Pidi (Small Rice Dumplings)

Pidi is a traditional dish of Kerala, more commonly towards central and northern parts of the State. In our side we usually prepare during the Pethurtho Sunday (Sunday prior to Great Lent) traditionally, though the occasion may vary region to region. This classic dish is harmoniously made at home with the collective participation of entire family and is served with either with Chicken curry in coconut milk or Varutharacha Chicken curry. This long process is described in steps below from the very start.

Soak washed white rice for two/ three hours. Drain the rice and let dry off the water. In a grinder make the rice to a semi smooth flour. This can be achieved by sieving multiple times to make it evenly course powder. On a wide wok type broad pan mix the flour and grated coconut in the proportion.(8 Cups rice- 2 full coconut). Incorporate well and start frying it continuously stirring. Once the flour starts to very light creamy colour, you can turn off the flame and stir for some more time to avoid the bottom for not being burnt. Store this flour in airtight container or ziplock and keep frozen for any future use.

Ingredients

Pidi Flour 2 & 1/2 Cup

Cumin seeds 3 Tsp

Garlic 5-7 cloves

Water 2- 5 cups. (2 Cups to boil the paste)

Salt to taste

Directions

In a thick bottomed broad pan add the desired measure of the Pidi flour ( pulse it to make even) and thaw into slight brown.

Make a smooth purée of cumin and garlic. Add 2 cups of water, salt and the prepared purée, and bring to boil stirring continuously. Simultaneously keep water, in another bowl boiling, in order to add while making the dough. Knead well the flour adding the spice added boiled water and excess prepared boiling water in parts to a smooth non sticky dough cautiously.

This harmonious part involves each family member to sit around and making the entire dough into small balls. This is time consuming process to maintain the shape and evenness of the ball. Inorder to avoid the balls from sticking to each other pidi flour is sprinkled in between.

In a broad thick bottomed pan (traditionally Uruli) boil water just to immerse the Pidi balls. Add required salt. Once water starts to boil extensively, add the well shaped balls and continuously stir using a long armed spatula.

Cook the Pidi and once the water almost dries, spread it hot to a serving dish and set aside to cool covering with a meal cover enabling the vapour not to condense. Slice and serve with the special chicken curry.

Full video can be viewed below👇