Pidiyum Kozhiyum (Rice Dumplings With Chicken) Recipe

Cooking Directions

• STEP 1.In a large bowl, mix rice flour with water to form a smooth dough.
• STEP 2.Shape the dough into small balls and set aside.
• STEP 3.In a pan, heat oil and add mustard seeds, curry leaves, and chopped onions. Saute until onions turn golden brown.
• STEP 4.Add ginger-garlic paste and saute for a minute.
• STEP 5.Add chicken pieces and cook until they are browned on all sides.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 7.Add coconut milk and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes until the chicken is cooked through.
• STEP 8.Gently drop the rice dumplings into the chicken gravy and cook for another 10 minutes.
• STEP 9.Garnish with chopped coriander leaves and serve hot with coconut chutney or raita.

Cooking Tips

• Make sure the rice dumplings are not too big, as they will expand while cooking.
• You can add vegetables like carrots and peas to the chicken gravy for added flavor and nutrition.
• If you prefer a spicier dish, increase the amount of red chili powder or add green chilies.
• To make the dish more aromatic, you can add a pinch of garam masala powder at the end.

Storage and Serving

• Pidiyum Kozhiyum is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a microwave or on the stovetop before serving.
• Serve Pidiyum Kozhiyum as a main course with steamed rice or as a side dish with dosa or idli.