kerala. It consists of tiny, hand-rolled rice dumplings (Pidi) cooked directly in a fragrant, thin chicken curry (Kozhi). Traditionally served at 'Antham Charthu' (pre-wedding) ceremonies, it is a labor-intensive dish that signifies hospitality and celebration.
Ingredients
For the Pidi (Dumplings)
- 500g Roasted rice flour (Pathiri podi)
- 800ml Boiling water
- 1/2 cup Grated coconut
- 1/2 tsp Cumin seeds
- 3 Shallots, minced
- 1 tsp Salt
For the Chicken Curry
- 1kg Chicken, bone-in, cut into small pieces
- 3 large Onions, sliced
- 2 tbsp Ginger-garlic paste
- 3 tbsp Coriander powder
- 1 tbsp Chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala
- 2 cups Thin coconut milk
- 1 cup Thick coconut milk
The Thickener/Liquid
- 2 tbsp Rice flour mixed in 1/2 cup water
- Extra water for boiling dumplings
Method
- 1
Prepare Pidi Dough
In a large bowl, mix the rice flour with salt, cumin, minced shallots, and grated coconut. Gradually pour in the boiling water while stirring with a wooden spoon. Once cool enough to touch, knead into a smooth, non-sticky dough.
- 2
Shape the Pidi
Grease your palms with a little oil. Take tiny portions of dough and roll them into marble-sized balls (about 1cm diameter). Press a small indentation in the center of each ball with your pinky finger; this helps them cook evenly and hold the sauce.
- 3
Start the Chicken Curry
Heat oil in a large, wide pot. Sauté onions until translucent, then add ginger-garlic paste and sauté until the raw smell vanishes. Add the chicken pieces and sear them for 5 minutes until they turn white.
- 4
Spice the Chicken
Lower the heat and add coriander, chili, turmeric, and garam masala. Toss the chicken to coat well. Pour in the thin coconut milk and enough water to submerge the chicken. Cover and cook for 15 minutes.
- 5
Cook the Dumplings
In a separate large pot, bring 2 liters of salted water to a boil. Gently drop the rice dumplings into the boiling water. Cook for 8-10 minutes until they float to the surface, indicating they are cooked through. Do not overcook or they will turn mushy.
- 6
Combine Pidi and Chicken
Using a slotted spoon, transfer the cooked rice dumplings directly into the simmering chicken curry pot. Gently stir to combine, being careful not to break the dumplings.
- 7
Thicken the Gravy
Pour the rice flour slurry (rice flour mixed with water) into the pot. This will thicken the gravy and give it a silky, creamy texture that binds the chicken and dumplings together. Simmer for 5 minutes.
- 8
Final Creaming
Pour in the thick coconut milk. Stir gently and heat through for 2 minutes on very low heat; do not let it boil vigorously once the thick milk is added, or it may curdle.
- 9
Temper and Rest
In a separate small pan, temper mustard seeds, shallots, and curry leaves in coconut oil. Pour this over the Pidi. Let the dish rest for at least 30 minutes before serving so the dumplings absorb the gravy.
Notes & variations
- The indentation in the Pidi is traditional and acts as a 'gravy pocket'.
- Use bone-in chicken for a richer, more flavorful stock.
- If the gravy gets too thick upon standing, dilute with a little warm coconut milk.
- Roasted rice flour is essential; raw rice flour will make the dumplings sticky.
Serve with
Serve warm in deep bowls; no other accompaniment is needed as it is a complete meal.
Cook's note
Roll the Pidi as small as possible; the smaller they are, the more elegant the dish and the better the flavor absorption.