KOZHI PIDI / RICE DUMPLINGS IN CHICKEN GRAVY

KOZHI PIDI / RICE DUMPLINGS IN CHICKEN GRAVY


INGREDIENTS

FOR THE PIDI

RICE FLOUR-1/2 CUP

BOILING WATER-1/2 CUP
SALT

SHALLOTS-2; CRUSHED
CUMIN SEEDS- A PINCH CRUSHED



POUR BOILING WATER INTO RICE FLOUR AND ADD SALT.  MIX WELL


ADD SHALLOTS, CRUSHED CUMIN SEEDS . MIX WELL
ROLL INTO  BALLS - SIZE OF A COIN

PRESS THE DOUGH WITH HAND AND GENTLY PRESS THE MIDDLE TO MAKE A DEPRESSION

OIL THE STEAMER.  STEAM ALL THE BALLS

CHICKEN CURRY IN COCONUT MILK 


INGREDIENTS

CHICKEN SLICED- 1
ONION-5
TOMATO-2
GINGER- 2 INCH PIECE
GARLIC-7 CLOVES
GREEN CHILLIES- 6
CURRY LEAVES-7

RED CHILLY POWDER-1/2 TABLESPOON
CORIANDER POWDER- 2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

GRATED COCONUT-1

COCONUT OIL-1/2 CUP
SALT- ACCORDING TO TASTE


PREPARATION


TAKE FIRST AND SECOND MILK FROM THE COCONUT WITH LITTLE WATER.


TAKE A PAN.  HEAT OIL.
ADD SLICED ONION.  FRY TILL GOLDEN BROWN.

ADD CHOPPED GARLIC, GINGER, GREEN CHILLIES.  FRY FOR 3 MINUTES.

ADD CHOPPED TOMATOES.  FRY FOR 3 MINUTES.

ADD CURRY LEAVES, SALT , RED CHILLY POWDER, CORIANDER POWDER AND TURMERIC POWDER.  FRY TILL THE RAW SMELL OF THE POWDERS DISAPPEARS.

ADD SECOND (THIN)COCONUT MILK AND CHICKEN PIECES. 

ADD THE FIRST(THICK) COCONUT MILK WHEN THE CHICKEN IS COOKED.
LET IT BOIL IN LOW FLAME FOR 2 MINUTES.


FINAL PREPARATION

ADD THE COOKED PIDI INTO THE GRAVY, 
STIRR WELL AND COOK IN VERY LOW FLAME FOR 5 MINUTES