Erachi Pidi (Rice Dumplings Cooked in Spicy Meat Gravy)

Erachi Pidi (Rice Dumplings Cooked in Spicy Meat Gravy)

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Unlike previous years, this year I was very sure about what to post as Easter Special. For a change, I planned things in advance ;)

Savoury version of Pidi (Rice dumplings) was something new to me. We make a sweet version of it called as Unda Payasam as evening snack. The very first time I had savoury/spicy pidi was in Bombay, at one of our family friend’s house. But there the pidi was served on the side with chicken curry. The second time I had the savoury version was a few months ago, when my friend Sheena made it. The dish was loaded with flavour. This is a Malabar / Calicut version of Pidi. I guess the core part of the masala, ie the roasted coconut gravy remains the same in all the versions. Sheena was kind enough to come home and cook this dish, so that I can take the step by step pictures and share it with you. Thanks a ton dear :)

This is a one pot dish like biriyani. You can have it for breakfast, lunch or dinner. Suit yourselves ;) It’s kind of a lengthy procedure when you look at the recipe as a whole. So do one thing, break it into different parts and I’m sure you’ll breeze through it. Though I’ve given the beef version, you can make it with chicken, mutton or even prawns. Anyways, my fav is the beef one!

I’m posting this recipe in advance, so that you can plan things accordingly. I very strongly recommend you to try this one, trust me, you are in for a treat my friend.

Wish you and your loved ones a Happy Easter! May the Lord Bless you abundantly! Have a great time with your loved ones :)

So here you go with the step by step recipe..

Add coconut, small onion paste and salt to rice flour. Mix well. Add hot water gradually and make a soft and non sticky dough…

Step 1

Make small balls of dough almost equivalent to the size of a 50 paisa coin. Make a small dip in the ball, using your thumb. Steam these balls in low-medium heat for 8-10 mins…

 

Step 2

Add sliced onion, chilli, turmeric, coriander powder, ginger & garlic, salt, curry leaves and water to the beef. Pressure cook the beef …

Step 3

Heat oil and add chopped onion. When it becomes soft, add small onion…

Step 4

When the onions turn golden brown, add ginger and garlic. Cook for 2-3 mins. Add masala powders and mix well. Cook till the raw smell goes, around 2-3 mins…

Step 5

Add chopped tomato and green chilli and salt. Cook till the tomatoes become soft. Add this masala to the beef and mix well. Keep cooking the beef on low flame…

Step 6

Heat oil and add grated coconut, chopped garlic, fennel seeds, turmeric powder and curry leaves. Fry it till the coconut turns golden brown in colour. Let it cool completely. Grind it to a smooth paste without adding water. Add the ground coconut paste to the beef mixture. Combine and keep cooking on low flame…

Step 7

Add half of the cooked pidi and half of the thick coconut milk to this. Mix. Add the rest of the cooked pidi and coconut milk. Give a good mix and bring it to boil. It has semi dry consistency and the pidi, should be coated well with the masala. Add more hot water, if required, to adjust the consistency…

