Kozhi Pidi / Kakka roti / Kunji Pathal (Rice Dumplings in Curried chicken)

This dish is inspired by my school buddies, they cooked and send photos and i decided to try and came out well. Its a very delicious and delightful one pot dish. This dish is a middle and northern part Kerala delicacy. So here is the recipe for you all to try.

Ingredients

For Pidi

• Rice powder 1 cup
• Water 1 cup
• Fennel Seeds 1/2 tsp
• Coconut grated 1/2 cup
• Shallots 2 - 3 
• Salt to taste

For Chicken Gravy

• Chicken 500gm (cut into medium size pieces)
• Onion 2 chopped
• Green Chilli 3 sliced
• Shallots 8 
• Ginger - Garlic Paste 2 tsp
• Coriander Powder 3 tsp
• Turmeric Powder 1/2 tsp
• Fennel Seeds 1 tsp
• Pepper powder 1/4 tsp
• Red chilli Powder 2 tsp
• Garam Masala 1/2 tsp
• Coconut milk 1 cup
• Curry Leaves 2 sprigs
• Salt to taste
• Coconut Oil 

Method

For making Pidis

Boil water with salt, fennel seeds, crushed shallots and grated coconut.  When it boils well, add the rice powder little by little, mix well and switch off the flame.  Knead it well to make a smooth dough (like pathiri or idiyappam) 

Apply little oil or water to that palms.  Make small balls and press in the centre to make a shape as shown in the picture, like our mini vadai but without whole.  After making all pidis , steam them for 10 to 15 minutes.

For making chicken curry

Clean chicken and drain water and keep aside.

Heat coconut oil in a sauce pan or pressure cooker, add fennel seeds and saute 2 seconds, add chopped onion and saute for 2 minutes, now add ginger garlic paste and saute for 2 seconds. Add green chilli and mix well. Add crushed 5 shallots and saute for 2 second. Now add turmeric powder, Red chilli powder, Pepper powder, Coriander powder and salt. Saute for 2 minutes. Add chicken pieces and combine well. Add little water cover and cook. If you are using the pressure cooker 2 whistle should be fine. Open and add garam masala and thick coconut milk and cook for 1 minute in low flame. Add steamed pidis into that gravy and cook for 2 minutes in low flame. Remove from fire and keep aside. 

Take a small pan add 1/2 tsp coconut oil and add sliced 3 shallots and 2 sprigs of curry leaves. When the onions become brown in colour and a nice aroma comes , pour this into the kozhi midi. Mix well and cover and keep for 3 minutes then serve warm. Good for breakfast or dinner.

Note: I have used coconut milk for chicken gravy, if you want; can dry roast the grated coconut along with fennel seeds and crushed shallots that also give a nice and different taste for the chicken gravy. Enjoy cooking.