Knanaya Pidiyum Kozhiyum: Authentic Kerala Rice Dumplings with Chicken Curry
30 minutes
919 reads
About Knanaya Pidiyum Kozhiyum: Authentic Kerala Rice Dumplings with Chicken Curry
Transport yourself to Kerala with the exquisite flavors of Knanaya Pidiyum Kozhiyum. Imagine melt-in-your-mouth rice dumplings swimming in a fragrant coconut milk broth, perfectly complementing a rich and spicy chicken curry.This traditional South Indian dish is a true culinary masterpiece, often reserved for celebrations and special gatherings. The aromatic spices and creamy coconut create a symphony of flavors that will tantalize your taste buds.Experience the comfort and warmth of this authentic Kerala recipe, a delicious journey for your senses.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Pidi (Rice Dumplings)
- 750 gm Rice Flour roasted
- 1-2 litre Water
- 1 1/2 tsp Salt or as needed
For the Coconut Broth
- 1-2 litre Water
- 3 cup Coconut grated
- 10-12 Shallots crushed
- 6 clove Garlic crushed
- 5 sprigs Curry Leaves
- 2 tsp Cumin Seeds
Instructions
- In a pot, combine water, grated coconut, crushed shallots, crushed garlic, curry leaves, cumin seeds, and salt. Bring the mixture to a boil.
- In a separate bowl, gradually add the hot coconut broth to the roasted rice flour. Mix well to form a smooth dough. This ensures the dumplings will be light and fluffy.
- Divide the dough into small, lemon-sized balls. Set aside.
- Add the rice dumplings to the remaining coconut broth. Cook for 15-20 minutes, or until the dumplings are cooked through and tender.
- If desired, adjust the thickness of the broth by adding a little more rice flour. This will create a heartier, gravy-like consistency.
- Add cumin seeds for an extra layer of flavor. Adjust seasoning as needed.
- Serve the Knanaya Pidiyum Kozhiyum hot, traditionally paired with Chicken Kozhi Curry.
Recipe Notes
Good To Know
- This traditional and authentic Pidiyum Kozhiyum recipe was shared by Executive Chef Shaikh Inamur Raheman from The Fog Resort & Spa, Munnar, Kerala.
- Chef Raheman has over 17 years of experience and has established a unique presence in Kerala’s hospitality industry.
- He has worked with various hotels and resorts in India and abroad, including The Park Inn Oman, Hamdan Plaza Oman, Safeer International Kuwait, Club Mahindra Munnar, Quality Inn Aruna, and Asoka Chennai.
- Thanks to The Fog Resorts & Spa, Munnar, for sharing this recipe. The Fog Resorts is considered one of the best resorts in Munnar, offering excellent culinary and nature experiences.
Expert Tips
- For a richer flavor, use freshly grated coconut for the rice flour dumplings (pidi).
- Adjust the spice level of the chicken curry by adding more or fewer green chilies.
- Garnish with fresh curry leaves and a squeeze of lime juice before serving for an extra burst of flavor.
Storage Instructions
- Store leftover Pidiyum Kozhiyum separately in airtight containers in the refrigerator for up to 2 days.
- Reheat the chicken curry gently on the stovetop or in the microwave.
- The pidi can be reheated by steaming or lightly pan-frying with a little oil.
Also See
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Recipe Nutrition
Calories: 1911kcalCarbohydrates: 344gProtein: 31gFat: 46gSaturated Fat: 37gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1788mgPotassium: 1202mgFiber: 24gSugar: 18gVitamin A: 220IUVitamin C: 117mgCalcium: 157mgIron: 7mg
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This is wonderful! Can’t wait to taste it.
Such a beautiful dish! Can’t wait to try it.
Such a flavorful dish! Can’t wait to taste it.