Pidi and chicken curry is a popular Kerala dish, especially among Christian families. Pidi consists of small steamed balls in a thick sauce, made with rice flour and other ingredients, served along with chicken curry.
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Mix rice flour and grated coconut. Dry roast it for 3-4 minutes. Keep aside.
Crush the shallots, garlic, and cumin seed.
Boil water with salt and the crushed shallot, garlic, and cumin seed mix. Let it boil vigorously.
Add enough boiling water to the rice flour. Save the remaining water. Mix with a ladle, then knead into a soft, non-sticky dough.
Make small balls from the dough. From that take 4 or 5 balls, then crush and mix with 4 tbsp water. Keep aside.
Strain the remaining water. Boil this water with coconut milk. Add salt if required.
Turn the flame high. When it starts bubbling, add the rice balls to the boiling water. After 1 minute, Stir gently to prevent sticking.
Cook for 10 minutes. Add the crushed rice balls paste ( to get a thick gravy) . Let it boil. Once done, turn off the flame. Pidi is ready.
Clean the chicken pieces. Add coriander powder, chilli powder, turmeric powder, pepper powder, and salt. Mix and marinate for half an hour.
Heat a kadai, add oil. Add sliced onion and sauté until light golden brown.
Add ginger-garlic paste and chopped green chilli. Sauté until the raw taste is gone.
Add chopped tomato and curry leaves. Sauté until the oil separates.
Add marinated chicken pieces. Turn the flame high and mix well for 5 minutes.
Add enough hot water for cooking. Let it boil, then close the lid. Turn the flame to medium and cook for 20 minutes or until well cooked.
Open the lid, add garam masala powder and coriander leaves. Mix well and turn off the flame. Chicken curry is ready.
Serve the chicken curry along with pidi.
Ensure the dough for pidi is soft and non-sticky for better texture.
Adjust the spice levels in the chicken curry according to your preference.
How do I make pidi and chicken curry from scratch?
To make pidi and chicken curry, start by mixing rice flour and grated coconut, then dry roast it. Boil water with crushed shallots, garlic, and cumin seeds, and mix it with the rice flour to form a dough. Shape the dough into small balls and cook them in boiling water with coconut milk. For the chicken curry, marinate chicken pieces with spices, sauté onions, ginger-garlic paste, and tomatoes, then cook the chicken until tender. Serve the chicken curry with the pidi for a delicious meal.
Is pidi and chicken curry suitable for gluten-free diets?
Yes, pidi and chicken curry can be made gluten-free by using rice flour, which is naturally gluten-free. Just ensure that all other ingredients, especially any pre-packaged items, are also gluten-free to maintain dietary compatibility.
What can I substitute for rice flour in the pidi recipe?
If you don't have rice flour, you can use tapioca flour or a gluten-free all-purpose flour blend as a substitute for making pidi. However, keep in mind that the texture may vary slightly, so adjust the water content as needed to achieve a soft, non-sticky dough.
How should I store leftover pidi and chicken curry?
To store leftover pidi and chicken curry, let them cool to room temperature, then transfer them to airtight containers. The chicken curry can be refrigerated for up to 3-4 days, while the pidi can be stored for 1-2 days. Reheat gently on the stove or in the microwave before serving.
What side dishes pair well with pidi and chicken curry?
Pidi and chicken curry is a complete meal on its own, but you can enhance the dining experience by serving it with a side of pickles, papadam, or a fresh salad. A cooling cucumber raita can also complement the spices in the curry nicely.
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