Pidi and Chicken Curry (Pidiyum Kozhiyum)

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.