Pidiyum kozhiyum is a festive dish in the christian tradition of ancient Kerala. Its origin may be tracked back to the times of the settlers from Israel or the Middle East. when we say pidiyum kozhiyum it is considered as one recipe, but it is the combination of two dishes. One a fine porridge like preparation using rice flour, coconut flesh and many a spices. The second one is the side dish prepared with chicken and spices.
Pidiyum kozhiyum as I said earlier, traditional to the christian feasts and was inevitable for occasions like marriage feasts, Easter, Christmas, Baptism feast, or remembrance day of the forefathers. You can say it is tasty and easy to prepare.
Ingredients for the Rice dumpling
Rice flour 500 gram
Coconut grated 1/2 cup
Coconut milk 1 cup
Pearl onions chopped 2 tablespoons
Cumin seeds 1/2 teaspoon
Curry leaves 1 sprig
Salt to taste
Preparation of Rice Dumpling
Grind the pearl onions and cumin seeds and keep aside.
Boil 3 litres of water in a large and deep pan, add the ground cumin seed onion mix and join it together.
Add the rice flour, curry leaves and grated coconut to a pan and dry fry them for a few minutes and remove from heat.
Add some of the boiled onion cumin seed water to the fried rice flour coconut mix and mix it into a fine dough.
Now bring the rest of the cumin seed onion water to a boil, add the salt and keep simmering.
Prepare small balls from the rice dough and slide them one after another into the boiling water.
Now add two tablespoons of the rice flour to the 1/4 cup of coconut milk and mix them together without any lump. Add some more water if needed.
Add the coconut milk- rice flour mix gradually to the boiling dumplings and mix well together and cook well.
Now add the rest of the coconut milk, bring it to a boil and remove from heat.
Serve along with the chicken curry.
Ingredients for Chicken Curry.
Chicken 1 kg
Onions 2-3 nos
Tomatoes 2-3 nos
green chillies 4 nos
Ginger chopped 1 tablespoon
Garlic 10 cloves
Curry leaves 2 sprigs
Turmeric powder 1/2 Teaspoon
Coriander powder 2 teaspoon
Chilli powder 1 teaspoon
Sweet chilli powder 2 teaspoon
Chicken masala 1 teaspoon (Garam masala 1/2 teaspoon)
Grated coconut 1/2 cup
Coconut milk 1/2 cup
Salt to taste
Oil 2 tablespoons
Preparation of chicken curry
Firstly clean, wash, drain and cut the chicken into medium sized pieces and keep aside.
In a pan dry roast the grated coconut along with the curry leaves and allow to cool.
When cooled grind it into a fine paste and keep aside.
Chop the ginger, garlic and green chillies and keep aside.
Chop the onions and tomatoes and keep aside.
Heat oil in a pan, add the mustard seeds and allow them to crackle.
add chopped onion, green chillies, ginger and garlic and saute until it turns golden brown.
Add the turmeric powder, coriander powder and chilli powder and saute for 1-2 minutes.
Add the chopped tomatoes and saute till they become a paste.
Add the chicken pieces mix well and cook till the chicken pieces become cooked and tender.
Add the ground coconut paste and the coconut milk, brig to a boil and remove from heat.
Serve along with Pidi (the rice dumplings).