Pidiyum Kozhiyum – Authentic Kerala Style
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Executive Chef Shaikh Raheman shares - Pidiyum kozhiyum or authentic Kerala style recipe. Pidi is a traditional Cristian knanaya cuisine; these rice dumplings have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry.Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi.
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Ingredients
- 750 gm Rice Flour roasted
- 10-12 Shallots cheriya ulli, crushed
- 6 cloves Garlic crushed
- 5 sprigs Curry Leaves
- 2 teaspoon Cumin seeds
- 3 cup Coconut grated
- 1 1/2 teaspoon Salt or as needed
- 1-2 ltt Water
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Instructions
- Bring to boil the salted water with crushed shallots, grated coconut, cumin seeds and curry leaves
- Mix the pre- roasted rice flour with part of the above hot water and make dough
- Divide the dough into small lemon sized balls
- Cook the above balls in rest of the water for about 15-20 minutes
- Add some rice flour into this to adjust the thickness into thick gravy
- Add some cumin seeds and adjust the seasoning
- Pidiyum kozhiyum is ready. This recipe is served with Chicken Kozhi Curry
Notes
This Traditional and authentic recipe Pidiyum kozhiyum has been shared by Executive chef Shaikh Inamur Raheman from The Fog resort & Spa, Munnar, Kerala.
With more than 17 years of experience, Chef Raheman has already made his unique identity in Kerala’s hospitality industry.
He has worked with various hotels and resorts both in Indian and abroad including The Park Inn Oman, Hamdan Plaza Oman, Safeer international Kuwait, Club Mahindra Munnar, Quality Inn Aruna, Asoka Chennai.
We thank THE FOG RESORTS & SPA, MUNNAR for sharing this authentic recipe. The Fog Resorts is one of the best resorts of Munnar which provides amazing culinary and nature experience.
Also See:
- Curry Leaves Powder/ Gun Powder Using Curry Leaves
- Coconut Anchovie Roast / Kerala Meen Peera
- Kerala Chicken / Vegetable Stew
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Recipe Nutrition
Calories: 1911 kcal | Carbohydrates: 344 g | Protein: 31 g | Fat: 46 g | Saturated Fat: 37 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Sodium: 1788 mg | Potassium: 1202 mg | Fiber: 24 g | Sugar: 18 g | Vitamin A: 220 IU | Vitamin C: 117 mg | Calcium: 157 mg | Iron: 7 mg
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