Pidiyum Kozhiyum

Method

1. 1

   Heat up the oil in a pan, add curry leaves and crushed ginger/garlic. Saute it for a few minutes. Add green chillies, onion and shallots. Caramelise it nicely and reduce it into a paste

   Coconut OilCurry leavesGingerGarlicGreen ChilliOnionSmall Onion (Shallots)

2. 2

   Add kashmiri powder, red chilli powder, coriander powder, turmeric powder and fennel seeds. Saute it under low heat for 5-10 minutes. Make sure it’s not burnt. Add the chicken with some salt, lime juice and water. Let it boil.

   Fennel SeedsSaltLemon JuiceWaterChickenKashmiri Red Chilli PowderRed Chilli PowderCoriander PowderTurmeric Powder

3. 3

   Add thin coconut milk and completely boil the curry. Now switch off the stove and add thick coconut milk, garam masala and curry leaves.

   Garam Masala PowderCurry leavesCoconut MilkCoconut Milk

4. 4

   In a bowl, add rice flour, grated coconut, cumin seeds and salt. Make a dough using warm water.

   CuminSaltRice FlourCoconut (Grated)

5. 5

   Make it into small balls and keep it aside. (use oil in your hands to make balls without sticking)

   Warm Water

6. 6

   In a pot, boil a litre and half of water and add cumin seeds. Add the rice balls with coconut milk and let it reduce into thick creamy consistency. You can add sugar for more sweetness. (it’s optional)

   WaterCoconut MilkCumin