Step 8

Erachi Pidi
Author: 
Recipe type: Main Dish
Cuisine: Kerala
Serves: 5-6
 
Ingredients
For Pidi (Rice Dumplings)
  • Rice flour – 3 cups
  • Finely grated coconut – ¾-1 cup
  • Small onion – 7
  • Fennel seeds (Perumjeerakom) – ½ tsp
  • Salt
  • Hot water – 3 cups
For Beef
  • Beef – 1 kg, cut into bite size pieces (refer notes for chicken/mutton/prawn option)
  • Onion – 1 medium, sliced
  • Chilli Powder – 2½ tsp
  • Coriander Powder – 2½ tsp
  • Turmeric Powder – ½ tsp
  • Crushed ginger and garlic – ½-1 tsp, each
  • Water – ¾ cup
  • Salt
  • Curry leaves
For Masala
  • Onion – 2 medium, chopped
  • Small onion – 15, sliced
  • Crushed/grated ginger and garlic – 1 tbsp each
  • Tomato – 1 medium, chopped
  • Green chilli – 2-3, chopped
  • Coriander Powder – 2 tsp
  • Chilli Powder – 1½ – 2 tsp
  • Turmeric powder – ¼ tsp
  • Salt
  • Thick coconut milk – ½ – ¾ cup
To Roast and grind
  • Grated coconut – 1.5 cups
  • Chopped garlic – 2 tsp
  • Fennel seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Curry leaves
Instructions
  1. Pidi Preparation
  2. Grind together small onion and fennel seeds (qty mentioned under”for pidi”) to a coarse paste. If coconut is not finely grated, just pulse it in mixie for a second.
  3. Add coconut, small onion paste and salt to rice flour. Mix well. Add hot water gradually and make a soft and non sticky dough.
  4. Make small balls of dough almost equivalent to the size of a 50 paisa coin. Make a small dip in the ball, using your thumb.This is done, so that the gravy seeps into the pidi. Steam these balls in low-medium heat for 8-10 mins. We steamed the above qty in 3 batches. Keep aside the prepared pidi/dumplings.
  5. Beef Preparation
  6. Add sliced onion, chilli, turmeric, coriander powder, ginger & garlic, salt, curry leaves and water to the beef. The qty of spices is mentioned under “for beef” title in ingredients list. Pressure cook the beef. Make sure that the beef retains a crunch and not fully cooked. We will be cooking it further. Once the pressure releases, continue to cook the beef on lowest flame, while you make the masala. Stir it in between.
  7. Masala Preparation
  8. Heat oil and add chopped onion. When it becomes soft, add small onion. When the onions turn golden brown, add ginger and garlic. Cook for 2-3 mins. Add masala powders and mix well. Cook till the raw smell goes, around 2-3 mins. Add chopped tomato and green chilli and salt. Cook till the tomatoes become soft. Add this masala to the beef and mix well. Keep cooking the beef on low flame. Make sure you stir it in between..
  9. Heat oil and add grated coconut, chopped garlic, fennel seeds, turmeric powder and curry leaves (qty mentioned under “to roast and grind”). Fry it till the coconut turns golden brown in colour. Let it cool completely. Grind it to a smooth paste without adding water.
  10. Add the ground coconut paste to the beef mixture. Combine and keep cooking on low flame.
  11. By now, the gravy of the beef should be reduced to ⅓rd or ¼th of the original qty. Add half of the cooked pidi and half of the thick coconut milk to this. Mix. Add the rest of the cooked pidi and coconut milk. Give a good mix and bring it to boil. It has semi dry consistency and the pidi, should be coated well with the masala. Add more hot water, if required, to adjust the consistency.
  12. Garnish with fried small onion and serve hot.
Notes
You can refrigerate the dish for 2-3 days. Add some water while reheating. It’s better to reheat on stove than microwave. If you find the process too lengthy and tiresome, you can prepare the beef in advance and refrigerate. If there is a delay in steaming the pidi, after making dough, make sure you cover the dough with a wet cloth. Pressure cooking the beef – After the first whistle on high flame, I reduce the flame to low-medium and cooked for 5 more whistles. Keep it closed for 15-20 mins. You can also make this with chicken, mutton and prawns. It’s better to use boneless chicken and mutton. If you are making it with chicken, there is no need to pressure cook. If you are making it with prawns, you can cook the prawns in the masala and avoid the pressure cooking part of the recipe. But make sure to increase the qty of masala ingredients accordingly.

 

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  • lubna shanawaz

    Looks really tempting! We in Kannur n Tellicherry make the pidis a bit different by soaking raw rice n ponni ari. Also both the jeeras are added along wih the coconut. The way my mom makes is a bit quicker n ofcourse the most tastiest. .we add chicken curry to the pidies n simmer in low flame till they are succulent with the rich flavour !!

    Lovely pics n ur recipes are simply woww! ! :)

    • http://mariasmenu.com Maria Jose

      Thanks Lubna!

      I guess it’s made differently in different parts :)

    • http://mariasmenu.com Maria Jose

      Thanks Lubna!

      I guess it’s made differently in different parts :)

  • lubna shanawaz

    Looks really tempting! We in Kannur n Tellicherry make the pidis a bit different by soaking raw rice n ponni ari. Also both the jeeras are added along wih the coconut. The way my mom makes is a bit quicker n ofcourse the most tastiest. .we add chicken curry to the pidies n simmer in low flame till they are succulent with the rich flavour !!

    Lovely pics n ur recipes are simply woww! ! :)

  • lubna shanawaz

    Looks really tempting! We in Kannur n Tellicherry make the pidis a bit different by soaking raw rice n ponni ari. Also both the jeeras are added along wih the coconut. The way my mom makes is a bit quicker n ofcourse the most tastiest. .we add chicken curry to the pidies n simmer in low flame till they are succulent with the rich flavour !!

    Lovely pics n ur recipes are simply woww! ! :)

  • ammu prethesh

    I am hearing of this item for the first time! sounds yum!

