Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Kozhikodan Pidi

Traditional 62. Kozhikodan Pidi recipe

🧺 Ingredients

• 150g roasted rice flour (fine)
• 60g fresh grated coconut
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 200ml hot water (to bind)
• 500g bone-in chicken, cut into small pieces
• 10 shallots, finely chopped
• 2.5 tbsp garlic, chopped (about 8 cloves)
• 1.5 tbsp fresh ginger, chopped
• 2 small red onions, thinly sliced
• 1 small tomato, chopped
• 3 green chillies, slit
• 1 tbsp fennel powder
• 2 tsp coriander powder
• 3/4 tsp Kashmiri chilli powder
• 1/2 tsp turmeric powder
• 1 tsp Kerala garam masala
• 2 green cardamom pods
• 2 small cinnamon sticks
• 3 cloves
• 4 tbsp coconut oil
• 250ml water
• 3 tbsp fresh coriander leaves, chopped

👩‍🍳 How to make Kozhikodan Pidi

1. Make Pidi dough (5 mins): Mix roasted rice flour, grated coconut, turmeric, and salt. Pour hot water gradually and knead while warm into a firm, smooth dough — it should hold shape without cracking. If too stiff, add a little more hot water one tbsp at a time.
2. Shape dumplings (5 mins): Divide dough into 20 equal portions. Roll each between oiled palms into a smooth oval or round ball about the size of a large marble — press firmly so there are no cracks.
3. Build curry base (12 mins, medium-high heat): Heat coconut oil in a heavy kadai. Add cinnamon, cardamom, and cloves; fry 30 seconds until fragrant. Add sliced red onion and fry until deep golden brown, 6-7 mins, stirring regularly. Add garlic and ginger; fry 2 mins until raw smell disappears. Add shallots and green chillies; cook 3 mins.
4. Serve: Arrange warm pidi in deep bowls. Ladle generous curry over the top. The dumplings will absorb the gravy — serve immediately.

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