Kozhi Pidi

1. 1

   Step 1

   • a.Prepare the Pidi Dough
   • b.In a small grinder, coarsely crush 4 shallots, cumin seeds, and the grated coconut. Set this mixture aside.
   • c.In a heavy-bottomed pan, bring 2 cups of water to a rolling boil with 0.75 tsp of salt.
   • d.Reduce the heat to low, then add the roasted rice flour and the crushed coconut mixture all at once. Stir vigorously with a wooden spoon for about 1-2 minutes until it forms a thick, non-sticky dough that pulls away from the sides of the pan.
   • e.Turn off the heat, cover the pan, and let the dough rest and cool for 10-15 minutes until it's warm enough to handle.
2. 2

   Step 2

   • a.Shape the Pidi
   • b.Once the dough is warm, transfer it to a clean surface and knead for 2-3 minutes until smooth.
   • c.Lightly grease your palms with coconut oil. Pinch off small, marble-sized portions of the dough and roll them into smooth, crack-free balls (pidi).
   • d.Place the shaped pidi on a plate and keep them covered with a damp cloth to prevent them from drying out while you prepare the curry.
3. 3

   Step 3

   • a.Start the Chicken Curry
   • b.Heat 3 tbsp of coconut oil in a wide, heavy-bottomed pan or an uruli over medium heat.
   • c.Add the sliced onions and sauté until they turn soft and golden brown, which should take about 8-10 minutes.
   • d.Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears.
   • e.Add the chopped tomato and cook until it becomes soft and mushy.
4. 4

   Step 4

   • a.Cook the Chicken
   • b.Lower the heat and add all the spice powders: turmeric, Kashmiri red chili, coriander, garam masala, and fennel powder. Stir continuously for 1 minute until fragrant.
   • c.Add the chicken pieces and 1 tsp of salt. Mix well to coat the chicken evenly with the masala.
   • d.Pour in the thin coconut milk and 1/2 cup of water. Stir, bring to a boil, then reduce the heat to medium-low.
   • e.Cover the pan and simmer for 15-20 minutes, or until the chicken is about 80% cooked.
5. 5

   Step 5

   • a.Cook the Pidi in the Curry
   • b.Ensure the curry is at a gentle simmer. Carefully drop the prepared pidi into the curry one by one, spreading them out.
   • c.Do not stir for the first 5 minutes to prevent the pidi from breaking. You can gently shake the pan if needed.
   • d.After 5 minutes, give it a very gentle stir. Cover and cook for another 10-12 minutes. The pidi will cook, firm up, and float to the surface, and the gravy will thicken.
   • e.To check for doneness, cut a pidi in half; it should be soft and cooked through.
6. 6

   Step 6

   • a.Finish and Temper the Dish
   • b.Reduce the heat to the absolute lowest setting. Pour in the thick coconut milk and add a sprig of curry leaves. Stir gently to combine and let it heat through for 1-2 minutes. Do not let it boil, as this can cause the coconut milk to curdle.
   • c.Turn off the heat. For the tempering, heat 1 tbsp of coconut oil in a small pan. Add mustard seeds and let them splutter.
   • d.Add the broken dried red chilies and sliced shallots. Fry until the shallots are golden brown.
   • e.Add the remaining curry leaves, give a final stir, and immediately pour this tempering over the Kozhi Pidi.
7. 7

   Step 7

   • a.Rest and Serve
   • b.Cover the pot and let the dish rest for at least 20-30 minutes before serving. This crucial step allows the pidi to absorb the flavors of the curry and the gravy to thicken to the perfect consistency.
   • c.Serve hot as a complete one-pot meal.

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