    • http://mariasmenu.com Maria Jose

      di, I think this is not very common in our side, may be that’s why. If you’ve time, try making this. I think you will like it :)

    • http://mariasmenu.com Maria Jose

      di, I think this is not very common in our side, may be that’s why. If you’ve time, try making this. I think you will like it :)

    • http://mariasmenu.com Maria Jose

      di, I think this is not very common in our side, may be that’s why. If you’ve time, try making this. I think you will like it :)

  • ammu prethesh

    I am hearing of this item for the first time! sounds yum!

  • ammu prethesh

    I am hearing of this item for the first time! sounds yum!

  • preveena bhagianath

    The pictures look amazing Maria! Happy Easter!

    http://www.myweekendfoodexperiments.wordpress.com

    • http://mariasmenu.com Maria Jose

      Thanks Preveena :)

    • http://mariasmenu.com Maria Jose

      Thanks Preveena :)

  • preveena bhagianath

    The pictures look amazing Maria! Happy Easter!

    http://www.myweekendfoodexperiments.wordpress.com

  • Deepthi

    Maria, thanks for sharing this recipe. The rice flour you take should be roasted one? once i tried making this and the pidi become so sticky and rubbery. should i use any particular rice for this?

    • http://mariasmenu.com Maria Jose

      Hi Deepthi,

      I use the store bought palapam/idiyappam podi for making this. It comes roasted. I think the pidi becomes sticky and rubbery, when the water qty is high.
      Hope this comes out well. All the best!

      Cheers
      Maria

    • http://mariasmenu.com Maria Jose

      Hi Deepthi,

      I use the store bought palapam/idiyappam podi for making this. It comes roasted. I think the pidi becomes sticky and rubbery, when the water qty is high.
      Hope this comes out well. All the best!

      Cheers
      Maria

  • Deepthi

    Maria, thanks for sharing this recipe. The rice flour you take should be roasted one? once i tried making this and the pidi become so sticky and rubbery. should i use any particular rice for this?

  • Deepthi

    Maria, thanks for sharing this recipe. The rice flour you take should be roasted one? once i tried making this and the pidi become so sticky and rubbery. should i use any particular rice for this?

  • melisha noronha

    Hi Maria
    We prepare a similar dish with shell fish. And it is a delicacy at my place. When there is a shortage of shell fish, chicken is the alternative.
    Melisha

    • http://mariasmenu.com Maria Jose

      Hi Melisha,

      I remember one of my friends making your version… This recipe can also be made with chicken or prawns.

      Cheers
      Maria

  • reshmiok

    Hi maria,

    This dish looks yummy..had something similar to this from my friends house for easter..think her mom bolied the pidis instead of steaming and the chicken curry was served along with d pidis.

    Can i try with the store made pathiri podi?i also have double horse palappam mix…which one wud be better?

    • http://mariasmenu.com Maria Jose

      Thanks Reshmi!

      I guess the pidi is made in different style in diff places. Pathiri podi is good to make pidi.

      Hope you’ll like it :)

      Cheers
      Maria

    • http://mariasmenu.com Maria Jose

      Thanks Reshmi!

      I guess the pidi is made in different style in diff places. Pathiri podi is good to make pidi.

      Hope you’ll like it :)

      Cheers
      Maria

  • reshmiok

    Hi maria,

    This dish looks yummy..had something similar to this from my friends house for easter..think her mom bolied the pidis instead of steaming and the chicken curry was served along with d pidis.

    Can i try with the store made pathiri podi?i also have double horse palappam mix…which one wud be better?

  • http://chowdersingh.com/ Chowder Singh

    Awesome recipe! Loved the concept of the pidi. Never heard of this before. Super.

    • http://mariasmenu.com Maria Jose

      Thank you! It’s a traditional Kerala dish. It’s made in different style in different parts of Kerala. Sometimes the meat is served on the side and sometimes the pidi is cooked along with the meat.

      Btw, are you the same Chowder Singh who was featured in India Today, August 19th edition?

      If so, I enjoyed reading your post about street food.

      Cheers
      Maria

      • http://chowdersingh.com/ Chowder Singh

        Yup! The one ‘n only Chowder Singh :) Somehow, I’ve never seen the Pidi in South Kerala. This must be more or a North or Central Kerala dish. Am I right in guessing so?

        • http://mariasmenu.com Maria Jose

          Nice to meet you here :) Yeah, as far as I know, it’s more common among Christians in Central Kerala and Muslims in North Kerala.

          So I guess you are familiar with Kerala food?

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