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A quintessential dish from the Christian cuisine of Kerala, Pidi features soft, chewy rice dumplings simmered in a savory, aromatic coconut milk gravy. This comforting one-pot meal is traditionally served with a spicy chicken curry, creating a perfect balance of flavors.
For 4 servings
Prepare the Pidi Dough
Shape the Pidi Dumplings
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A quintessential dish from the Christian cuisine of Kerala, Pidi features soft, chewy rice dumplings simmered in a savory, aromatic coconut milk gravy. This comforting one-pot meal is traditionally served with a spicy chicken curry, creating a perfect balance of flavors.
This kerala recipe takes 60 minutes to prepare and yields 4 servings. At 549.58 calories per serving with 7.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner or main_dish.
Prepare the Gravy Base
Cook the Pidi and Thicken the Gravy
Finish and Serve
For a dessert version called 'Madhura Pidi', omit the savory spices, shallots, and chili. Instead, cook the pidi in coconut milk sweetened with jaggery and flavored with cardamom powder and a pinch of dried ginger.
For a more nutritious option, replace half of the rice flour with ragi (finger millet) flour. This will give the pidi a darker color and an earthier flavor.
Made from rice flour, Pidi is naturally gluten-free, making it an excellent and safe option for individuals with celiac disease or gluten sensitivity. The carbohydrates provide a readily available source of energy.
Coconut milk is a key ingredient and contains Medium-Chain Triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other fats.
The spices used in Pidi, such as cumin, garlic, and fenugreek, are known for their digestive properties. Cumin can aid in enzyme secretion, while garlic has been traditionally used to support gut health.
Pidi is traditionally served with a spicy Kerala-style chicken curry ('Nadan Kozhi Curry'). The mild, creamy pidi perfectly balances the heat and robust flavors of the curry. It can also be enjoyed with mutton curry or a spicy vegetable stew.
Yes, Pidi can be made ahead of time. In fact, many believe it tastes better the next day as the dumplings fully absorb the gravy's flavors. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if it has become too thick.
Thick coconut milk can curdle or 'split' if it's boiled or cooked at too high a temperature. Always add the thick coconut milk at the very end, reduce the heat to low, and only warm it through for a minute or two without letting it come to a boil.
Pidi is a moderately healthy, energy-dense dish. It's primarily made from rice flour, providing carbohydrates for energy, and is naturally gluten-free. The use of coconut milk adds healthy fats (MCTs), but also saturated fat and calories. It's best enjoyed in moderation as part of a balanced diet.
A typical 1.5 cup serving of Pidi contains approximately 450-550 calories. The exact number can vary based on the fat content of the coconut milk and the amount of oil used.
Absolutely. Canned coconut milk works very well for this recipe. Use the full-fat version for the best flavor and creamy texture. To get thin and thick milk from a can, do not shake it. Open the can and scoop the thick cream from the top for your 'thick milk'. Then, mix the remaining watery liquid with some water to create your 'thin milk'.