Department of Cultural Affairs, Government of Kerala

Kerala Culture

Pidiyum Kozhi Curryum

Rice Ball: 
Rice powder – 1 Kg
Cumin seeds – 1 ¼ tsp
Garlic pods – 12 nos
Salt - as required
Grated coconut – 1 ¼ cup
Chicken Curry:
Chicken cut into medium pieces – 1 Kg
Crushed ginger-garlic – 1 ½ tsp each
Chopped onion – 1 ½ cup
Chili powder – 1 tsp
Chopped green chilies – 3 nos
Curry leaves - as required
Coriander powder – 2 ½ tsp
Masala powder – 1 tsp
Turmeric powder – ½ tsp
Pepper powder – ¼ tsp
Salt - as required
Oil - as required
Coconut milk – 1 ½ cup
Coriander leaves - as required
Method of Preparation:
Roast rice powder. When it is half roasted, add grated coconut and roast it again. Add crushed garlic to it along with cumin powder. Boil water and add it to the above mixture and make soft dough. Make small balls of it. Boil water in an uruli (heavy bottomed round vessel). Add the balls in it and cook it till the gravy thickens.
In a hot pan, add 3 tsp of oil. Add onions, green chilies, crushed ginger, garlic and sauté well. Add curry leaves and dry curry powder (turmeric, masala, chili, pepper). Sauté well and add the chicken pieces to it and cook well. Add the coconut milk along with coriander leaves. Remove from the flame and mix well. When you serve, first place pidi and then the chicken curry.


Cultural News