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Soft, chewy rice dumplings simmered in a fragrant, coconut-based chicken curry. This beloved one-pot meal from Kerala is a true comfort food, perfect for festive occasions or a special family dinner.
For 4 servings
Prepare the Pidi Dough
Shape the Pidi
Start the Chicken Curry
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Soft, chewy rice dumplings simmered in a fragrant, coconut-based chicken curry. This beloved one-pot meal from Kerala is a true comfort food, perfect for festive occasions or a special family dinner.
This kerala recipe takes 75 minutes to prepare and yields 4 servings. At 749.27 calories per serving with 36.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Cook the Pidi in the Curry
Finish and Temper the Dish
Rest and Serve
Replace the chicken with a mix of sturdy vegetables like yam (chena), raw banana (kaya), and chickpeas. Adjust cooking time accordingly.
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the other spices for extra heat.
For an even richer gravy, you can add a paste of 10-12 soaked and ground cashews along with the thin coconut milk.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
The recipe uses spices like turmeric (containing curcumin) and ginger, which are well-known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
The rice dumplings provide complex carbohydrates, which are the body's primary source of energy, making this a hearty and fulfilling meal.
Kozhi Pidi is a traditional and authentic one-pot meal from the Malabar region of Kerala, India. It consists of soft, chewy rice flour dumplings (pidi) cooked in a fragrant and savory chicken curry (kozhi curry) made with coconut milk and spices.
This can happen for a few reasons: 1) The pidi dough was too soft. 2) You stirred the curry too soon or too vigorously after adding the pidi. 3) The curry was boiling too rapidly. Always add pidi to a gentle simmer and wait at least 5 minutes before stirring gently.
Yes, absolutely. For best results, use a good quality, full-fat canned coconut milk. Use the thick, creamy part from the top of the can as 'thick coconut milk' and dilute the rest with water to make 'thin coconut milk'.
Kozhi Pidi is a rich and calorie-dense dish, typically made for special occasions. It provides a good balance of carbohydrates from rice and protein from chicken. The use of coconut milk adds healthy fats, but it is high in saturated fat. Spices like turmeric and ginger offer anti-inflammatory benefits. It's best enjoyed in moderation as part of a balanced diet.
A single serving of this Kozhi Pidi recipe (approximately 500g) contains around 750-800 calories. The exact number can vary based on the fat content of the chicken and coconut milk used.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a pan over low heat, adding a splash of water or coconut milk if the gravy has become too thick. Avoid microwaving if possible, as it can make the pidi tough.