Pidi with Varutharacha Vegetable Curry

Instructions

1. 1

   Prepare the Pidi Dough

   • In a saucepan, bring 2.5 cups of water to a rolling boil with 1 tsp of salt.
   • While the water heats, combine the roasted rice flour, grated coconut, cumin seeds, and 5 crushed shallots in a large, heatproof bowl. Mix well.
   • Carefully and gradually pour the boiling water into the flour mixture, stirring continuously with a wooden spoon or spatula until a rough, shaggy dough forms.
   • Cover the bowl and let the dough rest for 5-7 minutes. This allows the flour to steam and soften.
   • Once cool enough to handle, knead the warm dough for 3-4 minutes until it becomes a smooth, pliable, and non-sticky ball.
2. 2

   Shape the Pidi Dumplings

   • Grease your palms with a little coconut oil.
   • Pinch off a small piece of dough and roll it between your palms to form a small, marble-sized ball.
   • Place the shaped pidi on a plate or tray. Repeat with the remaining dough. Keep the shaped pidi covered with a damp cloth to prevent them from drying out.
3. 3

   Prepare the Gravy Base

   • Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the fenugreek seeds and let them splutter for a few seconds.
   • Add the 5 thinly sliced shallots and sauté for 4-5 minutes until they turn soft and light golden.
   • Add the minced garlic, slit green chili, and curry leaves. Sauté for another minute until the raw smell of garlic is gone and the mixture is fragrant.
4. 4

   Cook the Pidi and Thicken the Gravy

   • Pour the 3 cups of thin coconut milk into the pan. Add the remaining 0.5 tsp of salt and stir well.
   • Bring the mixture to a gentle simmer over medium heat.
   • Carefully drop the shaped pidi into the simmering coconut milk one by one.
   • Cook for 15-20 minutes on a medium-low flame, stirring gently and occasionally to prevent sticking. The pidi are cooked when they float to the surface, and the gravy will have thickened considerably from the starch released by the dumplings.
5. 5

   Finish and Serve

   • Reduce the heat to the lowest setting.
   • Gently stir in the 1 cup of thick coconut milk.
   • Warm the dish through for 1-2 minutes. Do not allow it to boil, as the thick coconut milk may curdle.
   • Turn off the heat. Let the Pidi rest for at least 10 minutes before serving, as the gravy will thicken further upon cooling.
   • Serve hot, traditionally paired with a spicy Kerala chicken curry.