Award-winning Malabar Kozhi Pidi (rice dumplings in soupy chicken curry)

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We hope you got insight from reading it, now let’s go back to malabar kozhi pidi (rice dumplings in soupy chicken curry) recipe. To make malabar kozhi pidi (rice dumplings in soupy chicken curry) you only need 21 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Malabar Kozhi Pidi (rice dumplings in soupy chicken curry):

1. Take 1 kg Whole Chicken
2. You need 1 & 1/2 cup Riceflour
3. Use 2 tsp Fennel seeds
4. You need 1 finely chopped onion
5. Prepare 3 cups Water
6. Take 1 cup Sliced onion
7. Provide 2 tbsp Garam masala
8. Take 1 tbsp Chicken masala
9. Provide 1 tbsp Turmeric powder
10. Provide 2 tbsp Red chilli powder
11. Provide 3 tbsp Coriander powder
12. Take 3/4 th cup Fresh coriander leaves
13. Take 1/2 '' ginger
14. You need 3-4 cloves garlic
15. Use 2 green chillies
16. Take 2 Dry red chillies
17. Get 2 tsp Mustard seeds
18. Use 10 Curry leaves
19. Provide 4 tbsp Coconut Oil
20. Use 3/4 th cup Coconut milk
21. Prepare As per taste Salt

Steps to make Malabar Kozhi Pidi (rice dumplings in soupy chicken curry):

1. Let's get started with one of the yummy traditional kerala recipes. Firstly marinate the cleaned and washed chicken with salt, garam masala and chicken masala. Keep it aside for 30 minutes.
2. Now we need to prepare that is the rice dumplings. In a pot boil water with salt, chopped onions and fennel seeds.
3. Once the water starts boiling reduce the flame and add the rice flour. Keep on stirring continuously so that no lumps are formed. Once everything mix well, switch off the flame and cover the pot, keep aside for 10 minutes. This helps the rice flour to cook in the steam from the covered pot.
4. After the rice flour mixture cools a bit, knead it for 5-10 minutes and make small grape sized balls. Once all balls are ready keep them aside.
5. Now time to make malabar style chicken curry. Take a thick bottom deep pan. Heat oil on medium flame. Add mustard seeds, curry leaves and red chillies.
6. Once the mustard starts to crackle add the sliced onions, saute and cook till they turn nice pink and translucent.
7. By the time onions turn pink, we will make green paste with coriander leaves, ginger, garlic, green chillies, coriander powder, haldi powder, red chilli powder and garam masala.
8. Add water to all this and grind everything to a fine smooth paste.
9. Now into the translucent turned onions add the marinated chicken and green paste.Give everything a nice mix and cook on low flame till the chicken is half done
10. Then add water and coconut milk. Mix and continue cooking on low flame for 5 minutes.
11. Now into the chicken gravy add the rice flour dumplings, mix well and continue cooking on low flame. Cook until the chicken is completely done and rice dumplings are nicely soaked in masala gravy.
12. Garnish with coriander leaves and serve it hot, it's a whole meal in itself. However you can accompany this dish with rice, chapati or appam.

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