Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine; these rice dumpling 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 and we knanaya people still follow these traditions.

My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish.

Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy.

Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time.

I have made a video recipe and I hope this you help you to make this Christmas.

Varutharacha Kozhi Curry Recipe
Vattayappam Recipe

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi

PREP TIME: 10 mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Roasted rice flour: 1 1/2 cups
• Grated coconut: 1 cup
• Jeera: 1/4 tsp
• Salt: 1/4 tsp
• Water: 1 litre
• Shallots/Cheriya ulli: 8-10, sliced
• Garlic cloves: 4, sliced
• Jeera: 1/4 tsp
• Coriander powder: 1 tsp
• Salt: 1/2 tsp or as needed
• Curry leaves: 1 sprig
• Roasted rice flour: 1 tbsp
• Coconut milk: 1/2 cup

  METHOD:

1. Grind coarsely grated coconut and jeera. Into a bowl add in roasted rice flour, grinded coarsely, and salt. Mix well and keep this aside.
2. Add water into a large pan or uruli; add in sliced cheriya ulli (shallots), sliced garlic, salt, curry leaves, and coriander powder. Bring this to a boil.
3. Add this boiled and hot water to the rice flour and coconut mix and mix well and make it into a dough. Allow it to cool down a little.
4. Pinch off lemon sized balls from this and slide it into the hot simmering water and bring it to a boil and cover and simmer it for another 7 mins. The pidi or rice dumplings will take 5-7 minutes to cook on medium low flame. Once it is cooked carefully turn it to the other side.
5. Into 1 tbsp rice flour add 1/2 cup coconut milk and mix well without lumps. Add this into the pidi and mix well. The rice flour will help it to thicken. After about 2-3 minutes and switch off the flame. Pidi is ready to serve with varutharacha kozhi curry.

NOTES

• This a traditional Knanaya recipe, and very different from other traditional pidi recipes. You may not find this recipe in the internet or in any magazines; pls do not copy the recipe without permission.
• Pls watch my video for more tips and tricks.

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